Salted Brownie Cookies are a perfect mix of two favorite treats: rich, fudgy brownies and soft, chewy cookies. These little delights have that deep chocolate flavor and a hint of salt that just makes each bite pop. They’re not too sweet because the salt brings out the chocolate even more, giving you the best of both worlds.
I love making these cookies when I want something chocolatey but with a fun twist. The sprinkle of salt on top is my favorite part—it adds just enough crunch and a surprising flavor boost that keeps me coming back for another. I often find myself sneaking a couple straight from the baking sheet because they’re just that good and warm.
These cookies are great to share with friends or enjoy with a glass of cold milk or a hot cup of coffee. They also make a wonderful little gift wrapped in a box or bag. Whenever I bake Salted Brownie Cookies, I know I’m making something that’ll bring smiles and happy crumbs all around.
Key Ingredients & Substitutions
Chocolate: Using semi-sweet or bittersweet gives that deep chocolate flavor. If you prefer milk chocolate, it’ll be sweeter and less intense, which is nice too. Dark chocolate chips work well for a richer taste.
Butter: Unsalted butter lets you control the salt level, especially with the sea salt on top. You can use salted butter if you skip adding extra salt to the dough.
Sugars: A mix of granulated and brown sugar helps balance sweetness with a slight caramel note. You can replace brown sugar with coconut sugar for a warmer flavor and less processed option.
Flour & Cocoa: All-purpose flour gives the right structure, and unsweetened cocoa powder boosts the chocolate kick. Dutch-process cocoa can be used for a smoother, less acidic chocolate taste.
Flaky Sea Salt: This is the special touch. Don’t skip it! It adds a nice crunch and highlights the chocolate’s depth. You can substitute with kosher salt but use less to avoid overpowering.
How Do I Get the Perfect Fudgy Texture in Salted Brownie Cookies?
The secret to fudgy cookies lies in careful mixing and baking time:
- Be gentle folding the flour mix into your wet ingredients. Overmixing creates more gluten, leading to cakier cookies, which we want to avoid.
- Don’t overbake. Remove the cookies when the edges look set but centers are still soft. They’ll firm up as they cool and stay fudgy.
- Melting chocolate and butter together ensures smooth, rich batter — just cool it slightly before mixing with eggs to avoid scrambling.
- Sprinkle flaky sea salt on top right before baking so it stays visible and adds that tasty crunch.
These tips help keep the cookies soft inside with chewy edges and that perfect salty-sweet balance. It’s all about timing and gentle handling!
Equipment You’ll Need
- Baking sheet – a flat, rimmed sheet lets cookies spread evenly and bake perfectly.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – one large for wet ingredients and one for dry to keep things tidy.
- Whisk or electric mixer – for smooth mixing of eggs, sugar, and chocolate.
- Cookie scoop or spoon – helps make evenly sized cookies that bake evenly.
- Cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for crunch and a nutty flavor that pairs well with chocolate.
- Mix in mini chocolate chips or chunks for extra melty chocolate pockets inside.
- Try stirring in a teaspoon of instant espresso powder to boost the chocolate’s richness.
- Swap some chocolate chips for white chocolate to add a sweet, creamy contrast.
How to Make Salted Brownie Cookies?
Ingredients You’ll Need:
- 1 cup (175g) semi-sweet or bittersweet chocolate chips or chopped chocolate
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10 minutes to bake. Add in a few minutes of cooling time, and you’re looking at roughly 30 minutes from start to finish. Quick and delicious!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep your cookies from sticking.
2. Melt Butter and Chocolate:
In a microwave-safe bowl or using a double boiler, melt the butter and chocolate together. Stir gently until smooth and let the mixture cool slightly so it doesn’t cook the eggs when combined.
3. Mix Sugars and Eggs:
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and creamy. Add the vanilla extract and blend well.
4. Combine Wet Ingredients:
Slowly pour the melted chocolate and butter mixture into the egg and sugar mix, stirring constantly until everything is well combined.
5. Mix Dry Ingredients:
In another bowl, sift together the flour, cocoa powder, baking powder, and salt to keep the mix light and even.
6. Fold Dry into Wet:
Gradually fold the dry ingredients into the wet chocolate batter. Be gentle and careful not to overmix; you want the batter just combined.
7. Scoop the Cookies:
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Leave about two inches between each one to allow for spreading.
8. Sprinkle Salt:
Sprinkle a little flaky sea salt on top of each cookie dough ball for that delightful salty crunch.
9. Bake:
Bake the cookies for 9 to 11 minutes. You want the edges firm but the centers still look soft and a bit gooey.
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your rich, fudgy salted brownie cookies!
Can I Use Frozen Chocolate for This Recipe?
Yes, you can! Just make sure the chocolate is completely thawed before melting it with butter to ensure a smooth mixture. Avoid using chocolate straight from the freezer to prevent clumping.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. Bring it to room temperature briefly before scooping and baking to get the best texture.
How Should I Store Leftover Cookies?
Store any leftover salted brownie cookies in an airtight container at room temperature for up to 3 days. They also freeze well—just thaw at room temperature before enjoying.
What If I Don’t Have Flaky Sea Salt?
You can substitute with kosher salt, but use less to avoid overpowering the sweetness. Fine table salt isn’t ideal since it dissolves too quickly and won’t provide the same crunchy burst of flavor.
