Salted Brownie Cookies

This salted brownie cookies recipe completely changed my dessert game from the very first batch, delivering bakery worthy, gooey cookie perfection in under an hour. With only 35 minutes of prep time and a swift bake, these cookies combine rich chocolate flavor and a hint of sea salt for a treat that is irresistible for chocolate lovers and perfect for spontaneous celebrations or weeknight cravings.

I first whipped up these easy salted brownie cookies after a tough week, and the combination of gooey centers with a sprinkle of sea salt instantly boosted my mood. My family now requests them for every holiday and they completely vanish by morning—there’s just something about the fudgy middle and shiny top that keeps everyone reaching for more. We love gifting them for special occasions or just making a big batch for movie night, knowing they’ll always draw rave reviews.

Gather Your Ingredients

• All Purpose Flour for salted brownie cookies: Gives structure and chew to each cookie, critical for the perfect texture; a 1 to 1 gluten free blend also works well for allergy friendly baking
• Baking Powder: Promotes lift and prevents dense results; always use fresh for reliable rise
• Salt (Kosher preferred): Balances sweetness and enhances chocolate depth, key for that craveable burst of flavor; table salt can be substituted, but flaky salt works best for finshing
• Large Eggs plus Egg Yolk, room temperature: Essential for fudgy richness and shiny crust, while the yolk adds extra moisture for that soft middle; do not substitute for best results
• Granulated Sugar: The secret to a glossy, crackled surface and balanced sweetness; superfine sugar can increase shine
• Vegetable Oil: Adds subtle softness and keeps the cookies moist; melted coconut oil is an easy alternative for a hint of coconut flavor
• Vanilla Extract: Rounds out and intensifies the chocolate notes; use pure vanilla for best results but imitation works in a pinch
• Unsalted Butter, melted: Classic richness to the dough, quality butter enhances flavor and texture; you may use dairy free butter for substitutions
• Semi Sweet Chocolate Chips: Melt into pockets throughout the dough, major for decadent flavor; dairy free or dark chocolate chips are great for variations
• Unsweetened Cocoa Powder: Gives extra depth and dark color—Dutch process makes a richer cookie
• Espresso Powder (optional but recommended): Boosts the complexity of chocolate flavor without making cookies taste like coffee; omit if sensitive to caffeine or replace with instant coffee powder
• Sea Salt Flakes for finishing: Sprinkled on top for dramatic contrast and flavor pop—Maldon or similar flaked salts create the best finish

How to Make Salted Brownie Cookies

Prep Baking Sheets and Heat Oven:

Line two baking sheets with parchment paper or silicone mats and adjust your oven rack to just above center. Preheat the oven to 350°F, making sure the oven is ready for the dough. This step prevents sticking and ensures even browning on every cookie.

Mix Dry Ingredients for Consistency:

Whisk together all purpose flour, baking powder, and salt in a medium bowl until fully blended, breaking up any clumps. Mixing these early helps guarantee a uniform dough and even rise in each batch.

Beat Eggs, Sugar, and Oil for Structure:

With a hand or stand mixer, combine large eggs, yolk, granulated sugar, vegetable oil, and vanilla extract on medium high for about three to five minutes until thick, pale, and glossy. This builds the foundation for that signature crackly brownie top.

Melt Chocolate and Butter for Intense Flavor:

In a small saucepan over medium heat, melt semi sweet chocolate chips with unsalted butter, stirring until fully melted, then whisk in unsweetened cocoa powder and espresso powder right off the heat. Allow it to cool slightly so you don’t scramble the eggs in the next step; the mixture should be warm but not piping hot.

Combine Chocolate and Sugar Mixtures:

With the mixer on low, gently stream the melted chocolate mixture into the whipped sugar and egg base. Mix until just blended for a dark, glossy result, avoiding overmixing which can make the cookies tough.

Fold in Dry Ingredients:

Add the dry ingredients and fold by hand with a spatula just until you see no more streaks of flour. The dough should be thick, glossy, and reminiscent of brownie batter, ready to scoop for baking—over mixing at this stage can result in dense cookies.

