These thick, chewy, and super fudgy salted brownie crinkle cookies are the absolute best. They're made with melted chocolate, cocoa powder, and chocolate chips and have beautiful, glossy crinkled tops. They combine the most delicious parts of a brownie and a cookie and require no chill time!
What's better, a brownie or a cookie? It's impossible to decide! And you don't have to when you make these salted brownie crinkle cookies.
They're chewy, crackly, and fudgy like a decadent brownie and have round, crispy edges like your favorite cookie. They're absolutely delicious with a tall glass of milk.
If you're looking for more cookie recipes, check out my birthday cake sugar cookies, olive oil cookies, almond spritz cookies, and brown butter pecan chocolate chip cookies. And if you're a brownie fan, you have to make olive oil brownies or peanut butter brownies cookies- which are a fun variation on this recipe stuffed with peanut butter!
Why This Recipe Works
- Homemade, fudgy cookies- These cookies are thick, chewy, and super fudgy just like a brownie. They're homemade, made without boxed brownie mix, and topped with flaky salt instead of traditional powdered sugar.
- Super chocolatey- These are made with melted bittersweet chocolate, dutch processed cocoa powder, and semi sweet chocolate chips.
- Traditional and allergy-friendly option- You can make these will all purpose flour or with gluten free baking flour if you have gluten sensitivities.
- Easy to make- While this recipe does require a mixer, the cookies come together easily and have no chill time!
Here are some notes about the ingredients used. For the full ingredient list, see the recipe card below.
- Large eggs + egg yolk- These aren't pictured, but the extra egg yolk gives the cookies an extra chewy texture.
- Oil- Instead of butter, I used avocado oil. Canola oil, grapeseed oil, or any other mild vegetable oil works.
- Bittersweet chocolate- I used 8 ounces of Ghirardelli 60% cacao bittersweet chocolate. You can also use semisweet chocolate or dark chocolate, something around 60% or 70% cacao. Don't use milk chocolate because it will be too sweet.
- Unsweetened cocoa powder- For best results, use dutch processed cocoa powder for a richer chocolate flavor. Natural cocoa powder works in a pinch.
- Flour- Use all purpose flour or a cup for cup gluten free flour blend that contains xanthan gum. Each will provide great structure and texture.
- Chocolate chips- Use high quality semisweet or dark chocolate chips. Don't use milk chocolate chips because they will be too sweet.
- Coconut sugar can be substituted for granulated sugar. This will add a brown sugar flavor and possibly change the color of the cookies.
- White chocolate chips can be substituted for the semi sweet chocolate chips for a twist. Just make sure they are gluten free if that is a concern.
- If you aren't a fan of sweet and salty, the flaky salt on top is totally optional! But it is delicious, trust me.
Dutch Processed Cocoa Powder vs Natural Cocoa Powder
Cocoa powder is one of the most important ingredients in this recipe. I used dutch processed cocoa powder because it has a deep, rich flavor. Dutch processed cocoa powder is cocoa powder that has been treated with alkali to reduce its acidity. This also darkens the color to a deep brown instead of red-brown and deepens the flavor.
Natural cocoa powder will not have the same deep flavor and color as dutch processed, but it will work in this recipe in a pinch! When looking for cocoa powder to buy, look for ones that mention alkali or say dutch processed on the container. My favorite cocoa powder brands are Rodelle, Guittard, and Ghirardelli.
Helpful Equipment and Tools
- Kitchenaid Mixer- My Kitchenaid is 30 years old and still works great! You can also use an electric hand mixer to achieve the glossy, crinkle tops.
- Cookie sheets- I love my cookie sheets from Nordic Ware. They're high quality and will last a lifetime.
- Parchment paper- I love these pre-cut parchment paper sheets. They're so easy to use compared to traditional parchment!
- Cookie scoop- Using a cookie scoop to portion the dough helps each eggless cookie bake up the same.
Step by Step Instructions
Here are the steps to make the salted brownie cookies.
STEP 1: Melt the chocolate. Roughly chop the chocolate and melt it in the microwave in a microwave safe bowl. Mix the chocolate every 15 seconds until it is completely melted and smooth. Then, stir the avocado oil into the melted chocolate and let it cool slightly.
STEP 2: Beat the eggs and sugar. Add the eggs, egg yolk, and granulated sugar to a bowl. With a stand mixer fitted with the whisk (or paddle) attachment or electric hand mixer, beat on high speed for about 3 minutes or until the mixture has lightened in color. It should be a pale yellow.
