Salted Brownie Cookies are the perfect mix of chewy brownie texture with the ease of a cookie. These treats have that rich, chocolatey flavor you love in brownies, but in a smaller, handheld form that’s soft on the inside and just a bit crisp around the edges. The sprinkle of salt on top adds a nice pop that brings out the chocolate taste even more.
I love making these when I want a quick chocolate fix without having to slice and serve a whole brownie slab. The salt is my favorite part—it gives just the right balance, making each bite a little more exciting. I often find myself sneaking a second one before anyone notices, which says a lot about how good they are!
For serving, I like them warm with a glass of cold milk or alongside a scoop of vanilla ice cream. They’re a great treat to share with friends or to pack in lunchboxes. Whenever I make these salted brownie cookies, they disappear fast, so be sure to bake a double batch if you want leftovers!
Key Ingredients & Substitutions
Butter & Chocolate: Butter adds richness and moisture, while chopped semi-sweet or bittersweet chocolate gives a deep chocolate flavor and fudgy texture. I prefer bittersweet for a less sweet, more intense taste. If you don’t have chopped chocolate, good quality chocolate chips work well too.
Sugars: Using both brown and granulated sugar balances moisture and sweetness. Brown sugar adds chewiness and a slight caramel note. If you’re out of brown sugar, you can replace it with white sugar plus a bit of molasses or honey for a similar effect.
Flour & Cocoa Powder: All-purpose flour keeps the cookies soft but sturdy. Unsweetened cocoa powder intensifies the chocolate flavor and adds depth. If you want a gluten-free option, use a 1:1 gluten-free baking flour blend. Dutch-processed cocoa powder will create a milder chocolate flavor; natural cocoa gives a sharper taste.
Sea Salt: Flaky sea salt sprinkled on top is key to brighten the chocolate’s sweetness and balance flavors. If you don’t have flaky salt, kosher salt or coarse salt can work but use less so it’s not overpowering.
How Do You Get That Perfect Fudgy, Chewy Texture?
The secret is mixing and baking carefully to keep the dough dense and moist. The melted butter and chocolate create a base that’s soft and rich.
- After mixing wet and dry ingredients, fold just until combined to avoid tough cookies.
- Drop dough balls slightly flattened—this helps them spread evenly and bake more uniformly.
- Bake at 325°F (163°C). A lower temperature prevents drying out and keeps the centers soft.
- Watch for crackled tops and edges just set but soft centers. They look slightly underbaked when perfect.
- Let cookies rest a few minutes on the baking sheet to firm up—they’ll be easier to transfer without breaking.
With these tips, you’ll enjoy cookies that are chewy on the outside, fudgy inside, and perfectly balanced with that salted finish.
Equipment You’ll Need
- Heatproof bowl – perfect for melting butter and chocolate over simmering water without burning.
- Whisk – helps you mix sugars and eggs smoothly for a shiny dough.
- Sifter or fine mesh strainer – great for evenly combining flour, cocoa powder, and baking powder without lumps.
- Cookie scoop or tablespoon – makes even-sized dough balls that bake uniformly.
- Baking sheets lined with parchment paper or silicone mats – prevent sticking and make cleanup easy.
- Wire cooling rack – lets your cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add ½ cup chopped nuts (walnuts or pecans) for extra crunch and a toasty flavor.
- Stir in ½ cup mini chocolate chips or white chocolate chips for more melty chocolate pockets.
- Mix 1 teaspoon espresso powder into the dough to boost and deepen the chocolate taste.
- Swap flaky sea salt for a sprinkle of cinnamon sugar on top for a warm, sweet twist.
How to Make Salted Brownie Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 8 ounces semi-sweet or bittersweet chocolate, chopped (or chocolate chips)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder (unsweetened)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This salted brownie cookies recipe takes about 15 minutes to prepare plus 12-14 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 enjoying.
Step-by-Step Instructions:
1. Prepare for Baking:
Heat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Melt Butter and Chocolate:
Place the butter and chopped chocolate in a heatproof bowl set over simmering water (double boiler). Stir gently until melted and smooth. Remove from heat and let it cool slightly.
3. Mix Sugars and Eggs:
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla extract until the mixture becomes shiny and smooth.
4. Combine Chocolate Mixture:
Gradually whisk the melted butter and chocolate into the sugar and egg mixture until everything is fully blended.
5. Add Dry Ingredients:
Sift together the flour, cocoa powder, baking powder, and kosher salt in a separate bowl. Then gently fold these dry ingredients into the wet mixture until just combined. Your dough will be thick and fudgy.
6. Form Cookies:
Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each dough ball with your fingers or the back of a spoon.
7. Add Salt and Bake:
Sprinkle each cookie with a small pinch of flaky sea salt. Bake for 12-14 minutes, until the edges are set but the centers are still soft. The cookies may look slightly underbaked with crackled tops—this is perfect for a fudgy texture.
8. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve them warm or at room temperature, with a glass of milk or your favorite ice cream for a delicious treat.
Can I Use Chocolate Chips Instead of Chopped Chocolate?
Yes! Chocolate chips work perfectly in this recipe. Just make sure to use good-quality semi-sweet or bittersweet chips for the best flavor and fudgy texture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days. Let the dough come to room temperature before baking, or add a couple extra minutes to the baking time if baking chilled dough.
How Should I Store Leftover Cookies?
Store leftover cookies 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 3 months. Thaw at room temperature before enjoying.
Can I Substitute the Flour for a Gluten-Free Option?
Yes, you can substitute with a 1:1 gluten-free baking flour blend. Just be sure your blend contains xanthan gum or another binder to maintain the chewy texture of the cookies.
