Fudgy Chocolate Brownie Cookies with Crackly Tops
Indulge in these rich and fudgy chocolate brownie cookies with a perfectly crackly top. Easy to make and deliciously satisfying!
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 cup cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
Preparation
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until they are evenly distributed throughout the dough.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies have a crackly top and the edges are set.
Cooling
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage
- Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Notes
Pro Tips: For the perfect crackly top, ensure to beat the eggs and sugars until thick and pale. Ingredient Substitutions: Substitute coconut oil for butter to make dairy-free cookies. How to Serve: Pair with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. Storage & Freshness: Store in an airtight container at room temperature for up to a week, or freeze for up to three months. Make-Ahead Tips: Prepare the dough in advance and refrigerate for up to 24 hours before baking.