If you are hunting for that perfect brownie experience, but in cookie form, then you’ve hit the jackpot! My absolute favorite thing to share with you all are these amazing Salted Brownie Cookies. I’m Daniel, and I started Reciqa because I truly believe that cooking should feel like a warm hug—it’s about comfort and making memories, not stressing over complicated techniques. That’s why I put together this recipe for you. We’re going to take simple ingredients and turn them into something unbelievably rich and satisfying. Forget dry, crumbly cookies; these are fudgy, decadent, and just waiting for that final sprinkle of flaky salt.
Why You Will Crave These Salted Brownie Cookies
These aren’t just chocolate cookies; they are truly brownie batter scooped and baked! The texture contrast is what makes them addictive. Trust me, once you take a bite, you’ll understand why these are now a staple in my house. They nail that perfect balance every single time.
- The center stays unbelievably fudgy, just like the best corner piece of a pan of brownies.
- The top develops that signature, paper-thin crackly shell that makes you swoon.
- That final hit of sea salt cuts through the richness perfectly.
Gathering Ingredients for Perfect Salted Brownie Cookies
The beauty of these Salted Brownie Cookies is that they come together fast, but you have to have your ducks in a row first. I always tell people to measure everything out before you even touch the mixer. Seriously, prepping your ingredients first is half the battle won! When you’re ready, everything you need is laid out right below.
Essential Ingredients List
When you look at this list, pay close attention to the eggs—they need to be at room temperature. This helps them mix properly with the sugar and oil, leading to that fantastic texture later on. Everything else is pretty straightforward!
Preparing Your Salted Brownie Cookies Step-by-Step
Okay, now that we have all our components ready, let’s get these gorgeous Salted Brownie Cookies into the oven. This whole process moves pretty quickly, so don’t wander off! Remember, the faster we move from mixing to baking, the better that fudgy center will turn out.
Initial Setup and Dry Mix
First things first: get that oven ready! Adjust your rack to the second level—that’s just above the center—and set the temperature to 350°F. While it’s heating up, grab your baking sheets. You need to line them with parchment paper or silicone mats. If you skip this, you’ll regret it later when you try to peel off the soft cookies! Once the sheets are prepped, grab a medium bowl for the dry stuff. Whisk together your flour, baking powder, and that little pinch of salt. Just a quick whisk to make sure everything is distributed evenly. Set this bowl aside. We need these dry ingredients ready to meet the wet ingredients when the time is right for our Salted Brownie Cookies.
Creating the Fudgy Base
Time for the magic! In your mixer bowl—use a hand mixer or stand mixer with the paddle if you have one—beat the room-temperature eggs, the extra egg yolk, granulated sugar, vegetable oil, and vanilla extract. You want this mixture to get nice and frothy on medium-high speed. This step incorporates the air that helps give the cookie structure without making it cakey later on. While that’s whipping, move to the stove. In a small saucepan over medium heat, melt your butter and semi-sweet chocolate chips together. Keep an eye on it, stirring constantly so it doesn’t seize up on you. It should be fully melted and smooth. Remove it from the heat immediately! Now, stir in your cocoa powder and optional espresso powder right away. See how dark and rich that looks? That’s the brownie flavor coming alive! Carefully pour this warm, melted chocolate mixture right into your whipped eggs and sugar. Mix it until it’s just combined. Don’t worry about it cooling down first; we want that warmth to help everything blend.
Finally, add the dry ingredients you set aside earlier. This is the crucial part where you must show restraint! Mix on the lowest speed until you just barely see the flour disappear, or better yet, switch to a spatula and fold it in. If you overmix here, you’ll lose that fudgy texture we are aiming for in our Salted Brownie Cookies. The batter will look surprisingly thin—almost like a thick pudding. That’s exactly what you want!
Scooping, Baking, and Finishing Touches
Now we scoop! Use a 1 1/2 tablespoon scoop, or just use two spoons, to drop rounded balls of dough onto your prepared sheets. Make sure you leave about an inch and a half between them because they will spread a little. Before they go anywhere near the oven, grab your sea salt flakes and sprinkle a few right on top of each mound. This is what elevates them from just a chocolate cookie to a phenomenal Salted Brownie Cookie. Bake them for only 8 to 10 minutes at 350°F. You are looking for that shiny, crackly top—if you bake them too long, you lose the fudgy center!
