Unbelievably Delicious Salted Brownie Crinkle Cookies You’ll Crave

Oh, these salted brownie crinkle cookies—where do I even start? They’re the kind of treat that makes people stop mid-conversation just to savor the first bite. Imagine sinking your teeth into a fudgy, chewy brownie… but in cookie form, with that irresistible crinkle top and just the right sprinkle of sea salt to make the chocolate sing. My friends beg me to bring these to every potluck—they disappear faster than I can say “second batch.” And trust me, once you try them, you’ll understand why. Pure magic in every bite.

Ingredients for Salted Brownie Crinkle Cookies

Alright, let’s talk ingredients! The magic of these cookies starts with simple pantry staples – but don’t let that fool you. Each one plays a special role in creating that perfect fudgy-chewy texture and deep chocolate flavor. Here’s what you’ll need:

• 1 cup all-purpose flour – The backbone of our cookie, giving just enough structure without making them cakey
• 1/2 cup cocoa powder – Use the good stuff here! I prefer Dutch-processed for that rich, dark chocolate flavor
• 1/2 tsp baking powder – Our little leavening helper for that perfect crinkle
• 1/4 tsp salt – The secret weapon that balances all that sweetness
• 1/2 cup unsalted butter, melted – Melted butter gives us that chewy brownie texture we’re after
• 1 cup granulated sugar – For sweetness and helping create those beautiful cracks
• 2 large eggs – At room temperature, please! They bind everything together
• 1 tsp vanilla extract – A flavor booster that makes chocolate taste even more chocolatey
• 1/2 cup chocolate chips – Because more chocolate is always better (I like semi-sweet for balance)
• Sea salt for sprinkling – The finishing touch that makes these cookies truly special

See? Nothing too fancy, but when these ingredients come together… oh boy, you’re in for a treat. Just wait until you smell these baking!

How to Make Salted Brownie Crinkle Cookies

Okay, let’s get baking! These cookies come together so easily, but there are a few key steps that make all the difference between good cookies and “oh-my-goodness-what-is-this-magic” cookies. Follow along, and you’ll be rewarded with the most irresistible chocolatey treats.

Step 1: Prep the Dough

First things first – preheat that oven to 350°F (175°C) and line your baking sheets with parchment paper. You’ll thank me later when those cookies slide right off!

Now, grab two bowls. In the first one, whisk together the flour, cocoa powder, baking powder, and salt. And here’s my little tip: sift the cocoa powder if it’s clumpy. No one wants chocolate lumps in their perfect cookies!

In the second bowl, mix that melted butter and sugar until it’s smooth and glossy. Then beat in the eggs one at a time – really give each egg about 30 seconds of mixing time. That’s what gives our cookies that perfect chewy texture. Finish with the vanilla extract (smell that amazing aroma already?).

Now, slowly add your dry ingredients to the wet, mixing just until combined. Overmixing is the enemy of fudgy cookies! Fold in those chocolate chips last – I like to reserve a handful to press into the tops of the dough balls before baking for extra chocolatey goodness.

Step 2: Bake to Perfection

Here’s where the magic happens! Scoop your dough into balls about 1.5 tablespoons each. Roll them in powdered sugar – and don’t be shy, really coat them well. This is what creates those beautiful crinkles as they bake.

Space them about 2 inches apart on your prepared baking sheets. They’ll spread a bit, and we want perfect round cookies, not one giant cookie-sheet-brownie (though… that doesn’t sound terrible, actually).

Bake for 10-12 minutes. Watch them closely starting at 10 minutes – you want them to look set around the edges but still slightly soft in the center. That’s the sweet spot for that perfect fudgy texture. They’ll continue to set as they cool.

Step 3: Add the Finishing Touch

As soon as the cookies come out of the oven, grab your sea salt. While they’re still warm, sprinkle just a tiny pinch on each cookie – I use my fingers to get an even sprinkle. The heat helps the salt adhere and brings out all those amazing chocolate flavors.

Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. I know, I know – the waiting is the hardest part. But trust me, they taste even better when they’re not scorching your tongue!

Pro tip: That first bite when they’re still slightly warm but not too hot? Absolute heaven. The chocolate is melty, the texture is perfectly fudgy, and that little salty crunch takes it over the top.

Tips for Perfect Salted Brownie Crinkle Cookies

Okay, cookie lovers – I’m about to share all my hard-earned secrets for making these salted brownie crinkle cookies absolutely foolproof. After countless batches (and happy taste-testers), these are the little tricks that make all the difference between good cookies and “where-have-you-been-all-my-life” cookies:

1. Chill the dough for thicker, chewier cookies

I know, I know – waiting is tough when you’re craving chocolate. But trust me on this one! Pop that dough in the fridge for 30 minutes before scooping. The cold butter firms up, which means your cookies won’t spread too thin while baking. You’ll get that perfect thick, fudgy center with crispy edges that we’re all chasing.

