Salted Brownie Cookies (The Best!)

With shiny, crackled tops and rich, fudgy centers, these salted brownie cookies are the ultimate chocolate cookie for brownie and chocolate lovers! From start to finish, these chocolate brownie cookies come together in under 40 minutes, no chilling required. Recipe makes 20 cookies.

Salted Brownie Cookies

Baked until soft and fudgy and sprinkled with flaky salt, these crinkly brownie cookies taste like the best crinkle top brownie.

These are one of the most popular homemade cookie recipes on my site and the best way to indulge your chocolate cravings.

Pro tip: Enjoy these chocolate cookies slightly warm and topped with a scoop of vanilla ice cream!

Salted Brownie Cookies

Tips for Perfect Brownie Cookies

Prep ahead – Temperature and timing are key to perfect brownie cookies, so this method works best if you prep all the ingredients before you start.

Weigh out ingredients – This recipe has been developed and tested by weight. I highly recommend weighing out all ingredients ahead so you can work quickly (this is my favorite kitchen scale).

Don’t chill the dough – No chilling required! Brownie cookies are baked right away, while the dough is still slightly warm. As soon as the dough is mixed, use a cookie scoop to portion out the batter and bake immediately.

Helpful Equipment

In addition to a kitchen scale, use a stand mixer fitted with a whisk attachment to make the cookies. Melt the chocolate and butter together in a double boiler over low heat.

You’ll also need two baking sheets, parchment paper, and a medium cookie scoop (1 1/2-tablespoon capacity).

Cookie Ingredients

Here’s what you need to make these fudgy brownie cookies:

  • Flour – Use all-purpose flour in this recipe.
  • Unsweetened cocoa powder – I use and recommend Dutch processed baking cocoa, which has a lower acidity than natural cocoa powder. My personal favorite is Rodelle Gourmet Baking Cocoa for rich, smooth chocolate flavor.
  • Baking powder – Gives the cookies a lift.
  • Salt – Enhances the chocolate flavor.
  • Semisweet chocolate – Incorporating just a handful of ingredients, this recipe is all about the chocolate, so use the best quality chocolate (around 66-70% chocolate is a great place to start). I recommend Guittard semisweet chocolate wafers (66% cacao) or Ghirardelli semi-sweet baking bars.
  • Butter – Use unsalted butter, cut into small cubes. The butter is melted with the chocolate.
  • Sugar – The cookie dough uses both granulated sugar and light brown sugar.
  • Egg – This recipe uses two large eggs. The eggs are whipped with the sugars to create volume.
  • Vanilla – Pure vanilla extract flavors the cookies.
  • Semisweet chocolate chips – Fold chocolate chips into the batter for plenty of rich chocolate in every bite.
Salted Brownie Cookies

How to Make Brownie Cookies

These brownie cookies come together quickly and there’s no chilling required. Let’s walk through the recipe step-by step:

Combine dry ingredients – Whisk together flour, cocoa powder, baking powder, and salt together in a bowl.

Melt chocolate – Combine 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 and glossy. Remove from the heat and set aside to cool slightly.

Whip eggs and sugars – Combine eggs, granulated sugar, light brown sugar, and vanilla extract in a large mixer bowl fitted with a whisk attachment. Whisk together on medium speed (speed 4 on a KitchenAid mixer) for 5 minutes, until pale and doubled in volume.

Mix in melted chocolate – Add melted chocolate to the mixer and mix in on low speed for 1 minute.

Mix in dry ingredients – Add flour mixture and mix in on low speed for 20 seconds, just until combined.

Add chocolate chips – Fold in semi-sweet chocolate chips with a silicone spatula. Dough will resemble a gooey brownie batter.

Scoop dough – Spray a medium cookie scoop (1 1/2 tablespoon capacity) with nonstick spray. Invert the scoop just above prepared baking sheets and squeeze the lever to release the dough. Space cookies 2 inches apart, 10 per baking sheet. 

