Easy Salted Brownie Cookies Recipe
If you love brownies and cookies in equal measure, you’re in for a treat with these Easy Salted Brownie Cookies. Imagine the fudgy, rich center of your favorite brownie, dressed up with crackly edges and finished with a sprinkle of flaky sea salt — that’s exactly what each bite delivers. This recipe doesn’t just satisfy your chocolate cravings, it transforms your kitchen into a warm, chocolatey haven in under 30 minutes. Whether you’re baking for a party, a lunchbox surprise, or simply to spoil yourself after a long day, these cookies rise to the occasion every single time.
Ingredients You’ll Need
One reason to adore Easy Salted Brownie Cookies is their short and sweet ingredient list — every element has a purpose, melting together to create that legendary fudgy texture and glossy cookie top. Here’s what you’ll need, plus a few helpful hints for best results:
- Unsalted butter: Gives these cookies rich flavor and a silky base for melting chocolate.
- Semi-sweet chocolate (8 ounces, chopped): Real chocolate adds depth and ensures pure brownie bliss in every bite.
- Granulated sugar (3/4 cup): Creates shiny, crackly tops that are every brownie lover’s wish.
- Brown sugar (1/4 cup): Boosts chewiness and lends a subtle caramel undertone you’ll swoon over.
- Eggs (2 large): The secret to structure — they hold the fudgy center together beautifully.
- Vanilla extract (1 teaspoon): Just a splash deepens the chocolate flavor.
- All-purpose flour (1 cup): The backbone to create perfect cookie form without sacrificing softness.
- Unsweetened cocoa powder (1/4 cup): Intensifies the chocolatey punch; Dutch-process or natural both work well.
- Baking powder (1 teaspoon): Lifts the dough just enough to get those classic cracks on top.
- Salt (1/4 teaspoon): Balances the sweetness and rounds out the chocolate.
- Flaky sea salt (for topping): A sprinkle on top is magic — it wakes up every flavor and makes these cookies irresistible.
How to Make Easy Salted Brownie Cookies
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). This temperature gives you just the right balance of crackly edges and tender centers. Line two baking sheets with parchment paper to keep cookies from sticking and to make cleanup a breeze. Setting up now keeps you organized when the chocolatey action begins!
Step 2: Melt the Butter and Chocolate
In a heatproof bowl set over simmering water (or in the microwave in short, careful bursts), melt together the butter and chopped semi-sweet chocolate. Stir until completely smooth and glossy, letting the rich aroma get you excited. Take the bowl off the heat and let the mixture cool slightly — this ensures your eggs won’t scramble in the next step.
Step 3: Whisk in the Sugars, Eggs, and Vanilla
Add both the granulated and brown sugars to your melted chocolate. Whisk in the eggs one at a time, followed by the vanilla extract, mixing until the batter is thick, shiny, and unified. Don’t rush this step — glossy batter means crackly-topped cookies are on the way!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. A quick whisk now means even distribution later, so you won’t end up with pesky clumps. This simple mix sets the structure for your Easy Salted Brownie Cookies.
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into your chocolate mixture. Switch to a spatula and use a light hand — overmixing can lead to dense cookies. Stop folding as soon as the last streak of flour disappears. The dough will be thick and fudgy, just as it should be.
Step 6: Portion and Top with Salt
Scoop heaping tablespoons of dough and drop them onto your prepared baking sheets, leaving about 2 inches between each cookie. Before baking, sprinkle each mound with flaky sea salt. Trust me, this tiny moment is what turns great brownie cookies into Easy Salted Brownie Cookies you’ll dream about.
Step 7: Bake and Cool
Bake the cookies for 10–12 minutes, until they’re puffed, crackly on top, and just set around the edges. Don’t overbake! Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. The centers will firm up a little but stay perfectly fudgy.
