Salted Brownie Crinkle Cookies combine the rich, fudgy goodness of brownies with the soft, chewy texture of cookies. With their crackly tops, deep chocolate flavor, and a sprinkle of flaky sea salt, these cookies are both visually stunning and irresistibly delicious.
Perfect for chocolate lovers, they strike the ideal balance between sweet and salty. Whether you’re baking for a special occasion or satisfying a late-night chocolate craving, these cookies are always a hit!
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Whisk
- Cookie scoop or spoon
Ingredients
For the Cookies:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) semi-sweet chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
For Topping:
- Flaky sea salt
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, melt the butter and chocolate together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Combine Sugars and Eggs: In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until pale and creamy. Stir in the vanilla extract.
- Add Chocolate Mixture: Gradually mix the melted chocolate and butter into the egg mixture until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
- Chill Dough: Cover the bowl and refrigerate the dough for 30 minutes to 1 hour, or until firm.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the center.
- Add Sea Salt: Remove from the oven and immediately sprinkle the tops with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Prep Time
20 minutes (plus 30–60 minutes chilling time)
Cook Time
12 minutes
Total Time
1 hour 32 minutes
Nutrition (Per Cookie, Approx.)
- Calories: 130
- Protein: 2g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 1g
Expert Tips
- Use Quality Chocolate: High-quality chocolate will enhance the flavor of these cookies.
- Don’t Overbake: The cookies will continue to set as they cool. Remove them from the oven when the edges are set but the centers are still soft.
- Chill the Dough: Chilling the dough ensures the cookies don’t spread too much while baking.
FAQs
Can I use dark chocolate instead of semi-sweet?
Yes, dark chocolate will give the cookies a more intense chocolate flavor.
Why are my cookies flat?
If the dough isn’t chilled enough, the cookies may spread too much. Ensure the dough is firm before baking.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Can I add mix-ins?
Absolutely! Chopped nuts, chocolate chips, or caramel bits make great additions.
Storing & Reheating
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezing: Freeze unbaked dough balls or baked cookies for up to 2 months. Bake or thaw as needed.
Substitutions & Variations
- Salted Caramel: Drizzle caramel sauce over the cookies for an extra indulgent treat.
- Mint Chocolate: Add a drop of peppermint extract for a holiday twist.
- Espresso Infusion: Mix in 1 tsp of espresso powder to deepen the chocolate flavor.
Salted Brownie Crinkle Cookies
Salted Brownie Crinkle Cookies combine the rich, fudgy goodness of brownies with the soft, chewy texture of cookies. With their crackly tops, deep chocolate flavor, and a sprinkle of flaky sea salt, these cookies are both visually stunning and irresistibly delicious. Perfect for chocolate lovers, they strike the ideal balance between sweet and salty.
Equipment
- Mixing bowls
- - Hand or stand mixer
- - Baking sheet
- Parchment paper
- Whisk
- - Cookie scoop or spoon
Ingredients
- #### For the Cookies:
- - 1/2 cup 115g unsalted butter
- - 8 oz 225g semi-sweet chocolate, chopped
- - 3/4 cup 150g granulated sugar
- - 1/2 cup 100g brown sugar, packed
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1 cup 125g all-purpose flour
- - 1/4 cup 30g cocoa powder
- - 1/2 tsp baking powder
- - 1/4 tsp salt
- #### For Topping:
- - Flaky sea salt
Instructions
- **Preheat Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- **Melt Chocolate and Butter:** In a heatproof bowl, melt the butter and chocolate together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- **Combine Sugars and Eggs:** In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until pale and creamy. Stir in the vanilla extract.
- **Add Chocolate Mixture:** Gradually mix the melted chocolate and butter into the egg mixture until combined.
- **Mix Dry Ingredients:** In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
- **Chill Dough:** Cover the bowl and refrigerate the dough for 30 minutes to 1 hour, or until firm.
- **Portion Dough:** Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- **Bake:** Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the center.
- **Add Sea Salt:** Remove from the oven and immediately sprinkle the tops with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
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