Salted Brownie Cookies are the perfect little treat that combines the rich, fudgy texture of brownies with the chewy, soft feel of a cookie. They have this amazing balance of deep chocolate flavor and just a hint of salt sprinkled on top that makes every bite feel special. If you love that crispy edge on brownies mixed with the gooey center, these cookies will quickly become your new favorite.
I love making these cookies when I want something chocolaty but with a twist—adding a touch of salt really makes the chocolate pop and keeps the sweetness from being too much. I always tell people to wait just a moment after they come out of the oven because they’re soft but firm up nicely as they cool. It’s like the best brownie-cookie hybrid you didn’t know you needed until now!
My favorite way to enjoy Salted Brownie Cookies is with a cold glass of milk or a warm cup of coffee. They’re great for sharing at gatherings or just keeping close by for a little treat during the day. Honestly, they’re so good that I sometimes have to hide the batch so they don’t disappear too quickly!
Key Ingredients & Substitutions
Butter: Unsalted butter is best here because it lets you control the saltiness, especially with the sea salt on top. You can use salted butter if you skip or reduce the added salt.
Sugar: Granulated sugar creates a nice crackly top and chewy texture. Brown sugar could be swapped in for extra moisture and a deeper flavor, but it’ll alter the texture a bit.
Cocoa Powder: Use unsweetened cocoa for that rich chocolate taste. Dutch-processed cocoa works too but may change acidity slightly, affecting rise.
Chocolate Chips: Semi-sweet chocolate adds melty pockets of sweetness. You can use dark chocolate for a more intense flavor or milk chocolate to keep it sweeter.
Flaky Sea Salt: This is the secret finishing touch. It brightens the chocolate and adds crunch. If you don’t have flaky salt, use a pinch of coarse kosher salt.
How Do I Get That Perfect Fudgy & Crackly Cookie Texture?
The key to these cookies is balancing fudginess with a slightly crisp top. Here’s how:
- Melt the butter and mix sugar while warm: This helps dissolve the sugar and creates a shiny, crackly crust as it bakes.
- Don’t overmix: Fold in dry ingredients just until combined to avoid tough cookies.
- Watch baking time closely: 10-12 minutes is perfect for soft centers and set edges. Baking longer will make them more cakey.
- Let cookies rest on the pan: Cooling for 5 minutes lets them firm up and keeps the chewy texture.
Following these tips gives you that fudgy middle and shiny, cracked top that makes salted brownie cookies so special.
Equipment You’ll Need
- Medium saucepan – perfect for melting butter gently without burning.
- Mixing bowls – you’ll need one for wet ingredients and one for dry; keeps things tidy.
- Whisk – helps blend cocoa powder and dry ingredients smoothly.
- Spoon or spatula – great for folding in chocolate chips without overmixing.
- Baking sheet – a flat surface for baking your cookies evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easy.
- Measuring cups and spoons – for accurate ingredient amounts, crucial for baking success.
- Cookie scoop or tablespoon – to portion dough evenly for uniform cookies.
- Cooling rack – lets cookies cool fully without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chopped toasted nuts, like walnuts or pecans, for a crunchy contrast to the soft cookie.
- Swap regular chocolate chips for white chocolate chips to add sweetness and a creamy texture.
- Mix in a teaspoon of cinnamon or chili powder to give a warm or spicy twist to the chocolate.
- Stir in mini marshmallows near the end of baking for gooey pockets like s’mores inside your cookies.
Salted Brownie Cookies
Ingredients You’ll Need:
For the Dough:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (90g) semi-sweet chocolate chips or chopped chocolate
For Topping:
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-12 minutes to bake. After baking, allow 5 minutes to cool on the baking sheet before transferring to a wire rack. In total, you’ll spend around 25-30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and for easy cleanup.
2. Make the Dough:
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from the heat and stir in the granulated sugar until it’s well combined. Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix it in.
In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until everything is just combined. Avoid overmixing to keep the cookies tender.
Fold in the semi-sweet chocolate chips or chopped chocolate gently.
3. Shape and Bake the Cookies:
Drop tablespoon-sized scoops of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie to allow spreading. Lightly sprinkle flaky sea salt on top of each cookie to add a wonderful salty contrast to the sweet chocolate.
Bake the cookies in the preheated oven for 10-12 minutes. You’ll want to look for set edges and cracked tops, while the centers still appear slightly soft – this gives the perfect fudgy texture once cooled.
4. Cooling and Serving:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up without breaking apart. Then transfer them to a wire rack to cool completely if you prefer a firmer texture, or enjoy warm for a gooey, chewy experience.
These salted brownie cookies are great with a glass of milk or a cup of coffee, making for a delicious treat anytime!
Can I Use Frozen Butter for This Recipe?
It’s best to use room temperature or melted butter for even mixing. If using frozen butter, thaw it completely and melt it gently over low heat before starting the recipe.
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 the cookies in a sealed bag for up to 2 months. Thaw at room temperature before enjoying.
Can I Substitute the All-Purpose Flour?
You can substitute with a gluten-free all-purpose flour blend in a 1:1 ratio, but the texture might be slightly different. For best results, choose a blend that includes xanthan gum.
Is It Okay to Skip the Flaky Sea Salt Topping?
Yes, you can skip the flaky sea salt if you prefer, but the salt adds a lovely contrast that enhances the chocolate flavor. If you don’t have flaky sea salt, a small pinch of regular coarse salt works too.
