Salted Brownie Cookies
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With rich chocolate flavor, flaky sea salt and fudgy centers, these Salted Brownie Cookies are ready in under 30 minutes!
Salt and chocolate just go together. That’s why these Salted Brownie Cookies are a match made in heaven. The flaky sea salt balances out the rich chocolate flavor in the best way possible and has you coming back for more!
Since I adapted these Salted Brownie Cookies from my Ultra Fudgy Brownie recipe, they taste exactly like brownies in cookie form complete with signature crinkly brownie tops! They’re super chocolatey and have the gooiest centers just like normal brownies.
Why You’ll Love These Salted Brownie cookies
- They’re ready in under 30 minutes.
- No chill time. Just scoop and bake the dough right away!
- They taste just like brownies.
- No stand/hand mixer required to make them.
- They’re the perfect mix of salty and sweet!
What Makes These Salted Brownie Cookies So Fudgy?
- Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the dough which makes brownie cookies cakey.
- Brown sugar – brown sugar adds extra moisture.
- Small amount of flour – using too much flour results in brownie cookies with a cakey texture.
- Shorter baking time – brownie cookies should still be a little gooey when you take them out of the oven.
Ingredient Breakdown
All-purpose flour – just enough flour is added to give the cookies structure without making them cakey.
Baking powder – a little bit of baking powder helps the cookies rise. Do not use baking soda!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt later on.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. The brown sugar helps make the cookies extra chewy!
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Flaky sea salt – these wouldn’t be Salted Brownie Cookies without the most important ingredient! Sprinkling the cookies with flaky sea salt before baking helps enhance the chocolate flavor! My favorite flaky sea salt is made by Maldon.
How To Make Salted Brownie Cookies
1. In a small bowl combine all-purpose flour, baking powder and salt. Set aside.
2. Melt butter in a small pot over low heat. While still on heat, add both sugars. Once they’re dissolved, whisk in cocoa powder. Remove from heat and set aside.
3. In a medium bowl whisk the eggs and vanilla extract. Whisk the sugar mixture into the egg mixture until very smooth.
4. Fold in the dry ingredients until almost combined leaving a few streaks of flour. Fold in the chocolate chips until just combined. The dough will be sticky but still scoopable. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger) and top with flaky sea salt. Bake at 350°F for 8-9 minutes. Store Salted Brownie Cookies in an airtight container for up to 5 days at room temperature.
Pro Tips For Salted Brownie Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t overmix the batter after adding the flour. There should still be streaks of flour when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
- Flaky Sea Salt
More Cookie Recipes To Try
- Fudgy Chocolate Crinkle Cookies
- Classic Chocolate Chip Cookies
- Mini Chocolate Chip Shortbread Bars
- Soft and Chewy Snickerdoodles
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Salted Brownie Cookies
Equipment
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 120 g (1 cup) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 113 g (1/2 cup) unsalted butter, melted
- 150 g (3/4 cup) granulated sugar
- 75 g (1/4 cup + 2 tbsp) brown sugar
- 60 g (3/4 cup) cocoa powder
- 2 eggs
- 1 tsp vanilla extract
- 75 g (1/3 cup) mini chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine all-purpose flour, baking powder and salt. Set aside.
- Melt butter in a small pot over low heat. While still on heat, add both sugars. Once they're dissolved, whisk in cocoa powder. Remove from heat and set aside.
- In a medium bowl whisk the eggs and vanilla extract. Whisk the sugar mixture into the egg mixture until very smooth.
- Fold in the dry ingredients until almost combined leaving a few streaks of flour. Fold in the chocolate chips until just combined. The dough will be sticky but still scoopable. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger) and top with flaky sea salt. Bake cookies for 8-9 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Salted Brownie Cookies in an airtight container for up to 5 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
