Best Salted Brownie Cookies with Flaky Sea Salt
Fudgy, chewy, and intensely chocolatey, these one‑bowl brownie cookies are topped with flaky sea salt for the perfect sweet‑salty dessert.
Ingredients
- ½ cup 115 g unsalted butter, melted and cooled slightly
- ¾ cup 150 g granulated white sugar
- ¾ cup 150 g brown sugar, packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¾ cup 65 g unsweetened cocoa powder (natural or Dutch‑processed)
- 1 cup 125 g all‑purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup 170 g semi‑sweet or dark chocolate chips
- Flaky sea salt for topping
Instructions
- Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix wet ingredients: In a large bowl, whisk together melted butter, white sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
- Add dry ingredients: Sift cocoa powder, flour, baking soda, and salt into the wet mixture. Stir with a spatula or wooden spoon until just combined and no dry streaks remain.
- Fold in chocolate chips: Gently fold in chocolate chips until evenly distributed throughout the dough.
- Chill (optional but recommended): Cover the bowl and refrigerate dough for 30–60 minutes for thicker, chewier cookies with deeper flavor.
- Scoop and salt: Using a 1½‑tablespoon cookie scoop or spoon, roll dough into balls and place them 2 inches apart on prepared baking sheets. Sprinkle each cookie lightly with flaky sea salt.
- Bake: Bake for 10–12 minutes, until edges are set but centers still look slightly soft. Do not overbake.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra fudgy cookies, slightly underbake and let them finish setting as they cool.
- Store in an airtight container at room temperature for up to 5 days, or freeze dough balls/baked cookies for longer storage.