How to Serve Easy Salted Brownie Cookies
Garnishes
A final scattering of flaky sea salt after baking not only looks elegant but boosts each bite with a pop of flavor. For extra indulgence, try drizzling with a thin ribbon of melted chocolate or a sprinkle of cocoa nibs for a hint of crunch.
Side Dishes
Pair your Easy Salted Brownie Cookies with an icy-cold glass of milk, a fresh espresso, or even a scoop of vanilla ice cream for a simple dessert with swoon-worthy contrast. For an extra treat, serve them alongside a bowl of fresh berries — strawberries and raspberries are especially lovely with chocolate.
Creative Ways to Present
These cookies are showstoppers at parties and bake sales! Stack them high on a rustic cake stand, tuck them into paper bags as heartfelt gifts, or sandwich your favorite ice cream between two for easy homemade ice cream sandwiches. You could even crumble them over a sundae for a dramatic, chocolatey topping.
Make Ahead and Storage
Storing Leftovers
If you have any Easy Salted Brownie Cookies left (good luck with that!), keep them in an airtight container at room temperature. They’ll stay fresh and chewy for up to three days — though they never seem to last that long in my house.
Freezing
Looking to get ahead? The baked cookies freeze beautifully. Let them cool completely, then lay in a single layer in a freezer bag or container, layering with parchment paper. They’ll keep for up to two months and thaw quickly at room temperature — perfect for surprise guests or midnight cravings!
Reheating
If you love gooey, just-baked centers, pop a cookie in the microwave for about 10 seconds. It revives the melty chocolate and gives you that fresh-from-the-oven magic all over again. (They’re also dreamy when warm, tucked beside a scoop of ice cream!)
FAQs
How do I know when Easy Salted Brownie Cookies are done?
Look for cookies that are puffed and just set around the edges with crackly tops — they’ll firm up as they cool. Avoid overbaking to keep that signature fudgy center!
Can I add extra chocolate or nuts?
Absolutely! Fold in a handful of chocolate chips, chunks, or chopped toasted nuts (like pecans or walnuts) to the finished batter for extra pockets of flavor and crunch.
What’s the best way to get perfect crackly tops?
Be sure to whisk the sugars and eggs into the warm (but not hot) melted chocolate until the mixture is glossy and thick. This is what creates the shiny, crinkled crust we all adore.
Can I make the dough ahead of time?
Yes, you can scoop the dough onto baking sheets, cover, and refrigerate for up to 24 hours before baking. Let the dough come back toward room temperature for 10 minutes so they spread nicely when baked.
How should I store them for gifts or bake sales?
Let the cookies cool completely, then wrap in cellophane bags tied with ribbon, or stack in bakery boxes lined with parchment. The flaky sea salt will stay put and your Easy Salted Brownie Cookies will impress everyone.
Final Thoughts
I can’t recommend these Easy Salted Brownie Cookies enough — every batch disappears within hours at my place! They’re proof that rich, bakery-worthy treats don’t have to be complicated. Try a batch and share the chocolatey joy with someone you love, or keep them all to yourself (I won’t tell!). Happy baking!
Print
Easy Salted Brownie Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of fudgy brownies and chewy cookies with these Easy Salted Brownie Cookies. Rich, chocolatey, and topped with a sprinkle of flaky sea salt, these treats are a delightful combination of sweet and salty.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter
- 8 ounces semi-sweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- Flaky sea salt
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Melt Chocolate: Melt butter and chocolate, then let cool slightly.
- Mix Wet Ingredients: Whisk in sugars, eggs, and vanilla until glossy.
- Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa, baking powder, and salt.
- Blend: Fold dry ingredients into the chocolate mixture until just combined.
- Bake: Scoop dough onto sheets, sprinkle with sea salt, and bake for 10–12 minutes.
- Cool: Let cookies cool on the sheet before transferring to a wire rack.
Notes
- Do not overbake for a fudgy center.
- For extra decadence, add chocolate chips or chunks to the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
