Name: Easy Salted Brownie Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; ⅛ teaspoon salt; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 1 cup granulated sugar; 1 tablespoon vegetable oil; 1 teaspoon vanilla extract; 6 tablespoons unsalted butter; 1 cup semi-sweet chocolate chips, plus more for topping; ¼ cup unsweetened cocoa powder; Sea salt flakes, for topping

Jump to Recipe

Indulging in a rich, decadent cookie that combines the best of both worlds—brownies and cookies—has never been easier. These easy salted brownie cookies are the perfect treat when you’re craving something sweet and chewy with a hint of saltiness. With a melt-in-your-mouth chocolate flavor and a crackly top, they hit all the right notes. Whether you’re serving them at a party, packing them for a snack, or enjoying them after a long day, these cookies will quickly become a favorite in your baking repertoire.

What makes these salted brownie cookies stand out is their rich chocolatey texture paired with the perfect touch of sea salt. The crispy edges, soft centers, and occasional melty chocolate chip make every bite a satisfying experience. The best part is that they’re incredibly easy to make, with simple ingredients you likely already have in your pantry. Perfectly sweet with a bit of salty crunch, these cookies are sure to be a hit!

Why You’ll Love This Recipe

These salted brownie cookies combine the best features of two beloved treats—chewy cookies and fudgy brownies. The addition of sea salt flakes takes these cookies to a whole new level, balancing the sweetness and adding a unique twist. With a few basic ingredients, you can have a batch of these irresistible cookies ready in under 30 minutes. Plus, the recipe is flexible, allowing for small adjustments, such as adding more chocolate chips or even a swirl of caramel. These cookies are perfect for any occasion and will satisfy every sweet craving!

Ingredients

All-purpose flour
Baking powder
Salt
Eggs
Egg yolk
Granulated sugar
Vegetable oil
Vanilla extract
Unsalted butter
Semi-sweet chocolate chips
Unsweetened cocoa powder
Sea salt flakes

Variations

Add-ins: Add chopped nuts such as walnuts, pecans, or almonds for extra crunch and flavor.
Chocolate Variety: Swap out semi-sweet chocolate chips for milk chocolate or dark chocolate for a different flavor profile.
Espresso Kick: Add a teaspoon of espresso powder to intensify the chocolate flavor.
Salted Caramel Twist: Drizzle caramel sauce on top before baking to give your cookies a rich, sweet touch.

How to Make the Recipe

Step 1: Preheat the Oven

Position the oven rack just above the center and preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Beat Wet Ingredients

In a large mixing bowl, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high using a hand mixer or stand mixer until frothy and well combined.

Step 4: Melt Chocolate and Butter

In a small saucepan, melt the semi-sweet chocolate chips and unsalted butter over medium heat, stirring until smooth. Remove from heat and stir in the unsweetened cocoa powder.

Step 5: Combine Wet and Dry Mixtures

Gradually add the melted chocolate mixture to the wet ingredients and mix until just combined. Add the dry ingredients and mix on low speed until incorporated, being careful not to overmix. The batter should be thick but scoopable.

Step 6: Scoop and Shape Cookies

Using a cookie scoop or two spoons, scoop about 1 ½ tablespoons of dough and place it on the prepared baking sheets. Space the cookies about 1 ½ inches apart. Sprinkle a pinch of sea salt flakes on top of each cookie.

Step 7: Bake

Bake the cookies at 350°F for 8-10 minutes, or until the tops are shiny and crackled. If desired, add extra chocolate chips on top after baking.

Step 8: Cool and Serve

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack. For round cookies, shape them using a round cookie cutter while they are still soft.

Tips for Making the Recipe

Room Temperature Eggs: Make sure your eggs are at room temperature to achieve the best consistency when mixing.
Don’t Overmix: Avoid overmixing the dough to ensure your cookies stay soft and chewy.
Shape the Cookies: Use a round cookie cutter to shape your cookies immediately after baking while they’re still soft for perfectly uniform cookies.
Chill the Dough: If you have time, chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.

How to Serve

These cookies are perfect when served with a glass of cold milk, a cup of coffee, or hot cocoa. You can also serve them at a party as an irresistible dessert option. If you want to impress your guests, drizzle some melted chocolate over the cooled cookies before serving.

Make Ahead and Storage

Storing Leftovers

Store your salted brownie cookies in an airtight container at room temperature for up to two days. This will keep them soft and chewy.

Freezing

To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months. To enjoy, simply thaw them at room temperature or warm them in the oven for a few minutes.

Reheating

To reheat frozen or leftover cookies, warm them in the oven at 350°F for 3-5 minutes, or until they are slightly soft again.

FAQs

1. Can I use a different type of chocolate for these cookies?

Yes, you can swap the semi-sweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips for a different flavor.

2. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, though the texture might slightly vary.

3. Why are my cookies flat instead of chewy?

If your cookies spread too much, try chilling the dough before baking to prevent excess spreading.

4. Can I add nuts to this recipe?

Yes, chopped walnuts, pecans, or any nut of your choice can be added for extra texture and flavor.

5. How can I make the cookies softer?

Avoid overbaking the cookies and try removing them from the oven when they still look slightly soft in the center. The residual heat will finish cooking them.

6. Can I use salted butter instead of unsalted?

Yes, but if you use salted butter, reduce the added salt in the recipe to avoid making the cookies too salty.

7. How do I know when my cookies are done baking?

The cookies are done when the tops are crackled and shiny, and the edges are slightly firm.

8. Can I freeze the dough?

Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls and freeze them before baking. When ready to bake, simply add an extra 1-2 minutes to the baking time.

9. Can I use brown sugar instead of granulated sugar?

Yes, using brown sugar will give the cookies a slightly chewier texture and a richer flavor.

10. Can I make these cookies dairy-free?

Yes, you can substitute the butter with a dairy-free butter alternative, and use dairy-free chocolate chips.

Conclusion

These easy salted brownie cookies are the perfect combination of rich chocolate flavor, chewy texture, and a delightful salty twist. Whether you’re a seasoned baker or a beginner, this recipe is simple and quick to follow, ensuring delicious results every time. Make a batch for a special occasion or just because—you’ll love the mix of sweet and salty in every bite!