Salted Brownie Cookies are that perfect mix between a chewy brownie and a soft cookie, with a little sprinkle of sea salt on top to keep things interesting. They’re rich, chocolatey, and have just the right amount of gooeyness that makes you want to take another bite immediately.
I love making these because they’re so easy to whip up whenever I’m craving something chocolatey but don’t want to go through the whole baking time of brownies. The little salt flakes on top really bring out the chocolate flavor and give a nice balance to the sweetness. I always tell friends to eat them with a glass of cold milk – it’s such a simple combo but so comforting.
One of my favorite things about these cookies is how well they travel. I’ve taken them to potlucks and family gatherings, and they’re always the first to disappear. Whether you’re baking for yourself or sharing with friends, these Salted Brownie Cookies never disappoint!
Key Ingredients & Substitutions
Butter & Chocolate: These are the heart of the rich flavor. I like using unsalted butter so I can control the salt level. For chocolate, bittersweet gives a deep taste, but semisweet works well too. If you prefer, you can try dark chocolate chips instead of chopped chocolate.
Sugars: The mix of granulated and brown sugar adds sweetness and moisture. Brown sugar keeps cookies soft and chewy. You can swap brown sugar for coconut sugar for a slight caramel note and a healthier twist.
Flour & Cocoa Powder: All-purpose flour is standard, but cake flour can give a softer texture. Unsweetened cocoa powder adds chocolate depth. If you can’t find it, Dutch-processed cocoa is fine, but expect a slightly different flavor.
Flaky Sea Salt: This finishing touch makes all the difference! It brightens the chocolate flavor. If you don’t have flaky salt, a small pinch of regular kosher salt works too.
How Can I Keep These Cookies Soft and Gooey?
The secret is timing and mixing. Don’t overbake and avoid overmixing the dough to keep the cookies tender and moist.
- Bake time: Watch closely and remove cookies when edges look set but centers are still soft—usually about 10-12 minutes.
- Mixing: When combining flour and cocoa, gently fold them in until just mixed. Too much stirring can make cookies tough.
- Cooling: Let cookies cool briefly on the baking sheet before moving to a rack. This allows them to firm up without drying out.
Following these tips will help you get those perfect chewy brownie-cookie bites every time!
Equipment You’ll Need
- Mixing bowls – you’ll need at least two for wet and dry ingredients to keep things organized.
- Whisk – perfect for beating eggs and sugars smoothly together.
- Rubber spatula – helps fold in dry ingredients gently without overmixing.
- Microwave-safe bowl – to melt butter and chocolate quickly and evenly.
- Baking sheets – choose rimmed ones to keep cookies from sliding off when baking.
- Parchment paper – prevents sticking and makes cleanup easy.
- Cookie scoop or tablespoon – ensures evenly sized cookies for uniform baking.
- Wire cooling rack – lets cookies cool evenly without sogginess.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for crunch and a nutty contrast to the soft cookie.
- Mix in mini chocolate chips or chunks for extra melty chocolate bursts.
- Try a sprinkle of cinnamon or chili powder in the dough to give a warm or spicy twist.
- Swap out sea salt for a drizzle of caramel on top after baking for a sweet-salty combo.
Salted Brownie Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) bittersweet or semisweet chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (21g) 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 and roughly 10-12 minutes for baking. Plus, allow 5 minutes for the cookies to cool on the baking sheet before moving them. In total, you’ll need around 30 minutes from start to finish to enjoy these tasty treats!
Step-by-Step Instructions:
1. Melt Butter and Chocolate:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a microwave-safe bowl, combine the butter and chopped chocolate. Heat in 20-second bursts, stirring after each, until smooth and melted. Set aside to cool slightly.
2. Mix Wet Ingredients:
In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined. Slowly add the cooled chocolate mixture while whisking continuously to avoid cooking the eggs. Mix until everything is uniform.
3. Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold this dry mix into the wet chocolate batter until just combined. Be careful not to overmix as this can make the cookies tough.
4. Shape and Bake the Cookies:
Use a medium cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of flaky sea salt over each. Bake for 10-12 minutes, until the edges look set but the centers remain slightly gooey.
5. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to finish cooling. Enjoy your salted brownie cookies fresh with a glass of milk or coffee!
Can I Use Chocolate Chips Instead of Chopped Chocolate?
Yes! You can substitute chopped chocolate with semisweet or bittersweet chocolate chips. Just use the same amount by weight. They may melt a bit differently but will still give you that rich chocolate flavor.
Do I Need to Refrigerate the Dough Before Baking?
No need to refrigerate for this recipe. The dough can be baked immediately after mixing. If you prefer thicker cookies, chilling for 20-30 minutes can help control spreading.
How Should I Store Leftover Cookies?
Store your salted brownie cookies in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread in the container; it helps maintain moisture.
Can I Make These Cookies Gluten-Free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. Just be sure your cocoa powder and baking powder are gluten-free as well.
