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These salted brownie cookies combine the best of brownies and cookies, offering fudgy centers, chewy edges, and crackly tops in just over an hour from start to finish. Whether you're craving something chocolatey for a quick dessert or need a crowd-pleasing treat, these chocolate brownie cookies deliver a rich, irresistible flavor explosion thanks to the addition of sea salt flakes. Enjoy the perfect balance of sweet and salty with these easy, bakery-worthy cookies at home.
I originally created these salted brownie cookies after my family asked for both brownies and cookies for a weekend treat, and wanted the best qualities of each. Combining the deep, intense chocolate flavor with chewy edges and a sprinkle of sea salt created a treat that quickly became our go to for parties and holidays. Adding the sea salt was a game changer, intensifying every bite and making these cookies the most requested dessert in my house!
Gather Your Ingredients
- All purpose flour for salted brownie cookies: Builds structure while keeping the cookies tender; use unbleached if possible and swap with a gluten free blend for allergies
- Baking powder (not baking soda): Ensures a proper rise and that signature crackly top; check that it's fresh for the best lift
- Salt: Enhances chocolate flavor and balances sweetness; fine salt mixes best, but sea salt will also work if dissolved well
- Large eggs at room temperature: Provide richness, binding and chewy texture; bring to room temperature quickly by soaking in warm water for five minutes
- Egg yolk: Extra yolk boosts chewiness and gives richness; substitute with two tablespoons Greek yogurt in a pinch
- Granulated sugar: Sweetens and contributes to that shiny, crinkle topped finish; cane sugar offers slightly more caramel notes if you prefer
- Vegetable oil: Keeps the cookies moist and chewy; canola or melted coconut oil work as alternatives
- Vanilla extract: Rounds out chocolate flavor; always use pure extract for depth, but almond extract can be used for a unique twist
- Unsalted butter: Adds flavor and richness without oversalting; if using salted butter, reduce added salt slightly
- Semi sweet chocolate chips, plus extra for topping: Choose high quality chips for intense chocolate flavor; dark, bittersweet, or even milk chocolate can be used to taste
- Unsweetened cocoa powder: Deepens chocolate impact; for the most intense brownies, use Dutch processed cocoa
- Espresso powder (optional): Deepens chocolate flavor without a coffee taste; omit if you don’t have it, or use a bit more cocoa instead
- Sea salt flakes for topping: Maldon salt offers perfect crunch and flavor contrast; regular kosher salt can substitute, used very sparingly
How to Make Salted Brownie Cookies
- Prepare Your Baking Environment:
- Set the oven rack to just above center and preheat to 350°F. Line two baking sheets with parchment paper or silicone mats to guarantee easy cookie removal and prevent sticking, making for even baking throughout.
- Mix the Dry Ingredients:
- In a medium bowl, whisk the all purpose flour, baking powder, and salt thoroughly to combine. This step ensures the leaveners are incorporated evenly, so your cookies bake with consistent rise and tender texture without clumps.
- Beat the Egg Mixture:
- Use a hand or stand mixer to beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium high speed for 2 to 3 minutes. The mixture should become light and frothy, incorporating air that gives cookies structure, volume, and shiny tops.
- Create the Chocolate Base:
- In a small saucepan over medium heat, melt the semi sweet chocolate chips and unsalted butter together, stirring constantly for 3 to 5 minutes until smooth. Immediately remove from heat and whisk in the unsweetened cocoa powder and espresso powder (if using), creating an intense, lump free chocolate mixture.
- Combine Wet and Dry Ingredients:
- Add the warm chocolate mix to the eggs and beat briefly, then fold in the dry ingredients until no flour streaks remain. The batter will be thick and glossy, just like classic brownie batter, ensuring fudgy centers in every cookie.
- Shape and Season the Cookies:
- Scoop dough (about 1.5 tablespoons each) onto lined baking sheets, leaving 2 inches between for spread. Sprinkle more chocolate chips and plenty of sea salt flakes over each for a stunning finish and burst of contrasting flavor.
- Bake to Perfection:
- Bake one sheet at a time for 8 to 10 minutes, watching for shiny, crackled tops. Cookies will look soft and slightly underdone in the center but will firm as they cool, capturing that signature fudgy brownie texture.
