Salted Brownie Cookies are the perfect mix of two favorites: fudgy brownies and chewy cookies. They have that deep chocolate flavor you love, with just the right amount of salt sprinkled on top to make every bite pop. These cookies are soft in the middle and a little crisp on the edges, giving you the best texture combo in every mouthful.
I love making these cookies when I want something sweet but a little different from the usual chocolate chip. The salt really brings out the chocolate and makes each bite feel special. Plus, they’re easy to share, which is great because I can’t stop myself from eating too many if they’re just around me!
My favorite way to enjoy Salted Brownie Cookies is fresh from the oven, maybe with a cold glass of milk or a cup of coffee. They also make great gifts or snacks to bring to parties, and I always hear how people can’t get enough of that salty-sweet combo. If you’re a chocolate fan looking for a new cookie to try, these will definitely become a new favorite.
Key Ingredients & Substitutions
Semi-sweet chocolate: This gives the cookies their rich, chocolatey flavor. If you prefer, you can swap it for dark chocolate or milk chocolate, but dark chocolate gives a deeper taste.
Butter: Unsalted butter lets you control the salt amount. You can use salted butter but reduce added salt a bit.
Sugars: The mix of granulated and brown sugar keeps the cookies chewy and a bit caramel-like. Brown sugar adds moisture, but you can use all granulated if needed.
Flour & cocoa powder: All-purpose flour is standard, and cocoa powder boosts the chocolate flavor. Dutch-processed cocoa gives a mellow taste; natural cocoa is more tangy.
Flaky sea salt: Sprinkling this on top creates a nice salty crunch. If unavailable, use coarse kosher salt but less, because it’s less crunchy.
How Do I Get My Cookies Fudgy Inside but Crinkly on Top?
The trick is balancing the ingredients and baking time.
- Make sure your butter and chocolate are melted and mixed smoothly for a shiny dough.
- Don’t overmix when you add dry ingredients—fold gently to keep the texture soft.
- Flatten each cookie slightly before baking so they spread evenly and form that crackly top.
- Bake at 325°F (165°C) until edges set but centers look a bit soft—this usually takes 12-14 minutes.
- Let cookies cool on the baking sheet to finish setting. This helps the fudgy center firm up without becoming dry.
These tips work together to give you that perfect salted brownie cookie experience every time!
Equipment You’ll Need
- Microwave-safe bowl – perfect for melting chocolate and butter quickly and evenly.
- Mixing bowls – you’ll need at least two to keep dry and wet ingredients separate.
- Whisk or spoon – for mixing the sugars, eggs, and vanilla smoothly.
- Baking sheet – a flat surface to bake your cookies evenly.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup easy.
- Spoon or cookie scoop – helps portion dough evenly for consistent cookie size.
- Wire cooling rack – lets your cookies cool properly without sogginess.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a crunchy texture that pairs well with the fudgy cookies.
- Stir in white chocolate chips instead of semi-sweet for a sweeter, creamier twist.
- Mix in a teaspoon of instant espresso powder to boost the chocolate flavor and deepen richness.
- For extra gooeyness, fold in chunks of your favorite chocolate bar just before baking.
Salted Brownie Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
- 6 tbsp (85g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup + 2 tbsp (70g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- Flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-14 minutes to bake. Add an extra 10 minutes to let the cookies cool before serving. So, from start to finish, plan for about 35-40 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to keep cookies from sticking and for easy cleanup.
2. Melt Chocolate and Butter:
In a microwave-safe bowl, melt the butter and chocolate in 20-30 second bursts, stirring well each time until smooth. Let the mixture cool a bit before mixing with other ingredients.
3. Mix Sugars, Egg, and Vanilla:
In a separate bowl, whisk together the granulated sugar, light brown sugar, egg, and vanilla extract until fully combined.
4. Combine Wet Ingredients:
Slowly pour the melted chocolate and butter into the sugar and egg mixture. Stir constantly until the mixture is smooth and shiny.
5. Add Dry Ingredients:
Sift the flour, cocoa powder, baking powder, and salt together in another bowl. Gently fold these dry ingredients into the wet mixture. Be careful not to overmix; the dough should be thick and fudgy.
6. Shape Cookies:
Drop heaping tablespoons of dough onto your prepared baking sheet, spacing about 2 inches apart. Slightly flatten each cookie with your hand or a spoon.
7. Add the Salt Topping:
Sprinkle each cookie generously with flaky sea salt to add a salty crunch that pairs perfectly with the sweet chocolate.
8. Bake and Cool:
Bake for 12-14 minutes until the tops form a delicate crust but the centers look just slightly underbaked and fudgy. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
9. Serve and Store:
Enjoy warm or at room temperature. Store in an airtight container for up to 4 days, though these cookies taste best fresh!
Can I Use Dark Chocolate Instead of Semi-Sweet?
Yes! Dark chocolate works great and gives a richer, slightly more bitter flavor. Just choose a chocolate you enjoy eating on its own for best results.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours. Let it come to room temperature for about 15 minutes before baking.
How Should I Store Leftover Cookies?
Keep leftover cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months and thaw at room temperature before serving.
Can I Substitute the Flaky Sea Salt?
If you don’t have flaky sea salt, you can use kosher salt sparingly, but flaky salt provides the best texture and burst of salty flavor on top.
