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.
These turned out amazing! They were delicious! Easy to make.
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!
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!!!❤️
Awesome recipe. They totally taste like little brownies.
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!
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
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.
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!
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!
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!