If you’re as obsessed with chewy, chocolatey treats as I am, then you’re going to **love this Chewy Salted Brownie Cookies Recipe**. Imagine the rich, fudgy goodness of a brownie combined with the convenience and hand-held fun of a cookie – and then add a sprinkle of sea salt to tie it all together. It’s honestly one of my favorite recipes for satisfying chocolate cravings without spending hours in the kitchen. Stick around, because these cookies turn out perfectly every time and I’m excited to share all my tips and tricks with you!
Why You’ll Love This Recipe
- Ultra Chewy Texture: These cookies stay soft and fudgy, just like your favorite brownies, thanks to the coconut oil and perfectly balanced ingredients.
- Sweet & Salty Perfection: The sprinkle of coarse sea salt on top takes these cookies from delicious to irresistible by balancing out the sweetness beautifully.
- Quick & Easy to Make: From start to finish, you can have these on your cookie sheet in about 15 minutes – no fancy equipment needed!
- Perfect for Chocolate Lovers: Double the chocolate with cocoa powder and chocolate chips, making these a dream come true for anyone who craves rich chocolate flavor.
Ingredients You’ll Need
The ingredients for this Chewy Salted Brownie Cookies Recipe come together to create that perfect soft and fudgy texture. I always tell my friends that using good quality cocoa powder and dark brown sugar really makes a difference, so shop wisely!
- All purpose flour: It gives the cookies structure but keeps them tender enough when measured carefully.
- Unsweetened cocoa powder: Use Dutch-processed if you want a richer, smoother chocolate flavor.
- Baking soda: Just a touch to give these cookies enough lift without losing their chewy brownie vibe.
- Salt: Enhances the chocolate flavor and balances the sweetness perfectly.
- Coconut oil, melted and cooled: This is my secret for that fudgy chewiness, plus it adds a subtle coconut aroma that’s fantastic.
- Dark brown sugar: Use dark brown sugar for that molasses flavor and extra moisture.
- Egg: Binds everything together and adds richness.
- Vanilla extract: Brings out the chocolate’s depth and adds warmth.
- Espresso powder or instant coffee (optional): I like adding this little trick – it intensifies the chocolate flavor without making it taste like coffee.
- Chocolate chips: Semi-sweet or bittersweet chips work best for the perfect melty chocolate pockets.
- Coarse sea salt, for sprinkling: Don’t skip this – it’s the final magic touch that makes these cookies unforgettable.
Variations
I love how flexible this Chewy Salted Brownie Cookies Recipe is. Over time, I’ve played around with different add-ins and tweaks that keep these cookies interesting, so don’t be shy about making it your own.
- Nutty Upgrade: Adding chopped walnuts or pecans gives a delightful crunch and depth – my family goes crazy for this version during the holidays!
- Vegan Twist: Swap the egg for a flax egg and use vegan chocolate chips to make these dairy-free, and they still turn out fantastic.
- Spicy Kick: A pinch of cinnamon or chili powder stirred into the dough adds an unexpected warmth that’s surprisingly addictive.
- Salt Variations: Try different finishing salts like smoked sea salt or fleur de sel for a gourmet touch.
How to Make Chewy Salted Brownie Cookies Recipe
Step 1: Prep Your Dry Ingredients
Start by preheating your oven to 350°F (175°C). Then whisk together the all purpose flour, cocoa powder, baking soda, and salt in a medium bowl. This helps distribute everything evenly so you won’t get any lumpy pockets of cocoa or baking soda in your cookies.
Step 2: Cream the Wet Ingredients
In a large bowl, beat together your cooled melted coconut oil, dark brown sugar, egg, vanilla extract, and espresso powder if you’re using it. I usually do this with a hand mixer for about 1-2 minutes until it’s smooth and creamy. This step is key for that soft, chewy texture you’re after, so don’t skimp on it!
Step 3: Bring It All Together
Add the dry flour mixture to the wet ingredients and stir gently until just combined – be careful not to overmix here, or your cookies might turn out cakier instead of chewy. Then fold in the chocolate chips, saving a few to press on top later for a prettier cookie.
Step 4: Shape and Bake
Use a small cookie scoop or roll the dough into small balls with your hands. Place them on a parchment-lined baking sheet and flatten each ball slightly with your palm – this helps them bake evenly and get that perfect brownie-like thickness. Bake for 8-10 minutes; I usually take mine out at 9 minutes for that ideal chewy center. Immediately sprinkle with coarse sea salt while they’re hot.
Step 5: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling completely. This short cooling time keeps them soft and chewy, not hard or crunchy—just the way I like them!
Pro Tips for Making Chewy Salted Brownie Cookies Recipe
- Don’t Overbake: I learned the hard way that even an extra minute or two in the oven can make these cookies dry, so keep a close eye and err on the side of underbaking slightly.
- Chill the Dough (Optional): If you have extra time, chilling the dough 30 minutes helps prevent spreading and deepens the flavor, but I often skip this when I’m in a hurry.
- Use Quality Chocolate Chips: Better chips melt more evenly and taste less waxy, which really elevates the cookie experience.
