Salted Brownie Cookies (The Best!)

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

These are one of my favorite homemade cookie recipes and the best way to indulge your chocolate cravings. Pro tip: Enjoy these 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.

Equipment you’ll need – Use a stand mixer fitted with a whisk attachment to make the cookies. Melt the chocolate and butter together in a double boiler or in a heat-proof bowl over a saucepan. You’ll also need two baking sheets, parchment paper, and a medium cookie scoop (1 1/2-tablespoon capacity).

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. From start to finish, these chocolate cookies come together in under 40 minutes.


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 you can (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.
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, 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 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 sheets 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.

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

Description

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.


Ingredients

  • 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

Instructions

  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.


Notes

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

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

Keywords: Chocolate, Dark Chocolate, Brownie Cookies, Cookies

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199 Comments

  1. Easy and delicious! Perfect soft and chewy brownie cookies. These were a huge hit with my family for Father’s Day!

  2. It would be most helpful if you said in your instructions either what size of a cookie scoop or how many ounces per cookie to get around 22 cookies.

    1. Hi Lisa, I use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough or batter.

  3. These are delicious cookies. I’ve substituted the semi sweet chocolate chips for espresso choc chips…and added a bit of cinnamon to the recipe. Sprinkle with non melting powdered sugar. So so good! Thanks Laura.

  4. I’m a baker at heart and these cookies always satisfy my chocolate fetish! Made them. Absolutely loved them! Will be baking them for friends and family! Thank you!!!

  5. These are SO GOOD! It’s crazy how much these taste exactly like a perfect brownie, with the right texture and everything. I’m definitely going to make these again and again.

  6. OMG! I have been searching for the best, foolproof crackly chocolate cookie for a wedding order and I’ve found it. These are amazing. Use good chocolate. Beat for a long time, like the instructions say or maybe more. I added a little espresso powder too. These are delicious and perfectly crackly. Going to try to freeze a couple baked cookies to see how they hold up. Thank you!!

  7. Hello from Malaysia. I just tried baking these, I followed everything exactly and they turned out so well!! Thank you so much for the recipe!

  8. Amazing! Great for when I feel like baking something a little more challenging. They always turn out though, totally worth the couple extra steps!!

  9. These biscuits are delicious, so easy to make and my grandchildren love them. I have made them a few times and they don’t last long.

  10. So good! This recipe is a keeper. We also turned some into ice cream sandwiches and loved that too!