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!
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.
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.
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:
- Immediately after your brownie cookies are done, remove them from the oven, but keep them on the hot baking sheet.
- 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.
- 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!
Recommended Baking Tools
Salted Brownie CookiesAuthor:
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ⅛ 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))
- 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, ⅛ 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.
- 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.
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
Joy Thompson says
We were out of sweets in our house and saw this recipe and we had everything on hand. These cookies did not disappoint. They are soft, chocolatey goodness. We did not add the Espresso powder only because we didn't have any. We also added dark chocolate chips at the end because my whole family loves dark chocolate. Big winners and I know we will be making them again soon. Thanks Jennifer!
What a delicious treat! As soon as I saw these cookies, I knew I had to make them. They were so easy to make, came together quickly and the results were just as decadent and dreamy as I had imagined. Such a satisfying dessert!! Thanks for sharing these amazing cookies Jennifer!
Christine Tashman says
These were absolutely delicious! However mine ended up much flatter than I had hoped for. What could have caused that?
I'm so glad you love them! If you didn't use a round cookie cutter to shape them after they baked that could be the reason. They turn out nice and plump looking this way. Just make sure to do right after they've come out of the oven because otherwise they'll cool and you won't be able to shape them. I have a section above on how I do it.
Made this for our cooking page @midwestcooks and they have become a house favorite!
Yay! So glad to hear they were a hit!
Such a yummy and special cookie! They caught my eye because of the trademark brownie crinkle look and I LOVE that! So unique! Very perfect for a little chocolate treat. Will definitely be making again!!
Definitely a good chocolate treat! Thank you for making them, Carly!
Do the cookies or the dough freeze well? Do you recommend I bake and then freeze? or freeze the dough until I am ready to bake?
I recommend baking the cookies and then freezing them only because this cookie dough is really meant to be baked immediately after it's done being brought together.
These cookies are amazing. I will make them again. I noticed the dough was thin. The dough wasn’t what I’m used to ,when I make chocolate chip cookies. I let dough sit for like five , ten minutes. It thickened up a little. Is this how dough should be? Any helpful tips? Cookies still turned out amazing.
Hi Susie! Thank you for making them! Yes, the dough isn't like a chocolate chip cookie dough. It's more like a thinner brownie batter. They will spread when you bake them too, but I include some tips on how to make them a bit thicker (using a round cookie cutter) after they've baked.
Since the dough is a bit thinner I'm thinking about baking them in a o mini muffin tin. Do you think that would work?
I didn't try it with this recipe, but I did with my fudgy brownie bite recipe and it worked just fine!
Can I use a spoon to shape it if I don't have a cookie cutter?
I've never tried that before, but I guess that could work in a pinch. You can also use a can, pint glass, small bowl, coffee mug...anything round that you can swirl the cookie around in to get the thicker edges.
Yes a spoon works fine. The batter becomes stiffer once you let it sit for a few moments Prior to scooping it onto the cookie sheet! The batter becomes very shape-able. I found myself using a spoon or my fingers to help shape the cookie batter Once I scooped it onto the cookie sheet. The ones I shaped came out of the oven in perfect circles!!!!!! No need to use a cup or round cutter to shape AFTER baking these!!!!!
The first time I made this recipe, three days ago, I tripled it and gave it to friends of my family for a holiday gift. Since then, I have remade these cookies every day for my family to eat and to give more away to friends who have already finished the bag I gave them! They are the perfect combination of salty and sweet and they're easy to make. In my opinion, they taste like the edges of a brownie, crispy and soft at the same time - delicious. This is definitely a recipe I will continue to remake!
Ariana Morgenstern says
Are the cookies still safe to eat after 2 days; is that time specification to mark when they are just the best to eat, but not necessarily for safety reasons?
Well, I'm sitting here wanting to scoop them onto a cookie sheet and they are the consistency of brownies. No way they'll stay in a cookie shape at all. I followed everything perfect.
Hi! Do you mean the consistency is thick? The cookies will spread some when baked.
No they seemed too runny when I first finished mixing them. But they didn't spread so they did turn out perfect. I was just nervous. They are amazing and will definitely make again.
Totally understand! Yes this cookie dough is on the thinner side. Not quite like a typical brownie mix. I’m glad they worked out for you and you enjoyed them!
