If you love the rich, fudgy taste of brownies but crave the chewy, crisp edges of cookies, these Salted Brownie Cookies are for you.
They’re deeply chocolatey, perfectly sweet, and have a satisfying sprinkle of flaky sea salt to balance the flavors.
Whether you’re a chocoholic or just looking for a simple yet indulgent treat, these cookies are a must-try!
Ingredients
- 1 cup (175g) semi-sweet or dark chocolate chips – melts into a rich, fudgy dough.
- 1/2 cup (115g) unsalted butter – gives the cookies a tender texture.
- 3/4 cup (150g) granulated sugar – adds sweetness and helps with crisp edges.
- 1/4 cup (50g) brown sugar – enhances chewiness and deepens the flavor.
- 2 large eggs – binds everything together.
- 1 teaspoon vanilla extract – enhances the chocolate flavor.
- 3/4 cup (95g) all-purpose flour – just enough to hold the cookies together.
- 1/4 cup (25g) unsweetened cocoa powder – intensifies the chocolate taste.
- 1/2 teaspoon baking powder – adds a slight lift to the cookies.
- 1/4 teaspoon salt – balances the sweetness.
- Flaky sea salt (for topping) – the perfect finishing touch!
Step-by-Step Instructions
Step 1: Melt the Chocolate & Butter
- In a heatproof bowl, combine the chocolate chips and butter.
- Melt them together using a double boiler or microwave in 30-second intervals, stirring in between until smooth.
- Set aside to cool slightly.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract.
- Beat until the mixture is smooth and slightly thickened (about 2 minutes).
- Pour in the melted chocolate mixture and stir until fully combined.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula.
- Let the dough rest for 10 minutes – it will thicken slightly as it sits.
Step 4: Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the sheet, spacing them 2 inches apart.
- Sprinkle each cookie with flaky sea salt.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Success
- For extra fudgy cookies, don’t overbake—remove them when the centers still look slightly underdone.
- Chill the dough for 15 minutes before baking if you want thicker cookies.
- Use high-quality chocolate for the best flavor.
Variations
- Espresso Brownie Cookies: Add 1 teaspoon of espresso powder to intensify the chocolate flavor.
- Nutty Brownie Cookies: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.
- Peanut Butter Swirl: Drizzle melted peanut butter over the cookies before baking.
- Extra Chocolatey: Mix in 1/2 cup of white chocolate or dark chocolate chunks for a gooey bite.
Frequently Asked Questions
Can I Make These Ahead of Time?
Yes! You can store the cookie dough in the fridge for up to 24 hours before baking. Just let it sit at room temperature for 5-10 minutes before scooping.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze them for up to 3 months.
Can I Use Dutch-Processed Cocoa Powder?
Yes! Dutch-processed cocoa will give the cookies a slightly darker color and a richer taste.
Enjoy baking and indulging in these Salted Brownie Cookies! Let me know how yours turn out!
