Fudgy middles, chewy edges, & intense chocolate flavour in one easy, homemade cookie recipe. You never have to choose between a brownie and a cookie again, instead give my salted chocolate brownie cookies a whirl.
Welcome to a chocolate lover’s paradise! Today, we’re thrilled to share a delectable treat that perfectly combines the rich, fudgy goodness of brownies with the irresistible charm of cookies. Meet our Salted Chocolate Brownie Cookies, a delightful fusion of two beloved desserts that will have your taste buds dancing in delight.
With a chewy and gooey texture, crisp edges, a burst of chocolatey goodness, and a sprinkle of sea salt to elevate the flavors, these cookies are sure to become a favorite among family and friends. Let’s dive into the world of decadence and share the joy of baking these heavenly cookies!
I get it, some days you crave a fudgy gooey homemade brownie (like my Best Ever Gluten Free Fudge Brownies), and other days you feel like a Soft Chewy Chocolate Chip Cookie. But what happens when you’re kind of craving both at the same time and can’t decide?
COMBINE the two and get these incredible Chocolate Brownie Cookies! That is exactly what I have done here, when that craving hits hard and you want a brownie in cookie form.
Have you ever had a chocolate craving so strong that even your favourite chocolate bar wouldn’t cut it?? That’s me, 90% of my life.
Which is why I keep these babies on hand or the cookie dough in my freezer most of the time when the cravings get too real!
This homemade brownie cookie recipe is very simple to make and gives you all of the good parts of a brownie – fudgy middles, chewy edges, and intense chocolate flavour – in one little cookie. You never have to choose between a brownie and a cookie again, instead give my Chocolate Brownie Cookies a whirl. Be warned they are rich, BOLD, and absolutely delicious!
Table of Contents
WHY THESE ARE THE BEST SEA SALT BROWNIE COOKIES
Decadent Chocolate Flavor: These cookies boast an intense chocolate flavor, reminiscent of fudgy brownies. The combination of high-quality cocoa powder and semisweet chocolate chips ensures a rich and indulgent taste that chocolate lovers adore.
Perfect Texture: The cookies strike the perfect balance between chewy and gooey. The soft fudgy center and slightly crisp edges create a delightful contrast in texture, making each bite incredibly satisfying.
Enhancing with Sea Salt: The addition of flaky sea salt on top enhances the sweetness of the cookies and introduces a subtle savory note. This simple touch elevates the overall flavor profile and adds a gourmet touch.
Easy to Make: The recipe is straightforward and doesn’t require any advanced baking skills. With simple pantry staples and a few steps, you can whip up a batch of these delightful fudgy brownie cookies in no time.
Versatility: The cookies are incredibly versatile. Whether you enjoy them fresh out of the oven, warm with a glass of milk, or at room temperature as a delightful snack, they always hit the spot. Also the perfect sweet treat for Valentine’s Day.
INGREDIENTS YOU WILL NEED FOR THE SALTED BROWNIE COOKIES
You will need the following ingredients listed below to make the chewy brownie cookies (the exact measurements, step-by-step instructions and full recipe are in the recipe card at the bottom of this post):
- Unsweetened cocoa powder – natural cocoa powder is best.
- Almond flour
- Tapioca flour
- Baking soda
- Brown sugar – can also use white sugar or sugar replacement such as golden Lakanto monkfruit sweetener.
- Coconut oil
- Honey or pure maple syrup
- Vanilla extract
- Almond milk
- Large eggs
- Dark chocolate chips and chunks – can use milk chocolate if prefered.
- Course flaky sea salt
HOW TO MAKE THE PERFECT BROWNIE COOKIES?
- In a large mixing bowl combine the unsweetened cocoa powder, almond flour, tapioca flour, and baking soda.
- In a separate bowl combine the sweetener (or brown sugar), honey, coconut oil, vanilla extract, almond milk, and egg. Then fold in chocolate chunks.
- Combine the dry ingredients with the wet ingredients, cover, and put in fridge for 2 hours. The batter consistency will resemble brownie batter. The chilling step is not optional – it’s important so the flours absorb all the moisture, so you can roll into balls, and so they cookies don’t turn out too flat coming out of the oven.
- Preheat oven to 350F, and line a baking tray with parchment paper.
- Roll dough into balls, I made 10 medium sized cookies, but you can also make 16 smaller ones. Push down cookies ever so slightly with the palm of your hand and sprinkle cookies with sea salt. Do not push down too much or cookies will be too flat.
- Bake for 8-10 minutes and let cool for 10-12 minutes on wire rack before eating. These cookies will be ooey gooey and you do not want them to fall apart so be patient!
- Sprinkle each cookie with sea salt flakes and enjoy! They are amazing and full of rich chocolate flavour!
TIPS AND TRICKS
- Chilling the dough is CRITICAL – I made this recipe about 3 times before I got it right. If you don’t let the batter sit for 2 hours in the fridge the flour will not absorb enough of the moisture and they cookies will not turn out. After 2 hours of chill time, the batter will be slightly hard to scoop, but this is what you are looking for.
- Chocolate chips – For best flavour and texture, use good quality chocolate for these cookies (not Baker’s chocolate).
- Don’t Overmix: When combining the dry ingredients with the wet ingredients, avoid overmixing the dough. Overmixing can result in tough cookies instead of tender and chewy ones.
- Baking time – The cookies will look under-baked in the center but be set at the edges. This is what you are looking for. It will achieve the brownie-like texture on the inside. Your cookies will not be fully baked and set when you take them out of the oven but will firm up as they cool down.