Portion, Top, and Bake:

Scoop generous tablespoon sized mounds onto prepared baking sheets, leaving at least two inches between cookies so they have room to spread. Sprinkle each mound with extra chocolate chips and sea salt flakes on top for a bakery finish. Bake at 350°F for eight to ten minutes until tops are shiny and crackled and edges just set; for chewy centers do not overbake.

Cool for Best Texture:

Let cookies cool on their sheets for five minutes before carefully transferring to a wire rack. This preserves a gooey center while keeping the delicate crust intact—cookies will set up as they cool for the perfect balance of crisp edge and fudgy middle.

The first time I sprinkled sea salt flakes over these fresh-from-the-oven cookies, everyone in my family was amazed at how it radically elevated their chocolate flavor. Now, my sister insists I bake them for her birthday, and I find that espresso powder truly gives them the rich, complex taste of treats from a favorite bakery. The crunchy crackle and fudgy core have become our signature dessert for holidays and late night snacks alike.

Smart Swaps and Variations

Salted brownie cookies are incredibly adaptable for all kinds of preferences and dietary needs. Swap in a 1 to 1 gluten free flour blend for a gluten free batch, or use dairy free butter and chocolate chips to make them completely dairy free without losing fudgy texture. To lower sugar, try coconut sugar for caramel notes, or add a pinch of cinnamon or toasted nuts at the holidays for extra flavor. For a unique twist, experiment with almond or orange extract instead of vanilla, or toss in peanut butter chips or mini marshmallows for a more playful bite.

How to Store and Reheat Salted Brownie Cookies

Keep salted brownie cookies fresh by storing them in a sealed container at room temperature for up to two days; separate layers with parchment or wax paper to maintain shiny tops and prevent sticking. For longer storage, freeze cooled cookies in a double wrapped airtight bag or container for up to two months and thaw at room temperature before serving. When ready to serve, gently reheat cookies in a 300°F oven for five minutes to restore their gooey centers and crisp edges, or bake unbaked frozen dough straight from the freezer, adding two extra minutes to the baking time.

What to Serve with Salted Brownie Cookies

Salted brownie cookies shine solo but are even more memorable when paired with vanilla ice cream or freshly whipped cream. Their rich chocolate and sea salt notes contrast perfectly with the coolness of frozen desserts or the burst of seasonal berries. For special occasions, serve them in a dessert platter display, stack on a cake stand, or create decadent cookie ice cream sandwiches for a festive touch.

Nutritional Benefits

Salted brownie cookies can be part of a balanced approach to dessert, offering substantial chocolate flavor with vegetarian ingredients and easy gluten free or dairy free adjustments. High quality chocolate and cocoa provide a boost of antioxidants, and a standard serving has about 430 calories and 15 grams of protein, making them richly satisfying. Adjusting portions or using allergy free ingredients makes them a flexible treat for most diets, while nut free chocolate ensures compatibility for school or group events.

Recipe Success Tips

If your salted brownie cookies did not develop a shiny, crackly top, be sure eggs are fully at room temperature and sugar is well whipped for proper structure. Cookies that spread too much may have dough that is overly warm; chill dough briefly before baking. For a crispier version, use the top oven rack and add one or two minutes to the bake time, but do not skip the sea salt on top as it is key for maximum flavor and visual appeal.

Salted brownie cookies deliver the ultimate chocolate dessert experience with rich, gooey centers and bakery quality crackly tops. Try these for your next celebration or cozy evening and discover just how magical sweet and salty can be together.

Common Questions About This Recipe

→ How do I achieve crackly tops on the cookies?

The key to shiny, crackly tops is thoroughly beating the eggs and sugar together until frothy before mixing in the melted chocolate mixture. This creates the distinct brownie texture atop the cookies.

→ Can I substitute the espresso powder?

Espresso powder is optional—it deepens the chocolate flavor but can be omitted if desired. The cookies will still taste deliciously rich and chocolatey.

→ What type of chocolate chips work best?

Semi-sweet chocolate chips provide balance without being overly sweet. You can also try dark chocolate chips for an even more intense chocolate flavor.

→ How should I store leftovers?

Keep the cookies in a sealed food container at room temperature for up to two days. This helps maintain their chewy texture and freshness.

→ Why use both whole eggs and an extra yolk?

The combination of eggs and an extra yolk ensures the cookies stay moist and chewy, contributing to their signature brownie-like texture.