Made these twice already, they are the bomb! So moreish and full of chocolate *drools*
In case anyone is interested, I tweaked the recipe slightly after checking with Jennifer and made a GF (gluten-free) version. The flour amount is fairly low already anyway, all I did was use a 1-to-1 GF blend from Chambelland (a local one here in Belgium containing rice flour and psyllium husk). I also upped the chocolate to 200g both times (so I could use two whole bars). Finally, the second time I used a mixture of light brown and golden caster sugar instead of plain white sugar (same amount, though). They turned out perfectly! Am sure my coeliac friend will be over the moon tomorrow 😀
Just made two batches of these and they are super yummy! I'm gluten free and at altitude so I used 1-1 gluten free flour blend, coconut sugar, and vegan butter. I also cut the baking powder to 3/4 tsp. which helped them not to flatten out too much while baking at altitude. I made sure to be generous with the flaked salt on top which is truly what makes these cookies outstanding. Thanks for such a delicious recipe!
Thank YOU for making them! And thank you for including your substitutions!❤️
Made these last night and they were fantastic! Thinking we might add chopped pistachios to the top next time...I'll let you know how those taste. Thanks again, great recipe!
I love that idea! Thanks for making them!!
Sarah D says
Absolutely amazing recipe! I've just discovered your site and cannot wait to try more. I use Reese peanut butter chips on top along with the dark chocolate chips and they taste soooo good.
Ooh I love that! Thank you for making it and for sharing your little change up!
Lauren E Smith says
These are delicious! Great recipe.
Thank you, Lauren!❤️
Cathy Jackson says
Made these yesterday and they did not disappoint! I love anything sweet/salty. Next time I make them I think I will add nuts. Has anyone tried these with browned butter? (browing butter then adding chips)
One of my favorite cookies to date. Thanks!
Thank YOU for making them! I'm so glad you loved the recipe. And I really love the idea of trying them with the browned butter!
These are fantastic cookies! I may have eaten quite a few of them already. Salty sweet is a great combo. Will definitely make these again.
Laura Cecil says
Super delicious! Easy to put together and bake quickly by hand / no mixer required. I will definitely make again for my chocolate-lover friends. Thank you!
I made these for a cookie swap my work hosted this past Christmas and they were a big hit. I just made them again and opted to replace half of the sugar with coconut sugar. It didn't change the taste at all but made them slightly less sweet and a (tad) healthier. So yummy!!
Love that they were a hit, Jill! Thank you for making them and for including your substitutions!
I would like a thicker sturdy cookie should I just add extra flour?
I would suppose so, but I didn't test the recipe this way. The cookies are meant to be fudgy and soft, not a thick sturdier cookie.
hi! can you put this dough/batter in the fridge to harden up?b or chill overnight?
I don't recommend refrigerating this cookie dough/batter. It's best to be baked right away, You can freeze the cookies after they're made though.
Linda Schmidt says
These cookies are AMAZING. It says they will stay good for 2 days in a sealed food container BUT how could they last 2 days. The recipe is PERFECT. This has been added to our family cookbook!
I'm so glad you enjoyed them Linda, thank you!
Made these for coworkers. Double batch is a must!! Everyone raves about how fudgy they were and that they’re a nice change of pace from a typical cookie. Thanks so much for sharing!!
That was such a nice thing to do for your coworkers! Thank you so much for making them!
Hi Jennifer… I did some midnight baking today and the brownie cookies were the perfect way to go… no wait time!! Just whip up the batter and bake and OMG it tasted so heavenly. My 9 year old has certified this as the best cookie in the world… she says it’s gooey delicious! Thank you so much for the recipe. I am going to try more recipes from your page 😊
These were amazing. I think I am in love. Next time I will add more salt.
Marisa Perry says
These were simple to make! Just like baking normal chocolate chip cookies with adding in the cocoa powder. I didn’t add espresso just because I’m pregnant and they were still so amazing! Like a little brownie bite of heaven! My husband is not much of a sweets person but he kept coming back for more lol. Definitely going to be a norm around here now.
Hi Jennifer! These cookies were delicious and so easy to whip up. Thank you for sharing such a fabulous recipe❤️The only problem I faced was since I have a small oven I can bake only 1 baking sheet at a time. I noticed the cookies in the first 2 batches were perfect with a shiny cracked top but the batches that followed after didn't have that. Is there a way I could fix that?