When they come out, they will look underdone, and that’s perfect. Immediately, sprinkle a few extra chocolate chips on top if you want that extra gooey factor. If you want them perfectly round, take a round cookie cutter (slightly larger than the cookie) and gently swirl it around the soft cookie right out of the oven to nudge the edges into a perfect circle. Be super gentle now; they are fragile! Let them hang out on the hot baking sheet for about 5 minutes to firm up slightly before using a thin spatula to carefully move them to a cooling rack. If you try to move them sooner, they’ll just collapse on you.
Tips for Achieving Expert Salted Brownie Cookies Results
Listen, I know this batter looks thin—it’s supposed to! That’s the secret sauce for getting that truly fudgy center in your Salted Brownie Cookies. If you panic and add more flour, you’ll end up with a dense, cakier cookie, and we absolutely do not want that. Trust me on the thin batter!
Another thing I learned the hard way is timing. You need to move fast once the cookies are done baking. Those extra chocolate chips you put on top? They only melt perfectly if you add them the second the tray comes out of the oven. And don’t skip the shaping step if you want bakery-perfect rounds; using that cookie cutter while they are still hot and soft is the easiest cheat code around. If you want the absolute best Salted Brownie Cookies, remember that baking is about speed and precision at the end!
Also, if you’re using a stand mixer, stop mixing the second the flour disappears. Overdeveloping the gluten is the enemy of fudginess. A few streaks of flour are better than a tough cookie, every single time.
Frequently Asked Questions About Salted Brownie Cookies
How do I get the signature crackly top on my Salted Brownie Cookies?
That shiny, crackly top is the hallmark of a true brownie, and we get it by whipping those eggs and sugar really well at the start until they are frothy. That initial whipping creates a meringue-like layer on top. The second critical part is the baking time—you have to pull them out right around the 8 to 10-minute mark. If they look slightly underdone in the center, you’re golden! That short bake ensures the top sets quickly while the inside stays gooey, which creates the best texture contrast in these Salted Brownie Cookies.
Can I substitute the type of chocolate chips in these Salted Brownie Cookies?
You certainly can experiment, but I highly recommend sticking to semi-sweet chips for the main batter, as they offer the best flavor balance against the cocoa powder. If you prefer a darker, more intense chocolate flavor, feel free to swap some of the semi-sweet chips for bittersweet chips. Just be careful if you use milk chocolate, as it has more sugar and might make the cookies too sweet overall. It’s all about that deep, rich chocolate flavor you want in a fudgy cookie!
What is the best way to store leftover Salted Brownie Cookies?
These cookies are best eaten the day they are made, but they hold up really well! I find that for up to two days, keeping them in a sealed container at room temperature works perfectly. Since they are so fudgy, they tend to stick together if you stack them too tightly. I usually layer them with a small square of parchment paper between each cookie. If you need to store them longer, you can check out my quick guide below for longer-term freshness. For more general baking tips, check out this baking resource.
Storing and Keeping Your Salted Brownie Cookies Fresh
Even though these Salted Brownie Cookies rarely last more than a day at my house, sometimes you manage to save a few for later! Because they are so soft and fudgy, storage is important to keep that texture locked in. You don’t want them turning into hard little hockey pucks, right? They really shine when they are fresh, but these tips will keep them delicious for a couple of days.
The main trick is air exposure. If you seal them up too tightly when they are still warm, you trap moisture, and they can get gooey in a bad way. Always let them cool completely before putting them away. Here is my quick cheat sheet for keeping your leftover treats perfect. If you are interested in other types of chocolate treats, you might enjoy my recipe for espresso chocolate chip cookies.
