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    Beyond the Butter >> Recipes >> Cookies

    Published: Oct 28, 2020 · Modified: Feb 28, 2023 by Jennifer • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Salted Brownie Cookies

    Jump to Recipe Jump to Video Print Recipe

    Salted Brownie Cookies bring two desserts into one delicious chocolatey treat! With a shiny, crackly outside that's topped with semi-sweet chocolate chips and sea salt flakes, these decadent fudgy cookies will satisfy any chocolate lover's sweet tooth!

    Salted brownie cookies on abstract light brown background | All Images © Beyond the Butter®
    Salted brownie cookie split in half showing with melted chocolate chips peaking through | All Images © Beyond the Butter®
    Jump to:
    • Chocolate Brownie Cookie Ingredients
    • Tips for Making the Best Salted Brownie Crinkle Cookies
    • How Do You Make Perfectly Round Cookies?
    • Recommended Baking Tools
    • 📖 Recipe
    • Reviews

    Chocolate Brownie Cookie Ingredients

    Here's what you'll need to make these rich and fudgy salted brownie cookies!

    • All-Purpose Flour. Keep it simple and use your favorite brand of flour. I didn't test this with any other kind.
    • Baking Powder and Salt. Your typical players for this type of cookie recipe.
    • Eggs. You'll need 2 large eggs and 1 large egg yolk, preferably at room temperature. Refrigerate the leftover egg whites from the 3rd egg to add your scrambled eggs for breakfast the next morning.
    • Sugar. Good, old-fashioned granulated sugar is needed.
    • Vegetable Oil. Just a tablespoon is needed. I didn't try this with canola or coconut, but I imagine they would work just as well.
    • Vanilla Extract. Pure over imitation is what I prefer, but go with what you have on hand!
    • Unsalted Butter. This gets melted into the chocolate chips, so no need for this to be at room temperature.
    • Chocolate Chips. Semi-sweet is best and any brand you fancy. You'll need 1 cup, but have some extra on hand if you want to top the cookies with a few more.
    • Cocoa Powder. Unsweetened, please. Note, I did not test this recipe with dark cocoa, black cocoa, or dutch processed cocoa.
    • Espresso Powder. Totally optional ingredient, but does give the chocolate a really nice boost in flavor.
    • Sea Salt Flakes. A nice topping that adds a touch of salty to all that chocolatey goodness. Of course, it's optional, though if you'd rather skip it or don't have it readily available.
    Salted brownie cookies randomly placed on an abstract light brown background with bowl of chocolate chips to the side | All Images © Beyond the Butter®

    Tips for Making the Best Salted Brownie Crinkle Cookies

    Prep all of your ingredients. If you remember any of my tips, pleeeeaase let it be this one! Measure everything out and then start making the batter. Once you mix up your batter, you immediately want to get them scooped onto the baking sheet and into the oven.

    This includes prepping the baking sheets with parchment paper or silicone mats and preheating your oven! Do it all before starting.

    Melting the chocolate. Adding on to the above tip, I like to have my chocolate chips and butter in the saucepan on the stovetop, ready to go. When I start mixing the wet ingredients together using my stand mixer, I then begin to melt the chocolate and butter together until it's nice and smooth. This takes just 2-3 minutes over medium heat.

    And one more helpful tip here—have your unsweetened cocoa powder and espresso powder off to the side of your stovetop. You can then immediately stir it into the melted chocolate and butter mixture once you've removed it from the heat.

    Add the melted chocolate. The melted chocolate can immediately go into the wet ingredients mixture. No need to let it cool.

    Mix until just combined. If you've been here a while, you have probably heard me say this a few times! But it really is important!

    Once you add the whisked dry ingredients to your brownie cookie batter, mix until just combined. Meaning just until the flour disappears into the batter.

    You can use your hand or stand mixer when adding your dry ingredients or you can simply fold it in with a spatula. The latter option can definitely help prevent overmixing.

    Work quickly. Basically, it comes down to this—the quicker you can make these salted brownie cookies and get them in the oven, the better the cookie!

    Use a cookie scoop. 2 spoons are cool to use as well, but a cookie scoop just speeds up the process a little bit more (IMHO) and keeps your cookies about the same shape and size. I used my 1 ½ tablespoon-size cookie scoop which gave me 24 cookies.

    Bake for 8-10 minutes at 350ºF. My brownie crinkle cookies came out perfectly at the 8-minute mark. The tops of your cookies should be somewhat shiny with crackly tops with a fudgy center.

    Add some extra chocolate chips. For a little extra chocolate—because who doesn't love that—add a few (I'm talking 3-4) chocolate chips after you've removed the cookies from the oven. Add them almost immediately after taking them out of the oven.

    Salted chocolate chip brownie cookies randomly placed on an abstract light brown background with small black pitcher of milk and bowl of sea salt flakes to the side | All Images © Beyond the Butter®

    How Do You Make Perfectly Round Cookies?

    The best tip for uniform, round cookies—which comes from the brilliant Stella Parks of Brave Tart—can be achieved by following these 3 easy steps:

    1. Immediately after your brownie cookies are done, remove them from the oven, but keep them on the hot baking sheet.
    2. Take a circle or round-shaped cookie cutter that is slightly bigger place the cookie within the cookie cutter. You can also use a mug or small bowl, just as long as it's bigger than the cookie itself. The only downside to the mug or bowl is you can't see the cookie.
    3. In a circular motion, move the cookie cutter around the cookie until it forms a perfect circle. This usually takes me about 5-8 seconds.

    Another helpful tip—use an oven mitt as you hold the baking sheet with whatever hand you won't be using for the cookie cutter. Because, you know, that baking sheet just came out of the oven. It's going to be H-O-T, HOT!

    Salted brownie crinkle cookies on a parchment lined baking sheet | All Images © Beyond the Butter®
    Close up of salted brownie crinkle cookie on abstract light brown background | All Images © Beyond the Butter®

    Recommended Baking Tools

    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Cuisinart MultiClad Pro Stainless Steel 4-Quart Saucepan with Cover
    Pusheen Cookie Jar
    Silpat Non-Stick Silicone Baking Mat (Set of 2)
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Sabatier 5154549 Triple Rivet Wide Turner, Black
    GIR Ultimate Whisk 2-Piece Set
    Ateco 5457 Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 12 Pc Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    OXO International Medium Cookie Scoop
    KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    USA Large Cookie Sheet
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company

    📖 Recipe

    Salted brownie cookies on abstract light brown background.

    Salted Brownie Cookies

    Author: Jennifer
    Salted Brownie Cookies bring two desserts into one delicious chocolatey treat! With a shiny, crackly outside that's topped with semi-sweet chocolate chips and sea salt flakes, these decadent fudgy cookies will satisfy any chocolate lovers sweet tooth!
    5 from 56 votes
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 15 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 25 minutes minutes
    Course Cookies, Dessert
    Cuisine American
    Servings 24 servings
    Calories 135 kcal

    Ingredients
     

    • 1 cup All-Purpose Flour
    • 1 teaspoon Baking Powder
    • â…› teaspoon Salt
    • 2 Large Eggs (room temperature)
    • 1 Large Egg Yolk (room temperature)
    • 1 cup Granulated Sugar
    • 1 tablespoon Vegetable Oil
    • 1 teaspoon Vanilla Extract
    • 6 tablespoon Unsalted Butter
    • 1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies)
    • ¼ cup Unsweetened Cocoa Powder
    • 1 teaspoon Espresso Powder (optional)
    • Sea Salt Flakes (for topping cookies (optional garnish))

    Instructions

    • Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side.
    • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
      1 cup All-Purpose Flour, 1 teaspoon Baking Powder, â…› teaspoon Salt
    • Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy.
      2 Large Eggs, 1 Large Egg Yolk, 1 cup Granulated Sugar, 1 tablespoon Vegetable Oil, 1 teaspoon Vanilla Extract
    • Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder.
      6 tablespoon Unsalted Butter, 1 cup Semi-Sweet Chocolate Chips, ¼ cup Unsweetened Cocoa Powder, 1 teaspoon Espresso Powder
    • Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined.
    • 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.
    • Using a 1 ½ tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 ½ inches of space between them.
    • Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly top to them.
      Sea Salt Flakes
    • Remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to shape them into perfect round cookies. Do this immediately after they have come out of the oven while they're still soft. Visit my 'how do you make perfectly round cookies?' section of the blog post for all my cookie shaping tips.
    • Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft!
    • Cookies are best kept in a sealed food container at room temperature for up to 2 days.

    Video

    Recipe Notes

    • Measure everything out and then start making the batter. Once you mix up your batter, you immediately want to get them scooped onto the baking sheet and into the oven. This includes prepping the baking sheets with parchment paper or silicone mats and preheating your oven! Do it all before starting.
    • I like to have my chocolate chips and butter in the saucepan on the stovetop, ready to go. When I start mixing the wet ingredients together using my stand mixer, I then begin to melt the chocolate and butter together until it's nice and smooth. This takes just 2-3 minutes over medium heat.
    • Have your unsweetened cocoa powder and espresso powder off to the side of your stovetop. You can then immediately stir it into the melted chocolate and butter mixture once you've removed it from the heat.
    • The melted chocolate can immediately go into the wet ingredients mixture. No need to let it cool.
    • You can use your hand held or stand mixer when adding your dry ingredients or you can simply fold it in with a spatula. The latter option can definitely help prevent overmixing.
    • The quicker you can make these salted brownie cookies and get them in the oven, the better the cookie!
    • Using a cookie scoop speeds up the process a little bit more and keeps your cookies about the same shape and size. I used my 1 ½ tablespoon-size cookie scoop which gave me 24 cookies.
    • The tops of your cookies should be somewhat shiny with crackly tops with a fudgy center.
    • For a little extra chocolate, add a few (3-4) chocolate chips after you've removed the cookies from the oven. Add them almost immediately after taking them out of the oven.
    • For perfectly round cookies, use round cookie cutter.

    Nutrition

    Calories: 135kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 37mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 122IU | Calcium: 20mg | Iron: 1mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    Salted chocolate chip brownie cookies randomly placed on an abstract light brown background with small bowl of sea salt flakes to the side | All Images © Beyond the Butter®
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    1. Mary says

      September 03, 2023 at 10:31 pm

      5 stars
      Made these as directed and they were delicious! I'll make them again. Super easy, too.

      Reply
      • Jennifer says

        September 04, 2023 at 8:37 am

        Thank you for the review, Mary! So glad you enjoyed them!

        Reply
    2. Donna Machen says

      August 14, 2023 at 4:38 pm

      I haven’t made these yet but plan to for my granddaughters wedding. Can you freeze these cookies once they are baked?

      Reply
      • Jennifer says

        August 15, 2023 at 7:12 am

        Hi Donna, great question. You certainly can freeze these after baking. Let them cool completely, then wrap them in plastic wrap and keep them in a well-sealed food storage container for up to 2 months. To enjoy later, defrost at room temperature and enjoy! I'll be honest, though, and say that, for a wedding, while they may taste really good after defrosting, they may not look as nice as when they were just baked. Just something to consider, thanks!

        Reply
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