If you are craving a treat that perfectly blends rich chocolatey goodness with a subtle salty twist, this Easy Salted Brownie Cookies Recipe is going to become your new favorite. These cookies deliver the fudgy texture of a brownie with the convenience of a cookie, topped with a sprinkle of sea salt flakes that elevate every bite to pure bliss. Whether you’re baking for a cozy night in or impressing guests, this recipe combines simple ingredients and straightforward steps to yield an irresistible dessert that feels both luxurious and homey.
Ingredients You’ll Need
The beauty of this recipe lies in how straightforward yet thoughtfully chosen the ingredients are. Each component plays a key role — from the flour that gives structure, to the cocoa powder and chocolate chips that bring that intense chocolate flavor, plus a touch of sea salt for balance and brightness.
- All-purpose flour: Provides the perfect foundation to keep cookies tender but structured.
- Baking powder: Adds a slight lift without making the cookies cakey.
- Salt: Just a pinch in the dough to enhance all the chocolate flavors.
- Large eggs and egg yolk: Create a rich, fudgy texture while helping bind everything together.
- Granulated sugar: Sweetens the dough and helps develop that shiny, crackled cookie top.
- Vegetable oil: Keeps the cookies moist and tender without overpowering the flavor.
- Vanilla extract: Deepens the flavor with a warm, sweet aroma.
- Unsalted butter: Melts with the chocolate for that decadent, smooth base.
- Semi-sweet chocolate chips: For melting into the dough and extra chips on top for pockets of melt-in-your-mouth chocolate.
- Unsweetened cocoa powder: Adds a rich, intense chocolate flavor and gives the cookies their signature deep brown color.
- Sea salt flakes: The perfect finishing touch that balances sweetness and brightens the chocolate’s depth.
How to Make Easy Salted Brownie Cookies Recipe
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 350ºF and setting your rack just above the center. Line two baking sheets with parchment paper or silicone mats to prevent sticking and help with even baking. Having these ready sets the stage for smooth cookie baking ahead.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening agent and seasoning are evenly distributed throughout the dough so every bite tastes balanced.
Step 3: Beat Eggs, Sugar, Oil, and Vanilla
Using a hand or stand mixer, combine the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed. Beat until the mixture is frothy and well combined — this aerates the batter, helping your cookies gain a lovely shiny crackled top.
Step 4: Melt Butter and Chocolate
Gently melt the butter and chocolate chips together in a small saucepan over medium heat. Stir until smooth, then remove from the heat and whisk in the unsweetened cocoa powder. This rich mixture forms the fudgy heart of your cookies.
Step 5: Combine Wet Ingredients
Gradually pour the melted chocolate mixture into your beaten egg mixture. Stir just until combined — you want a smooth, uniform batter without overmixing, which can make cookies tough.
Step 6: Add Dry Ingredients
Slowly mix in your flour mixture on a low speed or fold in gently by hand. The dough will look thin but should remain scoopable, keeping the brownie-like softness while still holding shape.
Step 7: Portion and Top with Sea Salt
Use a cookie scoop or two spoons to drop 1 ½-tablespoon portions onto the prepared baking sheets, spacing them about 1 ½ inches apart. Sprinkle a pinch of sea salt flakes on each one — this signature touch wakes up the chocolate while giving a pretty contrast.
Step 8: Bake and Finish
Bake the cookies for 8-10 minutes, until the tops are shiny and crackled. Remove from the oven and, if you like, press a few more chocolate chips on top while still warm. For ultra-smooth cookie edges, gently shape them with a round cookie cutter right out of the oven. Cool for 5 minutes on the sheet before transferring to a rack. That’s it — enjoy these warm, chewy delights!
How to Serve Easy Salted Brownie Cookies Recipe
Garnishes
A simple sprinkle of flaky sea salt on top of warm cookies is all you really need to accentuate their rich flavor. If you want to go fancy, add a dusting of powdered sugar or a drizzle of melted white chocolate to contrast the bittersweet notes.
Side Dishes
Serve these brownie cookies alongside a cold glass of milk or a scoop of vanilla ice cream for a classic combo. Fresh berries or a dollop of whipped cream also pair beautifully for a more refined touch.
Creative Ways to Present
Turn these into a decadent dessert sandwich by slathering cream cheese frosting or salted caramel between two cookies. You can also cut them into smaller pieces and serve in a dessert bowl topped with ice cream and nuts for a brownie cookie sundae experience.
