With crisp edges, a chewy center, and loads of rich chocolate flavor these Salted Brownie Cookies will become a regular in your dessert repertoire.
I am a brownie girl. Even regular old box mix brownies are hard to resist when they’ve been made properly and have a gooey, fudgy center. I decided to take one of our favorites, the brownie recipe that is printed on Hershey’s cocoa powder and turn it into decadent, flavorful salted brownie cookies instead.
A sprinkle of coarse salt creates a lovely contrast to the sweetness of the chocolate cookies. There is also a contrast of textures. between the soft chewy centers and the crisp edges is perfection. I’m sure this brownie cookie recipe will become a favorite in your home as it has in mine. One of these with a mug of Chocolate Chips Hot Chocolate is the ultimate indulgence.
All-Purpose Flour – I use regular unbleached white all-purpose flour in this recipe.
Cocoa Powder – Any unsweetened cocoa powder is fine in this recipe.
White Sugar & Brown Sugar – I like using these in combination so you get the warm, caramel flavor from light brown sugar without it being overwhelming.
Baking Soda – Make sure to always check the date so your cookies rise and set properly.
Kosher Salt – Most of the salted flavor comes from the coarse salt on top of the cookies. You only need a pinch for the batter.
Vegetable Oil – You can use any mildly flavored oil such as canola or liquid refined coconut oil.
Egg – All these cookies need as a binder is one large egg.
Vanilla Extract – Vanilla enhances the other flavors in chocolate cookies.
Chocolate Chips – I prefer semisweet chocolate chips in this recipe but any chips can work.
Coarse Salt – A sprinkle of coarse salt or flaky sea salt on top of the baked cookies takes these to the next level.
How to Make Salted Brownie Cookies
Step One: Preheat the oven to 350. Line two large cookie sheets with parchment paper.
Step Two: Stir together the dry ingredients in a large bowl.
Expert Tip: You don’t need a stand mixer, food processor, or electric mixer for this recipe. A bowl and wooden spoon are just fine!
Step Three: Mix the wet ingredients into the flour mixture.
Step Four: Stir the chocolate chips into the chocolate mixture.
Step Five: Using a medium to large cookie scoop form 15 balls of cookie dough.
Expert Tip: The balls of dough need to be 3 inches apart because they will spread. You may need to bake them in batches depending on the size of your baking sheets. We baked 6 at a time.
Step Six: Bake just until set. Let the chocolate brownie cookies cool completely.
Ice Cream Sandwiches – These big chocolatey cookies work perfectly to make ice cream sandwiches! Just add a scoop of vanilla ice cream or our Black Forest Ice Cream or Scottish Tablet Ice Cream between two cookies.
Cocoa Powder – Trying different brands of cocoa powder is a great way to test their qualities. You can even use black cocoa powder for an Oreo flavor.
Chocolate Chips – Any chocolate chips work as a mix-in. You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or even white chocolate chips.
Nuts – If you love the classic addition of walnuts or pecans in your brownies feel free to chop some up and mix them into this cookie dough!
Melted Chocolate – For a special presentation drizzle some melted white chocolate and dark chocolate on top of the cooled cookies.
Mocha – Add a teaspoon or two of instant coffee powder or espresso powder. And then try our Coffee Cookies.
What is a brownie cookie?
Brownie cookies are exactly the way they sound. They are a cookie that tastes like a brownie! I took one of our favorite brownie recipes and tweaked it to make it into a cookie instead. That way I was sure these would taste like brownies.
How do I know when the brownie cookies are done?
These get crisper and crisper the longer they cook. For a chewy cookie and only crisp edges make sure not to overcook them. The edges will feel firm to the touch but the center will still be a little soft. They set more as they cool.
How should I store chocolate cookies?
These are fine at room temperature in an airtight container for 3-4 days. For longer storage keep them in the fridge for 1-2 weeks or in the freezer for 3-4 months.
- ¾ cup sugar
- ½ cup flour
- ⅓ cup cocoa powder
- 2 tablespoon brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup canola oil
- 1 egg
- ½ teaspoon vanilla
- ½ cup chocolate chips
- 1 teaspoon coarse salt
- Preheat the oven to 350. Line 2 large cookie sheets with parchment paper.
- In a large bowl stir together the flour, sugars, cocoa powder, baking soda, and salt.
- Add the egg, vanilla, and oil. Mix until smooth.
- Stir in the chocolate chips.
- Scoop 15 cookies, three inches apart. This will be on 2-3 cookie sheets.
- Bake for 12-13 minutes, until barely set. Sprinkle with the coarse salt. Let cool completely.