salted brownie cookies


With shiny, crackled tops and rich, fudgy centers, these salted brownie cookies are the ultimate chocolate cookie for brownie and chocolate lovers!

Salted Brownie Cookies

Baked until soft and chewy and sprinkled with flaky salt, these super indulgent cookies are delicious with coffee or even a scoop of vanilla bean ice cream (and the perfect way to get your chocolate fix!).

Salted Brownie Cookies

How to make the best brownie cookies

Incorporating just a handful of ingredients, this recipe is really all about the chocolate, so use the best quality chocolate you can (around 70% chocolate is a great place to start). There’s no dough chilling here, but temperature and timing are key to successful cookies, so this method works best if you prep all the ingredients before you start.

Once the chopped chocolate and butter are completely melted and smooth, set aside to cool slightly while you proceed with the recipe. Your finished dough will resemble a gooey brownie batter – the easiest way to portion out the dough is with a cookie scoop coated lightly with nonstick spray. Bake the cookies until the tops are shiny and crackly, then let cool on baking sheets for 10 minutes. Enjoy!

Salted Brownie Cookies

Salted Brownie Cookies

Salted Brownie Cookies



  • 2/3 cup (94 g) flour
  • 2 Tbsp (12 g) unsweetened cocoa powder, sifted
  • 1 tsp (4 g) baking powder
  • 1/4 tsp (1.5 g) salt
  • 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 70% chocolate)
  • 1/4 cup (57 g) unsalted butter, cubed
  • 2 large eggs (100 g), at room temperature
  • 1/2 cup (100 g) sugar
  • 1/2 cup (92 g) light brown sugar
  • 1 tsp (4 g)  vanilla extract
  • 1/2 cup (85 g) semisweet chocolate chips
  • flaky salt, for topping


  1. Preheat oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
  2. Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
  3. Use a cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 3 inches apart. Bake, rotating pans halfway through, for 12 to 14 minutes, until tops are shiny and crackly. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.


Recipe adapted from Martha Stewart

Keywords: Chocolate, Dark Chocolate, Brownie Cookies, Cookies

Craving more chocolate recipes?

Chocolate Pound Cake
Classic Chocolate Layer Cake
Triple Chocolate Brownies

    1. Hi Renata, these cookies are best baked right away as the temperature of the ingredients and the batter affects how the cookies bake up. You can freeze any leftover/extra cookies. Hope that helps!

    1. Hi Martha, I like Maldon sea salt flakes. You can find them on Amazon or at your grocery store – one box will last quite a while!

  1. Made these and they were AMAZING. Everyone loved them! One question I have tho, you mentioned that they’re soft and chewy. Mine were just soft and fudgey, brownie like – could I have underbaked them?

    1. Thanks Cheryl! These cookies are definitely brownie-like, so I think you baked them perfectly. 🙂 In the future, you could let them bake a minute more, but they will probably be less fudgy. Hope that helps!

  2. LOOOOVED these, thank you! next time i’ll try the recipe with butterscotch or peanut butter chocolate chips!

  3. Recipe calls for 8 ounces of semi sweet chocolate finely chopped as well as 1/2 a cup of semi sweet chocolate chips – I don’t understand why not just one or the other to equal the same amount, for example a cup and a half of semi sweet chocolate chip or a cup and a half of chopped semi sweet? Unless I’m missing something, they’re the same chocolate and it gets melted in the double boiler either way.

    1. Hi Ruth, the 8 oz semisweet chocolate is melted with the butter over the double boiler. After you mix in the flour mixture, the chocolate chips are folded into the batter. Hope that helps!

  4. I just tried this recipe and they came out delicious, but the tops of my cookies don’t get super shiny like yours do. Do you know what I could be doing wrong? Thank you!

    1. Hi Deanna, so glad you tried these cookies! The chocolate has a lot to do with the shine, so it could be the cocoa percentage of the semisweet chocolate. I usually bake with Ghirardelli baking bars or Guittard baking wafers. Hope that helps for the future! 🙂

      1. Fabulous brownie cookies! But I have the same question, I baked them step by step carefully following the instructions, but I had to put the batter in the fridge because it was too runny. The cookies ended up looking beautifully round, but the tops don’t quite look like yours, mine are darker and the crack is not so obvious. Can you specify the percentages of darkness/cocoa in the chocolates you use? Thank you!!

        1. Hi Natalia, I recommend 70% cacao for the 8 ounces of semisweet chocolate. This batter is gooey (like brownie batter), so if you have that, then you’re on the right track. Chilling the batter will affect the final look of the cookie, so next time I would try scooping the batter right away. Hope that helps! 🙂

          1. Thank you so much for answering, I will definitely try to bake then right away then to see if maybe that’s the reason the tops end up looking different. Cheers!

          2. Hi Natalia, just a follow-up that I remade these cookies and have added weights to the ingredient list. The final batter is gooey (like a brownie batter), but not at all runny, so I would try baking these by weight the next time you make them. I also tested the difference between scooping the batter right away versus letting some of the batter stand at room temperature to slightly thicken for 20 minutes. The cookies baked from the thickened batter do not have the same shiny tops and the cracks are less obvious. Just wanted to update you for future! 🙂

  5. 😋😋😋 I just made your re-arranged Otrageous cookies of Martha Stewart…wow they should be illegal! Totally delicious, a chocolate drug!

  6. Hello!

    These cookies are so delicious! I’ve made them a couple of times now and they taste amazing but they look a little off. The crinkles on the top are a little bit grainy and not as shiny and smooth. Can you tell me what I’m doing wrong? I don’t know if it happens from melting the chocolate but it was petty smooth and creamy both times. I don’t think I overheated it but I can’t figure out what else it would be.
    Anyways, thanks for the recipe!

    Thank you,


    1. Hi Ashley, so glad you’ve tried this recipe! What kind of semisweet chocolate are you using? And are your eggs at room temperature? These two factors will have the biggest impact in the final look of the cookie.

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