Irresistible Crispy Salted Brownie Cookies Recipe For Chocolate Lovers

Chocolate dreams melt into reality with these decadent salted brownie cookies that blend rich, fudgy textures with a perfect hint of crunch.

The ultimate cookie-brownie fusion promises an irresistible treat that dances between chewy and crisp.

Dark chocolate depths intermingle with delicate salt crystals, creating a sophisticated flavor profile.

Each bite offers a luxurious experience that elevates your dessert game.

Bakers seeking a showstopping treat will find these cookies impossible to resist.

Prepare to indulge in a dessert that transforms ordinary moments into delectable memories.

Mix a Dough That Tastes Like Brownies

• Melt Chocolate Goodness

Heat chocolate and butter in a bowl using a double boiler or microwave, stirring until silky smooth. Let it cool down a bit.

• Whip Up the Base

Beat eggs, sugar, and vanilla with an electric mixer until the mixture becomes light and fluffy, creating a gorgeous base for your cookies.

• Blend Chocolate

Pour the melted chocolate into the egg mixture, mixing thoroughly until everything comes together beautifully.

• Create Dough Perfection

Gently fold in flour, baking powder, cocoa powder, and salt until a rich, thick dough forms. The mixture should look irresistibly chocolatey.

• Chill and Relax

Pop the dough in the refrigerator for 30 minutes to firm up and make it easier to handle.

• Shape and Prepare

Warm up the oven to 350F. Roll dough into small balls and place them on a parchment-lined baking sheet, leaving space between each cookie.

• Sprinkle Salt Surprise

Gently press down on each cookie and add a delicate pinch of flaky sea salt on top for an unexpected flavor burst.

• Bake to Deliciousness

Bake for 10-12 minutes until edges are set but centers remain soft. Let cookies cool briefly on the baking sheet before transferring to a wire rack.

Tips for That Perfect Salted Topper

• Use high-quality dark chocolate with at least 60% cocoa content for richer, more intense flavor that elevates the entire cookie experience.
• Never skip the refrigeration step – cold dough prevents spreading and creates those perfectly dense, fudgy brownie-like textures that make these cookies irresistible.
• Sprinkle flaky sea salt right before baking to create delightful flavor bursts and enhance the chocolate's deep, complex notes.
• Swap regular flour with a 1: 1 gluten-free baking blend to make these cookies accessible for those with wheat sensitivities without compromising taste or texture.
• Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to maintain their delicate, soft structure.

Serve With Milk or a Scoop of Ice Cream

• Cozy Coffee Companion: Pair these rich, chocolatey brownie cookies with a hot espresso or cappuccino for a decadent afternoon treat that melts in your mouth.
• Dessert Platter Perfection: Create an elegant dessert board featuring these salted brownie cookies alongside vanilla ice cream, fresh berries, and a drizzle of chocolate sauce for a stunning presentation.
• Ice Cream Sandwich Delight: Transform the cookies into indulgent ice cream sandwiches by placing a scoop of your favorite ice cream between two cookies, then rolling the edges in chopped nuts or chocolate chips for extra crunch.
• Gifting Gourmet: Package these cookies in a cute mason jar or decorative tin with a ribbon, making them a thoughtful homemade gift for chocolate lovers or as a special treat for friends and family.

Store in a Cool Spot for Chewy Bites

• Store cookies in an airtight container layered between parchment paper sheets to prevent sticking and maintain crisp texture. Keep in the refrigerator for up to 5 days to extend freshness.
• Wrap individual cookies or entire batch tightly in plastic wrap, then place in freezer-safe containers. Cookie dough and baked cookies can be frozen for 2-3 months without losing quality.
• Let cookies rest at ambient temperature for 10-15 minutes before serving to restore soft, chewy center. Avoid direct sunlight or heat sources during cooling process.
• Prepare cookie dough in advance and refrigerate for up to 3 days before baking. This technique allows flavors to develop and makes last-minute baking effortless.

FAQs

• Why do I need to chill the dough before baking?

Chilling helps prevent the cookies from spreading too much during baking and allows the flavors to develop. It also makes the dough easier to handle and shape, resulting in a more uniform cookie.

• Can I use regular salt instead of flaky sea salt?

While you can use regular salt, flaky sea salt provides a better texture and more intense flavor burst. The large salt flakes create a distinctive crunch and enhance the chocolate’s richness.

• How do I know when the brownie cookies are perfectly baked?

Look for set edges with slightly soft centers. The cookies should look slightly underbaked, similar to brownies. They’ll continue to firm up as they cool, creating that classic fudgy texture.

• What kind of chocolate works best for this recipe?

