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Sea Salt Chocolate Brownie Cookies

Everything you love about brownies in a fudgy double chocolate chewy and crisp cookie!

Course Dessert
Cuisine American
Keyword Brownie Cookie, Chewy & Crisp, Crinkle Cookie, Decadent Cookie, Double Chocolate Cookie
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 cookies
Author The Tiny Fairy


  • 8 ounces semisweet chocolate, chopped can use chips
  • ¼ cup unsalted butter, room temperature prefer Plugra or Kerrygold
  • cup all-purpose flour
  • 1 ½ Tablespoons cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt prefer Diamond brand
  • 2 large eggs, room temperature
  • ½ granulated sugar
  • ½ cup light brown sugar, packed
  • ½ teaspoon vanilla extract
  • ½ cup semi sweet chocolate chips
  • optional: sea salt for topping


  1. In a double boiler over an inch of simmering water, slowly melt 8 ounces of semi-sweet chocolate and ¼ cup unsalted butter until smooth and glossy, stirring occasionally, about 5-7 minutes. Set aside to cool slightly.

    Note: If melting in the microwave, microwave on high in 15 second intervals just until smooth and melted, stirring between intervals.

  2. In a separate bowl, sift together 2/3 all-purpose flour, 1½ Tablespoons cocoa powder, ¼teaspoon baking powder and ¼ teaspoon kosher salt. Set aside.

    Note: if omitting sea salt topping, increase kosher salt to ½ teaspoon.

  3. In a stand-alone mixer fitted with a paddle attachment, beat 2 large eggs, ½ cup granulated sugar and ½ cup light brown sugar until pale in color, about 3-5 minutes.

  4. Reduce speed, add ½ teaspoon vanilla extract and slowly mix in the melted semi-sweet chocolate.

  5. Add flour mixture and mix on low just until combined, about 20 seconds. Scrape the sides down with a spatula.

  6. Toss in chocolate ½ cup semi-sweet chocolate chips and fold with a spatula.

  7. Preheat oven to 350°F and line two baking sheets with parchment paper.

  8. Use an ice cream scoop to scoop the cookie batter and space them 2 inches apart on the prepared baking sheet.

    Tip: A 1 1/2 inch ice cream scoop works perfectly for regular size cookies. I like to use a a 1 inch scoop for cookie trays. Spray ice cream scoop with cooking spray for quick release.

  9. Bake for 10 minutes or until the edges are dry and there's a nice crackle on top. Remove from the oven and sprinkle with sea salt while hot. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.

    Note: Oven temps vary, check the cookies at 10 minutes.

Recipe Notes

Adapted from Martha Stewart and Food and Wine