Sea Salt Brownie Cookies
Brownies in cookie form? You bet! These Sea Salt Brownie Cookies are decadently rich and chocolatey, chewy inside while crispy on the outside.
The crackly top of these cookies gives them a distinct ‘brownie’ appearance!
Recipe Notes:
- Since I love my cookies to be extra gooey in the center, I achieve this by only baking them until they are set, no longer than that. However, you can bake them for an additional 1-2 minutes if you wish to.
- Chilling your cookie dough for 2 hours or overnight is optional and not listed in my instructions, although it’s true that chilling any cookie dough allows the dough to thicken and the flavors to enhance.
- You may find it easier to use a cookie scoop when adding your individual cookie batter portions to the baking tray. This will also ensure that you bake uniform-sized cookies for even cooking.
- I’ve deliberately used both white and brown sugar in these cookies. The white sugar adds sweetness and crispy outer edges, while the brown sugar makes these cookies chewy. While you can just use white sugar, this will make a difference.
- You can guarantee a crackly top to these brownie cookies by setting a timer for 4 minutes and whipping up the eggs and sugars on high speed.
- As the melted chocolate starts to cool, it will thicken the cookie batter and make them chewier. You’ll need to work quickly to get these cookies in the oven.
Once your cookies have cooled from baking, you can store them in an airtight container or Ziploc bag at room temperature for up to 3 days.
These brownie cookies can also be stored in the freezer for up to 1 month. I like to first freeze my cookies on a baking tray for about 2 hours before transferring them to an airtight container or Ziploc bag for freezer storage – that way, the cookies don’t stick together.
Softened butter is essential for your cookie batter, not melted butter. If you use melted butter then the cookies are going to spread flat while baking instead of keeping their shape.
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Absolutely! Other types of chocolate chips will work just as well in these cookies. Consider using milk, semi-sweet, or white chocolate chips.
With that said, I love how the dark chocolate chips used in this recipe create a rich chocolatey flavor and appearance in these cookies. If you’re a serious chocolate brownie lover like I am, then you’ll know what I mean!
Sea Salt Brownie Cookies
- Preheat the oven to 350 degrees F. Melt butter and chocolate chips using double boiler method or in the microwave with small increments of time. Let cool slightly.
- Meanwhile beat the eggs and sugars on high with a handheld mixer for 4 minutes (set timer). Slowly pour in melted chocolate.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
- The batter will be on the softer side and quite sticky. Quickly spoon about 1 tablespoons of batter on to baking sheets keeping about 2 -3 inches apart.
- Bake for 8-10 minutes until you see the crackly top. If you have a large oven where you can add multiple baking trays, that would be even better.
- These cookies are thin but you can easily make them thicker by scooping about 2 tablespoons of batter. They will spread more too in this case and will be bigger.
- These cookies have crackly top with softer and chewy inside. Sprinkle sea salt flakes on top before serving. Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
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Sea Salt Brownie Cookies
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Ingredients
- 6 tablespoons butter room temperature
- 1 teaspoon vanilla extract
- 8 oz dark chocolate chips or semi sweet chunks
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs room temperature
- ½ cup flour sifted
- ¼ cup cocoa powder sifted
- 1 teaspoon baking powder sifted
- ½ teaspoon salt
- Sea salt flakes for garnish optional
Instructions
- Preheat the oven to 350 F. Melt butter and chocolate chips using double boiler method or in the microwave with small increments of time. Let cool slightly.
- Meanwhile beat the eggs and sugars on high with a handheld mixer for 4 minutes (set timer). Slowly pour in melted chocolate.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
- The batter will be on the softer side and quite sticky. Quickly spoon about 1 tablespoons of batter on to baking sheets keeping about 2 -3 inches apart.
- Bake for 8-10 minutes until you see the crackly top. If you have a large oven where you can add multiple baking trays, that would be even better.
- These cookies are thin but you can easily make them thicker by scooping about 2 tablespoons of batter. They will spread more too in this case and will be bigger.
- These cookies have crackly top with softer and chewy inside. Sprinkle sea salt flakes on top before serving.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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