Salted brownie cookies are rich, fudgey, and oh-so decadent. These little chocolate bombs have a chewy center and a crinkled exterior garnished with flakey salt, perfect for satisfying a sweet and salty tooth.
Why this recipe works
Salted brownie cookies are exactly how they sound – a cross between decadent fudge brownies and cookies (but not a brookie!). Their interior taste like a rich chocolate brownie but takes on the shape of a classic chocolate chip cookie, it’s really the best of both worlds.
Both the salt and espresso powder amplify the richness in the dark chocolate while the chocolate chips add texture. Each ingredient plays its own respective part in creating the perfect marriage between our two favorite sweets. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHOCOLATE CHIPS – You aren’t limited to only semisweet – milk chocolate chips, white chocolate chips, or bittersweet chocolate chips work as well.
ESPRESSO – The instant espresso powder enhances the natural flavor notes of chocolate. If you want to be able to taste the flavor of coffee in these cookies, you can bump up the amount of instant espresso powder to about 1 teaspoon and dissolve it in 2 teaspoons of hot water. Otherwise, you will not taste espresso in the finished cookies.
How to Make Salted Brownie Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Melt together the butter and dark chocolate bar pieces in the microwave or a double boiler. Stir gently until the mixture is smooth and set this aside to cool slightly until you’re ready to add it.
- Add the instant espresso powder and hot water to a small bowl and stir to dissolve.
- Add the white sugar, brown sugar, eggs, vanilla, and dissolved espresso powder to a large bowl. Use a handheld electric beater to mix until it’s light and fluffy, about 3 minutes.
TIP – Don’t rush the time it takes to beat the sugar and eggs; the end result should be fluffy and fall off the beaters in thick ribbons. - Pour the melted butter/chocolate mixture into the sugar/egg mixture, and beat to combine.
- Sift in the flour, salt, baking powder, and cocoa powder, and stir to combine. Fold in the chocolate chips.
- Cover the bowl with plastic wrap and chill 20 minutes in the fridge. Meanwhile, preheat the oven to 350F and line 2 large baking trays with parchment paper or silicone baking mats.
- When the dough is chilled, use a 2-tablespoon scoop to measure the dough and roll each into a ball. Arrange the balls on the prepared baking trays. Sprinkle the flaky sea salt on top.
- Bake until the cookies are set along the outside, about 12 to 15 minutes. Cool on the trays before removing.
Frequently Asked Questions & Expert Tips
Yes, this cookie dough freezes well. I like to flash freeze the dough balls first. Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a freezer bag. Flash-freezing them will keep the dough balls from sticking together in a big clump inside the bag. Freeze for up to 3 months. Remove the cookies from the freezer and place them on the baking sheet as you are preheating the oven.
Store the cookies in an air-tight container kept at room temperature for up to 5 days. They are best when enjoyed right away as they can become dry or stale the longer they sit.
Serving Suggestions
Salted brownie cookies are especially divine when served warm with vanilla ice cream. If desired, you can garnish the top of the cookies with chopped nuts right after coming out of the oven or even mix nuts into the batter just like you would with your favorite brownie recipe.
More Cookie and Brownie Recipes
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Salted Brownie Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 6 Tablespoons unsalted butter
- 6 ounces good quality 60% dark chocolate bar broken into pieces
- ¼ teaspoon instant espresso powder
- ½ teaspoon hot water to dissolve the espresso powder
- ¾ cup granulated sugar
- ¼ cup light brown sugar lightly packed
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- ¾ cup all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup unsweetened cocoa powder
- ¾ cup semi-sweet chocolate chip
- flakey sea salt for topping
Things You’ll Need
Before You Begin
- You aren’t limited to only semisweet chocolate chips – milk chocolate chips, white chocolate chips, or bittersweet chocolate chips work as well.
- The instant espresso powder enhances the natural flavor notes of chocolate. If you want to be able to taste the flavor of coffee in these cookies, you can bump up the amount of instant espresso powder to about 1 teaspoon and dissolve it in 2 teaspoons of hot water. Otherwise, you will not taste espresso in the finished cookies.
Instructions
- Melt together the butter and dark chocolate bar pieces in the microwave or a double boiler. Stir gently until the mixture is smooth and set this aside to cool slightly until you’re ready to add it.
- Add the instant espresso powder and hot water to a small bowl and stir to dissolve.
- Add the white sugar, brown sugar, eggs, vanilla, and dissolved espresso powder to a large bowl. Use a handheld electric beater to mix until it’s light and fluffy, about 3 minutes.TIP – Don’t rush the time it takes to beat the sugar and eggs; the end result should be fluffy and fall off the beaters in thick ribbons.
- Pour the melted butter/chocolate mixture into the sugar/egg mixture, and beat to combine.
- Sift in the flour, salt, baking powder, and cocoa powder, and stir to combine. Fold in the chocolate chips.
- Cover the bowl with plastic wrap and chill 20 minutes in the fridge. Meanwhile, preheat the oven to 350F and line 2 large baking trays with parchment paper or silpat baking mats.
- When the dough is chilled, use a 2-tablespoon scoop to measure the dough and roll each into a ball. Arrange the balls on the prepared baking trays. Sprinkle the flaky sea salt on top.
- Bake until the cookies are set along the outside, about 12 to 15 minutes. Cool on the trays before removing.
Expert Tips & FAQs
- Store the cookies in an air-tight container kept at room temperature for up to 5 days. They are best when enjoyed right away as they can become dry or stale the longer they sit.
- Freezing – flash freeze the dough balls first. Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a freezer bag. Flash-freezing them will keep the dough balls from sticking together in a big clump inside the bag. Freeze for up to 3 months. Remove the cookies from the freezer and place them on the baking sheet as you are preheating the oven.
Nutrition
Kristen Rittmer
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