2. Don’t walk away from the oven!

These cookies go from perfect to overbaked in what feels like seconds. Set your timer for 10 minutes and watch like a hawk after that. They’re done when the edges look set but the centers still seem slightly underdone – they’ll finish cooking on the baking sheet. Overbaked crinkle cookies lose that amazing brownie-like chew.

3. Invest in good cocoa powder

This is where I become a chocolate snob for a hot second. That bargain-bin cocoa powder? It won’t give you the deep, rich chocolate flavor these cookies deserve. Splurge on Dutch-processed cocoa – it’s darker, smoother, and makes your cookies taste like they came from a fancy bakery. My personal favorite is Valrhona, but any high-quality brand will work wonders.

4. The powdered sugar trick

Want those picture-perfect cracks? Roll your dough balls generously in powdered sugar right before baking – I’m talking a full snowstorm coating here. The sugar absorbs moisture as the cookies bake, creating those beautiful crinkles. And here’s my secret: I roll them twice for extra coverage. Just don’t skimp!

5. Salt sprinkle timing is everything

Wait until the cookies come out of the oven to sprinkle your sea salt. The residual heat helps the salt crystals stick and slightly melt into the surface. But here’s the key – don’t use fine table salt! Those big, flaky sea salt crystals give you little bursts of salty goodness that balance the sweet chocolate perfectly.

There you have it – my golden rules for salted brownie crinkle cookie success. Follow these, and you’ll have everyone thinking you trained at a Parisian patisserie (your secret’s safe with me). Now go forth and bake – and try not to eat all the dough before it makes it to the oven!

Ingredient Substitutions & Notes

Okay, let’s talk tweaks! While I swear by the original recipe, I get that sometimes you need to make substitutions. Here’s my tried-and-true guide to swapping ingredients without sacrificing that perfect fudgy texture and rich chocolate flavor we love in these salted brownie crinkle cookies.

Butter alternatives that actually work

First up – the butter. I know some folks want to swap it out, and I’ve experimented so you don’t have to! Coconut oil works surprisingly well in a 1:1 ratio, though your cookies will spread a bit more and have a subtle coconut flavor (which honestly pairs beautifully with chocolate). For vegan cookies, I’ve had great results with Earth Balance sticks. Just don’t use liquid oils – they make the cookies greasy and flat.

Cocoa powder options for different tastes

That deep chocolate flavor comes from the cocoa, and you’ve got options here. Black cocoa powder (the kind used in Oreos) gives an intense, almost bittersweet chocolate experience – I use half black cocoa, half regular for the perfect balance. If you only have natural cocoa powder (not Dutch-processed), no worries! Just add 1/4 teaspoon of baking soda to help with leavening.

Gluten-free and egg-free variations

For my gluten-free friends, I’ve successfully made these with 1-to-1 gluten-free flour blends (Bob’s Red Mill works like a charm). The texture is slightly more delicate but still delicious. Egg substitutes? One mashed banana or 1/4 cup applesauce per egg does the trick, though your cookies will be cakier. For a more traditional texture, try commercial egg replacers like Ener-G.

The sugar situation

Granulated sugar gives us those beautiful cracks, but if you’re out, brown sugar makes a fine substitute – your cookies will be slightly softer and chewier (not a bad thing!). Coconut sugar works too, though your cookies will be darker and have a caramel note. Just don’t use liquid sweeteners – they’ll throw off the texture completely.

Chocolate chip alternatives

While I’m partial to semi-sweet chips, you can absolutely mix it up. Chopped dark chocolate gives you melty chocolate pockets, while white chocolate chips offer a sweet contrast. For nut lovers, try swapping half the chips for chopped toasted walnuts or pecans – the crunch is amazing with that sea salt topping.

Remember, baking is part science, part art – don’t be afraid to experiment! Just keep notes on what works (and what doesn’t) for next time. The best part? Even the “mistakes” usually still taste pretty darn good when they’re this chocolatey.

Storing and Reheating Salted Brownie Crinkle Cookies

Okay, confession time – these cookies rarely last long enough in my house to need storage tips! But just in case you have more willpower than I do (or, you know, want to share), here’s how to keep your salted brownie crinkle cookies tasting fresh and fabulous.

Keeping them fresh at room temperature

The secret to maintaining that perfect chewy texture? An airtight container with a slice of bread. Seriously! Layer your cooled cookies in a container with a piece of sandwich bread on top – the bread gets stale while keeping the cookies soft. They’ll stay fresh for up to 3 days this way, though good luck making them last that long.

Freezing like a pro

These cookies freeze beautifully for emergency chocolate cravings. Let them cool completely, then place in a single layer in a freezer bag with parchment between layers. They’ll keep for up to 3 months. My favorite way to thaw? Just pop one in my lunchbox in the morning – by afternoon snack time, it’s perfectly soft and ready to enjoy.