I'm so glad you enjoyed them! For the oven dilemma, I would suggest cutting the recipe in half. When done, mix up the second half and bake them. You could also try placing the cookie sheets on two racks, but I've never personally had luck with that route. Hope this helps!
Thank you so much for replying💗I will definitely try that☺️
Victoria Remo says
After minutes of seeing this, I made this immediately and they are sooo goood! So easy to make too. The sea salt is a must which boosts the flavor of the chocolate and the espresso. A great combination indeed!
Cindy Mcalister says
Made these heavenly cookies for a cookie exchange and they were the first to go! I love this recipe so much! I added chopped pecans because I love nuts in my cookies. This is my new go to cookie recipe!
Not a bad recipe, as a professional pastry chef I did tweak the method a bit. Sift the dry ingredients with the cocoa & espresso into the dry- I also whip the egg, sugar mixture to full ribbon stage (really incorporates good air which helps with crackle. I used the cocoa on hand which was Hershey's- nothing wrong with that but I normally would have used a “darker” cocoa. Otherwise delish next time I would also increase the butter a bit for better gooey-ness. The key is to bake this style cookie less then more they don’t look done at the low time mark but they are!
What is full ribbon stage?
Usually it takes anywhere from 3 to 5 minutes of beating eggs and sugar using an electric mixer to reach ribbon stage. But don't rely on time. Instead, use some key visual clues to recognize when you’ve succeeded:
Texture: The mixture should have thickened significantly, becoming almost foam-like. This is where the “ribbon” part comes in: when you lift the mixer attachment or whisk from the mixture, the batter should fall back in thick trails. The ribbon lines will stay suspended on top of the batter, remaining clearly visible on the surface for a few moments before slowly disappearing.
Color: The mixture should also have become considerably lighter and be a very pale yellow.
Volume: The eggs and sugar will have noticeably expanded, increasing the volume of the batter (often triple the original size). This is because of all the (super-important) air that’s been added to the mixture from beating.
Made these yesterday and they are truly delicious! Even my partner, who usually doesn't like desserts, had a whole one. Followed the recipe religiously and they turned out great. The only comment I would make is they *really* need to be baked straight away: I only have one rack in my oven, so could only bake one batch at a time and ended up scooping enough to cover 3 trays - side note, they don't spread as much as I thought, so you can easily cram them a bit. The 1st batch, the one I scooped and baked immediately, turned out perfect. The 2nd batch, which was left waiting for about 9 minutes while I baked the 1st one, turned out fine but you could see some of the cracking was already missing. The 3rd batch, which eventually was left to wait a whole 18 minutes, was missing a lot of the cracks. They still taste amazing but they are more on the smooth front. And yes, the sea salt on top is non-negotiable!
These cookies were absolutely delicious! They were so chewy and gooey, close to perfection. I however, added miniature marshmallows on top for some of them instead of the chocolate chips and it made it like a bite size hot chocolate! So good!
Latoya Simmons says
I tried this recipe today and although I have not tried them yet, they do look delicious!! However, my batter wasn't NEARLY as loose as yours, but rather thick, so they didn't spread a lot. What could I have done wrong for my batter to be thicker than yours and I followed your recipe exactly?
Thank you for making them! With regard to them being thicker and not spreading a lot, it's possible, even with following the recipe exactly, too much flour could have been added (or maybe not enough butter). How flour is added to a measuring cup (scoop vs spoon and level) can even make a difference (if using them versus weighing). With this said, I have no doubt they'll still taste good!
Hello! I love these, but find they haven’t come out looking like yours. Mine are rounder, and with fewer big cracks. While delicious, I can’t figure out why that’s the case. I use the right scoop size and thought I was following the recipe correctly, but really am not familiar with “baking theory”. Any ideas?
Thanks so much!
Do you mean rounder, like a dome shape? While it's always tough to tell without being in your kitchen environment, it could be a number of things...overmixing the batter, incorrectly measuring ingredients or using different size eggs, oven rack placement, or overbaking them. Whenever I bake my salted brownie cookies, they come out on the flatter side with shiny tops and have a few cracks. Then I use a round cookie cutter that makes them look thicker and it creates a few more cracks too.
