I’ve been really enjoying using my Yorkshire Sea Salt and exploring how it can be used in sweet recipes, and I hope you’ve enjoyed the series too! I’ve got another recipe to add to the list today and this one is the easiest to do so far.
This recipe is for my sea salt brownie crinkle cookies – beautifully chocolatey cookies made from a brownie batter! When I say they’re easy to do, I mean it, and they’re super delicious. I promise, this’ll be your go to recipe when you’re hungry for a sweet snack.
Don’t forget to check out my other baking recipes too.
As with the other recipes in this series, I used Yorkshire Sea Salt to add a little something extra. And why is that so special? Well, the pure sea salt flakes are hand harvested from the North Yorkshire coast, and small batch processed using innovative, modern methods to create the purest, nutrient rich sea salt. The mineral structure of the salt is completely unique to the coastline, thanks to the nutrient rich sea grass meadows and ancient kelp forests, giving it a real edge. It’s definitely something worth having in your pantry, whether you love the chocolate and salt combo or want to try taking your savoury dishes to the next level.
Dark chocolate and sea salt are a classic combo. I’ve read that even the world’s top chocolatiers love putting sea salt into dark chocolate, just to give it that extra depth and richness. It takes the flavour to a whole new level, so you can expect a sensationally deep flavour from these brownie crinkle cookies. The extra sea salt on top also adds a really subtle texture too, so it’s a win all round.
I’ve never made cookies like this before, as they are literally baked from a brownie batter. It was a bit of an experiment, but it completely paid off. As they’re made from brownie batter, the mixture is wetter than your average cookie dough, but can still hold its own when you’re adding balls of it to the baking tray.
Sea Salt Brownie Crinkle Cookies
Course: Baking, FoodCuisine: DessertDifficulty: Easy12
servings30
minutes12
minutesIngredients
200g dark chocolate
125g unsalted butter
125g caster sugar
90g soft light brown sugar
2 large eggs
1 tsp vanilla extract
130g plain flour
3 tbsp cocoa powder
1 tsp baking powder
1 tsp Yorkshire Sea Salt (plus extra for topping)
100g milk chocolate chips (plus extra for topping)
Directions
- Preheat your oven to 180c (160c fan). Line two baking trays with greaseproof paper and set to one side.
- Chop your dark chocolate and butter into a medium heatproof bowl. Set the bowl over a saucepan of gently simmering water to melt them together (alternatively, you can use your microwave, heating your chocolate and butter in 15 second increments until melted). Stir occasionally until combined, then set to one side.
- In a clean bowl, add both sugars, eggs and vanilla extract and use an electric mixer to beat for about 5 minutes. The mixture should become pale and fluffy as more air is beaten in. Once you’ve hit the 5 minute point, slowly pour in the melted chocolate and butter, and beat on low until incorporated.
- Sift the flour, cocoa powder and baking powder into the mixture, and add in the teaspoon of sea salt. Mix together until it starts to combine, then add in the milk chocolate chips until everything is just combined.
- Using an ice cream scoop or a tablespoon, form the cookies. Add rounded scoops to your baking trays, making sure to leave at least 8cm between each one to accommodate the spreading.
- Bake the cookies for 12 minutes. Remove them from the oven and allow them to cool on the trays for at least 20 minutes. While on the trays, you can add your extra chocolate chips on top and sprinkle with extra sea salt, then move them to a cooling rack to finish cooling.
Notes
- These cookies may seem underdone when you first remove them from the oven, but as they continue to cook on the baking tray and set, they will firm up. However, they are designed to be softer like a brownie
- These cookies will keep for 4-5 days in an airtight container. They can also be frozen once fully cooled and can be kept frozen for up to 3 months. Thaw in the fridge overnight.
If you give these brownie crinkle cookies a go, make sure you let me know in the comments below or tag me on Instagram with @thenorthernist. They’re definitely worth a try!
The Yorkshire Sea Salt was gifted to me in return for a recipe. All opinions are my own.