Rich and fudgy like a brownie, crisp-edged like a cookie—these decadent treats are topped with flaky sea salt for the ultimate chocolate indulgence in every bite. Salted fudge brownie cookies blend the gooey richness of brownies with the satisfying chew of cookies, making them perfect for chocolate lovers seeking a twist on two beloved classics.
Why You’ll Love This Recipe
These salted fudge brownie cookies strike the perfect balance between soft and crisp textures, creating a mouthwatering contrast in every bite. The addition of flaky sea salt enhances the deep chocolate flavor, making each cookie feel both indulgent and gourmet. With minimal prep time and easy-to-find ingredients, this recipe is approachable yet impressive enough for entertaining or gifting.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter
- semi-sweet chocolate chips
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- salt
- flaky sea salt (for topping)
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a heatproof bowl, melt the butter and chocolate chips together over a double boiler or in 30-second microwave intervals, stirring until smooth. Let cool slightly.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy, about 2 minutes.
- Pour in the melted chocolate mixture and mix to combine.
- Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined; do not overmix.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Sprinkle each cookie with a pinch of flaky sea salt.
- Bake for 10–12 minutes, until the edges are set but the centers are still soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe yields approximately 18–20 cookies.
Prep time: 15 minutes
Cook time: 10–12 minutes
Cooling time: 5–10 minutes
Total time: About 30 minutes
Variations
- Espresso Kick: Add 1 teaspoon of instant espresso powder to intensify the chocolate flavor.
- Nutty Twist: Fold in 1/2 cup of chopped walnuts or pecans for added texture.
- Mint Chocolate: Use mint chocolate chips in place of semi-sweet for a refreshing variation.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend to make this recipe suitable for gluten-sensitive diets.
- Spicy Chocolate: Add a pinch of cayenne pepper for a subtle heat that pairs beautifully with the rich cocoa.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months.
To reheat, warm cookies in the microwave for 10–15 seconds to restore their fudgy texture. Alternatively, reheat in a 300°F (150°C) oven for 3–5 minutes.
FAQs
What makes these cookies taste like brownies?
The high ratio of chocolate and the use of both brown and white sugars contribute to a fudgy, brownie-like texture.
Can I use dark chocolate instead of semi-sweet?
Yes, dark chocolate can be used for a more intense, less sweet flavor profile.
Do I need to chill the dough before baking?
No chilling is required for this recipe, which helps keep the centers soft and chewy while the edges crisp up during baking.
Why add flaky sea salt on top?
Flaky sea salt enhances the chocolate flavor and balances sweetness, adding a gourmet finish.
Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
Can I double the recipe?
Absolutely. Simply double all the ingredients to yield about 36–40 cookies.
How do I know when the cookies are done?
Bake until the edges are set but the centers look slightly underdone; they will continue to cook as they cool.
Can I freeze the dough?
Yes, portion the dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
Is there a substitute for cocoa powder?
You can use Dutch-processed cocoa powder for a richer flavor, but avoid substituting with sweetened cocoa mixes.
Why is my dough too soft or runny?
Make sure the chocolate mixture has cooled slightly before adding it to the egg mixture, and measure ingredients accurately to maintain consistency.
Conclusion
Salted fudge brownie cookies offer an indulgent twist on classic chocolate desserts by combining the best aspects of brownies and cookies. With a simple method, versatile ingredients, and room for creative variations, this recipe is ideal for both casual bakers and seasoned pros. Serve them at gatherings or keep them on hand for chocolate cravings—you’ll find they disappear quickly.
Print
Salted Fudge Brownie Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Riches et fondants comme un brownie, mais croustillants comme un biscuit, ces décadents biscuits brownie au fudge salé sont garnis de sel de mer feuilleté pour une gourmandise chocolatée ultime.
Ingredients
- 1/2 tasse (113 g) de beurre non salé
- 1 tasse (175 g) de pépites de chocolat mi-sucré
- 3/4 tasse (150 g) de sucre granulé
- 1/4 tasse (50 g) de cassonade
- 2 gros œufs
- 1 cuillère à café d’extrait de vanille
- 1/2 tasse (60 g) de farine tout usage
- 1/4 tasse (30 g) de poudre de cacao non sucrée
- 1/2 cuillère à café de levure chimique
- 1/4 cuillère à café de sel
- Sel de mer en flocons, pour la garniture
Instructions
- Préchauffer le four à 175 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé.
- Dans un bol résistant à la chaleur, faire fondre le beurre et les pépites de chocolat au bain-marie ou au micro-ondes par intervalles de 30 secondes, en remuant jusqu’à obtenir une consistance lisse. Laisser refroidir légèrement.
- Dans un grand bol, fouettez ensemble le sucre granulé, la cassonade, les œufs et l’extrait de vanille jusqu’à ce que le mélange soit léger et mousseux, environ 2 minutes.
- Versez le mélange de chocolat fondu et mélangez.
- Tamisez la farine, le cacao en poudre, la levure chimique et le sel. Remuez jusqu’à ce que le tout soit bien mélangé ; ne pas trop mélanger.
- Déposez des cuillères à soupe bombées de pâte sur la plaque à pâtisserie préparée, en les espaçant de 5 cm.
- Saupoudrez chaque biscuit d’une pincée de sel de mer en flocons.
- Cuire au four pendant 10 à 12 minutes, jusqu’à ce que les bords soient pris mais que le centre soit encore mou.
- Laisser refroidir sur la plaque de cuisson pendant 5 minutes avant de transférer sur une grille.
Notes
- Ne pas trop cuire ; le centre doit rester moelleux.
- Utilisez des pépites de chocolat de bonne qualité pour une saveur plus riche.
- Laisser refroidir légèrement le mélange de chocolat permet d’éviter que les œufs ne brouillent.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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