Description
Fudgy, chewy, crinkle-top Chocolate Brownie Cookies that bake up glossy and gooey—like a brownie and a cookie had the most delicious little duet. Easy batter, no chill, big chocolate flavor.
Ingredients
Scale
- 8 oz (225 g) dark chocolate, chopped
- 4 tbsp (56 g) unsalted butter
- 2 large eggs, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (90 g) demerara or light brown sugar
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 2 tbsp (12 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup (85 g) chocolate chips
- Flaky sea salt, optional
Instructions
- Melt chocolate and butter together until smooth; cool slightly.
- Whip eggs with both sugars until very pale and fluffy (3–5 minutes). Beat in vanilla.
- Stream in melted chocolate; mix just to combine.
- Whisk flour, cocoa, baking powder, and salt; fold into batter. Fold in chips.
- Scoop onto parchment-lined trays. Bake at 170°C/338°F (160°C/320°F fan) for 12–14 minutes until crackled with soft centers.
- Sprinkle with flaky salt, cool 10 minutes on the tray, then move to a rack.
Notes
For shinier tops, bake soon after mixing and whip eggs/sugar until thick and pale. Add espresso powder for mocha, or toasted nuts for crunch. Store airtight up to 5 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg
Keywords: brownie cookies, brookies, fudgy cookies, crinkle top cookies, easy baking recipe