Oh, Salted Brownie Cookies—Here’s Why I’ll Never Quit You

Honestly, I first baked these salted brownie cookies on a rainy Saturday because I was desperately craving something chocolatey with, you know, some oomph. You ever get that restless chocolate itch? Yeah, this is my answer. The real kicker: my kid tried to hide the last two under his pillow (not kidding). That batch didn’t last till breakfast. I sometimes joke that if you want to keep cookies around, don’t make these—but then again, life’s short, and so are these cookie’s lifespans around here. Did I mention they’re easier than wrestling with a traditional brownie pan? Seriously, no sticky mess. Fewer pans for the win!

Why You’ll Love This Little Chocolate Situation

I make this when friends drop by (happens less than you’d think, but still), or honestly, whenever I can’t decide between making brownies or cookies—so, more often than I’d like to admit. My family goes crazy for this because they’re crunchy at the edges but gooey right in the middle, and the flaky salt on top—oh man, just the right smack of flavor. I used to get all worried about oversalting until I realized you kind of can’t with these. Funny how that works, right? And if you’re the sort who loves sneaking bites of dough, well, besides the raw egg thing, I gotta admit it’s worth it here. (Just—don’t eat like, half. Learned that lesson the hard way.)

What You’ll Need (But Honestly, You Can Sub Some Stuff)

1 cup (about 170g) dark chocolate chips (I sometimes just chop a random dark chocolate bar—use what you’ve got!)
6 tbsp (85g) butter, unsalted (my grandma swore by salted; I don’t see a massive difference, so go with what’s in your fridge)
1 cup (200g) light brown sugar (regular sugar is fine if you’re out, maybe a spoon less though—it gets a bit too sweet otherwise)
2 large eggs
1 tsp vanilla extract (I’ve used maple syrup once when I ran out, which actually wasn’t half bad)
3/4 cup (95g) plain flour
1/4 cup (25g) unsweetened cocoa powder (Dutch process? Natural? Honestly, either will do, just avoid the hot chocolate mix—trust me!)
1/2 tsp baking powder
1/2 tsp sea salt (sometimes I just use a few pinches, my scale’s not always handy)
Flaky salt, for sprinkling (Maldon’s my favorite but any will dazzle—except table salt, it’s just not the same)

How It Goes Down (In Simple-ish Steps)

First, set the oven going at 350°F (175°C). Get a baking tray lined up with parchment—or buttered foil works if you’re out (that crinkly look? Unintentionally rustic!).
In a heatproof bowl (or, let’s be honest, any medium bowl that will survive the heat), melt the chocolate and butter together. I use the microwave, 30 seconds at a time, stirring until it’s glossy. If you’re all fancy, do it over a pan of simmering water. Either way, let it cool a little. This is where I usually sneak a spoonful.
In another bowl, beat eggs, brown sugar, and vanilla until it’s kind of thick and paler. You don’t need to go stand-mixer mad, just whisk it til your arm gets a little tired. Kitchen therapy, right?
Pour the melted chocolate mix into the egg mixture. Blend it together—slow and steady is fine, just make sure you don’t scramble anything (I did that once; not recommended). If it looks a little streaky, it’s okay.
Tip in the flour, cocoa, baking powder, and salt. Fold just to combine. Don’t overmix. If you see some sneaky flour patches, give it two more stirs and call it done.
Scoop batter onto the tray in big-ish dollops—a generous tablespoon works. They’ll spread, so leave room. Sometimes they look a little uneven. That’s okay. Imperfection adds character (at least, that’s my excuse!).
Sprinkle with flaky salt, as much or as little as you like. I go heavy—my partner goes light. Guess who wins? (Me. I bake them.)
Bake 10 to 12 minutes. Mine are usually perfect at 11; the centers look a bit underdone, but that’s what you want. Trust me, if you overbake, you’ll get more crunchy than chewy.
Cool (ha, as if), or just nudge them onto a rack with a spatula. This is where I usually burn my tongue. Consider yourself warned.

Hey, Some Notes Because Life Is Messy

Once, I overmixed these—total rookie move. They went weirdly cakey. So, seriously, mix until you just can’t see flour, then stop.
If your cookies come out too flat, your oven might run hot (mine does, unless I prop the door open for a sec mid-bake). Try chilling the dough for 10 minutes before scooping; helped me a bunch.
Actually, I find it works better if you use room temperature eggs—but I rarely remember ahead of time. I sometimes just run them under warm water for a minute. Semi-pro trick-ish?

Variations I’ve Tried (and, Uh, One Fail)

Peanut butter swirl: Drag a knife with a bit of PB through the batter before baking—not pretty, but boy, tasty.
Chopped pecans or walnuts: My dad swears you can’t call it a brownie without nuts. So, sometimes, I cave. It’s not bad!
Espresso powder: About 1 tsp mixed in with the dry stuff. Brings out the chocolate. But, warning, I once dumped in too much and it tasted like eating coffee grounds. Not my finest hour. Learn form my mistakes, please.

Gear You Need (or Can Fake)

I use a cookie scoop now—was a bit of a splurge, but sure makes things neater. Don’t have one? Just grab a couple of spoons. Or, weird tip, I’ve used a melon baller before. Not perfect, but who cares? If you don’t have a stand mixer, really, a whisk and some determination will do. For the melting part, a glass measuring cup in the microwave gets it done. (Seen someone use a saucepan but I’m always scared I’ll burn it, y’know?)

What About Storage (If There’s Any Left, Honestly)

So, keep these in an airtight tin or Tupperware, and they’ll stay soft for 2-3 days (I think? Ours never survive more than 18 hours, if I’m honest). They freeze okay, but I always end up nibbling them frozen like a weird midnight snack attack. If you want them extra gooey again, try zapping them in the microwave for 5-8 seconds.

Serving Ideas (The Way We Do It)

We’ve got a tradition where we sandwich a scoop of vanilla ice cream between two of these on warm nights, but most of the time? Straight off the tray, preferably while still a little molten. My aunt dips hers in coffee—I tried it once, not bad if you like a little bitter with your sweet.

Pro Tips (Hard-Won Lessons—Some Embarrassing)

I once tried to double the recipe in one bowl and ended up with chocolate sludge—do one batch at a time, or split things up. Less mess.
Let the cookies cool before moving or stacking. I know, waiting is torture, but if you don’t, they just glue together and you get cookie sculpture. Actually, kind of fun, but not great for a party tray.

FAQ: Stuff People Actually Ask Me

“Can I make these gluten-free?” Oh, for sure! I’ve swapped in a good cup-for-cup GF blend like Bob’s Red Mill. It works. Texture’s a bit different, but taste is still spot on.
“What if I don’t have flaky salt?” Just use a little coarse sea salt. Table salt won’t give you that little crunch, but it’s doable. Or skip it if you must. (But it’s so good, try to grab some next time you’re out shopping. Here’s a guide if you need inspiration!)
“Can I halve or double the recipe?” Halving works great (math, though). Doubling, as I accidentally discovered, just means more risk of overmixing or uneven batches. Maybe do two separate bowls if you need a mountain of cookies (been there).
“Can I use milk chocolate?” Mmm, you can, but it’s much sweeter and less punchy. If you like that, go for it—my cousin swears by it.
“Do I need to chill the dough?” Not strictly, but if you want the cookies thicker, a quick chill helps. When I’m out of patience—which is often—I just bake straight away.

By the way, if you’re ever short on brownie inspo or cookie science, I recommend checking out Sally’s Baking Addiction, her step-by-steps are spot on. But this version? All mine, warts and all. Now, go bake, and let me know if you hide a few under your pillow, too.

Salted Brownie Cookies