Salted Brownie Cookies Recipe

If you’re searching for the ultimate cross between a deeply fudgy brownie and a crave-worthy chocolate chip cookie, these Salted Brownie Cookies are about to become your new obsession. Imagine chewy, chocolate-packed cookies with a crackly top and a hit of sea salt that sends each bite soaring over the edge of decadence. They mix up in minutes, require no fancy equipment, and deliver bakery-style results every time. Even better? They’re a crowd-pleaser for everything from bake sales to cozy nights in.

Ingredients You’ll Need

You won’t believe how a handful of everyday staples can transform into something this spectacular. Each ingredient in these Salted Brownie Cookies plays a role in building that perfect chew, glossy top, and deep chocolate flavor—the hallmarks of an unforgettable cookie.

• All-Purpose Flour: Just enough to hold the cookies together without making them cakey.
• Baking Powder: Gives the cookies a gentle lift for those classic crackly tops.
• Salt: Enhances the chocolate flavor and balances sweetness.
• Large Eggs & Egg Yolk (room temperature): The secret to a rich, fudgy interior and glossy tops.
• Granulated Sugar: Sweetens and creates that signature brownie texture.
• Vegetable Oil: Adds extra moisture and delivers a tender cookie crumb.
• Vanilla Extract: Rounds out and elevates all the chocolatey notes.
• Unsalted Butter: Gives luscious flavor and keeps the cookies soft.
• Semi-Sweet Chocolate Chips: Melts into the dough for a fudgy core, plus extra chips for chocolate bursts on top.
• Unsweetened Cocoa Powder: Intensifies the chocolate flavor and deepens color.
• Espresso Powder (optional): Makes the chocolate even richer—trust me, you won’t taste coffee, just pure chocolate!
• Sea Salt Flakes (optional, for garnish): The finishing touch that takes these cookies over the top.

How to Make Salted Brownie Cookies

Step 1: Prep Your Oven and Baking Sheets

Start by adjusting your oven rack just above the center position, then preheat to 350ºF. Line two baking sheets with parchment paper or silicone mats. Prepping like this ensures your Salted Brownie Cookies bake evenly and slide off effortlessly.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This combines everything thoroughly so your cookies rise perfectly and the salt is evenly distributed throughout every bite.

Step 3: Beat the Wet Ingredients

Using a hand mixer or stand mixer with the paddle attachment, beat the eggs, egg yolk, sugar, oil, and vanilla extract on medium-high speed until fluffy and a bit frothy. This step makes the cookies glossy and gives them that signature brownie crinkle top.

Step 4: Melt Chocolate and Butter

Meanwhile, melt the chocolate chips and unsalted butter together in a small saucepan over medium heat, stirring until smooth and glossy. Take it off the heat and whisk in the cocoa powder (and espresso powder, if using). This gives your dough the most decadent, complex chocolate flavor.

Step 5: Combine Chocolate with Wet Ingredients

Carefully pour the melted chocolate mixture into the beaten egg and sugar blend. Mix just until combined—this step is where all the magic of brownies meets cookies, creating that perfect fudgy chew.

Step 6: Add Dry Ingredients

Add the whisked flour mixture into your chocolatey bowl. Mix on low speed or gently fold with a spatula until just combined. Don’t overmix! The dough will be thick but still scoopable, which means you’re on the right track.

Step 7: Scoop the Cookies

Use a 1 1/2 tablespoon cookie scoop or two spoons to create evenly sized mounds on your baking sheets. Leave 1 1/2 inches of space between each mound—the cookies spread just enough to create gorgeous, thick rounds.

Step 8: Salt and Bake

Sprinkle each mound with sea salt flakes, then bake for 8–10 minutes. Watch for shiny, crackly tops—a classic brownie cookie sign! The edges will look set and the centers slightly soft.

Step 9: Finish and Shape

Once out of the oven, immediately top your warm cookies with extra chocolate chips if you like. Want perfectly round cookies? Use a round cookie cutter to gently swirl each cookie into shape while they’re still soft.

Step 10: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring gently to a cooling rack with a spatula—they’re delicate and deliciously soft! Sneak a taste while they’re still warm for the full “gooey brownie in a cookie” experience.

Step 11: Store or Share

Once cool, store these Salted Brownie Cookies in an airtight container at room temperature for up to 2 days. But honestly, good luck making them last that long!

How to Serve Salted Brownie Cookies

Garnishes

A classic sprinkle of flaky sea salt on each cookie is an absolute must—it teases out the depth of the chocolate and gives a subtle crunch. Extra chocolate chips on top add gorgeous visual appeal and even more melty chocolate with every bite. If you’re feeling fancy, a tiny dusting of cocoa powder or a drizzle of chocolate ganache takes them to bakery-level stunningness.

Side Dishes

These Salted Brownie Cookies practically scream for an ice-cold glass of milk, but they also pair beautifully with espresso, coffee, or even a scoop of vanilla ice cream. Turn them into cookie sandwiches with marshmallow fluff or serve alongside fresh berries for a sweet-tart twist.

Creative Ways to Present

Stack your cookies in tall glass jars for a homemade gift, or create a “cookie board” with berries, nuts, and chocolate pieces at your next party. For an extra touch, slip them into parchment sleeves tied with twine for a rustic, thoughtful treat. These cookies look fabulous in any setting but offering them warm on a rainy day is guaranteed to spark joy!

Make Ahead and Storage

Storing Leftovers

Keep your Salted Brownie Cookies soft and chewy by storing them in an airtight container at room temperature. Slip a slice of bread into the container if you live in a dry climate—the bread keeps cookies from drying out without affecting the flavor. They’ll stay fresh for about 2 days (but they disappear fast!).

Freezing

You can definitely freeze these cookies for later! Once cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, pop them into a zip-top bag or airtight container for up to 2 months. Thaw at room temperature whenever your chocolate craving strikes.

Reheating

To relive that just-baked gooiness, gently warm your Salted Brownie Cookies in the microwave for 8–10 seconds or pop them in a low oven for a few minutes. The chocolate chips will get gloriously melty and the centers deliciously soft.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, scoop out the cookies onto a sheet, and refrigerate (covered) for up to 24 hours before baking. Chilled dough even helps enhance those rich flavors.

What if I don’t have espresso powder?

No worries! Espresso powder just intensifies the chocolate, so you can omit it entirely and still have decadent Salted Brownie Cookies. The cookies will still be rich and flavorful.

Can I use different types of chocolate chips?

Of course! Semi-sweet chocolate chips provide classic bittersweet depth, but you can swap for dark or milk chocolate chips—or even a mix. Peanut butter or white chocolate chips are also fun for a little spin.

Why did my cookies turn out cakey instead of chewy?

This happens if you add too much flour or overbake the cookies. Make sure to measure the flour using the spoon-and-level method and watch closely in the oven, as they finish baking fast!

Is it necessary to use sea salt flakes?

Sea salt flakes are the finishing touch that really sets these cookies apart, but if you’re out, you can skip the topping or use a tiny pinch of regular salt. The cookies will still be delicious, just a little less dramatic!

Final Thoughts

It’s hard to overstate how much joy a batch of freshly baked Salted Brownie Cookies brings to the table. If you’re a chocoholic at heart or just love a cookie with wow-factor, treat yourself and your loved ones to this recipe. One bite and you’ll see—these cookies really are the best of both worlds!

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