THE BEST CHOCOLATE BROWNIE COOKIES EVER Crispy crackly tops

Active Time: 25 minutes | Total Time: 1 hour 15 minutes (includes chilling)
Difficulty: Easy | Yield: 18-20 cookies

Imagine the fudgy, decadent heart of a perfect brownie, encased in a cookie with a stunning, paper-thin, crispy-crackly top. That’s the magic of these Chocolate Brownie Cookies. They are intensely chocolatey, rich without being overly sweet, and feature that signature shiny, cracked surface that promises a chewy, dense interior. This recipe is a chocolate lover’s dream, merging the best textural elements of a brownie and a cookie into one unforgettable bite.

Ingredients

• 8 ounces (225g) high-quality semi-sweet or bittersweet chocolate, finely chopped

• 2 tablespoons (28g) unsalted butter

• 2 large eggs, at room temperature

• ⅔ cup (135g) granulated sugar

• 1 teaspoon pure vanilla extract

• ¼ cup (30g) all-purpose flour

• ¼ teaspoon baking powder

• ¼ teaspoon fine sea salt

• 1 cup (170g) semi-sweet chocolate chips or chunks

Equipment

• Medium heatproof bowl

• Saucepan (for double boiler) or microwave

• Stand mixer or hand mixer with whisk attachment

• Two baking sheets

• Parchment paper or silicone baking mats

• Cookie scoop (1.5 tablespoon size recommended)

• Wire cooling rack

Instructions

Step 1: Melt the Chocolate & Butter

Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water (ensure the bottom of the bowl does not touch the water). Add the 8 ounces of chopped chocolate and butter to the bowl. Stir frequently until completely melted and smooth. Alternatively, microwave in 30-second bursts, stirring well between each, until melted. Set aside to cool slightly while you prepare the next step.

Step 2: Whip the Eggs & Sugar

In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the eggs, granulated sugar, and vanilla extract. Whip on medium-high speed for 5-7 minutes, until the mixture is very pale, thick, and has roughly tripled in volume. When you lift the whisk, the ribbon of batter that falls back onto the surface should hold its shape for a few seconds before dissolving. This step is crucial for creating the crackly top.

Step 3: Combine & Add Dry Ingredients

With the mixer on low speed, gradually pour the slightly cooled melted chocolate into the egg mixture. Mix until just combined and uniform in color.
In a separate small bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to the chocolate mixture and fold gently with a spatula until only a few streaks of flour remain. Finally, fold in the chocolate chips or chunks. The batter will be loose and somewhat glossy, similar to brownie batter.

Step 4: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, and up to 2 hours. This is essential for the dough to firm up, making it scoopable, and allows the flavors to deepen. Do not skip this step.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Using a 1.5-tablespoon cookie scoop, portion the chilled dough onto the prepared sheets, spacing them at least 2 inches apart as they will spread. For a more professional look, you can gently roll the scoops into rough balls.
Bake for 10-12 minutes. The cookies are done when the tops are shiny, crackled, and set around the edges, but the centers still look soft and slightly underbaked. They will puff up and then settle as they cool.

Step 6: Cool & Serve

Allow the cookies to cool on the baking sheet for 5 minutes. During this time, they will firm up significantly. Then, carefully transfer them to a wire rack to cool completely. They are best enjoyed once fully set, about 30 minutes after baking. The contrast between the crisp top and the fudgy, chewy center is at its peak.

Chef’s Notes & Tips for Success

• Chocolate Choice: The quality of chocolate directly impacts flavor. Use a bar chocolate you enjoy eating, not chocolate chips, for the melted portion.

• Room Temp Eggs: Crucial for maximum volume when whipping. To quickly bring eggs to room temp, place them in a bowl of warm water for 5-10 minutes.

• Don’t Overbake: The secret to a fudgy interior is pulling them out while the centers still look molten. They will continue to set as they cool.

• Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 2 months, or freeze the scooped dough balls and bake directly from frozen, adding 1-2 minutes to the bake time.

Nutrition Information (Per Cookie, based on 20 cookies)

• Calories: 180 kcal

• Total Fat: 10g (13% DV)

• Saturated Fat: 6g (30% DV)

• Cholesterol: 25mg (8% DV)

• Sodium: 45mg (2% DV)

• Total Carbohydrates: 23g (8% DV)

• Dietary Fiber: 2g (7% DV)

• Sugars: 18g

• Protein: 3g

• Vitamin D: 0mcg (0% DV)

• Calcium: 15mg (2% DV)

• Iron: 1mg (6% DV)

• Potassium: 115mg (2% DV)

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.