Salted Brownie Cookies are the perfect treat when you want a little something chewy, fudgy, and just a bit salty to make the sweet pop. These cookies bring together the deep chocolate flavor of brownies with the classic cookie shape and texture, creating a tasty combo that’s hard to resist. The sprinkle of sea salt on top adds a nice twist and makes each bite even more enjoyable.
I love making these cookies because they hit that sweet spot between dessert and snack. They’re great for sharing, but honestly, I’ve caught myself hiding a few just for me! One little tip I’ve found helpful is not to overbake them; a slightly soft center really brings out the brownie feel, which I think everyone will appreciate.
When I serve these, I usually pair them with a cold glass of milk or a simple cup of coffee or tea. It’s amazing how the saltiness and chocolate work together to make the flavors pop even more. These salted brownie cookies always remind me of cozy afternoons spent baking and catching up with friends—warm, comforting, and made to be enjoyed one sweet bite at a time.
Key Ingredients & Substitutions
Butter and Chocolate: These create the rich, fudgy base of the cookies. Use unsalted butter to control salt levels, and bittersweet chocolate for a deep cocoa taste. You can swap bittersweet for semi-sweet or milk chocolate if you like it sweeter, but the texture may be less intense.
Sugar: Granulated sugar is used here for balance and a slight crisp on the cookie edges. If you prefer a softer, chewier cookie, you can try replacing half the granulated sugar with brown sugar.
Flour and Cocoa Powder: All-purpose flour keeps the cookies chewy, while cocoa powder boosts the chocolate flavor. If you want a gluten-free version, try substituting an equal amount of gluten-free flour blend.
Baking Powder: This helps the cookies puff up just right. Don’t replace it with baking soda here, or the texture will change too much.
Flaky Sea Salt: The best part! Sprinkling salt on top balances the sweetness. If you don’t have flaky sea salt, use a small pinch of kosher salt or finishing salt instead.
How Do I Get the Perfect Soft and Fudgy Center in Salted Brownie Cookies?
The key to chewy and fudgy brownie cookies is careful baking and mixing. Here’s what to keep in mind:
- Mixing: Fold the dry ingredients just until combined. Overmixing can make cookies tough.
- Baking time: Watch the clock closely. Bake for 9 to 11 minutes until the edges look set and the tops crack but the centers still look soft. They will firm up as they cool.
- Cooling: Let cookies rest on the baking sheet for 5 minutes before moving. This lets them set and keeps the inside soft.
These steps ensure your cookies stay tender and fudgy inside with that lovely crackly top and salt sprinkle that completes the taste.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately to ensure even mixing.
- Heatproof bowl – perfect for melting chocolate and butter gently over a double boiler or in the microwave.
- Whisk and spatula – a whisk helps blend eggs and sugar smoothly; a spatula is great for folding in dry ingredients without overmixing.
- Baking sheet – a flat surface to bake cookies evenly; line it with parchment paper for easy cleanup and to prevent sticking.
- Cookie scoop or spoon – helps portion out even cookie dough balls for consistent size and baking.
- Wire rack – to cool the cookies evenly and prevent sogginess on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a crunchy texture that pairs well with chocolate.
- Mix in chocolate chips or chunks to boost the gooey chocolate flavor in every bite.
- Try a sprinkle of cinnamon or chili powder in the dough for a warm or spicy twist.
- Swap flaky sea salt for crushed pretzels on top for a fun salty crunch.
How to Make Salted Brownie Cookies?
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) bittersweet or semi-sweet chocolate, chopped
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 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, plus 9 to 11 minutes to bake. You’ll also want to allow a few minutes for the cookies to cool on the baking sheet and a wire rack before serving. In total, expect around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. Melt Butter and Chocolate:
In a heatproof bowl, melt the butter and chopped chocolate together. You can do this over a double boiler or carefully in the microwave in short bursts, stirring until smooth. Set this mixture aside to cool slightly so it won’t cook the eggs later.
3. Mix Eggs, Sugar, and Vanilla:
In another bowl, whisk together the sugar, eggs, and vanilla extract until smooth and a little thickened. This helps give your cookies their rich texture.
4. Combine Chocolate with Egg Mixture:
Gradually pour the melted chocolate and butter into the egg mixture while whisking continuously. Keep going until everything is evenly combined.
5. Add Dry Ingredients:
Sift together the flour, cocoa powder, baking powder, and salt to avoid lumps, then gently fold these dry ingredients into the wet mixture. Mix just until combined — don’t overmix! The dough will be thick and fudgy.
6. Shape and Add Salt:
Use a cookie scoop or spoon to form dough balls about 1.5 tablespoons each. Place them a couple of inches apart on your prepared baking sheet. Lightly sprinkle a pinch of flaky sea salt on top of each ball to bring out that perfect salty-sweet flavor.
7. Bake:
Bake for 9 to 11 minutes, until the cookies puff up and the tops are cracked but the centers still look soft. They will continue to set as they cool.
8. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature with your favorite drink!
Can I Use Dark Chocolate Instead of Bittersweet or Semi-Sweet?
Yes, you can use dark chocolate with a high cocoa content for a richer, slightly more bitter flavor. Just keep in mind it may make the cookies less sweet, so adjust sugar if needed.
How Should I Store Leftover Salted Brownie Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. Thaw at room temp before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! Refrigerate the dough in an airtight container for up to 2 days. Let it sit at room temperature for 10-15 minutes before scooping and baking.
What If I Don’t Have Flaky Sea Salt?
You can substitute with a small pinch of kosher salt or finishing salt. Avoid using table salt as it’s too fine and may result in overly salty bites.
