Name: 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 extra for topping); ¼ cup unsweetened cocoa powder; 1 teaspoon espresso powder (optional); Sea salt flakes (optional garnish)

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I’ve always loved the idea of combining two classic desserts—brownies and cookies—into one decadent treat. These Salted Brownie Cookies bring those worlds together, delivering fudgy, chocolatey cookies with shiny, crackly tops, sprinkled with extra chocolate chips and sea salt flakes.

Why I’ll Love This Recipe

I love how rich and fudgy these cookies are, with a lush brownie-like center and a delicate crackle on top. The hint of sea salt balances the sweetness, and the process is straightforward. They make any day feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 extra for topping)
¼ cup unsweetened cocoa powder
1 teaspoon espresso powder (optional)
Sea salt flakes (optional garnish)

Directions

Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats.
In a bowl, whisk together flour, baking powder, and salt.
In mixer, beat eggs, egg yolk, sugar, oil, and vanilla until frothy.
Meanwhile, melt butter and 1 cup chocolate chips in a saucepan over medium heat. Remove from heat and stir in cocoa powder and espresso powder.
Pour melted chocolate mixture into wet ingredients and mix just until combined.
Fold in dry ingredients gently until flour disappears. Batter will be thin but scoopable.
Scoop 1½ Tbsp portions onto prepared sheets, spacing about 1½ inches apart.
Sprinkle tops with sea salt flakes. Bake 8–10 minutes, until tops are shiny and crackly.
Remove from oven, immediately press a few extra chocolate chips on each cookie, and optionally shape them round with a cutter while warm.
Cool on baking sheets for about 5 minutes, then transfer to a rack to finish cooling (or enjoy while warm).

Servings and timing

Makes about 24 cookies. Total time is ~25 minutes (15 min prep + 10 min bake). 4.3 years ago, Beyond the Butter published it with these details .

Variations

Use dark cocoa or add chopped nuts for extra texture.
Chill batter briefly (up to 30 minutes)—though the crackly top may soften slightly .
Skip espresso powder if you prefer classic chocolate flavor.
Shape cookies after baking using a round cutter for uniformity.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 2 days . To reheat, pop them in a 300 °F oven for a few minutes or microwave for 5–10 seconds to enjoy them warm and gooey again.

FAQs

How fudgy are these cookies?

They’re delightfully fudgy in the center, much more like brownie bites than traditional crumbly cookies.

Can I make the dough ahead of time?

Yes, you can chill it up to 30 minutes. Just know the crackly top might not be as defined—they’ll still taste great though .

My cookies came out too flat—what did I do wrong?

These have a thin batter, so they spread. If you want plumper cookies, shape them immediately after baking with a round cutter .

Can I use dark or Dutch-process cocoa?

The original recipe recommends unsweetened cocoa and doesn’t test dark or Dutch-process, but many bakers have successfully substituted dark cocoa—they’ll just be richer.

How do I make them perfectly round?

After baking, while still warm, place a slightly larger round cutter around each cookie and gently twist for about 5–8 seconds to shape .

Conclusion

I’m always reaching for these Salted Brownie Cookies when I want something chocolatey, fudgy, and just a bit special. They’re easy to whip up, impressive in flavor, and perfect for sharing—though I rarely share mine! Let them cool just slightly (or don’t!), and dive into one for a moment of pure chocolate joy.

Salted Brownie Cookies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Salted Brownie Cookies blend the best of brownies and cookies into one indulgent dessert—fudgy centers, crackly tops, and a sprinkle of sea salt make them irresistible.

Instructions

Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats.
In a bowl, whisk together flour, baking powder, and salt.
In mixer, beat eggs, egg yolk, sugar, oil, and vanilla until frothy.
Melt butter and 1 cup chocolate chips in a saucepan over medium heat. Remove from heat and stir in cocoa powder and espresso powder.
Pour melted chocolate mixture into wet ingredients and mix just until combined.
Fold in dry ingredients gently until flour disappears. Batter will be thin but scoopable.
Scoop 1½ tablespoon portions onto prepared sheets, spacing about 1½ inches apart.
Sprinkle tops with sea salt flakes. Bake 8–10 minutes, until tops are shiny and crackly.
Remove from oven, press a few extra chocolate chips on each cookie, and optionally shape with a cutter while warm.
Cool on baking sheets for 5 minutes, then transfer to a rack to finish cooling.

Notes

Use dark cocoa or add chopped nuts for extra texture.
Chill batter up to 30 minutes for easier scooping, though crackly tops may soften.
Skip espresso powder for a classic chocolate flavor.
Shape cookies post-baking using a round cutter for uniformity.
Microwave for 5–10 seconds to enjoy warm and gooey again.