Make rich, fudgy chocolate brownie cookies that combine the chewiness of a cookie with the dense texture of a brownie, featuring a desirable crackly top surface.
Author:Ahazzam
Prep Time:15 min
Cook Time:13 min
Total Time:28 min
Yield:18 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup (90g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
4 ounces (113g) bittersweet chocolate, chopped or chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chopped bittersweet chocolate. The batter will be thick.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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.
Remove from the oven. 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 characteristic crackle as they cool.
Notes
For the best crackly top, ensure your eggs are at room temperature before mixing.
Do not overbake; slightly underbaking results in a fudgier center.
You can substitute semi-sweet chocolate chips for bittersweet chocolate if you prefer a sweeter cookie.