A great chocolate cookie! A "keeper" for sure. The sea salt flakes give a great flavor and I would recommend it - you don't need a lot, just a tad. Instead of putting chocolate chips on top of the cooked cookie, I added some to the batter before scooping. Delicious. Yes, the batter is thinner, but I scooped with 2 tablespoons and it kept a round shape ( not too thin) when cooking - no need to use a cookie cutter to make them rounder. Came out perfect at 10 minutes in the oven. Will definitely make again
Allen D says
They taste fine, but are not worth the trouble or mess
Batter is like tar and impossible to work with; it won't come out of the scoop and anything you employ to help remove the batter just ends up with batter stuck to it. As you're trying to get the batter down, the parchment is sliding all over the place, of course.
Also, my oven won't accommodate two baking sheets on the same rack. This whole enterprise was an exercise in frustration.
I'm sorry it was a win for you, but I appreciate you trying the recipe!
Awesome recipe. They totally taste like little brownies.
Delish treat!! Super easy to make and easy to make them cakeier if that’s how you like them! Jen has another winner with this one ☺️
Yay! Thank you so much for making them!!!❤️
I just made these.
I used a spatula and a bunch of bowls. No mixer required tbh.
I used 62% dark chocolate chunks. And I used dark cocoa powder.
I followed the recipe instructions for assembling the batter. At the end I added 1 cup dark chocolate chunks into the batter and let the batter sit for about 10 minutes to let it “set up” enough to become scoopable.
I used a regular cookie scoop with extra as I scooped onto a non-stick cookie sheet to get larger cookies.
I baked at 350 degrees for 8 minutes. Then cooled for 5 minutes on pan.
My only issue with this recipe, like Most blog recipes or others is this;
I took photos of everything I did so I know it is true….. this recipe claims to yield 20 - 24 cookies when using a regular cookie scoop which is 1-1/2 tablespoon in size.
However; I only got 15 cookies.
If this recipe is suppose to make 24 cookies the batter MUST be scooped in portions around 1/2 tablespoon of batter (which is very small); because I’m not sure how else I would get 24 cookies out of this batter.
Thank you Emmi for making these and for your feedback! I've used both 1 tbsp and 1 1/2 tbsp size cookie scoops for this recipe which gave me 20-24 cookies. I count them after I make them, so I am not just taking a guess at how many a recipe yields. Keep in mind every brand of cookie scoop out there is going to be a little different so your cookie scoops may be slightly bigger than mine. And how much batter you scoop out of the bowl makes a difference too. Thanks again for making them!
These turned out amazing! They were delicious! Easy to make.
these were so good!! i added about a 1/2c more flour and used cinnamon instead of espresso powder and they turned out amazing!
These are absolutely delicious! They have quickly become a family favorite! Not once have they come out of the oven less than perfect. Thank you for sharing!
This made my day reading this, thank you Lorri!
Beautiful cookie! Made them for my daughters cookie table at her wedding. Chocolate and nut free will be a perfect addition to our collection. These cookies will be made on again for my family.
Great recipe! Such rich chocolate flavor. I used coconut oil rather than vegetable oil and it worked very well.
I made these and they came out just like the picture ☺️ they are really good and super easy! I actually put my Chocolate and butter in the microwave and it achieved the same effect as melting it on the stove! Really great recipe!
Thank you so much for making them, Haley! And thank you for including the microwave tip too!
These cookies were absolutely amazing. My 9 year old did not care for the salt on top so I ended up taking it off with a toothpick.
My only question is about the changing of the oven rack. Just want to confirm that I am only putting one batch in at a time….I did put it on the 1st pan, but in oven, and then scoop out the rest. Then o immediately put the remaining ones on a pan….and I did notice the batter thickened and I did shape into balls (is it ok that I did that?). The second batch definitely did not get the same kind of crackled look….but any tips for next time? Because I am sure I will be making again next week….😟
I'm so glad to hear you enjoyed them; thanks! You can bake the cookies on two small to medium-sized cookie sheets side by side if you have the oven size, or you can try baking them on different racks. And that was totally fine to shape the remaining batter into balls if it was thick enough to do so. I use the Maldon brand sea salt flakes for the salt, but it's totally optional! If you make another batch, you can sprinkle the sea salt flakes on only half the cookies, that way you can still enjoy a few cookies with the salt and your son can enjoy the ones without.
