Salted Chocolate Brownie Cookies | Cupcake Jemma

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If you’re looking for the chocolatiest treat around then look no further. These Salted Cookies are IT! Rich, moist, fudgey, sweet and salty, they are the most indulgent cookies I know how to make.


120g rye flour
1 tsp powder
1/4tsp
395g dark chocolate (70% cocoa solids)
50g unsalted butter, chopped
4 lg free range eggs
270g light soft brown sugar
Maldon Sea Salt for sprinkling

—–
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120 Comments for Salted Chocolate Brownie Cookies | Cupcake Jemma

  1. leena on July 23, 2015: (Reply)

    if only you had seen my face when i read the title of this video..

  2. bronwen lundie on July 23, 2015: (Reply)

    o my gosh I just want to jump in to the screen and eat them because they
    look soooooo good. LOVE YOU cupcake jemma :-p

  3. Chloe Brown on July 23, 2015: (Reply)

    Hello!!

  4. pepper mint on July 23, 2015: (Reply)

    what is rye flour ?

    • UberGoose on July 23, 2015: (Reply)

      no problem 🙂

    • pepper mint on July 23, 2015: (Reply)

      Thx !

    • UberGoose on July 23, 2015: (Reply)

      +pepper mint it’s just a flour made from a different grain (not wheat)

  5. Susan Tzyminne on July 23, 2015: (Reply)

    These are right on so many levels – I want one NOW! Plans for tomorrow are
    sorted!! Love you Jemma!! ❤️??

    • Susan Tzyminne on July 23, 2015: (Reply)

      +G Doe this is Galaxy SALTED caramel chocolate ? It’s sooooo good!

    • G Doe on July 23, 2015: (Reply)

      +Susan Tzyminne A square of Cadbury’s Caramel on each one…. *drools*

    • Susan Tzyminne on July 23, 2015: (Reply)

      And I kinda want to make them with Galaxy chocolate with maybe a square of
      salted caramel Galaxy chocolate on top before I bake them….

  6. One Kitchen - A Thousand Ideas on July 23, 2015: (Reply)

    Chocolate HEAVEN! Thank you Jemma! YUM

  7. Allie Cherchio on July 23, 2015: (Reply)

    Could you substitute all purpose flour for the rye flour?

  8. Eric Wahl on July 23, 2015: (Reply)

    Delious ???????????

  9. Chrissy Herrera on July 23, 2015: (Reply)

    You were so chocolate wasted at the end. Ha! (:

  10. Rebecca Matthews on July 23, 2015: (Reply)

    Yum! Gemma you have really outdone yourself

  11. docmegful on July 23, 2015: (Reply)

    ????????

  12. Sabeeha Hamidi on July 23, 2015: (Reply)

    Yay cookies, soooo irresistable…

  13. Tresna W Suparman on July 23, 2015: (Reply)

    WOAAAAAAH THAT’S LOOKS SOOOO GOOD.. Now I want one.. :'(

  14. amelia firman on July 23, 2015: (Reply)

    These look amazing! Can’t wait to try them! ??

  15. TheKeksefresser on July 23, 2015: (Reply)

    Oh they look soo awesome ^^
    Can you please make a vegan version of it? 😉

    My regards from germany ;)

  16. Nikki Taylor on July 23, 2015: (Reply)

    Love it?

  17. VintageRoses23 on July 23, 2015: (Reply)

    You know you watch too much CupcakeJemma videos when you start tapping the
    back of your bowls

  18. Naomi Haugh324 on July 23, 2015: (Reply)

    nice and easy cookies to make and look tasty.

  19. seravuu on July 23, 2015: (Reply)

    Is there a substitution for the rye flour? I don’t have any :(

  20. TheHellKiwi on July 23, 2015: (Reply)

    Looks awesome! But I’d appreciate it chefs and bakers could cut off the
    whole “gluten free” fad diets… Really the only people that get harmed by
    gluten are the one that are allergic go it, all the other people that try
    to avoid gluten are just victims of the nocivo effect, (the opposite of a
    placebo). It’d be nice if we could get some actual science into out cooking
    and diets.

    Though I get it that Jemma used a low gluten flour for it’s non elastic
    properties, that’s okay, it’s just that I don’t think that the whole low
    gluten thing should be used as a selling point.

    Don’t get me wrong, the recipe is great, it’s just that this gluten “lie”
    has gone a bit too far, seriously, if you are not allergic, it won’t do
    anything to you… You can’t digest it.

  21. Marlene Lopez on July 23, 2015: (Reply)

    I’m so making these today! Thanks jemma ?