Storage and Reheating Table
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Airtight Container (Room Temp) | Up to 2 days | Microwave for 5-8 seconds for extra meltiness. |
| Freezer (Airtight Bag) | Up to 3 months | Thaw on the counter, then microwave briefly. |
Understanding the Nutrition Facts for Salted Brownie Cookies
I always get asked about the nutrition when I share a decadent dessert like this, and I totally get it! While these Salted Brownie Cookies are definitely an indulgence—a little treat to enjoy guilt-free—it’s good to know what you’re working with. Because they are so rich and fudgy, they pack a nice punch of flavor, meaning one cookie is usually plenty to satisfy that chocolate craving. We are using real butter and good quality chocolate here, so we know the fat content will be there, but wow, is it worth it! For more information on general baking nutrition, you can consult resources like the USDA nutrition database.
Since these are made in my home kitchen and not a commercial lab, these numbers are good estimates based on the ingredients listed above. Just think of this as helpful guidance for when you’re enjoying these amazing treats!
Estimated Nutritional Information Table
| Nutrient | Amount (Per Cookie) |
|---|---|
| Calories | 180 |
| Fat | 10g |
| Carbohydrates | 22g |
| Sugar | 18g |
| Protein | 2g |
Share Your Experience Making Salted Brownie Cookies
I truly hope you loved making these cookies as much as I love sharing them. Cooking is all about sharing joy around the table, and I’d be thrilled to hear how they turned out for you! Did you get that perfect crackly top? Let me know down below what you thought of these decadent treats! If you are looking for another easy cookie recipe, try my almond delight cookies.
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Fudgy 8-min Salted Brownie Cookies Good
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Salted Brownie Cookies. Daniel started Reciqa to share his love for simple, tasty recipes that anyone can enjoy. Cooking has always been about more than just food for me—it’s about comfort, connection, and creating memories around the table. Here, you’ll find easy everyday dishes, a few indulgent desserts, and some healthier recipes too—because good food should be both joyful and nourishing. Let’s make cooking fun together! These Salted Brownie Cookies offer a rich, fudgy center with a delightful crackly top, finished with a sprinkle of sea salt for the perfect balance.
Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 2 Large Eggs, room temperature
- 1 Large Egg Yolk, room temperature
- 1 cup Granulated Sugar
- 1 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 6 tbsp Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips, plus some for topping cookies
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder, optional
- Sea Salt Flakes, for topping cookies (optional garnish)
Instructions
- Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set to the side.
- Beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together using a hand mixer or stand mixer with the paddle attachment on medium-high speed until fully combined and frothy.
- In a small saucepan, heat the semi-sweet chocolate chips and unsalted butter over medium heat until fully melted and smooth. Remove from heat.
- Immediately whisk or stir the unsweetened cocoa powder and espresso powder into the melted chocolate mixture.
- Carefully pour the melted chocolate mixture into the wet ingredients and mix until just combined.
- Add the whisked dry ingredients and mix on low speed until just combined, or fold in with a spatula. The batter will be thin but scoopable.
- Using a 1 1/2 tablespoon-size cookie scoop or 2 spoons, scoop the dough onto the baking sheets, leaving about 1 1/2 inches between cookies.
- Sprinkle sea salt flakes over the top of each cookie. Bake for 8-10 minutes at 350ºF until the tops have a shiny, crackly top.
- Remove from the oven and immediately top with a few additional chocolate chips (optional). You can also use a round cookie cutter to shape them while they are soft.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely. Use a spatula to transfer them as they will be very soft.
- Keep cookies in a sealed food container at room temperature for up to 2 days.
Notes
- Measure all ingredients before starting. Prepare baking sheets and preheat the oven before mixing batter.
- Melt chocolate chips and butter while mixing wet ingredients. This takes about 2-3 minutes over medium heat.
- Stir cocoa powder and espresso powder into the melted chocolate immediately after removing it from the heat.
- Add the melted chocolate directly to the wet ingredients; no need to cool it first.
- Folding dry ingredients with a spatula can help prevent overmixing.
- Quicker preparation leads to better cookies.
- A 1 ½ tablespoon-size cookie scoop yielded 24 cookies.
- The finished cookies should have shiny, crackly tops and a fudgy center.
- Add 3-4 chocolate chips to the top of each cookie right after removing them from the oven for extra chocolate.
- Shape cookies into perfect rounds immediately out of the oven using a round cookie cutter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
