Salted Brownie Cookies combine the best of brownies and cookies into one indulgent chocolate treat. They bake up with a glossy, crackly top, a fudgy interior, and a sprinkle of semi-sweet chips and sea salt flakes for contrast—perfect for anyone craving deep chocolate flavor.
Table of Contents
- Chocolate Brownie Cookie Ingredients
- Tips for Making the Best Salted Brownie Crinkle Cookies
- How Do You Make Perfectly Round Cookies?
- Salted Brownie Cookies Recipe
Chocolate Brownie Cookie Ingredients
Gather the following ingredients for rich, fudgy salted brownie cookies:
- All-purpose flour — one cup. This recipe was tested with standard all-purpose flour.
- Baking powder and salt — small amounts to balance the texture and flavor.
- Eggs — two large eggs plus one large egg yolk, ideally at room temperature.
- Granulated sugar — provides the shiny, crackly top and sweetness.
- Vegetable oil — one tablespoon to keep the cookies tender.
- Vanilla extract — use pure if possible.
- Unsalted butter — melted with the chocolate chips.
- Semi-sweet chocolate chips — one cup, with extra for topping if desired.
- Unsweetened cocoa powder — quarter cup; do not substitute with dark or black cocoa unless you test first.
- Espresso powder — optional but enhances the chocolate flavor.
- Sea salt flakes — optional finishing touch for contrast.
Tips for Making the Best Salted Brownie Crinkle Cookies
Prep everything first. Measure ingredients, line baking sheets, and preheat the oven before you start mixing. Once the batter is ready, work quickly to scoop and bake.
Melt chocolate and butter together. Place chips and butter in a small saucepan and heat over medium for 2–3 minutes until smooth. Remove from heat and stir in cocoa and espresso powder right away.
Add melted chocolate directly to the wet ingredients. There’s no need to cool it first—add it while warm and mix until just combined.
Mix only until combined. When you add the dry ingredients, stop mixing as soon as the flour disappears. Folding with a spatula helps avoid overmixing and keeps the texture fudgy.
Work quickly. The batter is best baked soon after mixing for the ideal crackly top and fudgy center.
Use a cookie scoop. A 1 1/2 tablespoon cookie scoop yields uniform cookies and speeds up the process. The recipe makes about 24 cookies.
Bake at 350°F for 8–10 minutes. Eight minutes often produces a shiny, crackled top and a soft, fudgy interior—don’t overbake.
Add extra chips after baking. For more melty chocolate, press 3–4 extra chips onto each cookie immediately after they come out of the oven.
How Do You Make Perfectly Round Cookies?
A reliable method for uniform, round cookies is to shape them right after they come out of the oven:
- Remove the cookies from the oven and leave them on the hot baking sheet.
- Place a round cookie cutter, mug, or small bowl slightly larger than the cookie over it.
- Move the cutter in a gentle circular motion around the cookie for 5–8 seconds until the edges are rounded.
Safety tip: Hold the hot baking sheet with an oven mitt on the hand you won’t use for the cutter.
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Salted Brownie Cookies
Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 2 Large Eggs, room temperature
- 1 Large Egg Yolk, room temperature
- 1 cup Granulated Sugar
- 1 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 6 tbsp Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips, plus some for topping
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder, optional
- Sea Salt Flakes, for topping (optional)
Instructions
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Preheat oven to 350ºF and position a rack just above center. Line two baking sheets with parchment paper or silicone mats.
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Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
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Beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla with a hand mixer or stand mixer on medium-high until frothy and combined.
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In a small saucepan over medium heat, melt the chocolate chips and butter until smooth. Remove from heat and stir in the cocoa powder and espresso powder.
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Pour the warm chocolate mixture into the wet ingredients and mix until just combined.
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Fold in the dry ingredients until the batter is just combined. The batter will be slightly thin but still scoopable.
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Use a 1 1/2 tablespoon cookie scoop or two spoons to portion dough onto prepared baking sheets, leaving about 1 1/2 inches between cookies.
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Sprinkle sea salt flakes over each cookie if desired. Bake 8–10 minutes at 350ºF, until tops are shiny and crackled.
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Remove from oven and, if desired, press a few extra chocolate chips onto each cookie. For perfect rounds, use a round cutter while cookies are still soft.
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Let cookies rest on the baking sheet for about 5 minutes, then transfer to a cooling rack to finish cooling. They are excellent warm but transfer carefully with a spatula as they will be soft.
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Store cookies in an airtight container at room temperature for up to 2 days.
Video
Notes
- Measure ingredients and prepare pans before you begin so you can move quickly once the batter is mixed.
- Melt chocolate and butter on the stovetop and add cocoa and espresso immediately after removing from heat.
- The warm chocolate can be added straight to the wet ingredients; no cooling required.
- Fold or mix the dry ingredients only until incorporated to avoid a tough cookie.
- Use a cookie scoop for consistent size and faster working time.
- Bake until the tops are shiny and crackly with a fudgy center; about 8 minutes often works well.
- Press a few chocolate chips onto the cookies right after baking for extra melty pockets.
- To shape perfectly round cookies, use a round cutter immediately after they come out of the oven.
Nutrition
Nutritional information is an estimate and will vary with specific ingredients used.
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