Use high-quality dark or semi-sweet chocolate with at least 60% cocoa content. Chopped chocolate bars melt more smoothly than chocolate chips and provide a richer flavor profile for the brownie cookies.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 158 kcal

Servings: 12

Brownie Cookie Ingredient Breakdown

• Bittersweet Chocolate: Rich flavor foundation that creates deep cocoa intensity, choose high-quality chocolate with at least 60% cocoa content for best results.
• Unsalted Butter: Provides creamy texture and helps bind ingredients, select European-style butter for enhanced richness.

• All-Purpose Flour: Structural component that gives cookies proper texture, use fresh, sifted flour for smoother consistency.
• Cocoa Powder: Intensifies chocolate flavor and deepens color, Dutch-processed cocoa recommended for smoother taste.
• Baking Powder: Leavening agent that helps cookies rise and become light, ensure it's fresh and not expired.
• Salt: Enhances overall flavor complexity and balances sweetness, use fine table salt for even distribution.

• Eggs: Binds ingredients and adds structure, choose room temperature large eggs for better incorporation.
• Granulated Sugar: Provides sweetness and helps create crisp edges, use pure cane sugar for best results.
• Vanilla Extract: Adds depth and rounds out chocolate flavor, pure vanilla extract preferred over artificial.
• Flaky Sea Salt: Provides finishing touch with crunchy texture and flavor contrast, select high-quality finishing salt like Maldon.

Tools That Help You Get That Fudgy Texture

• Electric mixer: Essential for beating eggs and sugar to a light, fluffy consistency.
• Double boiler or microwave: Needed to gently melt chocolate and butter without burning.
• Large mixing bowls: Two bowls required – one for wet ingredients, another for dry ingredients.
• Whisk: Perfect for combining dry ingredients smoothly.
• Baking sheets: Used to bake cookies with even spacing.
• Parchment paper: Prevents cookies from sticking and ensures easy cleanup.
• Wire cooling rack: Helps cookies cool evenly and prevents soggy bottoms.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Tablespoon or cookie scoop: Helps create uniform cookie sizes.

Crispy Salted Brownie Cookies Recipe

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4.7 from 13 reviews

• Total Time: 45 minutes
• Yield: 13 1x

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Description

Indulgent salted brownie cookies blend rich chocolate intensity with a delicate sea salt finish. Crisp edges and fudgy centers create a perfect balance for chocolate enthusiasts seeking sophisticated dessert experiences.

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Ingredients

Scale 1x2x3x

• 8 oz (226 g) semi-sweet chocolate, chopped
• 2 large eggs
• ¾ cup (150 g) granulated sugar
• ¼ cup (56 g) unsalted butter
• ¼ cup (32 g) all-purpose flour
• 2 tbsps (12 g) unsweetened cocoa powder
• ¼ tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• Flaky sea salt (for topping)

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Instructions

1. Preparation: Construct a double boiler or microwave to melt chocolate and butter, stirring until achieving a glossy, uniform texture. Allow mixture to cool momentarily.
2. Egg Mixture: Employ an electric mixer to whip eggs, sugar, and vanilla until the blend transforms into a pale, voluminous concoction with a ribbon-like consistency.
3. Chocolate Integration: Seamlessly fold the melted chocolate into the egg mixture, ensuring complete and even incorporation.
4. Dry Ingredient Fusion: Sift flour, cocoa powder, baking powder, and salt. Delicately merge dry ingredients into the chocolate base, creating a dense, glossy dough.
5. Chilling Phase: Encase the dough and refrigerate for 30 minutes to enhance texture and manageability.
6. Baking Preparation: Preheat oven to 350F (175C) and line baking sheets with parchment. Form uniform dough balls, spacing them to prevent merging.
7. Finishing Touch: Gently flatten each cookie and sprinkle with flaky sea salt, creating a tantalizing flavor contrast.
8. Baking and Cooling: Bake until cookie edges firm up while maintaining a tender center, approximately 10-12 minutes. Allow brief resting on baking sheet before transferring to a cooling rack.

Notes

Melt Chocolate Carefully: Use gentle heat to prevent burning, stirring constantly to achieve a smooth, glossy texture without scorching the chocolate.

Control Mixing Technique: Fold dry ingredients gently to maintain air bubbles, preventing tough cookies and ensuring a light, tender crumb.

Chill Dough Strategically: Refrigeration helps develop deeper flavors and prevents excessive spreading, creating perfectly shaped cookies with intense chocolate richness.

Salt Finishing Matters: Sprinkle flaky sea salt just before baking to enhance chocolate’s depth, creating a sophisticated sweet-savory balance that elevates the entire cookie experience.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 170
• Sugar: 11 g
• Sodium: 50 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg