Name: Fudgy Salted Brownie Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 16 cookies
Cuisine: American
Ingredients: 200 g bittersweet chocolate, chopped; 60 g unsalted butter; 100 g light brown sugar; 80 g granulated sugar; 2 large eggs; 1 tsp vanilla extract; 65 g all-purpose flour; 2 tbsp unsweetened cocoa powder; 1/2 tsp baking powder; 1/2 tsp flaky sea salt, plus more for topping

Hey y’all! If you’re a chocolate lover with a weakness for that perfect balance of gooey and chewy, these Fudgy Salted Brownie Cookies are about to become your all-time favorite sweet treat. Packed with rich cocoa flavor, glossy crackled tops, and a sprinkle of flaky sea salt, they’re just the thing for celebrations, midnight cravings, or impressing guests at any gathering. Let’s get cooking!

Why You’ll Love This

Irresistibly Fudgy center with crackly brownie tops in every bite.
Bold, rich chocolate flavor intensified by a light sprinkling of sea salt.
Quick and easy—ready to eat in under 30 minutes from scratch!
Perfect for holidays, parties, bake sales, or just a cozy night in.
Surefire crowd-pleaser for kids and grown-ups alike!

Ingredients

7 oz (200g) bittersweet chocolate, chopped
4 tbsp (56g) unsalted butter
2/3 cup (130g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/4 cup (30g) all-purpose flour
2 tbsp (15g) unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/3 cup (60g) mini chocolate chips
Flaky sea salt, for sprinkling

Directions

Prep the Chocolate Mixture

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a microwave-safe bowl, melt the bittersweet chocolate and butter together in 30-second bursts, stirring after each, until smooth and glossy. Set aside to cool slightly.

Mix the Wet Ingredients

In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract until thick and pale—about 2 minutes by hand or 1 minute with an electric mixer.
Pour the melted chocolate mixture into the egg mixture, whisking until combined.

Combine the Dry Ingredients

In a separate small bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture until just combined—do not overmix. Fold in the mini chocolate chips.

Bake the Cookies

Using a tablespoon or cookie scoop, drop heaping mounds of dough about 2 inches apart on prepared baking sheets.
Sprinkle each with a pinch of flaky sea salt.
Bake for 9-11 minutes, until the tops are cracked and edges are set but centers are still fudgy.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Let the melted chocolate butter mixture cool slightly before mixing with eggs to prevent curdling.
For ultra-fudgy cookies, slightly under-bake—you want the centers to look a little soft.
Cookies may look puffed straight out of the oven but will settle with that classic crackled top as they cool.

Variations

Nutty Brownie Cookies: Fold in 1/2 cup chopped toasted walnuts or pecans for crunch.
Espresso-Infused: Add 1 teaspoon instant espresso powder to the batter for an extra-rich chocolate flavor.
Double Chocolate Chips: Swap the mini chocolate chips for peanut butter, white chocolate, or caramel chips as desired.

Required Equipment

Baking sheets
Parchment paper
Mixing bowls (microwave-safe and large)
Whisk and spatula
Measuring cups and spoons
Cookie scoop or tablespoon
Cooling rack

Storage Instructions

Store Fudgy Salted Brownie Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months—just thaw at room temperature before serving.

Suggested Pairings & Serving Recommendations

Serve warm with a tall glass of cold milk or almond milk for classic comfort.
Pair with a scoop of vanilla ice cream for a decadent dessert.
Add to a festive cookie platter or gift box for holiday sharing.

Pro Tips

For the iconic crackled top, be sure to whisk sugar and eggs until pale and thick before adding chocolate.
Don’t skip the sea salt—it balances the chocolate and enhances flavor.
Chill the dough for 10-15 minutes if it’s too loose to scoop easily.

FAQ

Can I use semi-sweet chocolate instead of bittersweet?

Absolutely! Semi-sweet will work just fine, though your cookies will be a tad sweeter and slightly less intense in chocolate flavor.

Why do my cookies look under-baked when they come out?

They should look soft and a bit underdone—this is the secret to their fudgy texture! They’ll continue to set as they cool.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 24 hours before baking. Let it sit at room temperature for 20 minutes to soften before scooping and baking.

Recipe Summary

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: About 18 cookies

Fudgy Salted Brownie Cookies

Why You’ll Love This

Ingredients