- Cool and Enjoy:
- Let cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer to a wire rack. Enjoy while still warm for gooey chocolate pockets, or let cool fully for chewier, portable cookies perfect for sharing.
Switching from semi sweet to dark chocolate chips one day led to a bolder, more intense chocolate punch that delighted my family. We've shared these salted brownie cookies at birthday parties and holiday events, and without fail, they vanish first from the cookie tray every time!
Smart Swaps and Variations
Salted brownie cookies are designed for easy customization. Substitute the all purpose flour with a gluten free blend one for one to make these cookies completely gluten free without sacrificing the iconic fudgy centers. For a seasonal spin, mix in one third cup crushed candy canes during the winter months, or add a quarter teaspoon mint extract and swap mint chocolate chips for a refreshing twist. Swirl in chopped walnuts, white chocolate chips, or even some orange zest to create your own signature version for any occasion or preference.
How to Store and Reheat Salted Brownie Cookies
Keep salted brownie cookies soft and chewy by storing cooled cookies in an airtight container at room temperature for up to two days. Layer cookies between sheets of parchment to avoid sticking, and add a piece of bread to help retain their moisture. For longer storage, refrigerate in a sealed container for up to five days, or freeze by arranging cookies in a single layer then transferring to a freezer safe box with parchment between layers. To reheat, warm cookies in a 300°F oven for three to four minutes or microwave one cookie for ten to fifteen seconds to restore the fresh baked gooey texture and melt chocolate chips anew.
What to Serve with Salted Brownie Cookies
Pair salted brownie cookies with a scoop of classic vanilla ice cream for an easy ice cream sandwich, or serve alongside fresh berries to balance the decadent chocolate flavor with a burst of tartness. A glass of cold milk remains the timeless beverage match, though espresso or coffee make excellent partners by intensifying the cocoa notes in every bite. For festive tables, combine these cookies with citrus shortbread or lemon bars to create a memorable dessert spread full of contrasting flavors, satisfying anyone with a sweet tooth.
Nutritional Benefits
While salted brownie cookies are an indulgence, they offer advantages over store bought sweets by using whole, simple ingredients and avoiding artificial preservatives. Each cookie contains about 460 calories and 8g protein, tapping into the nutritional benefits of eggs and chocolate. Dark chocolate chips supply antioxidants called flavanols, which can support heart health when included in moderation. Reduce sugar by up to a quarter cup for a lighter version, or choose dark chocolate for a higher antioxidant and lower sugar profile, allowing you to enjoy these treats more mindfully.
Recipe Success Tips
If your salted brownie cookies spread too much, simply chill the dough for thirty minutes before scooping. For cookies lacking that signature shiny, crinkled top, beat the egg mixture a bit longer to add more air, crucial for proper texture. Should the melted chocolate seize, stir in a teaspoon or two of hot water until smooth. Always measure flour by spooning and leveling to avoid dense cookies, and let baking sheets cool completely between batches for consistent, evenly baked results every time.
These salted brownie cookies have become our family's signature treat for both easy nights in and memorable celebrations. Bake a batch and watch them become a new favorite, perfect for satisfying chocolate cravings and sharing sweet moments with loved ones.
Common Questions About This Recipe
- → What kind of chocolate works best for brownie cookies?
Semi-sweet chocolate chips are ideal for a deep chocolate flavor, but dark chocolate chips can be used for a richer taste. Quality chocolate ensures fudgier cookies.
- → How does the sea salt enhance the cookies?
Sprinkling sea salt flakes on top brings out the chocolate flavor and delivers a pleasant contrast to the sweetness, giving each bite a unique finish.
- → Can I leave out the espresso powder?
Yes, espresso powder is optional but recommended. It enhances the chocolate flavor without making the cookies taste like coffee.
- → What’s the best way to get crackly tops?
To achieve shiny, crackly tops, make sure the eggs are well beaten with the sugar and don't overmix once you combine the chocolate with the flour mixture.
- → How should these cookies be stored?
Keep the cookies in a sealed container at room temperature for up to 2 days. They stay soft and chewy if not overbaked.
- → Why let cookies cool before transferring?
Baking makes them extra soft; cooling briefly on the pan sets their structure, preventing breakage when moving them to a rack.