Best Ever Fudgy Salted Brownie Cookies Recipe

If you’re looking for the ultimate chocolate lover’s indulgence, let me introduce you to these Best Ever Fudgy Salted Brownie Cookies. This recipe is everything you adore about a rich, crackly-topped brownie—reimagined as soft, thick, impossibly fudgy cookies with just the right hit of flaky salt. Every bite delivers that classic chocolate punch (with a little bit of chew and ooey-gooey magic), making this treat a showstopper for parties or a cozy night in.

Best Ever Fudgy Salted Brownie Cookies Recipe - Recipe Image

Ingredients You’ll Need

You won’t need a laundry list of exotic ingredients to create these show-stopping cookies—just a handful of baking staples and a few quality chocolate upgrades. Each element in this recipe plays an essential part in building the best ever fudgy salted brownie cookies—think deep flavor, perfect softness, and that irresistible shine on top.

  • All-purpose flour (2/3 cup/94 g): This forms the backbone, adding structure while keeping the cookies tender.
  • Dutch process unsweetened cocoa (2 Tbsp/12 g), sifted: For that extra hit of chocolatey depth and rich color.
  • Baking powder (1 tsp/4 g): Lifts the cookies ever so slightly for a classic cookie texture.
  • Salt (1/4 tsp/1.5 g): Essential for balancing sweetness and enhancing chocolate flavor.
  • Semisweet chocolate, finely chopped (8 oz/226 g): The chocolate base that creates that lovely fudgy consistency—use high-quality for best results.
  • Unsalted butter, cubed (1/4 cup/56 g): Adds richness and helps achieve the perfect soft cookie.
  • Eggs, at room temperature (2 large/100 g): These bind your dough and contribute to the cookies’ luscious, brownie-like texture.
  • Granulated sugar (1/2 cup/100 g): Gives sweetness and helps craft the shiny, crackled top.
  • Light brown sugar (1/2 cup/92 g): Adds moisture and a delicate hint of caramel.
  • Vanilla extract (1 tsp/4 g): Rounds out the flavors and makes the chocolate pop.
  • Semisweet chocolate chips (1/2 cup/85 g): For delightful chocolate pools in every bite.
  • Flaky salt, for topping: This little sprinkle transforms each cookie with a punch of savory, elevating all those bold chocolate flavors.

How to Make Best Ever Fudgy Salted Brownie Cookies

Step 1: Prep Your Baking Sheets

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. Trust me, the parchment does wonders—not just for preventing sticking, but for helping those cookies bake up with picture-perfect bottoms and easy cleanup later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sifted Dutch process cocoa, baking powder, and salt. This step ensures everything blends evenly, so you won’t have pockets of dry flour or lumps of cocoa in your fudgy masterpiece.

Step 3: Melt Chocolate and Butter

Place your chopped semisweet chocolate and cubed unsalted butter in a heatproof bowl set over a pan of gently simmering water (a makeshift double boiler). Stir occasionally until melted and smooth. This slow melting produces glossy, rich chocolate that becomes the base of our best ever fudgy salted brownie cookies. Set aside to cool slightly—you don’t want to scramble the eggs!

Step 4: Whisk Eggs and Sugars

Using a mixer with a whisk attachment, combine the eggs, granulated sugar, light brown sugar, and vanilla. Beat on medium speed for 5 full minutes—you want this to be thick, pale, and doubled in volume. This is the secret to those shiny, crusty tops!

Step 5: Add Melted Chocolate

Reduce your mixer speed to low and gently pour in the melted chocolate-butter mixture. Beat for about 1 minute, just until incorporated. At this point, the batter will smell like absolute heaven.

Step 6: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet mixture and mix on low speed for about 20 seconds—no more. You want everything just barely combined so the cookies stay fudgy and tender, not tough.

Step 7: Fold in Chocolate Chips

Switch to a spatula and fold in the chocolate chips by hand. This keeps the dough from over-mixing and gives every cookie a melty, chocolate-studded surprise.

Step 8: Scoop and Bake

Lightly coat a medium cookie scoop (or your hands) with nonstick spray. Scoop the batter onto your prepared baking sheets, spacing each mound about 2 inches apart (10 cookies per sheet). Bake for 12 to 14 minutes, rotating halfway, until the tops are shiny, crackly, and just set.

Step 9: Sprinkle and Cool

Remove the cookies from the oven and immediately shower each with a pinch of flaky salt. Allow the cookies to cool for 10 minutes right on the baking sheet before transferring to a rack. They’ll be fragile at first but set up beautifully—resist the urge to touch!

