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Grown-up sweet: Salted Caramel Brownie Cookies

cookies

I’ve just realized that I haven’t put anything sweet on the blog this week. Since I know that’s completely unacceptable, I wanted to quickly share this recipe, which I made last week, before I head out to the farmer’s market.

I made these cookies, adapted from a recipe on marthastewart.com, for the simple reason that I was craving something sweet, chocolatey and salty. Ever since the great New York Times cookie phenomenon of 2008, I’ve been a great believer in sprinkling sea salt over the top of sweet things. Of course, it’s not appropriate for everything (I wouldn’t want a salty strawberry shortcake, for instance), but it can do wonders for the flavour of cookies and cakes. 

And salt with chocolate and caramel? Count me in. I took Martha’s recipe and halved it (as I often do with sweets), and added a few of my own minor tweaks. In my Christmas stocking last year, I received several bags of Chipits brand chocololate, butterscotch, peanut butter and toffee chips for my baking pleasure, and I had yet to use the toffee ones. Since caramel goes so well with sea salt, I opted to use them instead of the called-for chocolate chips. 

These cookies are very cakey and fat, and if you don’t overbake them, they have a dense, chewy centre very much like a brownie. If you’re not into caramel, you could always replace the toffee chips with chocolate, peanut butter or anything else, but do remember the sea salt. It really elevates the flavours here, making these more grown-up sweet than kiddie treat. 

cookie bite

  • Salted Caramel Brownie Cookies
  • adapted from this recipe by Martha Stewart
  • makes 12
  • 4 ounces semisweet chocolate, roughly chopped
    2 tablespoons unsalted butter
    1/2 cup plain flour
    1/2 teaspoon baking powder
    1/4 teaspoon fine salt
    1 egg
    1/3 cup lightly packed dark brown sugar
    1/2 tsp. vanilla extract 
    1/3 cup toffee bits
    a few pinches sea salt
  • 1. Preheat oven to 170°C/350°F. Melt chocolate and butter together, either in a small saucepan over the stove, on in a bowl in the microwave. Set aside.

    2. In another bowl, mix together the flour, baking powder and salt. Set aside.

    3. In another bowl (or using a mixer), beat the eggs, sugar and vanilla together until light and fluffy. Add the melted chocolate/butter mixture and beat until combined. Add the flour mixture and mix until combined. Stir in the toffee bits- batter will be very thick. 

    4. Drop heaping tablespoons of batter onto a parchment-lined baking sheet, about 1 to 2 inches apart. (These cookies will not spread much.) Sprinkle a small pinch of sea salt over the top of each cookie, and bake for 12 to 15 minutes. The tops of the cookies will be shiny, crackly and brown, like a brownie. Cool on a wire rack. 

11 comments

  1. Larissa says:

    I hate the chocolate salty phenomenon….just doesn’t work for me, hahah. Chocolate should stay chocolate, I understand adding a pinch of salt for biochemical baking processes but that’s it. I will try these minus the sprinkling of salt on top :)

  2. MH says:

    YUM! You know these are right up my alley…

  3. Ele says:

    Larissa- I sort of see where you’re coming from, and usually I’d agree with you. Sometimes these pretentious food trends just go way too far! The salt-on-sweet, though, I love. It’s probably just because I look for any excuse to add more salt, loving it as I do ;)

    MH- Yeah I know you love these, lady.

  4. Edd says:

    I love the look of these. Salted Caramel is one of my favourite things and you add chocolate to it? Yes Please. If you have any left and feel like posting one up north id be very happy!!

  5. Ele says:

    Edd- I would, but these went so fast! It’s just me and my boyfriend here so I always half (and sometimes third) recipes so we won’t be tempted to overindulge. This recipe makes one dozen, which is perfect. They’re good, but pretty rich!

  6. [...] feature one of my favourite flavour combos: chocolate, caramel and salt. A posher version of my Salted Caramel Brownie Cookies, they were inspired by the photo of this recipe from The [...]

  7. Jennifer says:

    These look like they will rock my world!

    I love the combination! I’m going to try them out this weekend – maybe double to recipe for friends coming over.

    They sell the same combination in little chocolates at williams sonoma – filled with caramel and fleur de sel salt on top – delicious!
    They are a little expensive too for not too many – this recipe seems a lot more economic with the same flavor

    Can’t wait to try it out! :) Thanks!

  8. Cara says:

    I made these today. They are delicious and the perfect texture. Thank you for sharing the recipe!

  9. Chelsea says:

    I just made your recipe for my mom’s annual cookie exchange and won! Thank you so much for sharing, they were AWESOME! I wrote about it here:

    http://ducksoven.blogspot.com/2010/12/salted-caramel-brownie-cookies-and-few.html

  10. [...] Caramel: Salted Caramel Hot Chocolate from Starbucks. Salted Caramel Brownie Cookies from Kitchenist.com. Maple-Gingerbread Layer Cake with Salted Maple-Caramel Sauce from [...]

  11. brandi says:

    found this recipe on pinterest and made them, loved them and made them again for some veteran’s day treats… i might go home and make some more tonight. and i can kiss my diet goodbye! =}