Salted Brownie Crinkle Cookies

If you’re looking for a rich chocolate cookie with a fudgy centre and crispy edges, this is the brownie cookie recipe for you. I tested this recipe four times to try and get the texture just right. (My friends and family didn’t seem to mind taste testing so many times). 🙂 I wanted the cookie to be soft, super chocolatey, but not too sweet. I wanted it to be the kind of cookie you want to eat when you’re craving chocolate and it totally is. By the way, these cookies freeze really well. Just place them in an air tight container and pull them out when you’re having a chocolate craving.

There’s no question that salt and chocolate are a heavenly combination. If you wanted to add another flavour profile to the mix, you could add peanut butter chips or salted caramel chips to the top. They are both delicious and I can’t decide which I prefer. I also stuffed some of them with pieces of Reese’s Peanut Butter Cups. Those were tasty too, but they’re really good just plain sprinkled with a little Maldon salt on top.

This brownie cookie recipe contains loads of melted chocolate, but it also contains cocoa powder and chocolate chips, so you really get a variety of chocolate flavours and textures. They’re so good!

If you would like to see the how-to reel, you can find it on my Instagram account.


Salted Brownie Crinkle Cookie
Prep Time
45 mins
Cook Time
10 mins

Chocolate Fudgy Brownie Cookie

Course: Dessert
Keyword: brownie cookies, brownie crinkle cookies, salted brownie cookies
Servings: 18
Author: Rosa
  • 1/4 cup butter
  • 1 cup semisweet chocolate chips
  • 1 egg
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/3 cup all-purpose flour
  • 3 tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup mini semisweet chocolate chips
  • 1/2 tsp finishing salt (Maldon is my favourite)
  1. Melt 1/4 cup butter and 1 cup semisweet chocolate chips in a saucepan on low heat. Stir until combined and then remove from heat and set aside.

  2. Beat the egg, granulated sugar, brown sugar and vanilla for a few minutes or until the mixture is light in colour and fluffy.

  3. Add in the chocolate and butter mixture and stir until well combined.

  4. Whisk together all of the dry ingredients (flour, cocoa powder, baking powder and salt). Add the dry ingredients to the wet ingredients. Stir just until combined.

  5. Add the mini chocolate chips to the batter and stir.

  6. Cover and refrigerate the batter for 30 minutes.

  7. Line two baking sheets with parchment paper.

  8. Preheat the oven to 350 degrees F.

  9. Using a small ice cream scoop or a large tablespoon, place the cookie dough on the lined baking sheets approximately 3 inches apart.

  10. Bake for 9 to 10 minutes.

Recipe Notes
  • To achieve that fudgy centre, be careful not to over-bake the cookies. You’ll know when the cookies are ready to come out of the oven when cracks start to form on the edges of the cookies and they are no longer glossy on top. It’s okay if there’s the tiniest bit of gloss in the centre of the cookie. Carryover cooking will take care of that. 
  • If you want to make larger cookies, adjust the baking time by a few minutes. All ovens are different. Monitor carefully the last few minutes.