Salted Brownie Crinkle Cookies Recipe packs fudgy centers, shiny crackly tops, and a sprinkle of flaky sea salt that makes every bite pop. If you crave brownie flavor in cookie form, this batch suits weeknights and bake sales, and it takes about 45 minutes start to finish. I tested a tray between school pickup and soccer practice, and not a single cookie made it past midfield.
Why Salted Brownie Crinkle Cookies Recipe Is Worth It
Salted Brownie Crinkle Cookies Recipe delivers bakery-style crinkles because you whip eggs and sugar like classic brownies, then fold in warm melted chocolate. A short chill firms the batter so the cookies bake thick with glossy tops and chewy centers. Flaky sea salt brightens the chocolate so each bite tastes balanced, not overly sweet.
Deep chocolate, crackly tops, chewy middles, and that salty sparkle had my group chat begging for the recipe within minutes ★★★★★
Ingredients You Need
- 6 ounces semisweet or dark chocolate, 60 to 70 percent, chopped or chips work great for a shortcut
- 4 tablespoons unsalted butter 57 g
- 2 large eggs, room temperature
- 3/4 cup 150 g granulated sugar use superfine if you have it for extra shine
- 1/4 cup 50 g light brown sugar, packed
- 1 teaspoon vanilla extract
- 3/4 cup 90 g all-purpose flour, spooned and leveled
- 1/4 cup 25 g Dutch-process cocoa powder sifted natural cocoa works too but gives a lighter color
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon espresso powder optional, boosts chocolate flavor
- 1/2 cup 85 g mini chocolate chips optional add-ins
- Flaky sea salt for topping I like Maldon
Equipment
- Heatproof bowl and small saucepan or a microwave-safe bowl
- Electric hand mixer or stand mixer with whisk attachment
- Rubber spatula
- Two baking sheets lined with parchment or silicone mats
- 1.5 tablespoon cookie scoop or two spoons
- Wire rack
Quick Tips & substitutions
- Warm the eggs fast by resting them in lukewarm water for 10 minutes.
- Melt chocolate gently and stop heating while a few small pieces remain; stir to finish smoothing.
- Whip eggs and sugars until thick and glossy, about 2 to 3 minutes on medium-high.
- Chill the batter 15 to 20 minutes so it scoops clean and bakes with bold crinkles.
- Dutch-process cocoa gives deeper color; natural cocoa tastes great too.
- Swap 6 ounces chopped chocolate with 1 cup quality chips if that is what you have.
- Add espresso powder for extra depth or skip it if caffeine-sensitive.
- Use a gluten-free 1:1 baking blend in place of flour and mix just to combine.
- Dairy-free: use plant butter or refined coconut oil and keep the chill time on the longer side.
- Sprinkle a tiny pinch of flaky salt before baking to anchor, then finish with a few flakes on warm cookies.
How to Make Salted Brownie Crinkle Cookies Recipe
Step 1: Preheat and prep
Heat the oven to 350 F 177 C. Line two baking sheets with parchment. Set the top oven rack in the upper third and the other in the lower third.
Step 2: Melt chocolate and butter
Combine the chopped chocolate and butter in a heatproof bowl. Microwave in short bursts at 50 percent power, stirring between bursts, until smooth, or melt over barely simmering water. Stir until glossy and let it cool to warm, not hot.
Step 3: Whip eggs and sugars
Beat the eggs, granulated sugar, and brown sugar with a mixer on medium-high until thick, lighter in color, and ribbony, 2 to 3 minutes. Mix in vanilla and espresso powder.
Step 4: Combine wet and dry
In a small bowl, whisk flour, cocoa, baking powder, and fine sea salt. With the mixer on low, stream the warm chocolate mixture into the egg mixture. Fold in the dry ingredients until no dry spots remain, then stir in mini chips if using. The batter will look shiny and soft.
Step 5: Chill the batter
Refrigerate the bowl for 15 to 20 minutes until the batter holds a scoop but still looks glossy. If it chills longer, let it sit on the counter a few minutes so it scoops smoothly.
Step 6: Scoop and bake
Scoop 1.5 tablespoon mounds and space them 2 inches apart on the sheets. Press a tiny pinch of flaky salt on each mound. Bake 10 to 12 minutes, rotating pans front to back and swapping racks at the 8-minute mark. Pull the cookies when tops look crinkled, edges set, and centers still soft.
Step 7: Cool and finish
Let the cookies rest on the sheet 3 minutes to set. Move them to a wire rack and add a few more flakes of salt while warm. Let them cool to just-warm for the ultimate fudgy bite.
Variations
- Peppermint crunch: fold in crushed peppermint candies and finish with a whisper of peppermint extract.
- Mocha: double the espresso powder and add milk chocolate chips.
- Orange twist: add 1 tablespoon finely grated orange zest to the sugars.
- Chili-choc: add a pinch of cayenne and 1/2 teaspoon ground cinnamon.
- Peanut butter ripple: swirl 1/3 cup warmed peanut butter through the scooped mounds before baking.
- Walnut crunch: fold in 3/4 cup toasted chopped walnuts.
Ways to Serve
- Stack with a scoop of vanilla or coffee ice cream for quick sandwiches.
- Pair with hot espresso, cold brew, or a tall glass of milk.
- Crumble over chocolate pudding or a yogurt parfait.
- Tuck into gift tins with shortbread and snickerdoodles for contrast.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. Slip in a slice of sandwich bread to keep them soft, and swap the slice daily. Freeze baked cookies in a zip-top bag for up to 2 months and thaw at room temp. Freeze scooped dough on a sheet until firm, bag it, then bake from frozen and add 1 to 2 minutes to the bake time.
Salted Brownie Crinkle Cookies Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment and set one rack in the upper third of the oven and one in the lower third.
- Combine the chopped chocolate and butter in a heatproof or microwave-safe bowl. Melt gently in short bursts at 50% power, stirring between bursts, or over barely simmering water, until smooth and glossy. Let cool to warm, not hot.
- In a mixing bowl, beat the eggs, granulated sugar, and brown sugar on medium-high speed until thick, lighter in color, and ribbony, about 2 to 3 minutes. Mix in the vanilla and espresso powder, if using.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and fine sea salt. With the mixer on low speed, stream the warm chocolate mixture into the egg mixture. Fold in the dry ingredients just until no dry spots remain, then stir in the mini chocolate chips, if using. The batter will be shiny and soft.
- Refrigerate the batter for 15 to 20 minutes, until it holds a scoop but still looks glossy. If chilled longer, let it sit at room temperature a few minutes so it scoops smoothly.
- Scoop 1.5-tablespoon mounds of batter and space them about 2 inches apart on the prepared baking sheets. Press a tiny pinch of flaky sea salt onto each mound. Bake for 10 to 12 minutes, rotating the pans front to back and swapping racks at about the 8-minute mark, until the tops are crinkled, edges are set, and centers still look soft.
- Let the cookies rest on the baking sheets for 3 minutes to set, then transfer to a wire rack. While still warm, finish with a few more flakes of sea salt. Cool to just warm before serving for the fudgiest texture.
Notes
Approximate per cookie (1 of 24): 120 calories; fat 7 g; saturated fat 4 g; carbohydrates 15 g; fiber 1 g; sugars 11 g; protein 2 g; sodium 75 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.