Chewy Salted Brownie Cookies (SO fudgy!)

Let’s throw it back to 2014 when I first shared these incredible salted brownie cookies (AKA brookies or double chocolate chip cookies).

It’s not too often that you can find a good chewy double chocolate cookie. In fact, after all of my bakery tours in different cities, I think I’ve only stumbled upon one or two. Most of them have white chocolate chips, which is fine, but if you’re going to do chocolate, then I fully believe you should stick with the real stuff.

I remember baking up these cookies almost 10 years ago and how I couldn’t stop sneaking bites of the dough. It tastes like brownie batter and cookie dough had a baby, and baked up with crackly tops and fudgy middles. OBSESSED.

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Everything you’ll need to make these double chocolate chip cookies

The best part about these brownie cookies is not only how decadent they taste but how easy they are to make! Here’s what you’ll need:

• Flour: we’re using regular all-purpose flour to give these brownie cookies the texture we’re looking for.
• Cocoa powder: I always recommend using unsweetened cocoa powder when baking.
• Coconut oil: a little coconut oil gives the cookies the perfect amount of moisture and keeps them dairy-free!
• Brown sugar: I like to use all dark brown sugar (instead of granulated sugar) for extra rich, molasses flavor. Light brown sugar will also work.
• Egg: you’ll need 1 egg to help them bake up properly.
• Baking staples: like almost all baking recipes, you’ll need baking soda, salt, and vanilla extract. Learn how to make your own vanilla here!
• Coffee: this is optional, but I like to add a tiny bit of espresso powder or instant coffee to really bring out that dark chocolate flavor.
• Chocolate chips: because they’re double chocolate, of course! Feel free to use semi-sweet chocolate chips, dairy-free, or dark chocolate chips.
• For topping: if you love sweet and salty flavors together like I do, sprinkle the cookies with some fancy, flaky sea salt.

Can I make them vegan or gluten-free?

What about nut-free?

Feel free to swap the coconut oil for melted butter or melted vegan butter. Salted or unsalted butter will both work.

How to make perfect brownie cookies

As I mentioned, this brownie cookie recipe couldn’t be easier! Seriously, you can whip these up in 20 minutes.

1. Mix the dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt.
2. Beat the wet ingredients. Using a hand mixer or a stand mixer to beat together all of your wet ingredients until nice and smooth.
3. Make the dough. Add the dry ingredients to the wet and mix until the cookie batter is well combined. Fold in the chocolate chips.
4. Bake, cool & devour. Roll the dough into small balls using your hands or a cookie scoop, and drop the cookie dough balls onto prepared baking sheets lined with parchment paper. Use your hand to flatten them slightly, then bake until set. Sprinkle with salt, cool, and enjoy!

Jazz up your cookies

Another thing I wanted to tell you guys is how easy it is to jazz these cookies up. Here are some versions to try:

Tips for making perfect double chocolate chip cookies

• Do not use substitutes. Please be sure to follow the recipe as written unless substitutes are noted in the notes section of the recipe. Changing the flour will greatly affect the taste and texture of these cookies.
• Make sure your ingredients are room temp. You’ll want to be sure that your coconut oil and egg are both at room temperature after you melt the coconut oil so that they don’t coagulate when you’re making the dough.
• Use fresh baking soda. Make sure your baking soda is fresh to ensure that these cookies bake up properly.
• Measure your flour correctly. I highly recommend using a kitchen scale for accuracy. Otherwise, use the spoon-and-level method so that you don’t end up with too little or too much flour.

Storing & freezing tips

• To store: place these chocolate brownie cookies in an airtight container or reusable silicone bag and keep them at room temp for up to 5 days.
• To freeze: you can actually freeze the cookie or the fully baked cookies! Head to this post for all of my tips and tricks for both methods.

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I hope you love these chewy double chocolate chip cookies! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Salted Brownie Cookies

byby :Monique Volz of Ambitious Kitchen

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

ServesServes 16 cookies

Incredible chewy salted brownie cookies with the perfect sweet and salty, bakery-style flavor. These fudgy double chocolate chip cookies are delicious straight from the oven or chilled from the refrigerator! The best treat for chocolate lovers.

Ingredients

• 1 cup (120g) all purpose flour
• ⅓ cup (27g) unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (112g) coconut oil, melted and cooled
• ¾ cup (160g) dark brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder or instant coffee, optional
• ¾ cup (135g) chocolate chips
• coarse sea salt, for sprinkling

Instructions

• Preheat oven to 350 degrees F.

• Whisk the dry ingredients: Whisk together flour, cocoa powder, baking soda and salt; set aside.

• Mix the wet ingredients: In a large bowl, beat cooled coconut oil, brown sugar, egg, vanilla, and espresso powder (if using) until creamy and smooth; about 1-2 minutes. 

• Mix the dough: Add in flour mixture and incorporate until well combined. Fold in chocolate chips. 

• Scoop the dough: Roll into small dough balls or use a small cookie scoop to drop on a baking sheet and flatten slightly with the palm of your hand. 

• Bake: Bake for 8-10 minutes. I like to take mine out at 9 minutes so they remain soft. Sprinkle with sea salt immediately. 

• Cool on cookie sheet for a few minutes then transfer to wire rack to finish cooling. Makes about 16 cookies.

Recipe Notes

To make gluten-free: I recommend using 1:1 gluten-free all purpose flour.
To make vegan: I suspect you can sub a flax egg for the egg in this recipe, but have not tested it. Please let me know if you do. Then be sure to use vegan chocolate chips.
Instead of chocolate chips, you can chop up 3.5 oz of your favorite chocolate bar. These are quite wonderful with dark chocolate cocoa powder and dark chocolate chunks/chips, if you prefer.

Nutrition

Serving: 1cookieCalories: 180calCarbohydrates: 13.4gProtein: 2gFat: 10.5gFiber: 1gSugar: 15.1g