Salted Double Chocolate Brownie Cookies

February 21, 2017

Salted Double Chocolate Brownie Cookies

I have, for a very long time, looked for a chocolate cookie I could award with what I considered the highest honor in the baking world, declaring it the best brownie cookie (aka brookie) ever.
I just didn’t expect it would take me so long to find what I was looking for.
Along the way, I encountered cookies that promised fudgy but delivered cakey; those that were chocolatey in name only; and even versions that were a perfect chocolate cookie, but have little to do with brownies.

Salted Double Chocolate Brownie Cookies

To me a brookie would be everything that I would expect from a glorious brownie — rich and fudgy — but in cookie form. To bite into it, there would be no question as to what it aspired to be.
The funny part of this story is that after trying many brookie recipes passed along by friends and close relatives, I found the perfect one just by searching on Google “the best gluten free brownie cookie recipe

Salted Double Chocolate Brownie Cookies

And guess what, they are just perfect.
Slight crackly exterior, fudgy interior, packed with chocolate awesomeness.
When you bite into it, there are no questions as to what these cookies aspire to be.
I don’t mean to sound political, but believe me when I say that these are ridiculously delicious.
And just like my favorite brownie recipe, you can make whole thing in one bowl.
You can also go from (room temperature) butter to cookie in your mouth in about 40 minutes.
In other words, the only thing keeping you from biting into a Salted Double Chocolate Brownie Cookie is the distance between you and your oven.
How fast can you cover that distance?

Salted Double Chocolate Brownie Cookies

Salted Double Chocolate Brownie Cookies                                                                                Print this recipe!
Barely adapted from Bakerita

Makes 16 cookies

½ cup butter (or coconut oil), at room temperature
¾ cup sugar (I used coconut sugar)
1 egg, at room temperature
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon fine grain salt
1 cup cocoa powder
1 cup semi-sweet dark chocolate chunks (you can use chocolate chips)
Sea salt flakes


Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a medium bowl beat butter and sugar until fluffy.
Add egg and vanilla extract and stir until combined. Sift in baking soda, salt, and cocoa powder and mix until smooth. Fold in chocolate chips.
Scoop one heaping tablespoon of cookie dough onto the lined baking sheet one-inch apart.
Bake for 10 minutes or until set around the edges but still gooey in the center.
Remove from the oven and immediately sprinkle with salt flakes.
Let cool for 15 minutes on the baking sheet, then transfer to a rack to cool completely.
Store in airtight container up to 1 week.

Nutrition facts

One cookie yields 144 calories, 10 grams of fat, 16 grams of carbs, and 2 grams of protein.


  1. These look INCREDIBLE!
    I seriously cannot wait to try them :)
    Izzy |

  2. If only I could grab one right from the screen....

    it's almost like torture looking at them!

  3. Can't believe these are flourless! They look AMAAAAZING!

  4. they appear to have caramel in them, but I do not see that as an ingredient in the recipe, I looked at it multiple times----did you miss an ingredient?

    1. They're the chocolate chunks/chips! The cookies are just really dark.

  5. These look amazing! I have to try this out ASAP!
    Modern Beauty Girl

  6. Mike! I tried these and failed spectacularly :O. I'm not really sure why though... I used butter and coconut sugar. They basically flattened out in the oven and had a strange crumbly texture. They pretty much fall apart when I touch them. Any ideas where I might have gone wrong?

  7. Was slightly disappointed when I gofigured out that there wasn't actually any caramel in this recipe, but that quickly disappeared. I sent the recipe to a friend who at first said she hated me because of how awful for you they look, but then soon loved me when she was brought some. Will definitely make these from now on. Used the coconut oil because butter was frozen and I didn't want to wait. Used coconut sugar as well.