Salted Brownie Cookies are the perfect mix of chewy brownie goodness and the soft, slightly crispy edge of a cookie. They pack that rich chocolate flavor with a little sprinkle of sea salt on top that makes every bite pop. If you love chocolate with just a hint of salty balance, these cookies will quickly become your new favorite snack.
I love making these cookies when I want something easy yet special. The salt really brings out the chocolate in a way that feels simple but fancy at the same time. Plus, they’re so soft and fudgy inside that I find it hard to stop at just one. I always remind myself to leave enough for others because they disappear fast!
My favorite way to enjoy Salted Brownie Cookies is fresh out of the oven with a cold glass of milk or a cup of coffee. They are great for sharing at gatherings or just keeping around the house when you need a quick sweet bite. Honestly, these cookies make any day feel a little brighter and a lot tastier.
Key Ingredients & Substitutions
Unsweetened Cocoa Powder: This gives the cookies their rich chocolate flavor and dark color. I prefer natural cocoa for its bright taste, but Dutch-processed works too and makes the cookies smoother. If you don’t have cocoa powder, you can use melted dark chocolate instead, adjusting the butter a bit.
Butter: Butter adds richness and affects the texture. Using unsalted butter helps control the saltiness. You can swap with melted coconut oil for a dairy-free option, which will change the flavor slightly but keep them moist.
Chocolate Chips or Chunks: Semi-sweet chips add pockets of melty chocolate. I like chunks for bigger melty bites. You can try milk chocolate or dark chocolate depending on your sweetness preference. Vegan chocolate chips also work well.
Flaky Sea Salt: This is key to lifting the deep chocolate flavor and balancing sweetness. Don’t skip it on top! If you don’t have flaky sea salt, use a light sprinkle of kosher salt instead, but less is more.
How Do You Get the Right Fudgy Texture in Brownie Cookies?
The fudgy texture sets these cookies apart from regular cookies. Here’s how you nail it:
- Butter and sugar mixture: Melt the butter fully and stir in sugar to create a glossy base. This makes the cookies moist and chewy.
- Don’t overmix: When adding the flour and cocoa, fold gently until just combined. Overmixing can make cookies tough.
- Bake just enough: Take the cookies out when edges are firm but centers still look slightly underbaked. They’ll firm up as they cool for that perfect gooey center.
- Cool on the baking sheet: Let cookies sit 5 minutes after baking before moving to a rack. This step lets them finish cooking gently and keeps that fudgy texture.
Equipment You’ll Need
- Medium saucepan – perfect for melting butter gently without burning it.
- Mixing bowls – one for dry ingredients and one for wet, making mixing easier and cleaner.
- Whisk or spatula – I like a spatula for folding the batter gently to keep it fudgy.
- Cookie scoop or tablespoon – helps you make evenly sized cookies for even baking.
- Baking sheet lined with parchment paper or silicone mat – prevents sticking and helps cookies bake evenly.
- Wire cooling rack – lets cookies cool properly so they don’t get soggy.
Flavor Variations & Add-Ins
- Add chopped toasted nuts like walnuts or pecans for a nice crunchy contrast with the soft cookie.
- Swap semi-sweet chips for white chocolate chunks to give a sweet creaminess that pairs nicely with sea salt.
- Mix in a teaspoon of instant espresso powder to boost the chocolate flavor without making it taste like coffee.
- Stir in dried cherries or raspberries for a tart pop that balances the rich chocolate.
How to Make Salted Brownie Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (175g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 9-11 minutes baking time per batch. Allow cookies to cool about 5 minutes on the baking sheet before transferring to a wire rack to cool fully. Overall, you’ll spend roughly 25-30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Mix:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep cookies from sticking. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, then set aside.
2. Melt Butter and Mix Wet Ingredients:
Gently melt the butter in a medium saucepan over low heat. When fully melted, remove from heat and stir in the sugar until it’s well blended. Add eggs one at a time to the warm mixture, beating well after each addition for a smooth texture. Stir in the vanilla extract.
3. Combine and Add Chocolate:
Gradually fold the dry flour mixture into the butter mixture until just combined to keep the batter fudgy and soft. Next, gently fold in the chocolate chips or chunks for little pockets of melty chocolate.
4. Shape and Sprinkle:
Use a cookie scoop or a tablespoon to drop the dough onto your prepared baking sheet. Leave about two inches of space between each cookie to give them room to spread. Lightly sprinkle flaky sea salt on the top of each one before baking.
5. Bake and Cool:
Bake for 9-11 minutes, watching closely for the edges to set while the centers remain a bit soft—this gives you that perfect fudgy brownie texture. Once out of the oven, let your cookies cool on the baking sheet for 5 minutes to set before moving them to a wire rack to cool completely.
6. Enjoy!
Serve these rich, chewy salted brownie cookies fresh, ideally with a glass of milk or your favorite hot drink. The little burst of sea salt on top perfectly balances the deep chocolate flavor for a delightful treat.
Can I Use Unsalted Butter Instead of Salted Butter?
Yes, this recipe calls for unsalted butter so you can control the salt level. The flaky sea salt on top adds the perfect salty touch, so no need to use salted butter here.
Can I Substitute Cocoa Powder with Melted Chocolate?
You can, but it will change the texture and flavor slightly. If using melted chocolate, reduce the butter a little to keep the dough from being too greasy, and make sure to let the chocolate cool before mixing.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for up to 24 hours before baking. This helps develop flavor and can even improve the texture of your salted brownie cookies.
