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Fudgy Chocolate Brownie Cookies with Crackly Tops

A stack of five rich, dark chocolate brownie cookies with distinctively cracked tops on a white plate.

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Make irresistible chocolate brownie cookies that combine the fudgy texture of brownies with the chewiness of cookies. This recipe delivers rich chocolate flavor and a desirable crackly top, perfect for a quick, decadent dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (optional, for extra gooey center)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk the melted butter and sugar together until fully combined. This step helps create the crackly top.
  3. Beat in the eggs one at a time until the mixture is smooth and glossy. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder and flour. Add this dry mixture to the wet ingredients. Mix only until just combined; do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be thick.
  7. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly underbaked and gooey. This ensures a fudgy center.
  8. 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, do not skip whisking the butter and sugar well before adding the eggs.
  • For a gourmet chocolate treat, sprinkle a tiny pinch of flaky sea salt on top of the dough balls right before baking.
  • These are best eaten the day they are made for maximum fudginess, but they store well in an airtight container for up to 3 days.

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