Salted Brownie Cookies | katiebirdbakes

Salted Brownie Cookies

Salted brownie cookies: deeply chocolatey, fudgy cookies with crisp edges and a sprinkle of flaky salt on top.  Also known as the best thing my kitchen has produced in a very long time.
Course Dessert
Cuisine American
Keyword brownie cookies, cookies
Prep Time 50 minutes
Cook Time 11 minutes
Total Time 1 hour 1 minute
Servings 22 cookies


  • 8 ounces dark chocolate, chopped (see note)
  • 2 Tablespoons unsalted butter
  • 3/4 cup granulated sugar (scant)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup chocolate chips
  • Flaky sea salt, to sprinkle on top


  • Preheat your oven to 350 degrees F.  In a large microwave-safe bowl, combine the chopped chocolate and butter.  Heat in 30 second increments, stirring in between, until chocolate is just melted.  Don't let it go too long to avoid scorching the chocolate.  Stir until the mixture is completely smooth and glossy.
  • Whisk in the granulated sugar, vanilla, and salt until thoroughly combined.  Whisk in the eggs, one at a time, until thoroughly combined.  Stir in the flour and baking powder until incorporated, then fold in the chocolate chips.  You'll have a brownie batter consistency, and this is correct.
  • Place the bowl in the fridge for at least 30 minutes, but preferably under an hour.  This allows the batter to firm up so you can scoop it.  If you leave it in longer than an hour, you may have to let it sit on the counter to soften a little before scooping.
  • Line a cookie sheet with parchment paper.  Scoop the batter by rounded tablespoons (I use this #40 tablespoon cookie scoop and highly recommend) onto the cookie sheet, leaving at least 2 inches in between to allow for spreading.
  • Bake for 10-12 minutes, until edges are crackly and cookies are a bit puffed (they will deflate after they come out).  
  • Sprinkle each cookie with a small amount of flaky sea salt while warm from the oven.  Serve!


For the chocolate, use a dark chocolate BAR with at least 50% or more cocoa solids, up to 70%.  I used Trader Joe's Pound Plus Dark Chocolate, which has 54% cocoa solids, but I think a darker chocolate would produce an even more intense flavor.  I do not recommend using chocolate chips here as they have a wax coating on them that prevents them from melting well.
Cookies will keep for up to 5 days covered tightly at room temperature, though I seriously doubt they will last that long.
Recipe adapted from Food & Wine.