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Ultimate Fudgy & Chewy Chocolate Brownie Cookies with Perfect Crackly Tops

A stack of fudgy chocolate brownie cookies with shiny, cracked tops, one broken open to show the dense interior.
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Make these irresistible chocolate brownie cookies that combine the fudgy texture of brownies with the chewiness of cookies. You get rich chocolate flavor and the highly desired crackly tops in one easy dessert.

Ingredients

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  • 1/2 cup 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, natural or Dutch-process
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 ounces bittersweet chocolate, chopped (or chocolate chips)
  • 1/2 cup semi-sweet chocolate chips (optional, for texture)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  4. In a separate 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 chopped bittersweet chocolate and the optional semi-sweet chocolate chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
  8. Bake for 10 to 13 minutes. The edges should look set, but the centers will still look slightly soft and glossy. This helps achieve the fudgy texture.
  9. Remove from the oven. Immediately sprinkle the tops with a tiny pinch of flaky sea salt, if using.
  10. Let the cookies cool on the baking sheet 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, ensure your butter is fully melted and that you whisk the sugar and eggs vigorously for about one minute before adding the dry ingredients.
  • These are best eaten the day they are made, but you can store them in an airtight container at room temperature for up to 3 days.
  • If you want a deeper chocolate taste, use Dutch-process cocoa powder.

Nutrition

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