These Salted Chocolate Brownie Cookies are so chewy and chocolatey! They're made in just one bowl, and no chilling or softening butter required! The sea salt flakes add an extra pop of flavor making these absolutely irresistible!

These brownie cookies start out with melted salted butter. I love this because I never remember to soften butter for cookies and this just leaves one less step until you're enjoying these cookies!

After melting the butter, you can add the next round of ingredients (everything except the flour, chocolate chips, and baking powder). Use a whisk to make sure everything is mixed well and the egg is fully incorporated.

These cookies are also made with instant coffee in the mix. And you might be wondering if that will make the cookies have a coffee flavor. The answer is nope! They won't taste like coffee at all but the coffee powder just adds a bit more richness to the chocolate flavor. If you don't have any coffee powder, you can certainly make these without it. But I'd highly recommend grabbing some for next time. 🙂

After mixing the wet ingredients, it's time to switch to a spatula and ditch the whisk. You can sprinkle the dry ingredients right on top of the wet and stir to make sure everything is combined.

You can tell in the photo above how thick this batter is. That's what helps these cookies keep their shape. They don't spread very much in the oven so you only need to space them about an inch and a half apart. When I scoop these onto the cookie sheet, I like to use a cookie scoop to keep them nice and uniform. If you don't have one, these are 2 tablespoons or about the size of a golf ball.

Once you've scooped your cookies on to the baking sheet, you can add a few extra chocolate chips on top. This is also when I sprinkle the salt.

What kind of salt is best for salting cookies?

I am obsessed with Maldon sea salt flakes so that's what I use for these cookies. It's flaky, light, and not overly "salty" like a table salt tends to be. If you don't have Maldon salt, you can use any flaky sea salt.

After salting your cookies, they're ready for the oven! These will be done in about 10-11 minutes. You don't want to over-bake them or they can dry out so just keep an eye on them.

After baking, let them cool for about 15 minutes on the cookie sheet or you can transfer them to a cooling rack after about 5 minutes. If you're inpatient (like me) you can use a spatula to scoop the warm cookies into a bowl and top with vanilla ice cream to cool them off! Just look how ooey-gooey they are!

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