Salted Brownie Cookies are the perfect treat when you want the rich, chocolatey goodness of a brownie with the soft, chewy charm of a cookie. These cookies are packed with deep cocoa flavor and a sprinkle of sea salt on top that makes every bite pop with just the right balance of sweet and salty. The outside is slightly crisp while the inside stays fudgy and tender, making them super satisfying to munch on.
I love making these because they feel a little fancy but come together pretty easily. The touch of salt really brings out the chocolate taste in the best way possible. I always find myself grabbing one (or three) when they’re fresh from the oven, still warm and gooey. If you like the idea of brownie batter but want something easy to hold and share, these cookies are exactly what you need.
My favorite way to enjoy Salted Brownie Cookies is with a cold glass of milk or a warm cup of coffee. They’re perfect for an afternoon pick-me-up or an after-dinner sweet treat. Sometimes I even toast them lightly to give the edges a little more crunch, but either way they disappear fast when I bake a batch. It’s hard to resist these little bites of chocolate bliss!
Key Ingredients & Substitutions
Chocolate: Using semi-sweet or dark chocolate chips brings that rich brownie flavor. I prefer chopped dark chocolate for a more intense taste. You can substitute with milk chocolate if you like it sweeter, but it changes the depth of flavor.
Butter: Unsalted butter lets you control the salt levels, especially since flaky sea salt is sprinkled on top. You can try salted butter but reduce or skip the added salt for balance.
Sugars: This recipe uses both granulated and brown sugar. Brown sugar adds moisture and chewiness, while granulated sugar gives crisp edges. You can swap light brown sugar with dark brown for a richer caramel note.
Cocoa Powder: Dutch-processed cocoa is my go-to because of its smooth, mellow taste and helps create a nice deep color. Natural cocoa can work too but might be more acidic and affect the texture slightly.
Sea Salt: Flaky sea salt on top is what really makes these cookies stand out by balancing sweetness and enhancing chocolate. If you don’t have flaky salt, use a fine sprinkle of kosher salt but add less.
How Do You Get That Fudgy, Brownie-Like Texture in Cookies?
These cookies strike a balance between chewy and fudgy, which can be tricky. Here’s how to do it:
- Melt the chocolate and butter: This creates a smooth, dense base that sets the tone for brownie texture.
- Don’t overmix: When you combine the dry and wet ingredients, fold gently until just combined. Overmixing develops gluten and makes cookies cakier.
- Bake carefully: Take them out when edges are set but centers look soft and slightly underbaked. Residual heat finishes the cooking off, keeping the inside fudgy.
- Use correct sugars: Brown sugar helps retain moisture and chewiness, complementing the fudgy feel.
- Rest before moving: Let cookies cool a bit on the tray so they firm up without breaking apart but still keep that tender middle.
Following these tips will give you cookies with the crackly tops and soft, almost gooey centers similar to brownies!
Equipment You’ll Need
- Baking sheet – Perfect for holding the cookies as they bake evenly and spread just right.
- Parchment paper or silicone baking mat – Keeps cookies from sticking and makes cleanup easy.
- Microwave-safe bowl or double boiler – For melting chocolate and butter smoothly without burning.
- Mixing bowls – You’ll need at least two to separate wet and dry ingredients for easy mixing.
- Whisk and spatula – The whisk helps blend sugars and eggs; the spatula folds in dry ingredients gently.
- Cookie scoop or spoon – Helps you portion dough evenly for uniform cookies.
- Wire cooling rack – Allows cookies to cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a crunchy texture that contrasts nicely with the fudgy cookie.
- Mix in mini chocolate chips for extra melty chocolate bites throughout the cookie.
- Sprinkle a pinch of cinnamon or chili powder into the dough for a warm or spicy twist that pairs well with chocolate.
- Fold in dried cherries or cranberries to add a bit of tartness and chew to balance the sweetness.
How to Make Salted Brownie Cookies
Ingredients You’ll Need:
- 1 cup (170g) semi-sweet chocolate chips or chopped dark chocolate
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Flaky sea salt, for sprinkling on top
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Plus, add 5 minutes to cool the cookies on the pan before moving them to a wire rack. Overall, you’ll have delicious salted brownie cookies ready in under 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Baking Tools and Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat so your cookies won’t stick and cleanup is easy.
2. Melt the Chocolate and Butter
In a microwave-safe bowl or over a double boiler, gently melt the chocolate and butter together, stirring occasionally until smooth. Let it cool for a few minutes so it’s not too hot when added to the eggs.
3. Mix Sugars, Eggs, and Vanilla
In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and creamy.
4. Combine Wet Ingredients
Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture, whisking continuously to blend everything thoroughly.
5. Add Dry Ingredients
Sift together the flour, cocoa powder, baking powder, and salt in another bowl. Gently fold these dry ingredients into your wet mixture using a spatula just until combined. Be careful not to overmix, so the cookies stay fudgy.
6. Scoop and Sprinkle
Use a cookie scoop or spoon to drop generous spoonfuls of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Sprinkle a pinch of flaky sea salt over each dough ball for that perfect salty surprise.
7. Bake and Cool
Bake your cookies in the preheated oven for 10-12 minutes. The edges should look set and the centers slightly soft. Remove and let them cool on the baking sheet for about 5 minutes before transferring the cookies to a wire rack to cool completely.
8. Serve and Enjoy
Enjoy your salted brownie cookies with a glass of milk or a cup of coffee for the perfect treat. The crunchy tops, fudgy centers, and salty touch will have everyone coming back for more!
Can I Use Frozen Eggs for This Recipe?
It’s best to use eggs at room temperature for even mixing and proper texture. If using frozen eggs, thaw them in the fridge overnight and bring to room temperature before starting.
Can I Substitute the Flour with Gluten-Free Flour?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. The texture might be slightly different but still delicious.
How Should I Store Leftover Salted Brownie Cookies?
Keep leftovers in an airtight container at room temperature for up to 3 days. To refresh the fudgy interior, warm cookies in the microwave for 10-15 seconds before serving.
Can I Make the Dough Ahead of Time?
Absolutely! Refrigerate the cookie dough in an airtight container for up to 2 days. Let it sit at room temperature for about 15 minutes before scooping and baking.