STEP 3: Add the melted chocolate. Add the oil and melted chocolate mixture and vanilla extract. Then, mix on medium speed until well combined.
STEP 4: Add the dry ingredients. Mix in the flour, cocoa powder, and salt until just combined. Overmixing will result in a tough cookie. Then, fold in the chocolate chips on low or with a rubber spatula.
STEP 5: Bake! Use a large cookie scoop (about 2 or 3 ounces) to scoop the dough onto a baking sheet prepared with parchment paper. The dough will be quite wet. Leave about ½ inch between each cookie dough ball.
Bake for 10-12 minutes at 350F until the edges of the cookies seem set. Let them cool and top with sea salt flakes.
Expert Baking Tips
- Aerate the eggs and sugar- This is the most important part of this recipe. Make sure to whip the eggs and sugar well, for at least 3 minutes on high. This adds air to the dough and is what gives these brownie cookies a chewy texture and shiny, crackly top.
- Use room temperature eggs- Remember to take your eggs out of the refrigerator 2 hours before baking.
- Don't burn the chocolate- When melting the bittersweet chocolate, microwave it at 15 second increments, mixing between each to prevent the chocolate from burning.
- Don't let the batter sit- This is so important! Bake the cookie batter immediately after you make it. Don't let it sit on the counter for too long before baking since the chocolate will solidify and the cookies won't bake the same.
- Don't overbake the cookies- The cookies are done when the edges seem set and the tops are crackled. The middle of the cookies will be very soft and will set as they cool.
Storage and Freezing
Store the salted brownie cookies in an airtight container. Store at room temperature for up to 5 days. Unbaked cookie dough should not be stored; bake all the cookie dough immediately.
Freeze the cookies by storing them in an airtight container. Freeze for up to 30 days. Thaw for 1 hour before eating or reheat for about 30 seconds in the microwave.
I don't recommend freezing unbaked cookie dough since chocolate solidifies in the refrigerator. The dough will not bake up the same.
Frequently Asked Questions
In order to get a glossy top with crinkly cracks, you must whip the eggs for a long time and mix in the dry ingredients with a light hand. Then, immediately drop the cookie dough onto the sheet tray and bake. As they bake, the soft cookie dough's exterior with turn into a smooth, thin crust that hardens and cracks as the cookies expand.
Yes, you can use a smaller cookie scoop to make them smaller. The bake time will be shorter, about 9-10 minutes.
To prevent spreading, use parchment paper on your baking sheets. This gives the cookie dough something to stick to. Don't use a silicon baking mat; these are slick and will make your cookies spread more.
More Cookie Recipes to Try
Salted Brownie Crinkle Cookies
- 1 Cookie sheet
- 1 Cookie scoop large
- 8 ounces chopped chocolate bittersweet or semisweet
- ⅓ cup vegetable oil
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 cup cane sugar
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour regular or gluten free
- ¼ cup unsweetened cocoa powder dutch-processed
- ½ teaspoon sea salt
- ½ cup chocolate chips semisweet
- 1 pinch flaky salt
- Prepare 2 baking sheets with parchment paper and preheat the oven to 350°F.
- Add the chopped chocolate to a microwave safe bowl. Microwave in 15 second increments, stirring well between each until the chocolate is completely melted and smooth.8 ounces chopped chocolate
- Add the avocado oil to the melted chocolate and mix with a whisk until well combined. Set aside.8 ounces chopped chocolate, ⅓ cup vegetable oil
- In the bowl of a stand mixer fitted with the whisk attachment or with an electric hand mixer, beat the eggs, egg yolk, and sugar together on high speed for about 3 minutes until the color is light and pale yellow.2 large eggs, 1 egg yolk, 1 cup cane sugar
- Add the vanilla extract and melted chocolate and oil mixture to the bowl. Mix on medium until well combined.8 ounces chopped chocolate, ⅓ cup vegetable oil, 1 teaspoon vanilla extract
- Stop the mixer and add the flour, cocoa powder, and salt. Start the mixer and mix on low until just combined. Fold in the chocolate chips with the mixer on low or a rubber spatula. The dough will be soft and wet.¾ cup all purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon sea salt, ½ cup chocolate chips
- Using a large cookie scoop, drop the cookie dough onto the prepared baking sheets with about ½ inch between each cookie dough ball.
- Bake for 10-12 minutes until the edges have set and the tops are crackled. Allow the cookies to cool for 5 minutes on the tray before transferring to a wire cooling rack. Allow them to cool completely, sprinkle with flaky salt, and enjoy.1 pinch flaky salt