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Salted Brownie Cookies bring two desserts into one delicious chocolatey treat! With a shiny, crackly outside that’s topped with semi-sweet chocolate chips and sea salt flakes, these decadent fudgy cookies will satisfy any chocolate lovers sweet tooth!

This is what you’ll require to make these rich and fudgy salted brownie treats!

  • Generally useful Flour. Keep it basic and utilize your #1 image of flour. I didn’t test this with some other kind.
  • Heating Powder and Salt. Your ordinary players for this kind of treat formula.
  • Eggs. You’ll require 2 enormous eggs and 1 huge egg yolk, ideally at room temperature. Refrigerate the extra egg whites from the third egg to add your fried eggs for breakfast the following morning.
  • Sugar. Ordinary, granulated sugar is required.
  • Vegetable Oil. Simply a tablespoon is required. I didn’t attempt this with canola or coconut, however I envision they would work similarly as well.
  • Vanilla Extract. Unadulterated over impersonation is the thing that I like, yet go with what you have available!
  • Unsalted Butter. This gets softened into the chocolate chips, so need for this to be at room temperature.
  • Chocolate Chips. Semi-sweet is ideal and any brand you extravagant. You’ll require 1 cup, yet have some extra available on the off chance that you need to finish off the treats with a couple of something else.
  • Cocoa Powder. Unsweetened, please. Note, I didn’t test this formula with dim cocoa, dark cocoa, or dutch prepared cocoa.
  • Coffee Powder. Absolutely discretionary fixing, however gives the chocolate a truly decent lift in flavor.
  • Ocean Salt Flakes. A decent garnish that adds a hint of pungent to all that chocolatey goodness. Obviously, it’s discretionary however in the event that you’d prefer skip it or don’t have it promptly accessible.

Prep the entirety of your fixings. In the event that you recall any of my tips, pleeeeaase let it be this one! Measure everything out and afterward begin making the player. When you stir up your player, you promptly need to get them scooped onto the preparing sheet and into the oven.This incorporates preparing the heating sheets with material paper or silicone mats and preheating your broiler! Do everything prior to beginning.

What’s more, one more accommodating tip here—have your unsweetened cocoa powder and coffee powder out of the way of your burner. You can then promptly mix it in to the liquefied chocolate and spread combination whenever you’ve eliminated it from the heat.You can utilize your hand or stand blender while adding your dry fixings or you can basically crease it in with a spatula. The last alternative can help forestall over blending.

Salted Brownie Cookies bring two desserts into one delicious chocolatey treat! With a shiny, crackly outside that’s topped with semi-sweet chocolate chips and sea salt flakes, these decadent fudgy cookies will satisfy any chocolate lovers sweet tooth!



  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ⅛ tsp Salt
  • 2 Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature
  • 1 cup Granulated Sugar
  • 1 tbsp Vegetable Oil
  • 1 tsp Vanilla Extract
  • 6 tbsp Unsalted Butter.
  • 1 cup Semi-Sweet Chocolate Chips, plus some for topping cookies
  • ¼ cup Unsweetened Cocoa Powder
  • 1 tsp Espresso Powder, optional
  • Sea Salt Flakes, for topping cookies (optional garnish)


  • Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
  • Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy.
  • Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder.
  • Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined.
  • Add in the whisked dry ingredients and mix on low speed until just combined. You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable.
  • Using a 1 ½ tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 ½ inches of space between them.
  • Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly top to them.
  • remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to shape them into perfect round cookies. Do this immediately after they have come out of the oven while they’re still soft. Visit my ‘how do you make perfectly round cookies?’ section of the blog post for all my cookie shaping tips.
  • Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft!
  • Cookies are best kept in a sealed food container at room temperature for up to 2 days.

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