- Flattening the Cookies: Gently flatten each cookie with a spoon or your fingers to achieve the desired thickness. Don’t flatten them too much, as the cookies will naturally spread during baking.
- Cooling: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps the cookies set properly and prevents them from becoming too fragile.
- Customize: Feel free to get creative with add-ins! Consider mixing in chopped nuts, white chocolate chips, caramel bits, or melted chocolate for additional texture and flavor.
CAN I FREEZE BROWNIE COOKIES?
Yes, absolutely! Freeze the dough on a baking sheet after you roll into balls then place the frozen balls of dough in a freezer bag! I have also baked the cookies then frozen them after baking and that also works wonders and saves time!
CAN I USE OTHER FLOURS INSTEAD OF ALMOND FLOUR?
I personally have not tested this salted chocolate brownie cookies recipe with any other types of flours! I wish I could tell you it was as simple as swapping almond flour for all-purpose flour or wheat flour at a 1:1 ratio. But it’s not and when you think about it, you can see why.
Almond flour is basically ground nuts, full of fat and moisture, entirely without gluten and not nearly as powdery, fine and dry as wheat flour. So there are a whole range of factors you need to account for when adapting a wheat-based recipe to low carb and gluten-free.
You need to consider the texture, density, and moisture content of the baked good you want to make over.
CAN I SUBSTITUTE ANOTHER FLOUR FOR TAPIOCA FLOUR?
Tapioca flour is commonly used as a food thickener. Tapioca flour is a natural ingredient and is free from gluten.
Apart from changing the composition of food, it also renders a unique taste to it. If you ever run short of tapioca flour, you can use its substitutes as well. Substitutes with approximate quantity will help thicken food. These are approximates than you can typically substitute for tapioca flour!
1 tablespoon of cornstarch or corn flour = 2 tablespoons of instant tapioca flour
1 tablespoon of potato starch or rice starch or flour = 2 tablespoons of instant tapioca flour
2 tablespoons of all-purpose flour = 2 tablespoons of instant tapioca
1 tablespoon of Arrowroot = 2 tablespoons of instant tapioca flour
Again, I have not tested this with the other flours, but it is a ball park for you guys! Let me know if you try with any of these variations in the comments!
STORING THE CHOCOLATE COOKIES
To store your Salted Chocolate Brownie Cookies and keep them fresh for an extended period, follow these storage tips:
Cooling: Allow the salted chocolate brownie cookies to cool completely on a wire rack after baking. This ensures that any residual heat and moisture escape, preventing them from becoming soggy during storage.
Room Temperature: Store the cooled cookies at room temperature in an airtight container or a cookie jar with a tight-fitting lid. Make sure the container is clean and dry before placing the cookies inside.
Layer Separation: To prevent the cookies from sticking together, place a piece of parchment paper or wax paper between the layers. This also helps maintain their shape and prevents any potential moisture transfer.
Avoid Sunlight and Heat: Store the cookies in a cool, dark place, away from direct sunlight and heat sources like stovetops, ovens, or radiators. Heat can cause the cookies to soften and lose their texture.
Refrigeration (Optional): While storing at room temperature is preferred, if your home is particularly warm or humid, you can refrigerate the cookies to extend their shelf life. Place them in an airtight container before refrigerating.
Freezing (Optional): If you have a large batch of cookies and want to store them for an extended period, freezing is an excellent option.
- Place the cooled salted chocolate brownie cookies in a single layer on a baking sheet and freeze until firm.
- Transfer the frozen cookies to a resealable freezer bag or an airtight container.
- Label the container with the date to keep track of freshness.
- Frozen cookies can be stored for up to 2-3 months.
Other Gluten Free Sweets Treats You May Want To Try!
- 4 Ingredient Vegan Rice Krispie Treats
- Vegan Strawberry Cream Pie
- Gingerbread Donuts
- Chocolate Chip Banana Bread Cookies
- Gluten Free Lemon Poppyseed Muffins
- Edible Cottage Cheese Cookie Dough
- 1/2 cup unsweetened cacao powder
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1/3 cup brown sugar, or golden Lakanto sweetener for sugar free
- 1/3 cup coconut oil
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp almond milk
- 1 egg
- Dark chocolate chunks , amount to your liking
- Course sea salt to sprinkle on top
- In a medium sized bowl combine the cacao powder, almond flour, tapioca flour, and baking soda.
- In another bowl combine the sweetener, honey, coconut oil, vanilla extract, almond milk, and egg. Then fold in chocolate chunks.
- Combine dry ingredients with wet ingredients, cover, and put in fridge for 2 hours to chill. Batter will look like brownie batter. The chilling important so they flour can absorb the liquid, you can easily roll the dough into balls, and so they cookies will not be too flat.
- Preheat oven to 350F, and line a baking sheet with parchment paper.
- Roll dough into balls, I made 10 medium size cookies, but you can also make 16 smaller ones. Push down cookies slightly with the palm of your hand and sprinkle cookies with sea salt.
- Bake for 8-10 minutes and let cool for 15-20 minutes before eating. These cookies will continue to bake after out of the oven and will firm up! You do not want them to fall apart so be patient!
Serving Size:1 grams
Amount Per Serving: Calories: 221Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 194mgCarbohydrates: 27gFiber: 2gSugar: 16gProtein: 3g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
IF YOU TRIED THIS CHEWY COOKIE RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…