The right way to reheat

If you want that just-baked warmth, skip the microwave (it makes them soggy). Instead, warm cookies in a 300°F oven for 3-4 minutes. Even better? Place one directly on your morning toast for 30 seconds – the residual heat revives the fudgy center while keeping the edges crisp. Breakfast of champions, if you ask me.

What not to do

Resist the urge to refrigerate these cookies! The cold dries them out faster than you can say “chocolate emergency.” And that powdered sugar coating? It’ll absorb moisture and disappear if stored in anything but an airtight container. Learned that one the hard way after a batch of sad, sugar-less cookies.

There you have it – all my cookie storage wisdom. Though between you and me, the best storage method is definitely your mouth. Just saying.

FAQ About Salted Brownie Crinkle Cookies

I’ve gotten so many questions about these salted brownie crinkle cookies over the years—some from panicked bakers mid-recipe!—so I’m answering the most common ones here. Bookmark this page for when you’re covered in powdered sugar and wondering, “Is this normal?” (Spoiler: It probably is!)

Can I skip the sea salt?

You can, but oh, you’ll be missing out! That little sprinkle of salt isn’t just for show—it cuts through the sweetness and makes the chocolate flavor pop. If you’re salt-averse, at least try it on half the batch. I’ve converted many skeptics this way! For a fun twist, try smoked salt or flaky Maldon salt for extra crunch.

Why did my cookies flatten into pancakes?

Ah, the great cookie spread! Usually, it’s one of three things: butter that was too warm (it should be melted but cooled slightly), dough that needed chilling (30 minutes in the fridge works wonders), or an over-greased baking sheet (stick to parchment paper). If all else fails, add 2 extra tablespoons of flour next time—that’ll help them stay thick and fudgy.

My powdered sugar disappeared! What happened?

Don’t panic—this is totally normal! The sugar melts into those gorgeous crinkles as the cookies bake. For more dramatic cracks, roll the dough balls twice in powdered sugar (let them sit for a minute between coatings). And pro tip: Sift your powdered sugar first to avoid clumps marring your cookie tops.

Can I double this recipe?

Absolutely! I do it all the time for cookie swaps. Just be sure to mix in a larger bowl—that dough expands more than you’d expect. One warning though: You might need to bake in batches unless you’ve got a commercial-grade oven. Crowded sheets = uneven baking, and we can’t have that!

Help—my cookies are dry!

Overbaking is the usual culprit. Remember, they’ll keep cooking on the hot tray after you pull them out! Try taking them out when the centers still look slightly underdone. Also, check your cocoa powder—natural (non-Dutch-process) can be drier. Next time, add an extra tablespoon of melted butter or a teaspoon of milk to the dough.

Got more questions? Slide into my DMs anytime—I live for cookie emergencies. And if you discover a genius tweak, tell me! Some of my best recipe upgrades came from reader tips. Happy baking, crinkle fans!

Nutritional Information

Okay, let’s talk numbers – but first, the fine print! These values are estimates based on standard ingredients. Your cookies might vary slightly depending on exact measurements and brands used. (And let’s be real – who actually sticks to just one cookie?) Here’s what you’re looking at per gorgeous, fudgy cookie:

• Calories: 120 – A perfect little indulgence
• Sugar: 10g – Just enough sweetness to make you smile
• Fat: 6g (3.5g saturated) – That’s where the rich texture comes from
• Carbohydrates: 15g – With 1g fiber to keep things balanced
• Protein: 2g – Basically a health food, right?
• Sodium: 50mg – Mostly from that magical sea salt sprinkle

Now, before you start doing cookie math in your head – remember these are homemade treats, not lab specimens! I like to think of each one as a little happiness delivery system wrapped in powdered sugar. And hey, dark chocolate has antioxidants, so… that basically cancels out the sugar. At least that’s what I tell myself when reaching for cookie number three!

Share Your Salted Brownie Crinkle Cookies

Okay, I’ve shared all my secrets—now it’s your turn! There’s nothing I love more than seeing your cookie creations. Did yours turn out fudgy and perfect? Maybe you added a fun twist with some chili powder or orange zest? (Ooh, now I want to try that!) Snap a pic and tag me on Instagram—I feature my favorite baker’s creations every Friday. Nothing makes my day more than seeing your kitchen victories!

Or maybe you ran into a cookie crisis? Don’t worry—we’ve all been there. Leave a comment below with any questions, and I’ll help troubleshoot faster than you can say “burnt batch.” Seriously, I refresh that comment section like it’s my job.

And hey—if these salted brownie crinkle cookies become your new signature bake like they did mine, pay it forward! Share the recipe with that neighbor who always smiles at your baking smells, or your coworker who “just happens” to stop by your desk every time you bring treats. Trust me, you’ll make someone’s day. Now who’s ready for a second batch?

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