Salted Brownie Cookies

With a crackly, shiny, outside that’s topped with flaked sea salt, these deliciously decadent fudgy salted brownie cookies will satisfy any chocolate lover’s sweet tooth!

My husband and kids love decadent chocolate desserts but it’s just not my cup of tea. I will always prefer lemon, berry, or custard desserts! I recently decided to surprise my family with these rich and decadent salted brownie cookies from a recipe I found on Tutti Dolci and they were very happy. The cookies had a perfectly crackled top and were crisp on the edges but soft and fudgy on the inside. Perfect dipping in a glass of ice-cold milk.

How to Make Salted Brownie Cookies

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, cocoa powder, baking powder, and salt together in a small bowl; mix well.

Place the chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate chunks, stirring occasionally until smooth. Remove from the heat and set it aside to cool slightly.

Using a hand mixer or stand mixer, beat together the brown sugar, white sugar, eggs, and vanilla extract on medium speed for 5 minutes.

Reduce the speed to low and beat in the melted chocolate for 1 minute.

Add flour mixture and mix with a rubber spatula, just until combined. Fold in chocolate chips. The dough will resemble a gooey brownie batter.

Coat a 1 tablespoon-sized cookie scoop lightly with nonstick spray to form the cookies. Scoop dough and place it on the prepared baking sheet spacing cookies 2 inches apart.

Bake for 10-12 minutes, turning halfway through baking time.

Remove from the oven and immediately sprinkle a bit of flaked sea salt on each cookie. Allow the cookies to cool for 10 minutes on baking sheets, then transfer them to a wire rack to cool completely. Store in an airtight container. Enjoy.

Salted Brownie Cookies

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Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 34 minutes minutes

Course: Dessert

Cuisine: American

Servings: 24 cookies

Author: Pam - For the Love of Cooking / Original by Tutti Dolci

Equipment

• Baking Sheet
• Double Boiler (or heatproof bowl and small saucepan)
• Hand Mixer or Stand Mixer

Ingredients

• ⅔ cup flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 8 oz semi-sweet chocolate, chopped into bits **recommended: 66-70% chocolate
• ¼ cup unsalted butter
• ½ cup brown sugar
• ½ cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips
• Flaked sea salt, to taste

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 
• Combine the flour, cocoa powder, baking powder, and salt together in a small bowl; mix well.
• Place the chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate chunks, stirring occasionally until smooth. Remove from the heat and set it aside to cool slightly.
• Using a hand mixer or stand mixer, beat together the brown sugar, white sugar, eggs, and vanilla extract on medium speed for 5 minutes. 
• Reduce the speed to low and beat in the melted chocolate for 1 minute.
• Add flour mixture and mix with a rubber spatula, just until combined. Fold in chocolate chips. The dough will resemble a gooey brownie batter. 
• Coat a 1 tablespoon-sized cookie scoop lightly with nonstick spray to form the cookies. Scoop dough and place it on the prepared baking sheet spacing cookies 2 inches apart.
• Bake for 10-12 minutes, turning halfway through baking time. 
• Remove from the oven and immediately sprinkle a bit of flaked sea salt on each cookie.
• Allow the cookies to cool for 10 minutes on baking sheets, then transfer them to a wire rack to cool completely. Store in an airtight container. Enjoy. 

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