Chocolate Brownie Cookies: Easy, Fudgy, and Chewy Recipe
These brownie cookies are the perfect marriage of fudgy brownies and chewy cookies. Featuring a shiny, crackled top and a rich, gooey center, these cookies are a chocolate lover’s dream come true.
Ingredients
- 4 oz bittersweet chocolate chopped
- ¼ cup unsalted butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- ⅔ cup all-purpose flour
- ¼ cup natural unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup semisweet chocolate chips
Instructions
- Melt butter and chopped chocolate in microwave-safe bowl in 20-second intervals, stirring until smooth. Let cool.
- Beat sugars and eggs on medium speed until light and frothy (about 3-5 minutes).
- Blend melted chocolate mixture and vanilla extract into the eggs and sugar.
- Sift together flour, cocoa powder, baking powder, and salt.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in chocolate chips.
- Cover bowl and chill dough for 30 minutes to prevent spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon-sized balls and place 3 inches apart on baking sheets.
- Bake 8-12 minutes until cookies have shiny, cracked tops. They will be soft in the center but firm up when cooled.
- Cool on baking sheets for 10 minutes before transferring to wire racks.
Notes
- Use room temperature eggs to whip up air for crackled tops.
- Use high-quality bittersweet chocolate for intense flavor.
- Chill dough to avoid spreading and keep cookies thick.
- Store cookies in airtight container for up to 3 days. Freeze for longer storage.
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