  22. Keefe Munro on July 23, 2015: (Reply)

    How many does the mixture make

    

  23. Spaghetticat on July 23, 2015: (Reply)

    Can u please do a cake in a mug recipe. All of them have American
    measurements and ingredients. What the heck is baking SODA

    • Rhian Jones on July 23, 2015: (Reply)

      +hilary likes chocolate milk
      Yeah exactly 😀

    • hilary likes chocolate milk on July 23, 2015: (Reply)

      Yeah, if someone can’t visit the bakery, they could always make their own.
      Jemma is so kind and amazing!!

    • Rhian Jones on July 23, 2015: (Reply)

      +hilary likes chocolate milk I think it’s really cool that she shows us how
      to make the things they make at the bakery. ^_^

    • hilary likes chocolate milk on July 23, 2015: (Reply)

      Yeah, but hardly ever. I remember when I first found her, the videos where
      all at her home then now they’re all at the bakery

    • Rhian Jones on July 23, 2015: (Reply)

      +hilary likes chocolate milk
      Yes, in Soho in London, she does the recipes of the cakes and sweets they
      sell in the shop. But she does some videos of her own recipes at home 🙂

  24. Erica Sin on July 23, 2015: (Reply)

    in the front!!!

  25. Melody Rose on July 23, 2015: (Reply)

    That looks so delicious ?

  26. Reem Alt on July 23, 2015: (Reply)

    if you try normal store bought cookie dough then form it into a ball then
    squash it down do form a well do it individually then bake it as soon as it
    cools of a Nutella and a sprinkle of salt …… ugh heaven

  27. Beautilicious on July 23, 2015: (Reply)

    Can u use white sugar instead of brown sugar and plain flour instead of rye
    flour cuz we don’t have those ingredients!!?

    • Becky O'Donohoe on July 23, 2015: (Reply)

      The brown sugar is what adds the cookie flavour so it’s very important. It
      makes them more chewy because of how dense the brown sugar is. I hope this
      helps ?

    • artchic 25 on July 23, 2015: (Reply)

      For the white sugar/brown sugar, if you use white sugar, you may need a
      tiny tiny bit of molasses in with it, because that is what they take out of
      brown to make white! 🙂 I’m sorry if they don’t have molasses where you
      live either, but that’s all I know about the subject.?

  28. Vicky02811 on July 23, 2015: (Reply)

    Have to bake these! And thank you very much for the photo we took last week
    in your shop! 🙂 It was awesome to meet you and to eat your little treats!

  29. Nishat Miah on July 23, 2015: (Reply)

    Your an amzing you inspire me sooo much.♥♥♡♡:-)

  30. Mansoor Abdulla on July 23, 2015: (Reply)

    So you’re telling me that I can put my favorite brownie batter then it will
    be a cookie dough?

  31. lisadalia on July 23, 2015: (Reply)

    Thanks for the recipe Jemma. What’s the differences between the cookies and
    regular brownies? Is it the flour or the fact that you bake the dough cold?
    Or is it completely the same recipe just not with the tin?

  32. lola charlie on July 23, 2015: (Reply)

    Hi cupcake Jemma, I’m a really big fan.

  33. kyle tyler on July 23, 2015: (Reply)

    Do something with Nutella in it
    

  34. Celine Cortes on July 23, 2015: (Reply)

    can I cook this as a brownie? what can I substitute for rye flour?

  35. in the Kitchen With Jonny on July 23, 2015: (Reply)

    This is over the top delicious. Thanks for such wonderful recipe

  36. Catherine Xu on July 23, 2015: (Reply)

    Can rye flour be substituted with regular all purpose flour?

    • Totoro ʕ •ᴥ•ʔ-chan on July 23, 2015: (Reply)

      +Catherine Xu You can send me the second batch. :))

    • Catherine Xu on July 23, 2015: (Reply)

      Cake flour sounds a good idea! Thanks!

    • Lourdes Bordone on July 23, 2015: (Reply)

      +Catherine Xu I think it may work best with cake flour then with AP flour,
      because, like rye flour, it has less gluten content. And if you want a
      really chewy cookie, then add really dark brown sugar instead of light
      brown sugar! Let me know how you get on, and you are welcome!!

    • potato sack on July 23, 2015: (Reply)

      +Catherine Xu bake like triple the amount! no problem with extra cookies!!

    • Catherine Xu on July 23, 2015: (Reply)

      +G Doe Thank you! I just don’t want to buy a bag and use it only once for
      the cookies 😀

  37. Marie on July 23, 2015: (Reply)

    Im imagining adding some caramel to the center of those…. so when you
    break it gooey yummy salted caramel oozes out.

