Description
Fudgy Crackly Brownie Cookies combine the best parts of a rich brownie and a chewy chocolate cookie. They have soft, fudgy centers, glossy crackly tops, and plenty of melted chocolate in every bite. A sprinkle of flaky sea salt adds the perfect sweet-and-salty finish, making these cookies irresistible for chocolate lovers.
Ingredients
- 6 tablespoons unsalted butter
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- Flaked sea salt, for topping
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Add the butter and chopped semi-sweet chocolate to a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each interval, until completely smooth.
- Set the melted chocolate mixture aside to cool slightly.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar on medium-high speed for 3–5 minutes.
- Continue beating until the mixture becomes thick, pale, and falls in ribbons from the beaters.
- Reduce the mixer speed to low and slowly add the slightly cooled chocolate mixture and vanilla extract.
- Mix just until everything is combined.
- Gently fold in the flour, cocoa powder, baking powder, and salt.
- Mix until no dry streaks remain, being careful not to overmix.
- Fold in the semi-sweet chocolate chips.
- Let the batter rest at room temperature for 5–10 minutes so it can thicken slightly.
- Scoop approximately 1 1/2 tablespoons of dough onto the prepared baking sheets.
- Leave about 2 inches between each cookie because they will spread while baking.
- Bake for 10–12 minutes, or until the edges are set and the tops are shiny and crackled.
- Immediately sprinkle the warm cookies with flaky sea salt.
- Let the cookies cool on the baking sheet for about 5 minutes.
- Transfer them to a wire rack and allow them to cool completely.
Notes
- Serve the cookies slightly warm for an extra fudgy center and melty chocolate chips.
- Pair them with a glass of cold milk, coffee, hot chocolate, or vanilla ice cream.
- For an elegant dessert, serve two cookies with a scoop of vanilla or chocolate ice cream.
- Add the flaky sea salt immediately after baking so it sticks to the warm cookies.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
- Place parchment paper between layers if stacking the cookies to help prevent sticking.
- For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months.
- Thaw frozen cookies at room temperature before serving.
- You can gently warm thawed cookies in the microwave for a few seconds to bring back their soft texture.
- For the best crackly tops, avoid storing the cookies while they are still warm.
- Beat the eggs and sugars for the full 3–5 minutes. This step helps create the signature glossy, crackly surface.
- Use chopped chocolate bars for melting because they generally melt more smoothly than chocolate chips.
- Allow the melted chocolate mixture to cool slightly before adding it to the whipped eggs and sugar.
- Do not overmix the flour into the batter. Mix only until the dry ingredients disappear.
- Letting the batter rest for a few minutes makes it easier to scoop and helps prevent overly thin cookies.
- Avoid overbaking. The centers should still look soft when the cookies come out of the oven.
- Use parchment paper for easier removal and more even baking.
- Make sure your baking powder is fresh for the best texture and rise.