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Best Ever Fudgy Salted Brownie Cookies Recipe

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4 from 11 reviews

The best salted brownie cookies with shiny, crackled tops and rich, fudgy centers. Perfectly fudgy and tender, these chocolate lover’s treats come together quickly with no chill time needed, making them an ideal dessert for any occasion.

  • Total Time: 35 minutes
  • Yield: 20 cookies

Ingredients

Dry Ingredients

  • 2/3 cup (94 g) all-purpose flour
  • 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
  • 1 tsp (4 g) baking powder
  • 1/4 tsp (1.5 g) salt

Chocolate & Butter

  • 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
  • 1/4 cup (56 g) unsalted butter, cubed

Wet Ingredients

  • 2 large eggs (100 g), at room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (92 g) light brown sugar
  • 1 tsp (4 g) vanilla extract

Mix-ins & Topping

  • 1/2 cup (85 g) semisweet chocolate chips
  • flaky salt, for topping

Instructions

  1. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa, baking powder, and salt until evenly combined.
  3. Melt Chocolate and Butter: In a double boiler or a heatproof bowl set over gently simmering water, slowly melt the finely chopped semisweet chocolate and cubed unsalted butter. Stir occasionally until the mixture is smooth. Remove from heat and let it cool slightly.
  4. Whisk Eggs and Sugars: In a large mixing bowl fitted with a whisk attachment, combine the eggs, granulated sugar, light brown sugar, and vanilla extract. Whisk on medium speed for 5 minutes until the mixture is pale and has doubled in volume.
  5. Incorporate Melted Chocolate: Reduce the mixer speed to low and beat in the melted chocolate mixture for 1 minute to blend fully.
  6. Add Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed for about 20 seconds until just combined, being careful not to overmix.
  7. Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough, which should resemble a gooey brownie batter.
  8. Form Cookies: Using a medium cookie scoop lightly coated with nonstick spray, scoop the dough over the prepared baking sheets. Invert the scoop to release cookies spaced about 2 inches apart, fitting 10 cookies per sheet.
  9. Bake the Cookies: Bake for 12 to 14 minutes, rotating the pans halfway through baking, until the tops are shiny and crackly.
  10. Finish and Cool: Remove from the oven and immediately sprinkle flaky salt on top of each cookie. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Cookies are best enjoyed fresh when they are the most fudgy and tender.
  • Store leftover cookies in an airtight container at room temperature for 1 to 2 days to maintain freshness.
  • For longer storage, freeze leftover cookies in an airtight container for up to 2 weeks.
  • Use Dutch process cocoa for a deeper chocolate flavor and better texture.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/best-ever-fudgy-salted-brownie-cookies-recipe/