How to Serve Best Ever Fudgy Salted Brownie Cookies

Best Ever Fudgy Salted Brownie Cookies Recipe - Recipe Image

Garnishes

The classic finish for these cookies is a generous pinch of flaky salt while they’re still warm. If you’re feeling extra, a light dusting of cocoa powder or a drizzle of melted chocolate adds even more drama. For special occasions, try edible gold leaf or a few chopped nuts for added crunch.

Side Dishes

Serve your Best Ever Fudgy Salted Brownie Cookies alongside a scoop of vanilla or coffee ice cream for an elegant dessert plate. They also pair ridiculously well with fresh berries, a dollop of whipped cream, or even a cold glass of milk for pure nostalgic bliss.

Creative Ways to Present

Turn these cookies into ice cream sandwiches for summer gatherings, stack them in a pretty jar tied with a ribbon for holiday gifts, or arrange them on a cheese board for an unexpected sweet-salty finish. You can even crumble them into parfaits or trifles for a swoon-worthy layered dessert.

Make Ahead and Storage

Storing Leftovers

To keep your cookies irresistibly soft and fudgy, store leftovers in an airtight container at room temperature. They’ll stay fresh for 1–2 days, though they rarely last that long when people know they’re around!

Freezing

For longer storage, pop fully cooled cookies into a zip-top bag or airtight container and freeze for up to two weeks. Tip: Place parchment between layers to prevent sticking. Just thaw at room temperature before devouring.

Reheating

Want your Brownie Cookies to taste freshly baked? Warm them in the microwave for 8–10 seconds or pop them in a low oven for a few minutes. The chocolate chips inside will get nice and gooey again, just like new.

FAQs

Can I use bittersweet chocolate instead of semisweet?

Yes! Bittersweet chocolate will make your cookies a touch more intense and less sweet. If you love deep, sophisticated chocolate flavors, go for it—just keep the amount the same for best results.

Why do I need to beat the eggs and sugar for so long?

Whipping the eggs and sugar for a full five minutes incorporates air, which creates that dreamy, shiny, crackly top and keeps the cookies from becoming dense or flat.

Can I make the dough in advance?

Absolutely! You can prepare the dough and let it rest, covered, in the fridge for up to 24 hours. Just let it come to room temperature for 20–30 minutes before baking or the cookies might not spread properly.

Why is my dough so gooey?

That’s totally by design! The dough should resemble thick, sticky brownie batter. It’s what gives these best ever fudgy salted brownie cookies their over-the-top chewy bite. If it’s too difficult to handle, chill for 10–15 minutes before scooping.

Can I double the recipe?

Yes, these cookies are perfect for a crowd! If you double the ingredients, be sure to use two mixing bowls or work in batches so nothing gets overmixed. You’ll get plenty to share—or to stash away for later cravings.

Final Thoughts

There’s just something magical about the Best Ever Fudgy Salted Brownie Cookies—one batch and you’ll see why friends and family beg for them again and again. If your sweet tooth loves deep chocolate, an ooey-gooey bite, and that sprinkle of sparkly salt, this is your new must-bake. Happy baking and don’t forget to share (or not) with someone you love!

Print

Best Ever Fudgy Salted Brownie Cookies Recipe

These Best Ever Fudgy Salted Brownie Cookies are the perfect combination of brownies and cookies. With a rich, chocolatey taste and a sprinkle of flaky salt on top, they are sure to satisfy any sweet tooth.

  • Author: Jeannette
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: Makes about 20 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Dry Ingredients:

  • 2/3 cup (94 g) all-purpose flour
  • 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
  • 1 tsp (4 g) baking powder
  • 1/4 tsp (1.5 g) salt

Wet Ingredients:

  • 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
  • 1/4 cup (56 g) unsalted butter, cubed
  • 2 large eggs (100 g), at room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (92 g) light brown sugar
  • 1 tsp (4 g) vanilla extract
  • 1/2 cup (85 g) semisweet chocolate chips
  • Flaky salt, for topping

Instructions

  1. Preheat oven and prepare baking sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. Make cookie dough: Whisk together dry ingredients in a bowl. Melt chopped chocolate and butter, then set aside to cool slightly. Whisk together eggs, sugars, and vanilla until pale. Beat in melted chocolate and then add flour mixture. Fold in chocolate chips to form a gooey batter.
  3. Form and bake cookies: Use a cookie scoop to place dough on baking sheets. Bake for 12-14 minutes until shiny and crackly. Sprinkle with flaky salt.
  4. Cool and store: Let cookies cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Enjoy fresh or store in an airtight container for 1-2 days at room temperature, or freeze for up to 2 weeks.

Notes

  • For extra fudgy cookies, slightly underbake them.
  • Experiment with different types of chocolate for varied flavor profiles.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 14g
  • Sodium: 110mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: Fudgy Brownie Cookies, Chocolate Cookies, Salted Cookies, Dessert Recipe

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