I wanted to bake these yummy chocolate brownie cookies that look cracked and are sprinkled with salt for extra level of flavor and I finally nailed it. I admit it took me a couple of tries.

But they are actually very easy to make and the texture is amazing. I love the thin silky top layer that just crumbles under your fingers so you need to be extra gentile while touching. Cookies are crunchy all around but if you bake them right, the middle is just a touch gooey.

But baking them is a bit tricky. They are very thin so you may need to try what timing works best for your oven. I baked them at 180 degrees Celsius for 11 minutes and they were just right, a bit sticky to the baking paper. If I baked them for 12 minutes, they were a bit burn at the edges and dry at the middle. At 10 minutes cookies were a bit underdone and sticking to the baking paper too much.

Chocolate brownie cookies are really sweet and chocolaty. Don’t leave out the salty sprinkle, it really makes a difference. I can’t wait to make them again.

Chocolate Brownie Cookies

Cook Time 45 minutes
Servings 30 cookies


  • 80 grams of flour
  • 1 tablespoon of cocoa powder
  • 1 dl of vegetable oil
  • 150 grams of sugar
  • 100 grams of chocolate
  • 2 eggs
  • Pinch of salt
  • Sea salt flakes for sprinkling


  • First melt the chocolate. Put the eggs in a bowl along with sugar and mix, stir until creamy. Stir in the oil, and then add the flour, cocoa and a pinch of salt and mix until smooth. Pour in the chocolate (make sure it's not hot.) And stir.
  • Then help yourself with two spoons and spread 1 teaspoon of the batter on the baking paper. (you can also pipe with a dressing bag) Leave some space between the cookies as they spread out a bit. If necessary, use a spoon to adjust in the shape of a circle.
  • Bake in a preheated oven at 180 degrees Celsius for 11 minutes to crack nicely. Cool the cookies to harden and then take them off of baking paper, sprinkle with salt and serve.
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