Salted Brownie Cookies combine the best parts of two classic desserts into one unforgettable treat. You get the shiny, crackly top of a brownie with the soft, fudgy center of a perfectly baked cookie. Then, you finish everything with melty chocolate chips and a sprinkle of sea salt flakes for contrast. The result? A rich, chocolate-loaded cookie that satisfies every sweet craving.
If you love deep chocolate flavor and chewy texture, Salted Brownie Cookies will quickly become your go-to dessert. Even better, they come together in just 25 minutes from start to finish.
I first made these on a rainy afternoon when I couldn't decide between brownies and cookies. I wanted something comforting but quick. As the chocolate melted on the stovetop, the kitchen filled with that warm cocoa aroma that feels like a hug. The first batch came out shiny and crackled, and I remember breaking one open while it was still warm. The chocolate chips melted into glossy pockets, and a tiny sprinkle of sea salt made every bite taste even richer. Since then, these cookies have become my favorite chocolate fix.
Let's make them together.
Ingredients
Equipment
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt.
- Beat eggs, egg yolk, sugar, oil, and vanilla until frothy.
- Melt butter and chocolate chips together. Stir in cocoa powder and espresso powder.
- Mix melted chocolate into wet ingredients until combined.
- Add dry ingredients and mix until just combined.
- Scoop batter onto baking sheets, sprinkle with sea salt, and bake 8-10 minutes until shiny and crackled.
- Cool 5 minutes on baking sheet before transferring to wire rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why Salted Brownie Cookies Work So Well
The Perfect Brownie-Cookie Hybrid
Salted Brownie Cookies stand out because of their unique texture. Unlike traditional cookie dough, this batter feels thinner and more like brownie batter. That texture creates the signature shiny tops and crackly finish.
Beating the eggs and sugar until frothy helps build structure. Meanwhile, melting chocolate with butter forms the rich base. When you combine everything quickly and bake immediately, you lock in that glossy, crinkled surface.
Additionally, the short bake time keeps the centers soft and fudgy. Therefore, you get chewy edges and tender middles in every bite.
Sweet Meets Salty Balance
Chocolate alone tastes amazing. However, adding sea salt flakes elevates it even more. The salt enhances sweetness while highlighting the deep cocoa flavor.
Because Salted Brownie Cookies contain both melted chocolate and cocoa powder, they deliver layered richness. Espresso powder, although optional, intensifies that flavor without making the cookies taste like coffee.
As a result, every ingredient works together to create bold, balanced chocolate goodness.
Ingredients for the Best Salted Brownie Cookies
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Keep the flour measurement accurate. Too much flour leads to cakier cookies instead of fudgy ones.
Wet Ingredients
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
Room temperature eggs blend more smoothly. Therefore, take them out about 30 minutes before baking.
Chocolate Base
- 6 tablespoons unsalted butter
- 1 cup semi-sweet chocolate chips (plus extra for topping)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
Melting butter and chocolate together creates the smooth foundation for Salted Brownie Cookies.
Topping
- Sea salt flakes (optional but recommended)
Step-by-Step Instructions
Step 1: Prep Before Mixing
First, preheat your oven to 350°F. Then, line two baking sheets with parchment paper or silicone mats. Measure all ingredients before starting. Because this batter works best when baked immediately, preparation makes a big difference.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Beat the Wet Ingredients
Using a stand mixer or hand mixer, beat eggs, egg yolk, sugar, oil, and vanilla extract on medium-high speed until frothy and pale. This step helps create that shiny top.
Step 4: Melt the Chocolate
In a small saucepan over medium heat, melt butter and chocolate chips together until smooth. Remove from heat and immediately stir in cocoa powder and espresso powder.
Then, pour the warm chocolate mixture directly into the wet ingredients. Mix until just combined.
Step 5: Combine Everything
Add the dry ingredients and mix on low speed until just combined. Avoid overmixing. The batter will look slightly thin but still scoopable.
Step 6: Scoop and Bake
Using a 1 1/2 tablespoon cookie scoop, portion the batter onto prepared baking sheets. Leave about 1 1/2 inches between cookies.
Sprinkle sea salt flakes on top.
Bake for 8-10 minutes. The tops should look shiny and crackled. For extra chocolate, press 3-4 additional chocolate chips into each cookie immediately after removing them from the oven.
Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Pro Tips for Perfect Salted Brownie Cookies
Work Quickly
Because this batter creates its shine from the egg-sugar mixture, letting it sit too long reduces that crackly finish. Therefore, scoop and bake immediately after mixing.
Use a Cookie Scoop
A cookie scoop keeps sizes uniform and ensures even baking. Consistent sizing also gives you evenly crackled tops.
Shape for Perfect Circles
Right after baking, place a round cookie cutter slightly larger than the cookie around it. Gently swirl in a circular motion for 5-8 seconds. This reshapes the cookie into a perfect round while it's still soft.
Use an oven mitt to hold the hot baking sheet while shaping.
Storage and Make-Ahead Tips
Salted Brownie Cookies taste best within two days. Store them in a sealed container at room temperature.
Because the batter performs best when baked immediately, avoid refrigerating or freezing raw dough. Instead, bake all cookies and freeze them after cooling. To freeze, store in an airtight container for up to two months.
When ready to enjoy, let them thaw at room temperature for about 30 minutes.
Frequently Asked Questions
1. Why did my cookies turn out thin?
This batter spreads naturally. However, ensure accurate flour measurement and bake immediately after mixing.
2. Why didn't I get shiny crackly tops?
The batter likely sat too long before baking. Work quickly to preserve that glossy finish.
3. Can I use a different oil?
Yes. Use a neutral oil like avocado or canola for best results.
4. Can I skip espresso powder?
Absolutely. It enhances chocolate flavor but remains optional.
5. How do I keep them soft?
Store in an airtight container and avoid overbaking. Slightly underbaked centers ensure fudginess.
Conclusion
Salted Brownie Cookies deliver everything you love about brownies and cookies in one easy recipe. With glossy crackled tops, rich chocolate flavor, and a hint of sea salt, they satisfy even the strongest chocolate cravings.
Because they bake quickly and require simple ingredients, they fit perfectly into busy schedules. Make a batch today and enjoy warm, fudgy bites straight from the oven. Once you try Salted Brownie Cookies, they may just become your new favorite dessert.
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