These Salted Brownie Cookies are the perfect treat for chocolate lovers! They combine the rich, fudgy texture of a brownie with the convenience of a cookie, creating a truly decadent and delicious dessert. I love how these cookies have a slightly crisp edge and a soft, chewy center, with an intense chocolate flavor that’s perfectly balanced by a sprinkle of sea salt. They’re easy to make and always a hit with everyone who tries them.
Why You’ll Love These Salted Brownie Cookies
- Fudgy and Chewy: These cookies have the perfect texture – slightly crisp on the edges and wonderfully fudgy and chewy in the center.
- Intense Chocolate Flavor: Made with melted chocolate, cocoa powder, and chocolate chips, these cookies are a chocolate lover’s dream.
- Sweet and Salty: The sprinkle of sea salt on top perfectly balances the sweetness of the chocolate.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
Ingredients for Salted Brownie Cookies
Here’s what you’ll need to make these decadent cookies. The full list with measurements is in the recipe card below.
Main Ingredients
- All-Purpose Flour (Dry Ingredient)
- Baking Powder (Leavening Agent)
- Salt (Seasoning)
- Large Eggs, room temperature (Binder)
- Large Egg Yolk, room temperature (Binder)
- Granulated Sugar (Sweetener)
- Vegetable Oil (Fat)
- Vanilla Extract (Flavoring)
- Unsalted Butter (Fat)
- Semi-Sweet Chocolate Chips (plus some for topping cookies) (Chocolate)
- Unsweetened Cocoa Powder (Flavoring)
- Espresso Powder (optional) (Flavoring)
- Sea Salt Flakes (for topping cookies (optional garnish)) (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Salted Brownie Cookies as is, but here are a few ideas for variations:
- Add Nuts: Stir in some chopped walnuts, pecans, or almonds to the batter.
- Different Chocolate: Use dark chocolate chips, milk chocolate chips, or white chocolate chips instead of semi-sweet.
- Mint Chocolate: Add a few drops of peppermint extract to the batter and use mint chocolate chips.
- Peanut Butter: Swirl some peanut butter into the batter before baking.
How to Make Salted Brownie Cookies
Let me show you how to make these fudgy and delicious Salted Brownie Cookies:
Preheat Oven and Prepare Baking Sheets
- I adjust the oven rack to the second level mark (just above center) and preheat my oven to 350ºF (175°C).
- I line two baking sheets with parchment paper or silicone mats. I set them aside.
Combine Dry Ingredients
- In a medium bowl, I whisk together the all-purpose flour, baking powder, and salt. I set it aside.
Combine Wet Ingredients
- Using a hand mixer or stand mixer fitted with the paddle attachment, I beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy.
Melt Chocolate and Butter
- Meanwhile, in a small saucepan, I heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth.
- I remove from the heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder (if using).
Combine Wet and Dry
- I carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined.
- I add in the whisked dry ingredients and mix on low speed until just combined. You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable.
Scoop and Bake
- Using a 1 ½ tablespoon-size cookie scoop or two spoons, I scoop the cookie dough out and place it onto the prepared baking sheets, leaving about 1 ½ inches of space between them.
- I sprinkle some sea salt flakes over the top of each cookie.
- I bake for 8-10 minutes at 350ºF (175°C) or until the tops of the cookies have a shiny, crackly top to them.
- Remove from oven.
- Top with chocolate chips.
Cool and Serve
- Cool and serve.
Tips and Tricks for the BEST Brownie Cookies
Here are my secrets for making these cookies truly exceptional:
- Room Temperature Ingredients: Make sure your eggs and egg yolk are at room temperature for the best results.
- Don’t Overmix: Overmixing the batter can make the cookies tough. Mix just until the ingredients are combined.
- Use Good Quality Chocolate: The flavor of the chocolate will really shine through, so use good quality chocolate chips.
- Slightly Underbake: For a fudgy center, slightly underbake the cookies. They will continue to set as they cool.
- Shape with a Cookie Cutter (Optional): For perfectly round cookies, you can use a round cookie cutter to shape them immediately after they come out of the oven while they’re still soft.
