salted brownie cookies

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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:

Chocolate – 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).

Prep ahead – 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.

Batter – 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 – Bake the cookies until the tops are shiny and crackly, 12-14 minutes. Remove pans from the oven and sprinkle cookies with flaky salt. Let cookies cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely. Enjoy!

Salted Brownie Cookies

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Salted Brownie Cookies

Salted Brownie Cookies

★★★★★ 5 from 37 reviews
  • Author: Laura | Tutti Dolci
  • Prep Time: 16 minutes
  • Cook Time: 14 minutes
  • Total Time: 30 minutes
  • Yield: 22 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

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

Ingredients

  • 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

Instructions

  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.
  4. 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.
  5. Store cookies in an airtight container at room temperature for 1-2 days.

Notes

Recipe adapted from Martha Stewart

Keywords: Chocolate, Dark Chocolate, Brownie Cookies, Cookies

Craving more chocolate recipes?

Ultimate Crinkle Brownies
Triple Chocolate Brownie Cups
Chocolate Pound Cake
Classic Chocolate Layer Cake

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133 comments

    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!

      Reply

      1. If you don’t have time to make the dough and bake in the same day, could you refrigerate overnight and then pull from the fridge in the morning, leaving it on the counter for 30 mins to come to a better temperature for baking? What would you recommend if you have to split the prep and bake?

        Reply

        1. Hi Lisa, I haven’t tested chilling the dough before baking, so I can’t speak from experience. The chill time will most likely affect the appearance of the cookies, and they likely won’t bake up shiny. Since this is a fairly quick recipe, I recommend trying it as written, and freezing any leftover cookies for later.

          Reply

    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!

      Reply

  13. 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?

    Reply

    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!

      Reply

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

    ★★★★★

    Reply

  16. 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.

    Reply

    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!

      Reply

      1. Hi Trina! The chopped chocolate and butter are melted together in a double boiler as part of making the batter. The chocolate chips are folded in as the last step of making the batter (see the last sentence of step 2). Hope that helps!

        Reply

  20. 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!

    Reply

    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! 🙂

      Reply

      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!!

        Reply

        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! 🙂

          Reply

          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! 🙂

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

    ★★★★★

    Reply

  23. 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,

    Ashley

    Reply

    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.

      Reply

  24. Hi Laura! What a pretty crackling cookies! I really want to make em tomorrow for a gift to my mom. I wonder if I only using brown sugar. Would it be still shiny? Cause I don’t consume white/granulated sugar lately, and when I do, I got toothache 😭
    Really appreciate your feedback.
    Warm regards from Indonesia 😊

    Reply

    1. Hi Astrid, I don’t recommend omitting or replacing the white sugar. This recipe is written with specific ingredients that all work together to produce the final result, and any substitutions will likely affect the final cookies. Hope that helps!

      Reply

  25. Honestly this is the best cookie recipe ever! I’ve made them twice and I couldn’t believe how soft and chewy they are! Thank you for sharing it. They’re so good that this is my first time ever reviewing a recipe! Keep up the good work.

    ★★★★★

    Reply

  27. I am planning on making these for a cookie exchange this weekend but I don’t have a standing mixer. Can I use a hand mixer? Thank you!

    Reply

  28. I’m just now taking these out of the oven. They look amazing and they smell even better. Pretty simple recipe not hard at all. I’m definitely going to make these again. I am going to the salt at the end though. I don’t have any on hand but I wasn’t gonna let that stop me.

    ★★★★★

    Reply

  30. real tasty!!! you’ll probably feel like it’s too “fudgy” to be cookie dough, but just have trust in the recipe and don’t add extra flour! they’re nice and soft right out of the oven 🙂

    ★★★★★

    Reply

  31. OBSESSED! This recipe is so easy to follow with amazing results – had to ration ourselves or we’d eat nothing else! 😍

    ★★★★★

    Reply

  32. I made them and came out great. I have a question, can I make the batter before hand and freeze it in individual cookie portions.