    • Sarah Yue on July 23, 2015: (Reply)

      +Marie I bet what you could do is when placing the batter on a cookie tray
      to tuck a caramel square in the batter so when it bakes the caramel melts
      and oozes out just like you said!

    • blabhblaja on July 23, 2015: (Reply)

      +Marie I did exactly that a few weeks ago 🙂 Best cookies I ever had

    • MrsARosenberg on July 23, 2015: (Reply)

      +Marie That was exactly what I was thinking!

  38. Chloe Colezee on July 23, 2015: (Reply)

    I love your videos so so much 🙂 your amazing 

  39. Ben Smith on July 23, 2015: (Reply)

    Soo yummy

  40. rowda alr on July 23, 2015: (Reply)

    Can you stop the music in the background please ,I can’t focus to what
    you’re saying 

  41. Dave M on July 23, 2015: (Reply)

    As usual that was amazing food porn 🙂 love it. Can i ask about salted
    versus unsalted butter. I’ve tried both and prefer the results i get with
    the salted. Is there a reason you use unsalted or is it just preference?

  42. Krisztina B on July 23, 2015: (Reply)

    This is soooo mean! aaaaarg 😀 Looks waaay too good… noo. just stop.

  43. Isabelle Alleyne on July 23, 2015: (Reply)

    Yum!!! ???????

  44. MsGingerella on July 23, 2015: (Reply)

    Do you have a recipie for salted caramel brownie cookies? Xx

  45. Lunara Arzu on July 23, 2015: (Reply)

    get in my belllyyy

  46. Darkmage40 on July 23, 2015: (Reply)

    I suppose plain flour wouldn’t be that bad either…

  47. Xannie's World on July 23, 2015: (Reply)

    These look amazing!!! 

  48. karlagreta rios on July 23, 2015: (Reply)

    oh, yummy! the best :)

  49. Mike Hunt on July 23, 2015: (Reply)

    Meh..

  50. Rhian Jones on July 23, 2015: (Reply)

    These look fantastic, but I don’t like cookies / brownies that chewy in the
    center. So I was wondering, would a longer cooking time make them less
    chewy?

  51. juliana asante on July 23, 2015: (Reply)

    i love your videos i always wacth your videos on thursday good job

  52. CrystalClara on July 23, 2015: (Reply)

    When I saw the title I already fell in love with it!

  53. Charlotte Bentsen on July 23, 2015: (Reply)

    Oh my! Must make these ASAP!!

  54. Annette Kavanagh on July 23, 2015: (Reply)

    Plz make a doll cake 

  55. Priyani Gunawardena on July 23, 2015: (Reply)

    Hi jemma
    i jst wanna ask u weather i can replace rye flour with regular all purpose
    flour?

    

  56. lauren hidalgo on July 23, 2015: (Reply)

    Uhh I went to crumbs and doilies about a month ago and Jemma was actually
    there downstairs and it didnt feel real. I just stopped and froze and was
    speechless basically but I didnt say hi or anything cause I was embarrassed
    so she probs thought i was a complete wierdo oh well haha

    • Lozzie23 on July 23, 2015: (Reply)

      +lauren hidalgo I’ve been in pretty much in the area a lot recently and
      would love to go but I would basically do the exact same thing xD x

  57. Billy M on July 23, 2015: (Reply)

    Please scrape the bowl properly ??

  58. Mary wolf maiden of lions and wolves on July 23, 2015: (Reply)

    +CupcakeJemma can u make a cherpumble with box batter and frozen pies I
    don’t make things from scratch and box stuff I’d ons easier cuz I’m 12 xD

  59. hilary likes chocolate milk on July 23, 2015: (Reply)

    I was gonna start eating healthy…

    • hilary likes chocolate milk on July 23, 2015: (Reply)

      Can you do a video about what your tattoos mean?

  60. Hope Cox on July 23, 2015: (Reply)

    So glad you posted this — I was looking for a brownie cookie recipe just
    yesterday! Thanks, Jemma!

  61. Gladyis Lema on July 23, 2015: (Reply)

    Cupcake jemma

  62. Fajer Alkhashti on July 23, 2015: (Reply)

    shane dawson liked this video!

  63. phycho cyn on July 23, 2015: (Reply)

    Dat farewell at the end is so cute

  64. Goragod Chamgamon on July 23, 2015: (Reply)

    Definitely going make this!!!

  65. Christine D on July 23, 2015: (Reply)

    Can you do a TBT at the old shop one day?? 

  66. andreamoboe on July 23, 2015: (Reply)

    Oh my goodness!! These are next on my baking list! ???????