Make Ahead and Storage
Storing Leftovers
Leftover cookies stay fresh at room temperature in an airtight container for up to 2 days. Be sure to keep them away from humidity to maintain the perfect fudgy texture.
Freezing
If you want to keep these cookies longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll stay delicious for up to 3 months and thaw quickly at room temperature.
Reheating
Reheat frozen or stored cookies for about 10-15 seconds in a microwave or 5 minutes in a 300ºF oven to revive their melty softness and that decadent fudgy texture you love.
FAQs
Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate will give your cookies a more intense, bittersweet flavor, which pairs wonderfully with the sea salt flakes.
Why do these cookies have a thin batter?
The batter is meant to be thinner than typical cookie dough because these are brownie-style cookies. This consistency helps achieve that fudgy, soft texture inside with a crackled exterior.
Can I substitute butter with another fat?
Unsalted butter is best here because it contributes to both flavor and texture, but you can use margarine or coconut oil as alternatives. Keep in mind the flavor and texture might change slightly.
Is it important to use sea salt flakes on top?
Yes! The sea salt flakes are essential for balancing the sweetness and accentuating the deep chocolate flavor. Regular table salt won’t have the same effect or texture.
How do I make sure my cookies turn out soft and fudgy?
Be careful not to overbake; remove them as soon as the tops are shiny and crackled. Also, avoid overmixing the batter once the dry ingredients are added to keep the texture tender.
Final Thoughts
Trust me when I say this Easy Salted Brownie Cookies Recipe is a total game changer for chocolate lovers who want something quick, fuss-free, and utterly delicious. Every bite delivers that perfect balance of fudgy richness and just the right pinch of saltiness. So go ahead, try it out, bake a batch, and watch how these cookies quickly become your new favorite sweet treat to share and savor.
Print
Easy Salted Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Easy Salted Brownie Cookies are a delightful treat combining the fudgy richness of brownies with the chewy texture of cookies. These cookies are made with melted chocolate and cocoa powder, delivering intense chocolate flavor, and are topped with sea salt flakes to enhance their sweet and savory profile. Perfect for a quick dessert or snack, they’re simple to prepare and loved by chocolate enthusiasts.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- â…› teaspoon salt
- ¼ cup unsweetened cocoa powder
Wet Ingredients
- 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
Chocolate Components
- 1 cup semi-sweet chocolate chips, plus more for topping
Finishing Touch
- Sea salt flakes, for topping
Instructions
- Preheat Oven: Preheat your oven to 350ºF and position the rack just above the center. Line two baking sheets with parchment paper or silicone mats and set aside for easy cleanup and to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. Set aside this dry mixture for later.
- Beat Wet Ingredients: Using a hand or stand mixer fitted with the paddle attachment, blend the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until the mixture is frothy and fully combined, ensuring a light texture.
- Melt Chocolate and Butter: In a small saucepan over medium heat, gently melt the semi-sweet chocolate chips together with the unsalted butter. Stir consistently until smooth and fully combined. Remove from heat and stir in the unsweetened cocoa powder, blending completely.
- Combine Chocolate with Egg Mixture: Gradually pour the warm melted chocolate mixture into the beaten egg mixture. Mix just until combined to preserve the mousse-like batter texture.
- Incorporate Dry Ingredients: Add the flour mixture to the wet batter and mix on low speed until just combined. The batter will remain thin but should be scoopable.
- Portion Dough: Using a cookie scoop or two spoons, scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, spacing the cookies about 1 ½ inches apart to prevent sticking during baking.
- Add Sea Salt: Sprinkle a pinch of sea salt flakes over each cookie dough mound to enhance the chocolate flavor with a savory contrast.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 8 to 10 minutes, until the cookie tops are shiny and have developed characteristic crackling.
- Add Extra Chocolate (Optional): Once removed from the oven, optionally press additional chocolate chips on top of each hot cookie. For perfectly round shapes, use a round cookie cutter to gently shape cookies while warm and soft.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely or enjoy warm for a soft, fudgy texture.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 2 days to maintain freshness.
Notes
- Use room temperature eggs to ensure smooth and even batter.
- Do not overmix the batter to keep the cookies tender.
- Sea salt flakes can be adjusted based on your preference for saltiness.
- Cookies are best enjoyed within two days for optimal freshness and texture.
- For a dairy-free version, substitute butter with a vegan alternative and ensure chocolate chips are dairy-free.
