Salted Brownie Cookies

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.

Ingredients

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.

Variations

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.

Common Questions

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.

 

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