Salted brownie cookies are richly chocolate-flavored, fudgy cookies with crisp edges and a salty topping. Additionally referred to as the best creation my kitchen has made in a very long time.

I adore it when a crazy baking notion strikes me and the ensuing dish simply COMES TOGETHER.

To be clear, it doesn’t occur frequently. In most cases, I attempt again after a week, a month, or even a year has passed, failing miserably each time, until I am eventually satisfied with the outcome. Usually, this process goes like this: I first give up for a while, then I try again.

None of these.

These tiny morsels of heaven arrived in the world with a clear vision of what they should be, and they succeeded. Last week, I was infatuated with the concept of a brownie’s deep, fudgy chocolate and a cookie’s crisp, shattering edges when I woke up in the morning (wait, is this not normal? You don’t get these dreams when you first wake up?

I was aware that the dish would need salt on top to balance out the sweetness of the chocolate. But would it be cookie dough that was mistaken for brownie batter, or brownie batter that I could somehow thicken up and preserve its shape as cookies?

I quickly did some investigation after realising that a few other people had the same idea as me. Specifically, I knew I could adapt a lovely-looking recipe from Food & Wine to suit my personal preferences (removing some steps, no mixer, different proportions, etc). It was a brownie batter that had been refrigerated till it could be scooped, which I thought was brilliant and that I could use. So I adjusted.

I baked it once, twice, and served it to relatives and friends by the pool and at a dinner party. The verdict is in, and the best thing to come out of my kitchen in a long time is a batch of salted brownie cookies. I watched with glee as one of my friends chewed through four in a row while sitting by the pool (don’t let her know I told you that; Brian’s family wouldn’t let us take any back home with us).

And creating them is actually very simple! Like, very simple. Let’s discuss this.

Steps and advice for achievement:

Use high-quality chocolate; I chose Trader Joe’s Pound Plus Dark Chocolate in the 54% cocoa solid variety (you could probably try the 72%, too). You shouldn’t use inexpensive ingredients because the predominant flavour is chocolate.
Gently melt the chocolate – Be careful not to burn the chocolate when melting it. You could also make this in a double boiler if you’re more patient than I am, but I microwaved it in short bursts while stirring in between.
REFRESH THE BATTER. I cannot emphasise how important it is to refrigerate the batter for at least 30 minutes before baking. It is substantially wetter than cookie dough since it is a recipe for brownies rather than a dough. Scooping it just after mixing would result in a puddled mess. It can become semi-solid again after cooling, which makes the chocolate scoopable. I advise chilling for 30 to 60 minutes, but I’ve also successfully chilled the scooped dough on the cookie sheet overnight (since I ran out of time) and baked it right away from there. Simply put, I wouldn’t advise freezing the mixture in the bowl for an entire night because it will harden and become difficult to scoop.
Employ a cookie scoop. That will make it much less messy. I strongly suggest using a tablespoon cookie scoop, which actually yields slightly more than a tablespoon.
Top with good salt. I used a flaky sea salt, and the flavour is completely different as a result. You only need a tiny sprinkle; don’t use too much.

These must be made immediately. Sincerely, I am at a loss for words.


  • 8 ounces of chopped dark chocolate (227g; see note)
  • Unsalted butter, two tablespoons (28g)
  • Granulated sugar, 3/4 cup (150g)
  • Vanilla extract, 1 teaspoon
  • 1/four teaspoons of fine salt
  • two huge eggs
  • All-purpose flour, 1/4 cup (33g)
  • A half-teaspoon of baking powder
  • Chocolate chips, half a cup (85g)
  • Sprinkle some flaky sea salt on top.


Set the oven to 350 degrees Fahrenheit. The butter and chopped chocolate should be combined in a sizable microwave-safe bowl. Stirring often, heat for 30 second intervals until chocolate is just melted. To avoid burning the chocolate, don’t leave it unattended for too long. Stir the ingredients until it is glossy and fully smooth.

Salt, vanilla, and granulated sugar should all be completely mixed in. One at a time, whisk in the eggs until well incorporated. After incorporating the flour and baking powder, mix the chocolate chips in. The consistency will resemble brownie batter, and this is accurate.

Put the bowl in the refrigerator for at least 30 minutes, ideally less than an hour. This enables the batter to thicken and become scoopable. You might need to wait for it to soften slightly on the counter before scooping if you cook it for more than an hour.

Use parchment paper to cover a cookie sheet. Scoop the batter onto the cookie sheet in tablespoon-sized portions, leaving at least 2 inches between each to allow for spreading (I use this #40 tablespoon cookie scoop and strongly recommend it). For perfectly rounded cookies, flatten the dough balls on the baking sheet with your hand after rolling them between your palms until they are smooth and even.

Bake the cookies for 10 to 12 minutes, or until the edges are cracked and slightly puffy (they will deflate after they come out).

While still hot from the oven, lightly season each cookie with flaky sea salt. Serve!


Use a dark chocolate BAR with at least 50% and up to 70% cocoa solids for the chocolate. A darker chocolate would likely yield an even stronger flavour; I used Trader Joe’s Pound Plus Dark Chocolate, which contains 54% cocoa solids. Chocolate chips shouldn’t be used because of the wax coating that inhibits them from melting properly.

At room temperature, cookies will keep for up to 5 days when firmly wrapped, though I highly doubt they will.

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