Looking for a treat that perfectly balances the richness of brownies with the delightful texture of cookies? Look no further! These Salted Brownie Cookies are a heavenly fusion of chewy, chocolaty goodness topped with a sprinkle of flaky sea salt. Ideal for satisfying your sweet tooth, these cookies are sure to become a family favorite. Follow my simple, step-by-step recipe to create these mouthwatering delights in your own kitchen.
Why You’ll Love This Recipe
I love how these Salted Brownie Cookies bring together the best of both worlds – the fudgy, decadent texture of brownies and the satisfying crunch of cookies. The addition of flaky sea salt on top takes them to another level, creating the perfect balance between sweet and salty. What’s even better is how easy and quick they are to make. Whether I’m making them for a special occasion or just a treat for myself, these cookies never disappoint!
Ingredients:
For the Cookies:
1/2 cup unsalted butter
8 oz semi-sweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
For the Topping:
Flaky sea salt
Instructions
Preheat the Oven:
I start by preheating my oven to 350°F (175°C) and lining my baking sheets with parchment paper to prevent the cookies from sticking.
Melt the Butter and Chocolate:
In a heatproof bowl, I melt the butter and chopped semi-sweet chocolate together, stirring until smooth. Then, I let the mixture cool slightly before moving to the next step.
Combine Sugars and Eggs:
In a large bowl, I beat together the granulated sugar, brown sugar, and eggs until the mixture is light and fluffy.
Add Vanilla and Chocolate:
Once the sugar and egg mixture is fluffy, I mix in the vanilla extract and the slightly cooled melted chocolate mixture. Everything should blend together nicely.
Combine Dry Ingredients:
In a separate bowl, I whisk together the flour, cocoa powder, baking powder, and salt. This step ensures all the dry ingredients are evenly distributed.
Mix Dry and Wet Ingredients:
Gradually, I add the dry ingredients to the wet ingredients, mixing until just combined. I’m careful not to overmix to avoid dense cookies.
Scoop Dough:
I scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
Sprinkle with Sea Salt:
Before baking, I lightly sprinkle the tops of the dough balls with flaky sea salt for that sweet-salty contrast.
Bake:
I bake the cookies for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
Cool and Enjoy:
After baking, I let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 20 minutes
Cook Time: 12 minutes
Serving Size: 24 cookies
Variations
If you want to switch things up, here are a few variations I like to try:
Add Nuts: I sometimes mix in chopped walnuts or pecans to add a bit of crunch.
Chocolate Chips: For an extra chocolaty flavor, I throw in some chocolate chips along with the dry ingredients.
Sea Salt Alternatives: If you don’t have flaky sea salt, any coarse salt can work, but flaky sea salt gives the best texture and flavor.
Storage/Reheating
I store my leftover cookies in an airtight container at room temperature, where they stay fresh for about 4-5 days. If I want to keep them longer, I pop them in the fridge, and they last up to a week. To reheat, I just microwave them for 10-15 seconds for a warm, gooey treat!
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FAQs
How do I know when my cookies are done baking?
I look for the edges to be set while the centers remain slightly soft. This ensures they are chewy but still cooked through.
Can I freeze these cookies?
Yes! I can freeze the cookie dough before baking. Just scoop the dough into balls and freeze them on a baking sheet. Once frozen, I transfer them to a zip-top bag. To bake, I just place them on a baking sheet and bake straight from the freezer, adding a couple of extra minutes to the baking time.
Can I use dark chocolate instead of semi-sweet?
Absolutely! I sometimes use dark chocolate for a richer, more intense chocolate flavor. Just keep in mind the cookies might be a bit more bittersweet.
What if I don’t have parchment paper?
If I don’t have parchment paper, I can use a silicone baking mat or lightly grease the baking sheets with butter or nonstick spray.
How can I make these cookies gluten-free?
I can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum for the right texture!
Conclusion:
These Salted Brownie Cookies are the perfect combination of chewy, fudgy, and sweet with a delightful hint of saltiness. Whether I’m baking for a special occasion or simply satisfying a chocolate craving, these cookies never fail to impress. Easy to make, customizable, and utterly delicious, they’re sure to become a favorite in my baking repertoire!
📖 Recipe:
Print
Salted Brownie Cookies
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Salted Brownie Cookies combine the fudgy texture of brownies with the crunch of cookies, topped with a sprinkle of flaky sea salt for the perfect sweet-salty balance.
Ingredients
1/2 cup unsalted butter
8 oz semi-sweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
Flaky sea salt (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt the butter and chopped semi-sweet chocolate together in a heatproof bowl, stirring until smooth, then cool slightly.
- Beat the granulated sugar, brown sugar, and eggs in a large bowl until light and fluffy.
- Mix in the vanilla extract and melted chocolate mixture.
- Whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
- Sprinkle the tops of the dough balls with flaky sea salt.
- Bake for 10-12 minutes, until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to add chopped nuts or chocolate chips for extra texture and flavor.
Store cookies in an airtight container at room temperature for up to 4-5 days or refrigerate for up to a week.
If you don’t have flaky sea salt, any coarse salt will work, but flaky sea salt provides the best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
