Why choose between brownies and cookies when you can have both? These Salted Brownie Cookies combine the best of both worlds—rich, fudgy centers with a shiny, crackly top, just like your favorite brownies! Each cookie is loaded with semi-sweet chocolate chips and finished with a sprinkle of flaky sea salt, making them irresistibly sweet and slightly savory.
Perfect for holiday baking, chocolate cravings, or sharing with friends, these decadent cookies are guaranteed to satisfy every chocolate lover’s sweet tooth. One bite, and you’ll be hooked!
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
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1 cup All-Purpose Flour
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1 teaspoon Baking Powder
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⅛ teaspoon Salt
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2 Large Eggs (room temperature)
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1 Large Egg Yolk (room temperature)
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1 cup Granulated Sugar
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1 tablespoon Vegetable Oil
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1 teaspoon Vanilla Extract
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6 tablespoon Unsalted Butter
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1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies)
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¼ cup Unsweetened Cocoa Powder
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1 teaspoon Espresso Powder (optional)
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Sea Salt Flakes (for topping cookies (optional garnish))
Instructions
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Notes
- Measure everything out and then start making the batter. Once you mix up your batter, you immediately want to get them scooped onto the baking sheet and into the oven. This includes prepping the baking sheets with parchment paper or silicone mats and preheating your oven! Do it all before starting.
- I like to have my chocolate chips and butter in the saucepan on the stovetop, ready to go. When I start mixing the wet ingredients using my stand mixer, I then melt the chocolate and butter together until it's nice and smooth. This takes just 2-3 minutes over medium heat.
- Have your unsweetened cocoa powder and espresso powder off to the side of your stovetop. You can immediately stir it into the melted chocolate and butter mixture once you remove it from the heat.
- The melted chocolate can immediately go into the wet ingredients mixture. No need to let it cool.
- You can use your handheld or stand mixer when adding your dry ingredients or fold it in with a spatula. The latter option can help prevent overmixing.
- The quicker you can make these salted brownie cookies and get them in the oven, the better the cookie!
- Using a cookie scoop speeds up the process a little bit more and keeps your cookies about the same shape and size. I used my 1 ½ tablespoon-size cookie scoop, which gave me 24 cookies.
- The tops of your cookies should be somewhat shiny with crackly tops with a fudgy center.
- For a little extra chocolate, add a few (3-4) chocolate chips after you've removed the cookies from the oven. Add them almost immediately after taking them out of the oven.
- For perfectly round cookies, use a round cookie cutter.
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