Cozy Salted Brownie Cookies
There’s a tender spot in my heart for cookies that bring comfort, warmth, and a sprinkle of joy. These Salted Brownie Cookies do just that! Imagine biting into a thick, fudgy cookie, where sweet chocolate meets a sprinkle of sea salt, creating a beautiful balance that dances on your palate. It takes me back to the cozy evenings spent in my grandmother’s kitchen, the rich aroma of chocolate lacing the air as she baked her famous treats.
These cookies are perfect for sharing with friends, cozying up with a good book, or simply indulging in a bit of self-care after a long day. They’re not just any cookies; they’re the kind that makes your heart feel light and your spirit bright. This is a recipe you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Incredibly Easy: This simple recipe is perfect for bakers of all skill levels, making it an easy go-to for weeknight treats.
- Fudgy Goodness: The combination of semi-sweet chocolate and cocoa powder gives these cookies a rich, brownie-like texture that’ll have you reaching for seconds.
- Crowd-Pleasing Delight: Perfect for gatherings, these cookies will leave everyone enchanted and begging for the recipe.
- Quick Baking Time: With just 8-10 minutes in the oven, you’ll have fresh cookies ready to share in no time.
- Gourmet Finish: A sprinkle of sea salt elevates these cookies from delightful to downright gourmet.
Ingredients You’ll Need for Salted Brownie Cookies
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 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)
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder (optional)
- Sea Salt Flakes (for topping cookies; optional garnish)
How to Make Salted Brownie Cookies
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, setting them aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
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 (if using).
Carefully pour the melted chocolate mixture into the wet ingredients and mix until just combined.
Add the whisked dry ingredients and mix on low speed until just combined. You can also fold in the dry ingredients using a spatula. The batter will be on the thinner side but still scoopable.
Using a 1 1/2 tablespoon-size cookie scoop or two spoons, scoop the cookie dough onto the baking sheets, leaving about 1 1/2 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 have a shiny, crackly appearance.
Remove from the oven and top with a few additional chocolate chips, if desired. You can also use a round cookie cutter to shape them into perfect round cookies while they are still warm and soft. Check my ‘how do you make perfectly round cookies?’ section for all my cookie shaping tips.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely—if you can wait that long! They are absolutely divine when still warm! Use a spatula to transfer them, as they will be quite soft.
Store any leftover cookies in a sealed food container at room temperature for up to 2 days, though I doubt they’ll last that long!
Fun Ways to Customize It
- Nutty Delight: Add in 1/2 cup of chopped walnuts or pecans for a crunchy twist.
- Minty Freshness: A few drops of mint extract in the batter will give you a refreshing take.
- Spice it Up: A dash of cinnamon or pumpkin spice can add a lovely warmth to these cookies, perfect for fall!
- Candy Crush: Mix in some crushed candy bars or toffee bits for a sweet surprise in each bite.
Chef Emma’s Helpful Tips
- For best results, I recommend letting your eggs come to room temperature, as this helps create a better cookie texture.
- If you have a little extra time, chill your dough in the fridge for about 30 minutes. This will yield thicker cookies that spread less while baking.
- Make ahead: You can prepare the dough and freeze it for up to 2 months. Just scoop and freeze the raw dough balls, then bake them straight from frozen, adding an extra minute or two to the baking time.
- Storage: Keep these cookies in a sealable container at room temperature, but try to resist the temptation to eat them all at once!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cookie
- Calories: 150
- Total Carbohydrates: 22g
- Sugars: 10g
- Total Fat: 7g
- Protein: 2g
- Sodium: 20mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the dough in advance and store it in the fridge for up to 3 days or freeze it for up to 2 months.
Can I use different ingredients?
Of course! You can swap out granulated sugar for brown sugar for a more caramel-like flavor, and you can also try using gluten-free flour for a gluten-free version.
How do I store leftovers?
Store them in a sealed food container at room temperature for optimal freshness.
How long does it last?
These delightful cookies can maintain their perfect texture for up to 2 days at room temperature, but I won’t judge if they disappear faster!
A Cozy Closing Note
These Salted Brownie Cookies are not only a treat for the taste buds but a delightful way to bring warmth and comfort into your home. They remind us that sometimes, the simplest ingredients can create the most joyful moments. Save this recipe to your Pinterest board so it’s ready when you need a cozy treat! Happy baking!
Cozy Salted Brownie Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Salted Brownie Cookies combine rich chocolate with a sprinkle of sea salt for a fudgy, crowd-pleasing treat perfect for any occasion.
Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 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)
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder (optional)
- Sea Salt Flakes (for topping cookies; optional garnish)
Instructions
- Adjust the oven rack to the 2nd level mark and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- Beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy.
- Heat the semi-sweet chocolate chips and unsalted butter together in a small saucepan over medium heat until melted and smooth. Remove from heat and whisk in the unsweetened cocoa powder and espresso powder (if using).
- Pour the melted chocolate mixture into the wet ingredients and mix until just combined.
- Add the whisked dry ingredients and mix on low speed until just combined.
- Scoop the cookie dough onto the baking sheets using a 1 1/2 tablespoon-size cookie scoop or two spoons, leaving about 1 1/2 inches of space between them.
- Sprinkle sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF.
- Remove from the oven and top with additional chocolate chips, if desired.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.
Notes
For the best texture, let eggs come to room temperature. Chill the dough for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