- Sprinkle Salt Right Away: Adding sea salt straight out of the oven lets it stick perfectly and creates that irresistible sweet-salty contrast.
How to Serve Chewy Salted Brownie Cookies Recipe
Garnishes
I usually just stick with the coarse sea salt topping because it’s the signature flavor punch for these cookies. But once in a while, I like adding a tiny drizzle of melted chocolate or a sprinkle of powdered sugar for a fancy touch if I’m bringing them to a party.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a hot cup of coffee. I’ve also served them alongside fresh berries or a scoop of vanilla ice cream for a decadent dessert plate that’s always a hit with guests.
Creative Ways to Present
When I want to impress, I stack these cookies in a tall jar tied with a pretty ribbon, or arrange them on a rustic wooden board sprinkled with extra sea salt and some whole chocolate chunks. For birthdays, I even add colorful sprinkles before baking for a fun twist kids love.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container at room temperature for up to 4 days. This keeps them perfectly chewy without drying out. If you live in a warm area, storing them in the fridge works too, but they’ll firm up a bit.
Freezing
I love freezing these cookie dough balls before baking. Just scoop, freeze on a tray, then transfer to a freezer bag. When you want cookies, bake straight from frozen, adding an extra minute or two to the bake time—they still come out fabulously chewy.
Reheating
To reheat, pop cookies in the microwave for about 10 seconds or warm them in a low oven (about 300°F) for 5 minutes. This brings back their softness and that fresh-baked feel I always crave.
FAQs
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Can I substitute butter for coconut oil in the Chewy Salted Brownie Cookies Recipe?
Yes, you can use melted butter instead of coconut oil for a richer, classic flavor, but the texture will be slightly different—still delicious but with less chewiness. I personally prefer coconut oil because it helps keep the cookies soft longer.
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Why do my brownie cookies turn out cakey instead of chewy?
This usually happens if the dough is over mixed or if you bake the cookies too long. Mixing just until combined and pulling them out right around 9 minutes keeps them fudgy and chewy. Using coconut oil instead of butter also helps maintain chewiness.
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Is the espresso powder necessary in this recipe?
It’s optional but highly recommended! The espresso powder intensifies the chocolate flavor without adding a coffee taste—kind of like a secret ingredient that takes the cookies to the next level. If you don’t have it on hand, feel free to leave it out.
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How should I store leftover salted brownie cookies?
Store them in an airtight container at room temperature for up to four days. If you need to keep them longer, freezing the baked cookies or unbaked dough balls works great. Just thaw or reheat gently before enjoying.
Final Thoughts
I absolutely love how this Chewy Salted Brownie Cookies Recipe turns out every single time. When I first tried making a brownie cookie, I wasn’t sure if it would hit that perfect chewy spot – but this recipe nailed it! It’s become a staple in my kitchen for quick chocolate fixes and gatherings, and I’m confident you’ll enjoy baking and eating these as much as I do. So grab your ingredients, and let’s make some magic happen – your next obsession is waiting.
Print
Chewy Salted Brownie Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 8 to 10 minutes
- Total Time: 18 to 20 minutes
- Yield: 16 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these incredible chewy salted brownie cookies that perfectly balance sweet and salty flavors with a fudgy, double chocolate chip base. These bakery-style treats are soft, indulgent, and ideal for chocolate lovers whether enjoyed warm from the oven or chilled.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil, melted and cooled
- ¾ cup dark brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder or instant coffee (optional)
Add-ins
- ¾ cup chocolate chips
To Finish
- Coarse sea salt, for sprinkling
Instructions
- Preheat Oven: Set your oven to 350 degrees F (175 degrees C) to warm up while you prepare the dough.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until combined. Set this mixture aside.
- Prepare Wet Ingredients: In a large mixing bowl, beat the cooled melted coconut oil, dark brown sugar, egg, vanilla extract, and espresso powder (if using) until the mixture is creamy and smooth, about 1 to 2 minutes.
- Combine Dough: Gradually add the dry ingredients into the wet ingredients and stir until well combined. Then fold in the chocolate chips evenly throughout the dough.
- Shape Cookies: Roll the dough into small balls or use a small cookie scoop to drop spoonfuls onto a baking sheet. Flatten each slightly with the palm of your hand for an even shape.
- Bake: Bake in the preheated oven for 8 to 10 minutes. For soft cookies, remove at around 9 minutes.
- Add Sea Salt: Immediately after removing the cookies from the oven, sprinkle coarse sea salt on top to enhance the flavor.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling completely.
- Serve: Enjoy these tempting salted brownie cookies fresh or chilled from the refrigerator.
Notes
- These salted brownie cookies are incredibly chewy with a perfect bakery-style balance of sweet and salty flavors.
- The fudgy double chocolate chip cookies remain delicious whether eaten warm or chilled.
- Using espresso powder is optional but enhances the chocolate flavor.
- Flattening the dough slightly before baking ensures even cooking and the ideal texture.
- Sprinkling coarse sea salt immediately after baking boosts the flavor contrast.
- This recipe makes about 16 medium-sized cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15.1 g
- Sodium: 90 mg
- Fat: 10.5 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13.4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
