Bake these ultimate fudgy brownie cookies that combine the rich flavor of brownies with a chewy cookie texture and a desirable crackly top. This recipe offers an intense chocolate flavor for a decadent, homemade treat.
Author:oliviarosewood
Prep Time:15 min
Cook Time:13 min
Total Time:28 min
Yield:18 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups granulated sugar
1 cup packed light brown sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 cup semi-sweet chocolate chips
Flaky sea salt, for topping (optional)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips. The dough will be thick and look like brownie batter.
Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
Bake for 10 to 13 minutes. The edges should look set, but the centers will still look slightly soft and fudgy. For a crackly top, do not overbake.
Immediately sprinkle the tops with flaky sea salt, if using.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best crackly tops, chill the dough for at least 30 minutes before scooping and baking.
Use high-quality cocoa powder to achieve an intense chocolate flavor.
These cookies are best eaten within 3 days when stored in an airtight container at room temperature.