I am thinking of making these for the holidays and adding crushed peppermint on top. Do you think they would spread too much?
The cookies shouldn't spread too much, no. If adding crushed peppermint, I would do so with about 2 minutes left of baking the cookies.
Batter was too thin. Added another cup of flour. Also did not crinkle. Will not make again.
Thanks for your feedback, Cindy. I'm sorry they didn't work out for you.
Alex M-P says
These were amazing! I think I overbeated the eggs so they were like a meringue brownie. I couldn’t find flaked sea salt so I used the grinder sea salt and sprinkled it on. I’m so glad I decided to make these. Everyone in the house said they were the favourite out of the three recipes I made today.
Thank you so much for making them, Alex! I'm happy they were the clear winner!
Liana from Toronto says
Oh man these are so delicious! Followed the recipe exactly the first time and had no issue. The 2nd time I doubled the salt in the batter to 1/4 tsp and added 1/2 cup dark chocolate chunks. They came out beautifully with cracks, chewy but light, and flecks of maldon salt making them pretty. Mouth watering! Mine were perfectly done at 11 minutes but I used a larger scoop.
From frozen: I scooped 3 cookies, topped them with salt and froze them overnight. Baked them at 350 for 14 minutes and they are perfection! Love having these in the freezer for a killer go-to treat! Thank you for the recipe!!
I was a little skeptical about the batter, but these cookies are delicious and so rich.
It's not your typical-looking cookie batter, but the end result is worth it for sure. Thank you for making them!
Megan Scott says
Oh yum. I made no changes or substitutions and baked for 8 minutes; this turned out perfectly and was beautifully round coming out of the oven. I made 32 3" cookies using my scoop, the batter was soft but maintained it's shape. Very easy cookies to make and very delicious.
Barbara Huff says
I rarely comment or give feedback in recipes I try because I usually forget or get busy. I wanted to make a point of commenting because these cookies are not only gorgeous, but outstanding! I wanted to post a photo, but did not see how to do so. Suffice it to say, good thing I have the photo because they are gone!
Hi Barbara! I appreciate you taking the time to leave feedback on this recipe! I am so glad you enjoyed them! If you're on social (Instagram or Facebook), you can share a photo and tag me in the caption (Instagram @beyond.the.butter or Facebook @beyondthebutter). Thank you again!
These were absolutely delicious. I did end up using the full stick of butter instead of just 6 table spoons, because what's 2 extra tablespoons? I also added chocolate chips into the batter to bake and then topped with more chocolate chips as well. Perfect cross between a cookie and a brownie.
Sebrina Ruth-Cooper says
Can you use this recipe as a pan cookie? I would like to use it as a crust.
Hmmm..that's an excellent question! I never tested the recipe as a pan cookie and use it as a crust, but you're most certainly welcome to try it out! Please let me know how it turns out if you do!
I initially went by the recipe however 1 cup of flour is not near enough. It was like cake batter, so I added another cup.
Hi Mia! This salted brownie cookie "dough" is not like your typical cookie dough. It's more like a thinner brownie batter or cake batter. If you watch my video in the recipe card or over on my Insta account you can see what it should look like. I hope this helps should you decide to try them again.
mine turned out puffy and cakey, not fudgy at all. I suspect I might have over baked them. They still tasted good though!
It's always tough to tell what the exact problem is without being in your kitchen environment. What could be contributing to the cakey/puffy texture you describe are a few things: overmixing the batter, incorrectly measuring ingredients, using different size eggs, oven rack placement, or overbaking them. Regardless, I'm glad you still enjoyed them and appreciate you taking the time to make them!
these are really a crowd pleaser. i've made them twice. notes: use a tablespoon to scoop out the dough (too gooey for my scoop). i'm pretty generous with the sea salt flakes. i bake for 7 minutes and use a spoon or spatula to smush the cookies into a rounder, thicker shape immediately after removing from the oven, and sink 4-5 semisweet chips down on top of them. they are like brownies but in a cookie way... ya know?? delish!
Thank you for making them and for the review, Leslie!