Description
These fudgy brownie cookies combine the best of brownies and cookies in one incredible treat! With crispy crackled tops, intensely chocolaty flavor, and soft, gooey centers, they’re perfect for chocolate lovers. Easy to make and absolutely irresistible!
Ingredients
Scale
- 8 ounces semi-sweet chocolate, chopped (or 1⅓ cups chocolate chips)
- 4 tablespoons (½ stick) unsalted butter
- ⅔ cup granulated sugar
- ⅓ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: ¾ cup chocolate chips or chopped nuts for mixing in
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Melt chocolate and butter: Place the chopped chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth (about 1-2 minutes total). Alternatively, melt in a double boiler. Let cool for 5 minutes.
- Mix sugars and eggs: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly thickened, about 1 minute. The mixture should be smooth and glossy.
- Combine with chocolate: Pour the melted chocolate mixture into the egg mixture. Whisk until completely smooth and shiny. The batter will be glossy and beautiful.
- Add dry ingredients: Add the cocoa powder, flour, baking powder, and salt to the chocolate mixture. Whisk or fold with a spatula until just combined and no dry streaks remain. The batter will be thick and fudgy. If using, fold in chocolate chips or nuts.
- Portion the cookies: Using a 2-tablespoon cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart (they will spread). You should get about 18 cookies. The dough will be thick and sticky.
- Bake: Bake for 11-13 minutes until the tops are crackled and shiny, and the edges look set. The centers will still look slightly underdone – this is perfect! They will continue to cook on the hot pan. Don’t overbake or they’ll lose their fudgy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes (they’re very fragile when hot), then carefully transfer to a wire cooling rack. The cookies will firm up as they cool but remain fudgy in the center.
- Serve: Enjoy warm for the ultimate gooey experience, or let cool completely. Store in an airtight container.
Notes
- Don’t overbake: These cookies should look slightly underdone in the center when you remove them from the oven. They’ll firm up as they cool but stay fudgy.
- Use quality chocolate: Since chocolate is a main flavor, use good quality chocolate for the best results.
- Room temperature eggs: They incorporate more smoothly into the mixture.
- Dough consistency: The dough should be thick, sticky, and glossy – this is correct!
- Crackled tops: The contrast between sugars creates those beautiful cracks. Don’t skip the brown sugar.
- Spacing: Leave 2 inches between cookies as they spread during baking.
- No chilling needed: Unlike many cookie recipes, this dough can be baked immediately.
- Size matters: Larger cookies (2-tablespoon scoops) have that perfect gooey center. Smaller cookies may be drier.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 175
- Sugar: 18g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg