The Ultimate Salted Brownie Cookies Recipe: Crisp, Fudgy Bliss

Cookie lovers stumble upon this magical salted brownie hybrid that merges two beloved desserts into one irresistible treat.

Decadent chocolate meets crisp edges in a delightful dance of flavors.

Intense cocoa notes swirl with a delicate sea salt sprinkle that awakens every taste bud.

Chocolate enthusiasts will fall head over heels for this incredible mashup of textures and tastes.

Crumbly yet fudgy, these little bites pack a serious punch of rich indulgence.

Each morsel promises a perfect balance between sweet intensity and sophisticated saltiness.

Come create a dessert that will have everyone begging for your secret recipe.

Why Salted Brownie Cookies Are So Good

• Indulgent Chocolate Explosion: Dive into a decadent dessert that combines the richness of brownies with the crispy edges of cookies.
• Versatile Crowd-Pleaser: Perfect for casual gatherings, potlucks, or a quick sweet treat that satisfies intense chocolate cravings.
• Gourmet Touch with Sea Salt: Elevate the classic chocolate cookie with a sprinkle of sea salt flakes, creating a sophisticated sweet-and-salty flavor profile that transforms an ordinary dessert into an extraordinary experience.

What’s Inside Salted Brownie Cookies

• Semi-Sweet Chocolate Chips: Rich and smooth chocolate for deep flavor.
• Unsalted Butter: Creamy ingredient for richness.
• Unsweetened Cocoa Powder: Deep chocolate intensity.
• Espresso Powder: Enhances chocolate flavor.

• All-Purpose Flour: Standard baking flour.
• Baking Powder: Helps cookies rise.
• Salt: Balances sweetness.

• Large Eggs, Large Egg Yolk: Provides structure and moisture.
• Granulated Sugar: Sweetens and helps with texture.
• Vegetable Oil: Adds moisture.
• Vanilla Extract: Classic flavoring.
• Sea Salt Flakes: Finishing touch for flavor contrast.

Salted Brownie Cookies Made Simple

Step 1: Prepare Baking Station

Position the oven rack on the second level from the top.

Preheat the oven to 350°F.

Cover two baking sheets with parchment paper or silicone mats.

Step 2: Mix Dry Ingredients

• All-Purpose Flour
• Baking Powder
• Salt

Step 3: Create Wet Mixture

• Eggs
• Egg Yolk
• Granulated Sugar
• Vegetable Oil
• Vanilla Extract

Mix until the mixture becomes frothy and fully combined.

Step 4: Melt Chocolate Base

• Unsalted Butter
• Semi-Sweet Chocolate Chips

Stir until completely melted and smooth.

• Unsweetened Cocoa Powder
• Espresso Powder

Step 5: Combine Chocolate and Wet Ingredients

Carefully pour the melted chocolate mixture into the wet ingredients.

Mix until just combined.

Step 6: Incorporate Dry Ingredients

Add the whisked dry ingredients to the wet mixture.

Mix on low speed or fold with a spatula until just combined.

The batter will be thin but scoopable.

Step 7: Scoop and Prepare Cookies

Use a cookie scoop or two spoons to place dough onto prepared baking sheets.

Leave about 1½ inches between each cookie.

Step 8: Add Finishing Touch

Sprinkle sea salt flakes over each cookie before baking.

Step 9: Bake to Perfection

Bake for 8-10 minutes at 350°F until cookies develop a shiny, crackly top.

Step 10: Final Touches

• Optional: Top with additional chocolate chips
• Optional: Use a round cookie cutter to shape cookies while still soft

Step 11: Cool and Store

Let cookies rest on baking sheets for 5 minutes.

Transfer to a cooling rack using a spatula.

Store in a sealed container at room temperature for up to 2 days.

Salted Brownie Cookies Success Tips

• Gently combine ingredients to maintain a light, tender texture, stopping when ingredients are just incorporated to avoid tough cookies.
• Experiment with different salt types like flaky Maldon or kosher salt to adjust the intensity of the sweet-salty flavor profile.
• Use an oven thermometer to ensure accurate baking temperature, preventing over or underbaking the delicate cookies.
• Allow cookies to rest for a few minutes after scooping onto the baking sheet to help develop the signature shiny, crackly surface.
• Place a piece of bread in the storage container to keep cookies soft and prevent them from drying out too quickly.

How to Store Salted Brownie Cookies

• Store salted brownie cookies in an airtight container at room temperature for up to 3 days, keeping them away from direct sunlight and heat sources.
• Place cookies in a freezer-safe container with parchment paper between layers to prevent sticking. Freeze for up to 4 weeks, maintaining their delicious texture and flavor.
• Remove frozen cookies and let them sit at room temperature for 30-45 minutes before enjoying. Avoid microwaving to preserve their crispy edges and soft center.
• Warm cookies briefly in a preheated oven at 300ºF for 2-3 minutes to restore their fresh-baked taste and slightly crisp exterior.

