Why You’ll Love Salted Brownie Cookies Recipe

You’ll love this recipe because:

It delivers deep chocolate flavor with a gooey center and crisp-on-top texture.
The crackled, shiny surface gives it that brownie aesthetic and invites indulgence.
A sprinkle of sea salt creates a perfect balance between sweet and savory.
Ingredients are simple and mostly pantry-friendly.
It’s versatile enough for casual baking or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
1 tsp baking powder
⅛ 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 extra for topping)
¼ cup unsweetened cocoa powder
1 tsp espresso powder (optional)
Sea salt flakes (for topping, optional)

Directions

Adjust an oven rack to the second level (just above center) and preheat to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the eggs, egg yolk, sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy.
In a small saucepan over medium heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and stir in the cocoa powder and espresso powder (if using).
Add the melted chocolate mixture into the egg mixture and mix until just combined.
Add the dry ingredients and mix on low speed (or fold by hand) until just incorporated. The batter will be wet but scoopable.
Using a 1½-tablespoon cookie scoop or two spoons, drop dough onto the prepared baking sheets, leaving about 1½ inches of space between each cookie.
Sprinkle each with sea salt flakes if desired.
Bake for 8–10 minutes or until the tops are shiny and crackled.
Immediately after baking, press extra chocolate chips into the tops for a bakery-style finish. For perfectly round cookies, use a round cookie cutter to gently swirl around the edges while still warm.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Substitute dark or milk chocolate chips for a different flavor profile.
Omit the espresso powder for a pure chocolate experience.
Use salted butter in place of unsalted and skip the added salt.
Stir in chopped nuts like walnuts or pecans for extra texture.
Swap cocoa powder with dark cocoa for a more intense chocolate note.
Add caramel bits or swirl in peanut butter for a creative twist.
Make mini cookies using a smaller scoop and bake for slightly less time.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 2 days.
To reheat, warm in a 300°F (150°C) oven for 3–5 minutes or microwave for 10–15 seconds.
Freeze cooled cookies in a freezer-safe container, separated by parchment. Thaw at room temperature before enjoying.
Best texture is preserved if consumed within one week of freezing.

FAQs

What makes the top of the cookies shiny and crackled?

The high sugar content and quick bake at 350°F help create the signature shiny, crackled top, especially when baked immediately after mixing.

Can I use whole-wheat flour instead of all-purpose flour?

Yes, but the cookies may turn out denser and less chewy. You might also need to adjust the amount of flour or baking time.

Can I skip the espresso powder?

Yes, it’s optional. It enhances the chocolate flavor, but the cookies still taste amazing without it.

Why did my cookies spread too much and turn thin?

The batter is naturally loose. Make sure to bake the cookies right after mixing. Letting the batter sit can lead to excessive spreading.

Can I use a different oil instead of vegetable oil?

Yes, a neutral oil like canola or avocado works well. Avoid strongly flavored oils like extra virgin olive oil.

How do I get perfectly round cookies?

Right after baking, use a round cookie cutter to gently swirl and shape each cookie while still warm on the tray.

Can I freeze the dough for later use?

This recipe is best baked immediately. Freezing the dough may affect spread and the shiny top.

How long will the cookies keep fresh?

They are best enjoyed within 2 days at room temperature, though they can be stored longer if frozen.

Can I make them gluten-free?

You can try a gluten-free all-purpose flour blend, but results may vary as the cookie structure relies on gluten.

What kind of sea salt flakes are best?

Use large, flaky finishing salts like Maldon for the best texture and flavor contrast.

Conclusion

Salted brownie cookies bring together the irresistible richness of brownies with the convenience of cookies. With their shiny, crackled tops and perfectly fudgy centers, they’re ideal for satisfying a deep chocolate craving. Whether you’re baking for a party or a quiet night in, these cookies are a simple yet luxurious treat that’s sure to impress.

Salted Brownie Cookies