How to Serve
These Salted Brownie Cookies are delicious served:
- Warm: Enjoy them warm from the oven for the ultimate fudgy experience.
- With Milk: A classic pairing!
- With Ice Cream: Make a cookie sundae with a scoop of vanilla ice cream.
- With Coffee or Tea: Perfect for an afternoon treat.
Make Ahead and Storage
Cookies are best kept in a sealed food container at room temperature for up to 2 days.
FAQs about Salted Brownie Cookies
- Can I use a different type of chocolate?
- Yes, you can use dark chocolate chips, milk chocolate chips, or white chocolate chips.
- Can I make these without the espresso powder?
- Yes, you can omit the espresso powder. It enhances the chocolate flavor, but the cookies will still be delicious without it.
- Can I freeze these cookies?
- Yes, you can
Enjoy these fudgy, chewy, and intensely chocolatey Salted Brownie Cookies! They’re a perfect treat for any chocolate lover.
Print
Salted Brownie Cookies (Fudgy, Chewy, and Irresistible!)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18–24 cookies 1x
- Category: Dessert, Cookies
- Cuisine: American
Description
These Salted Brownie Cookies are the perfect combination of fudgy brownie and chewy cookie. They have a rich chocolate flavor, a slightly crackly top, and a hint of salt that enhances the sweetness.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup (200g) granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 6 tablespoons (85g, 3/4 stick) unsalted butter
- 1 cup (170g) semi-sweet chocolate chips, plus extra for topping (optional)
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- Flaky sea salt, for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Position an oven rack in the second position from the top (just above the center). Line two baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until the mixture is fully combined, light, and frothy.
- Melt Chocolate and Butter: In a small saucepan over medium heat, combine the semi-sweet chocolate chips and unsalted butter. Cook, stirring constantly, until the chocolate and butter are completely melted and smooth. Remove from heat immediately once melted.
- Add Cocoa and Espresso Powder: Whisk the unsweetened cocoa powder and espresso powder (if using) into the melted chocolate mixture until smooth and well combined.
- Combine Wet and Chocolate Mixtures: Carefully pour the warm melted chocolate mixture into the bowl with the wet ingredients. Mix on low speed until just combined. Do not overmix.
- Add Dry Ingredients: Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed (or folding with a spatula) until just combined. The batter will be relatively thin but still scoopable.
- Scoop Dough: Using a 1 1/2 tablespoon-sized cookie scoop (or two spoons), scoop rounded portions of the cookie dough onto the prepared baking sheets. Leave about 1 1/2 inches of space between each cookie.
- Top with Salt (Optional): Sprinkle a few flakes of sea salt over the top of each unbaked cookie, if desired.
- Bake: Bake one sheet at a time for 8-10 minutes, or until the tops of the cookies have a shiny, crackly appearance. The edges should be set, and the centers should still be slightly soft.
- Add Chocolate Chips (Optional): Remove the baking sheet from the oven. If desired, immediately press a few additional chocolate chips into the tops of the warm cookies.
- Shape Cookies (Optional): If you want perfectly round cookies, you can use a round cookie cutter (slightly larger than the cookies) to shape them immediately after they come out of the oven while they are still soft. (See blog post for more detailed instructions on this technique – You would include an internal link here).
- Cool: Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. The cookies will be very soft when they come out of the oven, so use a spatula to transfer them.
- Serve and store
Notes
- Room Temperature Ingredients: Using room-temperature eggs and egg yolk helps the ingredients emulsify properly.
- Espresso Powder: The espresso powder enhances the chocolate flavor but is optional.
- Chocolate Chips: You can use semi-sweet, milk chocolate, or dark chocolate chips.
- Baking Time: The baking time may vary slightly depending on your oven.
- Storage Store in a sealed container for up to 2 days.
- Measuring Flour: For the most accurate results, measure flour by weight. If you don’t have a kitchen scale, use the “spoon and level” method.
- Serving Suggestion Enjoy with ice cream.