Salted Brownie Cookies: Fudgy, Chewy Chocolate Cookies with Sea Salt

Name: Salted Brownie Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/4 cups all purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 whole + 1 yolk large eggs (room temperature); 3/4 cup granulated sugar; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 6 tablespoons unsalted butter; 1 cup semi sweet chocolate chips (for melting) + extra for topping; 1/4 cup unsweetened cocoa powder (Dutch process preferred); 1 teaspoon espresso powder (optional); flaky sea salt (Maldon or fleur de sel) for sprinkling

By:

Ruby Bennett

Published:

June 27, 2026

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Before we dive into mixing, let’s gather everything you need. These salted brownie cookies get their fudgy texture from a smart mix of pantry staples. Here’s what you’ll need for about 24 cookies:

Ingredient	Amount
All purpose flour	1 1/4 cups
Baking powder	1/2 teaspoon
Salt	1/4 teaspoon
Large eggs (room temperature)	2 whole + 1 yolk
Granulated sugar	3/4 cup
Vegetable oil	1/4 cup
Vanilla extract	1 teaspoon
Unsalted butter	6 tablespoons
Semi sweet chocolate chips	1 cup (for melting) + extra for topping
Unsweetened cocoa powder	1/4 cup (Dutch process preferred)
Espresso powder (optional)	1 teaspoon
Flaky sea salt (Maldon or fleur de sel)	For sprinkling

The combination of 2 whole eggs plus one extra yolk gives these cookies that dense, brownie like richness. Using both granulated and brown sugar? This recipe uses only granulated, but the oil and butter keep them plenty moist. If you have espresso powder, throw it in: it doesn’t make them taste like coffee, just deepens the chocolate flavor. And please, get good flaky sea salt for that perfect salty crunch on top.

This recipe yields 24 cookies. Prep everything before you start, including lining your baking sheets with parchment paper. Trust me, once the batter comes together you’ll want to work fast.

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Tips for Making the Best Salted Brownie Crinkle Cookies

These salted brownie cookies are all about that crackly top and fudgy center. Here’s how to nail it every time.

Prep Like a Pro

Measure all your ingredients before turning on the mixer. Melt 6 tablespoons unsalted butter with 1 cup semi sweet chocolate chips in a small saucepan over medium heat for about 2 3 minutes, stirring constantly. As soon as it’s smooth, take it off the heat and stir in the 1/4 cup unsweetened cocoa powder and the optional 1 teaspoon espresso powder. This mixture goes directly into your wet ingredients without cooling.

Mix with Care

Beat the eggs, extra yolk, sugar, oil, and vanilla together until pale and frothy about 2 minutes. Pour in the warm chocolate mixture and beat until combined. Now fold in the dry ingredients (flour, baking powder, salt) just until no streaks remain. Overmixing will make these cookies cakey instead of fudgy.

Scoop and Bake

Use a 1 1/2 tablespoon cookie scoop to get uniformly sized portions. Place them 2 inches apart on lined baking sheets. Sprinkle a few flakes of sea salt on each dough ball. Bake at 350°F (177°C) on the rack just above center for 8 10 minutes. The tops should look shiny and crackly, but the centers will still be soft. That’s exactly what you want.

Finishing Touches

Right when you pull the cookies out, press 3 4 extra chocolate chips into each warm cookie. Then let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The residual heat firms them up while keeping the middle gooey. For even more brownie goodness, check out our Fudgy Brownie Cookies and Easy Brownie Cookies recipes.

Work fast once the batter is mixed. The quicker you scoop and bake, the fudgier the centers will be.

How Do You Make Perfectly Round Cookies?

Want those bakery style perfect circles? This trick comes from Stella Parks of Brave Tart. It couldn’t be simpler.

Immediately after baking, while the cookies are still hot on the baking sheet, grab a round cookie cutter or a mug slightly larger than the cookie. Gently swirl it around the cookie in a circular motion for 5 to 8 seconds. The cutter pushes the edges inward, creating a clean, even circle. Use an oven mitt to hold the hot baking sheet steady.

If you don’t have a round cutter, a small bowl or even a glass works, though you won’t see the cookie as clearly. This step is optional, but it makes your cookies look gorgeous on a dessert platter or cookie exchange. Let them cool completely on a wire rack afterward, and store in an airtight container at room temperature for up to 2 days (or freeze for up to 3 months).

Frequently Asked Questions

What makes brownie cookies fudgy?

Brownie cookies are fudgy due to a higher ratio of fat (butter and often chocolate) to flour, plus the use of cocoa powder. Slightly underbaking them and letting them set while still warm on the baking sheet also locks in a moist, chewy center.

How do you get crackly tops on brownie cookies?

Crackly tops come from beating the sugar with eggs until thick and pale, then baking at the right temperature so the surface sets quickly while the center still rises. Powdered sugar in the dough or a brief chill before baking can also enhance the crackled finish.

Why add sea salt to brownie cookies?

A sprinkle of flaky sea salt on top before or after baking sharpens the chocolate flavor, balances sweetness, and adds a nice crunchy texture. It also makes the cookie look more finished and professional.

Can you use Dutch process cocoa for brownie cookies?

Yes. Dutch process cocoa gives a darker, more intense chocolate color and a smoother, less acidic flavor. It works well in brownie cookies, but you can also use natural unsweetened cocoa powder if that is what you have on hand.

How long do you bake brownie cookies?

Bake brownie cookies at 350 F for 8 to 12 minutes, depending on size. The edges should look set and the centers will still be slightly soft. They continue to firm up as they cool on the baking sheet; pull them out just before they look completely done.

What is the best way to keep brownie cookies soft?

Store them in an airtight container with a slice of bread or a small damp paper towel to add moisture. Keep at room temperature for up to 5 days. Do not refrigerate, as that will make them dry and tough.

Salted Brownie Cookies: Fudgy, Chewy Chocolate Cookies with Sea Salt