Introduction

Salted Brownie Cookies combine the rich, fudgy texture of brownies with the bite-sized convenience of cookies. These treats are perfect for anyone who loves a chewy center with a touch of sea salt on top, enhancing the chocolate flavor beautifully.

The image shows several rich chocolate cookies closely arranged on a white marbled surface. Each cookie has a cracked, textured surface in deep brown, with glossy, melted chocolate chips placed on top in clusters of three or four. Light sprinkles of large white salt crystals add a contrasting texture and color, scattered unevenly across the cookies. The cookies appear thick and chewy with a soft center visible from the cracks. Small crumbs are scattered around them, emphasizing their fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup All-Purpose Flour
1 tsp Baking Powder
1/8 tsp Salt
2 Large Eggs (room temperature)
1 Large Egg Yolk (room temperature)
1 cup Granulated Sugar
1 tbsp Vegetable Oil
1 tsp Vanilla Extract
6 tbsp Unsalted Butter
1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies)
1/4 cup Unsweetened Cocoa Powder
1 tsp Espresso Powder (optional)
Sea Salt Flakes (for topping cookies, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cocoa powder, and espresso powder if using. Set aside.
Step 3: In a saucepan over low heat, melt the butter completely. Remove from heat and stir in the granulated sugar until combined and slightly cooled.
Step 4: In a large bowl, beat the eggs and egg yolk with the vanilla extract until smooth. Slowly add the butter-sugar mixture, stirring continuously.
Step 5: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Stir in the chocolate chips.
Step 6: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips on top of each cookie for a pretty finish.
Step 7: Sprinkle a small pinch of sea salt flakes on top of each cookie if desired.
Step 8: Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked. This will ensure a chewy, fudgy texture.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, substitute some of the vegetable oil with melted coconut oil.
Adding espresso powder enhances the chocolate depth without making the cookies taste like coffee.
Try mixing in chopped nuts like walnuts or pecans for added crunch.
If you prefer a less sweet cookie, reduce the sugar to 3/4 cup.

Storage

Store cooled salted brownie cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To reheat, warm briefly in a microwave or oven to revive their fudgy texture.

How to Serve

A close-up view of many round chocolate cookies spread on a white marbled surface, each cookie showing a cracked texture on top with shiny, soft chocolate chips scattered in groups of three or four. These rich brown cookies have a slightly rough surface with small salt flakes sprinkled unevenly across them, adding a subtle contrast. The cookies are closely packed, overlapping slightly, and the surface shows a few crumbs here and there. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, this recipe calls for unsalted butter, but if you use salted butter, reduce or omit adding extra salt on top to avoid the cookies becoming too salty.

What if I don’t have espresso powder?

Espresso powder is optional and simply enhances the chocolate flavor. You can skip it without impacting the overall cookie taste significantly.

Salted Brownie Cookies Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

These Salted Brownie Cookies combine the rich, fudgy texture of brownies with the convenience and crisp edges of cookies. Enhanced with semi-sweet chocolate chips and a sprinkle of sea salt flakes, they offer a delightful balance of sweet and salty flavors, perfect for chocolate lovers seeking a soft, chewy treat with a hint of crunch.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup All-Purpose Flour
1 tsp Baking Powder
1/8 tsp Salt
1/4 cup Unsweetened Cocoa Powder
1 tsp Espresso Powder (optional)

Wet Ingredients

2 Large Eggs (room temperature)
1 Large Egg Yolk (room temperature)
1 cup Granulated Sugar
1 tbsp Vegetable Oil
1 tsp Vanilla Extract
6 tbsp Unsalted Butter, melted

Add-ins & Toppings

1 cup Semi-Sweet Chocolate Chips (plus extra for topping)
Sea Salt Flakes (for topping, optional)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
Combine Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking powder, salt, cocoa powder, and espresso powder. Set aside to ensure even distribution of leavening and flavor components.
Mix Wet Ingredients: In a separate large bowl, whisk the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract until smooth and slightly thickened. Gradually add melted butter, whisking constantly to create a glossy, well-incorporated wet mix.
Incorporate Dry Ingredients: Slowly fold the dry ingredient mixture into the wet ingredients using a spatula, mixing just until combined. Avoid overmixing to maintain a tender cookie crumb.
Add Chocolate Chips: Fold in the semi-sweet chocolate chips gently, reserving some to sprinkle on top of the cookies before baking.
Shape Cookies: Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently press a few chocolate chips on top of each cookie and sprinkle with sea salt flakes, if using.
Bake: Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft and fudgy. Avoid overbaking to preserve brownie-like texture.
Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This step helps the cookies firm up without becoming dry.

Notes

For best texture, ensure eggs are at room temperature before mixing.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
Sea salt flakes on top add a delightful contrast to the sweetness, but this is optional.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Do not overbake to maintain a soft, chewy brownie-like consistency.

Keywords: Salted brownie cookies, chocolate cookies, chewy brownie cookies, fudgy cookies, sea salt cookies, chocolate chip cookies