What to Serve With Salted Brownie Cookies

• Pair with Rich Chocolate Liqueur: Enhance the deep chocolate flavor of the cookies by sipping a smooth, velvety chocolate liqueur that complements the brownie-like texture and intensifies the dessert's richness.
• Match with Espresso or Cold Brew: The cookies' hint of espresso powder creates a perfect harmony with a strong, freshly brewed espresso or a chilled cold brew coffee, highlighting the subtle coffee undertones in the recipe.
• Serve with Vanilla Bean Ice Cream: Create a decadent dessert experience by pairing the salted brownie cookies with a scoop of creamy vanilla bean ice cream, balancing the cookies' intense chocolate flavor and providing a cool, smooth contrast.
• Complement with Red Wine: Choose a full-bodied red wine like Cabernet Sauvignon or a sweet Port wine to bring out the complex chocolate notes and provide a sophisticated adult pairing that elevates the cookie's flavor profile.

Salted Brownie Cookies: Different Versions

• Gluten-Free Chocolate Brownie Cookies: Replace all-purpose flour with a gluten-free flour blend, ensuring the same measurement and texture.
• Vegan Brownie Cookies: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use dairy-free chocolate chips, and replace butter with coconut oil.
• Low-Sugar Brownie Cookies: Use a sugar substitute like stevia or monk fruit sweetener, reducing the sweetness while maintaining the rich chocolate flavor.
• Nut-Free Chocolate Brownie Cookies: Ensure all ingredients are nut-free, perfect for those with nut allergies while keeping the same decadent brownie cookie experience.

FAQs

• Why use espresso powder in brownie cookies?

Espresso powder enhances the deep chocolate flavor without making the cookies taste like coffee. It adds a rich, complex depth that makes chocolate taste more intense and delicious.

• Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Make sure to use a 1:1 replacement ratio for best results.

• How do I know when the brownie cookies are perfectly baked?

Look for a shiny, crackly top and slightly set edges. The centers should still look slightly soft when you remove them from the oven. They will continue to set as they cool, creating that perfect fudgy texture.

• Why do the cookies need to cool on the baking sheet?

Letting the cookies cool on the baking sheet for 5 minutes helps them firm up and become less fragile. This prevents them from breaking when you transfer them to a cooling rack and allows them to set properly.

Salted Brownie Cookies Recipe

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4.6 from 38 reviews

• Total Time: 30 minutes
• Yield: 24 1x

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Description

Salted brownie cookies merge intense chocolate richness with a perfect crisp edge, creating a sensational dessert that dances between fudgy indulgence and delicate cookie texture. Rich chocolate lovers will discover pure bliss in each bite of these irresistible treats.

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Ingredients

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Main Ingredients:

• 1 cup (240 ml) semi-sweet chocolate chips
• 6 tablespoons (85 g) unsalted butter
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• 1 cup (200 g) granulated sugar
• 14 cup (30 g) unsweetened cocoa powder

Dry Ingredients:

• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• 18 teaspoon salt
• 1 teaspoon espresso powder (optional)

Liquid and Flavor Ingredients:

• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• Sea salt flakes (for topping, optional)
• Additional semi-sweet chocolate chips (for topping)

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Instructions

1. Position the oven rack slightly above the center and heat to 350ºF. Prepare two baking sheets with parchment paper or silicone mats.
2. Combine flour, baking powder, and salt in a mixing bowl, then set aside.
3. Blend eggs, egg yolk, sugar, vegetable oil, and vanilla extract using a mixer until frothy and well incorporated.
4. Melt chocolate chips and butter in a saucepan over medium heat until smooth and glossy.
5. Whisk cocoa powder and espresso powder into the melted chocolate mixture, then remove from heat.
6. Gently incorporate the chocolate mixture into the egg mixture until just combined.
7. Fold in the dry ingredients carefully, creating a thin but scoopable batter.
8. Drop cookie dough onto prepared baking sheets using a cookie scoop, spacing them 1½ inches apart.
9. Sprinkle sea salt flakes over each cookie before baking.
10. Bake for 8-10 minutes until cookies develop a shiny, crackly surface.
11. Optional: Immediately add extra chocolate chips to the hot cookies.
12. Consider using a cookie cutter to shape cookies while still warm and soft.
13. Allow cookies to rest on baking sheets for 5 minutes, then transfer to a cooling rack.
14. Store in a sealed container at room temperature for up to 2 days, enjoying them warm or cooled.

Notes

• Use room temperature eggs for better mixing and smoother batter consistency.
• Melt chocolate and butter slowly to prevent burning and ensure silky texture.
• Avoid overmixing the batter to keep cookies tender and prevent tough texture.
• For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 156
• Sugar: 6 g
• Sodium: 75 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 36 mg