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!
Table of Contents
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 1/2 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 to hold the baking sheet with the 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!
If you tried this Salted Brownie Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
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 cookies
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp 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 tsp Baking Powder, 1/8 tsp 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 tbsp Vegetable Oil, 1 tsp 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 tbsp Unsalted Butter, 1 cup Semi-Sweet Chocolate Chips, 1/4 cup Unsweetened Cocoa Powder, 1 tsp 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 1/2 tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 1/2 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
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 using my stand mixer, I then 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 immediately stir it into the melted chocolate and butter mixture once you remove 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 handheld or stand mixer when adding your dry ingredients or fold it in with a spatula. The latter option can 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 a round cookie cutter.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
The flavor on these…. Amazing. But mine came out flat like pancakes. What did I do wrong?
Hi Courtney, thank you for making them! To answer your question, you didn’t do anything wrong. This is a thin cookie “dough” (it’s really more of a batter). The cookies I made and photographed look slightly puffy/thicker because I used a round cookie cutter to shape them immediately after baking.
Made exactly to the directions. 8-minute bake left me with a wet cookie. 9-minute bake left me a wet bottom. 10-minute bake seemed about right. Batter is awful thin but this was disclosed up front, so no points off there. Didn’t have flake salt and used sea salt to finish. That was a bad move – too salty. Salt not used on the rest of the cookies. Tried finish chips as semi-sweet, mix of semi-sweet and dark (50/50) and dark chips only. Dark chips won out here. I am going to keep working with this recipe. I think nuts might be a welcome addition and the use of Dutch Process cocoa instead of regular. Have to see and keep on trucking. Overall, a pretty good cookie.
I was very careful to check and double check the ingredients and the amount but the dough was a batter and not scoopable more pourable. Made brownies instead of cookies . Still delicious but sadly not cookies.
Hi Kim! I do note in the recipe instructions that this batter will definitely be on the thinner side, but still scoopable. I appreciate you taking the time to make them, however, and for the feedback. If you give them a go again in the future, just know this is not like a traditional cookie dough.
I came across your recipe on Pinterest. I have a question before I give them a try. Could the batter be chilled before baking them? Maybe 30 min to 1 hour? I ask this because my oven has had an attitude the past few bakes and chilling the cookie dough/batter seems to help in my situation. I can’t wait to give this recipe a try.
Hi Cynthia! Great question and I feel your pain about your oven in need of an attitude adjustment😄 For this particular recipe, I typically recommend that the cookies be baked immediately after making the batter/dough because that’s what gives them they’re shiny crackly tops. That being said, with your oven situation, you can certainly try chilling them, but I would keep it to no more than 30 minutes. You might lose the shiny crackly tops, but they will still taste good!
These are delicious cookies.
Looks delicious!! I’d like to make these for work. Do you rotate the pans at any given time?
Thank you, Mandi! No I don’t rotate the pans during baking.
excellent! I appreciate that you put the measurements of each ingredient again in the text of the recipe. It was so much more convenient while following the recipe from your website. Thanks!
Hi Amy! Thank you for making them and for taking the time to leave feedback about the ingredients within the instructions!
Thank you so much to reply back, I’m so happy about it! It makes sense all what you said. I’m not into chocolate or either brownies but all I can say this recipe change the whole idea about me liking chocolate. I never taste I even in store buy a brownie cookie like yours! It’s very delicious, it melt in your mouth, I indulged and enjoy today with my coffee, this recipe is a treasure! Even they come out thin it doesn’t lose any flavor. I definitely will do it again and again…. I really appreciated the time you take to reply. I sent some cookies to my nephew and he gave 10/10.. you are the best!
Hello there! I tried today your recipe and they are very tasty and delicious, but, the come out very thin ☹️I were reading the comments and sim so happy I was not the only one! But honestly I got a bit disappointed of your answer “I’m sorry they didn’t work out for you” I was hoping maybe you can tell us what we did wrong or help us, like if maybe we over work with the dough etc, because definitely I will not give up on this recipe it’s so good to just not to try again. Thanks so much for sharing and I hope get a reply back,
Hi, Margo! Thank you for taking them time to leave a review of my salted brownie cookies recipe. Responding to your specific note about them coming out very thin, these cookies have a thinner, runnier batter (can’t really call it a dough like a traditional cookie) and will spread some during baking. I have an IG reels and a YouTube video where I bake them so you can see the batter consistency and how they come out. One remedy to them spreading is to use a round cookie cutter which will shape them and plump up the cookies. You can add more flour to the recipe as others have done on here, but that will change the texture. Regarding your comment about being disappointed in a response I left to someone on here, I do my very best to help troubleshoot my recipes when able, but recognize that every kitchen environment is different. Sometimes people are simply leaving a review, noting how the recipe turned out, and not asking a direct question. Thank you for your understanding. If you have anymore specific questions related to this recipe, please let me know and I’ll do my best to help answer them. Have a great rest of your week!
it’s really good, I will definitely do it again.