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! Recipe makes 20 cookies.

Salted Brownie Cookies

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

Salted Brownie Cookies

Tips for Brownie Cookie Success

Prep ahead – Temperature and timing are key to perfect brownie cookies 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 so you can work quickly.

Don’t chill the dough – No chilling required! Brownie cookies are baked right away, while the dough is still slightly warm. From start to finish, these cookies come together in under 40 minutes.

Chocolate – Incorporating just a handful of ingredients, this recipe is really all about the chocolate, so use the best quality chocolate you can (around 66-70% chocolate is a great place to start).

Cookie Ingredients

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

  • Flour – Use all-purpose flour in this recipe.
  • Unsweetened cocoa powder – Use Dutch processed baking cocoa for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.
  • Semisweet chocolate – I use and recommend high quality chocolate such as Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers (66% cacao).
  • 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 – Use pure vanilla extract.
  • Semisweet chocolate chips – Chocolate chips are folded into the dough. You can also use dark chocolate chips.
Brownie cookie dough in glass mixing bowl with spatula

How to Make the Best 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.

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 chocolate chips. 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 parchment-lined baking sheets and squeeze the lever to release the dough. Space cookies 3 inches apart, 10 per baking sheet. 

Scooped brownie cookie dough on parchment-lined baking sheet

Bake – Bake cookies at 350°F 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

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

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


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


  • 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: 66-70% 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.
  2. 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. 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 3 inches apart (bake 10 cookies per baking sheet).
  5. Bake 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.

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

Recipe adapted from Martha Stewart

Keywords: Chocolate, Dark Chocolate, Brownie Cookies, Cookies

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  1. I’m obsessed with these cookies! I’ve baked them at least 5 times (baking them again today) and every batch has been perfect. So rich, fudgy, and crinkly!

  2. Made them and tried one, then had to try another, after 5 I finally stopped! Oh so good. This recipe is a keeper!

  3. hello! thank you so much for this recipe. i just tried this yesterday and it was a big hit! however, the brownie cookies came out flatter than i expected it to be. how am i going to fix this problem?

    1. Hi there, so glad you tried these cookies! I would test your baking powder to make sure it’s still fresh. To do that, place 1/2 teaspoon baking powder in a bowl and add 1/4 cup boiling water. The mixture should immediately bubble up – if there’s no bubbling (or very little), then it’s time for a fresh can of baking powder.

      Also I just posted a peppermint version of the cookies and there’s a stacked photo that gives a good reference of the cookie thickness. Hope that helps!

  4. I am an avid home baker that loves chocolate. I have made hundreds of chocolate cookies and these are by far the BEST ones I’ve ever made! Thank you!

  5. They came out great even with european ingredients ;). I will definitely make these again soon!!