These double chocolate salted brownie cookies are just like your favorite homemade fudgy brownies but in cookie form. Soft and chewy on the inside, thin and crispy on the outside, and finished with a sprinkle of crunchy flaky sea salt. These brownie cookies are salty, sweet, and oh so delicious.
Are you a lover of chocolate? How about brownies? And cookies? Then I have the ultimate treat for you! These double chocolate salted brownie cookies are all three of my favorite things rolled into one. Made with both semisweet and dark chocolate, every bite of these cookies is super fudgy, extra chocolatey, and decadent. All you taste is rich chocolate fudge flavor, the perfect amount of sweetness, and a hint of salt. They are absolutely delicious.
Super easy to make and baked to perfection, these simple double chocolate salted brownie cookies are the perfect dessert everyone will love. They are the most indulgent, chewy, gooey, fudgy, crispy, chocolatey brownie cookie you could ever want.
Make sure to tag @glutenless_apron on Instagram and comment below if you make this recipe. To pin this recipe and save it for later, click on the Pinterest button or any of the photos. Enjoy!
Gluten Free Double Chocolate Salted Brownie Cookies
- Yield: 15 Cookies
- Diet: Gluten Free
Ingredients
- 6 tablespoons ghee (or sub butter)
- 4 ounces dark chocolate chips (55% cocoa)
- 4 ounces semisweet chocolate chips (46% cocoa)
- ½ cup gluten free 1:1 flour (70 grams)
- ¾ teaspoon baking powder
- 2 large eggs, room temperature
- ½ cup + 2 tablespoons coconut sugar (130 grams)
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 4 ounces dark chocolate chips (55% cocoa)
- flaky sea salt
Instructions
Step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
Step 2
In a medium microwave-safe bowl, add ghee, 4 ounces dark chocolate chips, and 4 ounces semisweet chocolate chips. Microwave in 30-second intervals, stirring after each until chocolate is melted and smooth. Mixture should be warm, but not hot. Leave in microwave to keep warm.
Step 3
In a small bowl, combine gluten free flour and baking powder. Set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, coconut sugar, and salt. Mix on medium-high speed for 5 minutes.
Step 5
Turn the mixer to low and add vanilla extract, stir just until combined, then pour in the warm ghee/chocolate mixture. Add the flour/baking powder blend and mix on low speed until combined.
Step 6
Remove bowl from the stand mixer and stir in the remaining 4 ounces of dark chocolate chips with a spatula, making sure to scrape down the bottom and sides of the bowl. Let batter rest at room temperature for 10 minutes before scooping.
Step 7
Using a #24 cookie scoop, scoop cookie dough onto the prepared baking sheet, spacing them at least 3 inches apart (I fit 5 cookies per sheet).
Step 8
Bake cookies for 10 to 12 minutes or until slightly puffed, cracked, and the edges set. Top each cookie with a sprinkle of flaky sea salt while still warm. Let cool on baking sheet for 10 minutes before moving to a wire rack to cool completely.
Adapted from The Bojon Gourmet’s Buckwheat Bergamot Double Chocolate Cookies
More cookie recipes you’ll love:
Grain Free Peanut Butter Cup Cookies
Healthy Chocolate Chip Cookies
Wholesome Peanut Butter Oatmeal Pecan Cookies
Healthy Banana Bread Cookies With Cream Cheese Frosting
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