Cozy Up with Salted Brownie Cookies
As the weather turns crisp and the golden leaves dance to the ground, I can’t help but reminisce about the comforting scents that fill the kitchen during this time of year. There’s nothing quite like the warmth of fresh-baked cookies filling the air, creating a cozy sanctuary at home. Today, I want to share my beloved Salted Brownie Cookies with you — a delightful treat that combines the best of both worlds: the rich, fudgy goodness of brownies wrapped in a cookie format. These cookies are soft, chewy, and topped with a sprinkle of sea salt that perfectly enhances their chocolatey richness. Trust me, this is one recipe you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Decadently Rich: With a luscious chocolate base and semi-sweet chocolate chips, these cookies are the ultimate indulgence.
- Quick to Make: Whip these up in under 30 minutes for an easy weeknight dessert that impresses.
- Crowd-Pleasing: Perfect for gatherings, bake sales, or simply enjoying with loved ones.
- Customizable: Add a personal touch with your favorite mix-ins or toppings for a unique twist.
- Comforting and Cozy: These cookies evoke feelings of warmth and nostalgia, making them ideal for fall and winter treat cravings.
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)
Let’s Make It Together
- 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 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.
- 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 the chocolate is just combined.
- Add in the whisked dry ingredients and mix on low speed until just combined. The batter will be on the thinner side, but still scoopable; you can also fold in the dry ingredients using a spatula.
- Using a 1 1/2 tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place it 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. Bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly texture.
- 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’re still soft — check out my ‘how do you make perfectly round cookies?’ section for more tips!
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely. (They’re divine when still warm!)
- Store cookies in a sealed food container at room temperature for up to 2 days.
Fun Ways to Customize It
- Nutty Addition: Fold in a 1/2 cup of chopped nuts, like walnuts or pecans, for a delightful crunch.
- Zesty Orange Flavor: Add the zest of one orange to the dough for a refreshing, citrusy twist that complements the chocolate beautifully.
- Mallow Surprise: Incorporate mini marshmallows into the dough for a gooey, s’mores-like experience when biting into these cookies!
- Swirl of Peanut Butter: Swirl in a tablespoon of creamy peanut butter for a rich, nutty flavor that pairs perfectly with chocolate.
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the dough in advance and refrigerate it. Just scoop and bake when you’re ready for a fresh batch of cookies.
- Ingredient Swaps: Feel free to substitute the granulated sugar with brown sugar for an extra chewy texture and a hint of molasses flavor.
- Slicing Tricks: If you want to make cookie sandwiches with ice cream, chill the baked cookies thoroughly before adding ice cream to prevent them from falling apart.
- Perfect Storage: If you’re planning on enjoying them later, place parchment paper between layers in a container to keep them soft and fresh.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cookie
- Calories: 150
- Carbs: 20g
- Sugar: 12g
- Fat: 7g
- Protein: 2g
- Sodium: 50mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking.
Can I use different ingredients?
Yes! Feel free to experiment with different types of chocolate chips, nut butters, or even different types of flour.
How do I store leftovers?
Store the cookies in an airtight container at room temperature for up to 2 days for the best texture.
How long do they last?
These cookies are best enjoyed fresh but can last for up to 2 days sealed in a container.
Wrapping It Up
Baking these Salted Brownie Cookies brings a sense of joy and nostalgia that makes any day feel special. Each bite is a reminder of home, warmth, and love shared with family and friends. I hope you enjoy making these delicious cookies as much as I do. Save this recipe to your dessert board so it’s ready whenever you need a cozy treat!
Print
Salted Brownie Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these Salted Brownie Cookies that combine the fudgy richness of brownies with the chewy texture of cookies, topped with a sprinkle of sea salt.
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.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Beat the eggs, egg yolk, sugar, oil, and vanilla extract together on medium-high speed until frothy.
- Heat the chocolate chips and butter in a small saucepan over medium heat until melted and smooth. Remove from heat.
- Whisk in the cocoa powder and espresso powder (if using) into the chocolate mixture.
- Pour the melted chocolate mixture into the wet ingredients and mix until combined.
- Add the dry ingredients and mix on low speed until just combined.
- Scoop the dough onto the baking sheets, leaving 1 1/2 inches between each.
- Sprinkle sea salt flakes on top of each cookie. Bake for 8-10 minutes.
- Remove from the oven and add more chocolate chips if desired. Let cool for 5 minutes before transferring to a cooling rack.
Notes
These cookies can be customized with nuts, orange zest, or marshmallows. Store in a sealed container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
