Imagine biting into a cookie that perfectly balances the rich, fudgy goodness of a brownie with the satisfying crunch of a cookie. That’s exactly what you get with these Salted Brownie Cookies.

This recipe is a delightful fusion of two beloved desserts, creating a treat that’s sure to become a favorite in your household. Whether you’re a seasoned baker or just starting out, these cookies are easy to make and even easier to enjoy.

What are Salted Brownie Cookies?

Salted Brownie Cookies are a unique twist on traditional cookies, combining the dense, chocolatey texture of brownies with the crisp edges of cookies. The addition of flaky sea salt on top enhances the chocolate flavor, making each bite a perfect blend of sweet and salty.

This recipe was inspired by the classic brownie but takes it to the next level by adding a touch of sophistication with the sea salt.

Why You’ll Love this Recipe

• Rich and Chocolatey: These cookies are packed with chocolate flavor, thanks to the combination of semi-sweet chocolate chips, unsweetened cocoa powder, and instant espresso powder.
• Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for both novice and experienced bakers.
• Versatile: These cookies are great for any occasion, whether it’s a casual family gathering or a fancy dinner party.
• Unique Flavor: The flaky sea salt adds a surprising twist that elevates these cookies from ordinary to extraordinary.

Ingredients

• Granulated Sugar: Provides the necessary sweetness and helps achieve the chewy texture of the cookies.
• Large Eggs and Egg Yolk: Adds richness and helps bind the ingredients together, contributing to the fudgy texture.
• Vegetable Oil: Adds moisture and helps keep the cookies soft.
• Vanilla Extract: Enhances the overall flavor with a subtle, sweet aroma.
• Unsalted Butter: Adds a rich, creamy texture and helps with the overall structure of the cookies.
• Semi-Sweet Chocolate Chips: Provides the primary chocolate flavor, melting into the batter for a gooey, chocolatey experience.
• Unsweetened Cocoa Powder: Intensifies the chocolate flavor without adding extra sweetness.
• Instant Espresso Powder: Enhances the chocolate flavor, adding depth and complexity.
• All-Purpose Flour: Provides the necessary structure to the cookies, balancing the wet ingredients.
• Baking Powder: Helps the cookies rise, giving them a light, airy texture.
• Salt: Balances the sweetness and enhances the other flavors.
• Flaky Sea Salt: Adds a touch of crunch and a burst of salty flavor that complements the rich chocolate.

Get ingredients with

Substitutions & Additions

• Vegetable Oil: You can substitute with melted coconut oil or canola oil.
• Instant Espresso Powder: If you don’t have espresso powder, you can use instant coffee granules, though the flavor will be slightly different.
• Semi-Sweet Chocolate Chips: Feel free to use dark chocolate chips or even milk chocolate chips for a different flavor profile.

How to Make this Recipe

Preheat the Oven: Preheat your oven to 350°F and line a cookie sheet with parchment paper or spray with nonstick cooking spray.

Mix Wet Ingredients: In the bowl of a stand mixer, or using electric beaters, cream together the eggs and sugar. Add the vegetable oil and vanilla and mix until just light and frothy.

Melt Chocolate and Butter: In a small saucepan, add the butter and chocolate chips and begin to melt over medium-low heat, stirring frequently. Continue melting and stirring until fully incorporated together and smooth. Remove from heat and whisk in the cocoa powder and espresso powder.

Combine Mixtures: Carefully pour the chocolate into the egg/sugar wet ingredients and mix until just combined.

Add Dry Ingredients: Add the flour, baking powder, and salt and mix until just combined and no more streaks of white flour appear in the batter.

Scoop and Bake: Using a cookie scoop, scoop the dough onto prepared baking sheets. Sprinkle flaked sea salt over top of each cookie. Bake at 350°F for 10-12 minutes or until the cookies look crackly and shiny on the top and the edges are just set. Let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.

Cooking Tips & Tricks

Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for the best results.

Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to avoid tough cookies.

Check for Doneness: The cookies should look crackly and shiny on top and the edges should be just set. They will continue to cook slightly as they cool on the pan.

Serving Suggestions

With Milk: These cookies are perfect with a cold glass of milk.

Ice Cream Sandwiches: Use these cookies to make delicious ice cream sandwiches.

Gift Idea: Package these cookies in a decorative tin for a thoughtful homemade gift.

Storage Suggestions

Room Temperature: Store in an airtight container at room temperature for up to a week.

Freezing: These cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.

Recipe FAQ

Can I make the dough ahead of time? Yes, you can make the dough and refrigerate it for up to 24 hours before baking.

Can I use a different type of chocolate? Absolutely! Feel free to experiment with different types of chocolate chips or chunks.

Do I have to use the espresso powder? No, but it does enhance the chocolate flavor. You can omit it if you prefer.

These Salted Brownie Cookies are a must-try for any chocolate lover. With their rich, fudgy centers and crisp edges, they’re sure to satisfy your sweet tooth. The addition of flaky sea salt takes these cookies to the next level, making them a standout treat for any occasion. Happy baking!