Scooped brownie cookie dough on parchment-lined baking sheet

Bake – Bake cookies at 350°F until cookies are shiny with crinkle tops, about 12-14 minutes. Remove pans from the oven and sprinkle the top of the cookies with flaky salt. Let cookies cool on baking trays for 10 minutes, then transfer to wire racks to cool completely.

How to Store Brownie Cookies

Brownie cookies are the most fudgy and tender when freshly baked. Store leftover cookies in an airtight container at room temperature for 1-2 days. You can also freeze any leftover cookies for up to 2 weeks.

Salted Brownie Cookies

More chocolate recipes you’ll love:

Did you try this Brownie Cookie Recipe? Let me know by leaving a comment and rating below!

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Salted Brownie Cookies

Salted Brownie Cookies (The Best!)

  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 35 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Save Recipe


The BEST salted brownie cookies! With shiny, crackled tops and rich, fudgy centers, these are the ultimate brownie cookies for chocolate lovers. Recipe makes 20 cookies.


  • 2/3 cup (94 g) all-purpose flour
  • 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
  • 1 tsp (4 g) baking powder
  • 1/4 tsp (1.5 g) salt
  • 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
  • 1/4 cup (56 g) unsalted butter, cubed
  • 2 large eggs (100 g), at room temperature
  • 1/2 cup (100 g) granulated 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.
  2. Make cookies: 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.
  3. Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes, until pale and doubled in volume. 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).
  4. Use a medium cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 2 inches apart (bake 10 cookies per baking sheet).
  5. Bake cookies for 12 to 14 minutes, rotating pans halfway through, 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.
  6. Store cookies in an airtight container at room temperature for 1-2 days.


Semisweet chocolate: I use and recommend Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers. You can also use bittersweet chocolate baking bars (70% cacao).

Espresso powder: If you’re a coffee fan, add up to 1/2 teaspoon espresso powder to the flour mixture.

Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough or batter.

Recipe adapted from Martha Stewart

The equipment section above contains affiliate links to products I use and love!

Keywords: Brownie Cookies, Chocolate Cookies, Chocolate, Dark Chocolate

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  1. These turned out perfectly!! Definitely recommend this recipe, the fudgy brownie texture is so good!

  2. Hi, I made these cookies and my family loved them. However, mine went super flat rather than retaining their shape and being brownie like inside. What am I doing wrong?

    1. Hi Emma! Did you measure in grams, and did you make any changes or substitutions to the recipe? If you followed the recipe exactly, then the likely culprit is the baking powder not being fresh (I recommend replacing every 3 months for optimal freshness).

  3. I baked these cookies today. They ARE amazing. The recipe is now part of my collection. My husband ranks them as his most favorite cookie ever!

  4. Love how rich and fudgy these cookies are, they taste just like a homemade brownie. Don’t skip the flaky salt topping, it really elevates the chocolate.

  5. Incredible! These are the best cookies. Follow recipe exact, and you will not be sorry. Chewy, deep chocolate flavor, the tops of these cookies have the crackle look. Make sure you use the salt flakes. Yummy beyond. Thanks

  6. The best brownie cookie recipe I’ve ever made, DEFINITELY RECOMMEND! It’s not overly sweet, it’s perfect! I’m my opinion. 😋

  7. My all-time favorite cookies! My kids love and request them too (we’re all huge chocolate lovers!).

  8. Followed recipe to a tee (although I did not weigh everything) but my cookies are kind of puffy and did not flatten. What happened?

    1. Hi Hannah, did you weigh out the all-purpose flour? If not, the batter may have had too much flour. Another key step is to bake the cookies right away, while the batter is still warm. If the batter cools down, the cookies won’t spread as much. In the future, you can always tap the baking sheets sharply once or twice as they come out of the oven, and that can help flatten the cookies too.

  9. Saw these on IG yesterday and had to make them – they turned out perfectly!! Love the fudgy texture so much.

  10. I usually don’t write reviews but this recipe is amazing! It comes out exactly like it says it should with a cracky top.

  11. My cookies turned out perfectly. The tips about how long to mix the batter and prepping everything ahead are so helpful – highly recommend this recipe!

    1. Hi Annette, thanks so much for trying these cookies and sharing your feedback. Have a great weekend!