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.

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!

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.

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. 

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.

More chocolate recipes you’ll love:

• Ultimate Crinkle Brownies
• Triple Chocolate Loaf Cake
• Dark Chocolate Sheet Cake
• Chocolate Ganache Loaf Cake

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

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