Description
These Brownie Cookies are the ultimate hybrid dessert—fudgy like a brownie on the inside, crisp like a cookie on the outside. With shiny crackle tops, intense chocolate flavor, and a chewy bite, they’re every chocolate lover’s dream. Perfect for gifting, parties, or indulging straight off the tray.
Ingredients
Dry Ingredients:
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½ cup (60g) all-purpose flour
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¼ tsp baking powder (optional)
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¼ tsp salt
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¼ cup (25g) unsweetened cocoa powder (Dutch-processed recommended)
Wet Ingredients:
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2 large eggs
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¾ cup (150g) granulated sugar
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¼ cup (50g) light brown sugar
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1 tsp vanilla extract
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1 tbsp espresso powder (optional but enhances flavor)
Chocolate Base:
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1½ cups (270g) semi-sweet chocolate chips or chopped chocolate
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¼ cup (60g) unsalted butter
Optional Mix-ins:
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½ cup chopped walnuts or pecans
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¼ tsp sea salt flakes for topping
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½ cup white chocolate chips or caramel bits
Instructions
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Melt Chocolate & Butter
In a heatproof bowl, melt the chocolate and butter together using a microwave in 30-second bursts or over a double boiler. Stir until smooth and glossy. Let cool slightly. -
Beat Eggs and Sugar
In a large bowl, whisk together the eggs, granulated sugar, and brown sugar for 3–4 minutes until pale and thickened. -
Add Flavor Enhancers
Mix in vanilla extract and espresso powder. -
Combine with Chocolate Mixture
Slowly pour the cooled melted chocolate into the egg mixture, folding gently until fully incorporated. -
Mix Dry Ingredients Separately
In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Fold into the wet mixture until no streaks remain. -
Chill the Dough
Cover and refrigerate the dough for 30 minutes to thicken. -
Preheat Oven
Preheat to 350°F (175°C). Line baking sheets with parchment paper. -
Scoop and Bake
Scoop tablespoon-sized rounds of dough onto baking sheets, spaced 2 inches apart. Bake for 10–12 minutes or until edges are set but centers are still soft. -
Cool and Serve
Let cookies rest on the tray for 5 minutes before transferring to a wire rack. Sprinkle with sea salt if desired.
Notes
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Don’t Overbake: Remove when centers look slightly underdone for fudgy perfection.
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Make Ahead: Dough can be chilled for up to 24 hours before baking.
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Freeze Option: Freeze unbaked dough balls; bake from frozen with 2 extra minutes.
- Prep Time: 10 min
- Cook Time: 12 min