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Fudgy, Chewy Chocolate Brownie Cookies with Crackly Tops

A stack of four rich, fudgy chocolate brownie cookies with cracked tops, resting on a white plate.
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You can make these irresistible chocolate brownie cookies that combine the fudgy texture of brownies with the chewy structure of cookies. They bake up fast and deliver that sought-after crackly top for a truly gourmet treat.

Ingredients

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  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 ounces semi-sweet chocolate, chopped (or chocolate chips)
  • 1/2 cup semi-sweet chocolate chips, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the 4 ounces of chopped semi-sweet chocolate.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
  8. Press a few extra chocolate chips onto the top of each dough ball.
  9. Bake for 10 to 13 minutes. The edges should look set, but the centers will still look slightly soft. This is key for fudgy brownie cookies.
  10. Remove the baking sheets from the oven. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The tops will develop their signature crackle as they cool.

Notes

  • For the best crackly tops, do not overbake these cookies. They firm up significantly as they cool.
  • You can substitute the chopped chocolate with 4 ounces of your favorite high-quality baking chocolate for a richer flavor.
  • These brownie style cookies freeze well once cooled. Place them in an airtight container between layers of wax paper.

Nutrition

Find it online: https://magazinemeal.com/chocolate-brownie-cookies-recipe/