    Reply

    1. Hi Marcela, so glad you tried this recipe! Temperature of the batter is key to shiny cookies, so I wouldn’t recommend freezing the batter as the cookies may not have the same shiny, crackled appearance.

      Reply

  33. Hi Laura, thank you for this awesome recipe – it has become a family favourite. My husband & kids are crazy about these decandent brownie cookies! I make them twice a month. It’s a favourite with my friends too. Thank you Laura!

    Reply

  34. I LOVE these cookies! They turned out perfect, except that I forgot to fold in the chocolate chips! However, they were still delicious! I will definitely be making them again soon!

    ★★★★★

    Reply

  35. Just tried this recipe and it turns out amazing! I baked these cookies in two batches in the first batch I scooped the dough and in the second batch I made dough balls after chilling it, second batch didn’t have a shiny and smooth surface post baking while first did. Can you tell me what could have gone wrong?

    ★★★★★

    Reply

    1. Hi Shreya, so glad you tried this recipe! 🙂 Chilling the dough affects the shine of the cookies, so I recommend scooping the dough and baking all of the cookies right after making the batter. Hope that helps for the future!

      Reply

  36. Worked absolutely perfectly, and so delicious!! I swapped the extra choc chips for chopped pecans because i prefer it a little less rich. These will be going in my notebook of tried and tested favourite recipes!

    ★★★★★

    Reply

  37. I made these for my family of 6 and they were amazing. Great for your family if you want cookies that taste like brownies!!

    Reply

  38. I just tried baking these cookies and they were an absolute hit! So fudgy, so chewy, so rich and so yum! Kids killed them instantly! They were amazing! Thank you very much for sharing such fantastic recipes! 👍🏼

    ★★★★★

    Reply

  39. Such an easy recipe to follow & the cookies turned out exactly like the ones in your picture. And oh the house smells heavenly when they are being baked! This recipe is for keeps.

    ★★★★★

    Reply

  40. Just made them and had to whisk by hand as I didn’t have any mixers (missed that part of the recipe .. whoops). They turned out soooo great! Is going to be hard to try not eat them all at once.

    ★★★★★

    Reply

  41. These were amazing! The sweet and salty was a perfect combo. My boys loved them and of course didn’t last very long. Already planning to make it again for my sisters.

    Reply

  42. Already made them twice 😍 my boyfriend thanks you (lol) SO good. And takes almost no time at all. Awesome to have a different type of cookie.. Thanks!

    ★★★★★

    Reply

  44. These are delicious, chewy and packed full of flavour. The combination of flaky sea salt adds to the deliciousness. Making them for the 3rd time today.

    ★★★★★

    Reply

  45. I have made so many cookies; but never in my life have I made a cookie as good as this recipe. First time I made this it came out perfect. I was fool proof. Thank you sooo much for this recipe. Do you have different cookies with this method? What about chocolate velvet brownie cookies?!

    ★★★★★

    Reply

  46. I made this once and it was a crowd pleaser! I loved how soft and crumbly it was the first day and as the days went by it got slightly crispier, both textures i appreciated very much! I just got a request order to make these brookies again by a friend’s sister! How would these fare if alcohol like malibu/ frangelico/ kahlua were added, should the butter be reduced because the liquid from the alcohol would make it runny and spread wider in the pan? If i wanted a slightly stronger boozy taste, is 1/4 cup alcohol too much?

    Reply

  47. These are the best cookies I’ve ever made. My family finished the jar in one day! Definitely recommend.

    ★★★★★

    Reply

  48. Just made these today and wow, they couldn’t be better. While looking for chocolate chips I found salted caramel chips in the pantry and used those. This is already my new favorite cookie recipe for I am a lover of all things chocolate. Thank you for sharing!

    Reply

    1. So glad you tried these cookies, Ava! 🙂 I suggest making one batch at a time (instead of doubling the recipe) so that the batter temperature stays consistent and doesn’t cool off too much while scooping out the cookies.