  67. Fateh Kart on July 23, 2015: (Reply)

    Is there any substitute of egg.
    I am vegetarian.

  68. Kaitlyn Ciomperlik on July 23, 2015: (Reply)

    Eyeliner goals!

  69. allysa bobo on July 24, 2015: (Reply)

    you’re gonna get me fat but i still love you <3

  70. Tonhippopo Tonhippopo on July 24, 2015: (Reply)

    Yamm ????

  71. rida chuon on July 24, 2015: (Reply)

    I really want to see your tour shop please do it!!

  72. Júlia Varga on July 24, 2015: (Reply)

    Love love Jemma! I hope there will be a T-shirt with sign: I <3 Cupcake
    Jemma
    I will definitely buy one!

  73. Elizabeth R on July 24, 2015: (Reply)

    Can you make a chocolate and chili cupcake? 

  74. Ida on July 24, 2015: (Reply)

    Can’t wait to give it a go! Looks delicious!

  75. Ani Fofo on July 24, 2015: (Reply)

    Would I be able to skip the salt? 

    • artchic 25 on July 24, 2015: (Reply)

      Yes of course. She just sprinkled a bit on top to bring out the sweetness.
      🙂

  76. David Engeron on July 24, 2015: (Reply)

    I hope I get to visit your bakery when I come out to England to visit
    family. All your stuff looks soooo good! 

  77. Fueguchi Hinami on July 24, 2015: (Reply)

    they look so good! ^-^

  78. homodachi 31 on July 24, 2015: (Reply)

    People who live in london and got to meet her in person and taste her cakes
    and cookies are so lucky…

  79. thisisvera on July 24, 2015: (Reply)

    would REALLY LOVE to make these but is there anyway to substitute rye flour
    ? :(

  80. Olia Samad on July 24, 2015: (Reply)

    Can we do it on a brownie tin ❓❔?

  81. Iqra Farooq on July 24, 2015: (Reply)

    please could you make a summer cake or great treats for the summer?

  82. Sandy ! on July 24, 2015: (Reply)

    +CupcakeJemma Which mixer do you use and where’d you get it from because I
    want to buy one myself for cooking

  83. Eleonora Caboni (Inaworldofbitsandbobs) on July 24, 2015: (Reply)

    Biscoff cupcakes, please!!!

  84. Mohammed Amaan on July 24, 2015: (Reply)

    Do you have to use rye flour?

  85. Madisson Hutchison on July 24, 2015: (Reply)

    oh my gosh i know what im doing tonight thanks jemma

  86. Lucia de Soto on July 24, 2015: (Reply)

    Can i use regular flour instead?

  87. MsVivsGreen on July 24, 2015: (Reply)

    Can I make it with regular flour?
    How much of the measurements would I have to change??

    Love all your videos by the way :)

  88. Minnie Dash on July 24, 2015: (Reply)

    In case if you hadn’t yet but will you make black and white cupcakes next?
    It’s like the original cookies that had white icing on the left and
    chocolate icing on the right only it’s a cupcake instead!

  89. Lauren B on July 24, 2015: (Reply)

    Never make anything from tutorials. But i will be making these!!

  90. The Scran Line on July 24, 2015: (Reply)

    I mean, honestly. I just… Have no words haha YUM!!!

  91. Jameswill Dela Cruz on July 25, 2015: (Reply)

    Can I use a plain flour and milk chocolate?

  92. inu ichigo on July 25, 2015: (Reply)

    Now that I’m subscribed I’ll be checking your channel every now and then…
    And I hope you can give me lots of ur wonderful creations!
    Luv ur ideas and recipe!
    Keep it up! :-)

  93. Hamna Hussain on July 25, 2015: (Reply)

    Omg this is your 100th video I’m so happy for you. Congratulations. I hope
    you see this and reply. This my first time commenting please reply.
    ?????????

  94. PolkadotGirlz on July 25, 2015: (Reply)

    OH YUMMY!!!!

  95. Julia X on July 25, 2015: (Reply)

    What flour would u recommend for a totally gluten free recipe? X

  96. the wild one on July 25, 2015: (Reply)

    FOR EVERYONE IN AMERICA, HERE ARE THE INGREDIENTS:
    1/2 cup rye flour
    1 tsp baking powder
    1/4 tsp salt
    1 1/2 cup + 2 tbsp dark chocolate (70% cocoa)
    3 tbsp chopped unsalted butter
    4 large eggs (farm fresh or free range are best!)
    1 cup + 2 tbsp light, soft brown sugar
    sea salt for sprinkling!
    bake at 355 F for 8-10 minutes
    any other recipes i should convert?

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