      Reply

    1. Hi Ivy, I recommend following the recipe as written. The specific ingredients, their amounts, and the method of making the batter is what results in the perfect brownie cookie. Cutting down on the sugar will affect both the final appearance and texture of the cookie, so I don’t recommend any substitutions for this recipe.

      Reply

  51. Hello, I was wondering if the batter should be more on the liquid side or doughy because my batter turned out on the liquid side and I don’t know if that is right!

    Reply

  52. Looove looove these cookies. Since first making them three weeks ago I made them 3 more times because we can’t get enough! I love anything chocolate and of course brownies are a favorite so these cookies are perfect for me. I use salted caramel chips and don’t sprinkle salt on top.
    Thank you for this great recipe! I am teaching my mom in Germany how to make them, too.

    ★★★★★

    Reply

  53. Hello,
    I don’t have any light brown sugar handy, am I able to substitute that with white sugar?
    Thank you

    Reply

  54. Amazing recipe 😋 my entire family loved these delicious brownie cookies … Soooo good, thank you for sharing 👍

    ★★★★★

    Reply

  55. Hi! Thinking of making these cookies today, a little confused on if I should use the bottom heat, top heat, or the top and bottom heat for the oven? Thanks in advance!

    Reply

    1. Hi Liz! When I’m baking two sheets of cookies at a time, I place one sheet on the middle rack and one on the top rack, then rotate the baking sheets halfway through baking.

      Reply

  56. The touch of flaky salt finishes these cookies perfectly. Highly recommend using a high quality chocolate!

    ★★★★★

    Reply

  57. Skeptical at first because of the high ratio of sugar to flour, but these cookies turned out exactly as described. I had to use half dark chocolate disks since I didn’t have enough chips. I weighed the chocolate. I also sprinkled Maldon sea salt flakes on before baking so the salt would set in the cookies and not fall off. These cookies were perfection—slight crisp as you bite into them, and a bit chewy. So glad I made a double batch. 🙂 Thanks for a great cookie recipe!

    ★★★★★

    Reply

  59. I love this recipe it was amazing! Do you have like this flavor but in brownies? This seriously was the best cookies I had ever had! Also do you have any recipe for original chocolate chip cookies, like with this texture?

    ★★★★★

    Reply

  62. Hi these cookies are great! I tried the recipe and the cookies came out good. Just a question though, how do I lessen the sweetness? Since my chocolate I have is at 62% only so this might contribute to the sweetness right? How do I adjust the sugar ratio.
    Thanks for sharing the recipe!

    ★★★★★

    Reply

    1. Hi Leslie, so glad you tried these cookies! 🙂 Cutting down on the sugar will affect both the final appearance and texture of the cookie, so I don’t recommend any adjustments or substitutions for this recipe.

      Reply

      1. Thank you! Do you put oil or nonstick spray under the parchment paper? Noticed that the cookies leave a mark on the parchment even after its cooled off. Sad to see some gooey goodness go to waste 🙂

        Reply

  63. Just to let you know….cookies are fabulous…..even though I made a HUGE mistake!!! Instead of sprinkling salt on the finished cookie……wait for it…..I used turbinado sugar!!! Whaaaaat??? It wasn’t till later when I bit in to my first cookie that I realized what I had done!! I will def make them again the RIGHT WAY, but just fyi….the sugar on top was yummy too!!!

    Reply

  66. I am so in love with these cookies! These are the perfect marriage of a brownie and a cookie. My family loved them. The salt sprinkled on top is *chef’s kiss*. Thank you so much! This recipe is highly recommended <3

    ★★★★★

    Reply

  67. This recipe looks bomb and the comments are even crazier (in a good way of course). Planning to make this tomorrow but can I check if the 2 large eggs weighing 100g – this weight is without the shell right?

    And is it possible if I can just halve this recipe? The ratio should be the same right?

    Reply

      1. Just tried it and my whole family loved it! I managed to half the recipe successfully too. It’s not as glossy as yours tho, could it be the type of chocolate I used for melting? I used callebaut couverture chips 70.5% cocoa

        Reply
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