Chocolate Brownie Cookies
These chocolate brownie cookies feature fudgy centers, chewy edges, and shiny crackly tops. Mixing room-temperature eggs and bittersweet chocolate creates a rich, tender cookie that bakes in 10 minutes.
Equipment
- Mixing Bowls
- Hand mixer
- Cookie sheets
- Parchment Paper
Ingredients
- 4 ounces bittersweet chocolate (chopped (112g))
- 1/4 cup unsalted butter ((56g))
- 1/2 cup granulated sugar ((100g))
- 1/2 cup packed light brown sugar ((110g))
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 2/3 cup all-purpose flour ((80g))
- 1/4 cup unsweetened cocoa powder ((25g))
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semisweet chocolate chips ((90g))
Instructions
- Place the chopped bittersweet chocolate and butter in a medium microwave-safe bowl, then heat on high in 20-second bursts, stirring after each burst, until melted, about 2 minutes. Stop when the mixture is smooth and glossy, with no unmelted chocolate pieces remaining.
- Beat both sugars and the eggs in a large bowl on medium speed until pale and frothy, then mix in the melted chocolate and vanilla. The mixture should look thicker and lighter before the chocolate is added.
- Fold in the flour, cocoa powder, salt, and baking powder with a spatula until mostly incorporated, then stir in the chocolate chips until the batter is evenly mixed. The dough will be soft and glossy, more like thick brownie batter than scoopable cookie dough.
- Cover the bowl and chill the dough for 30 minutes while you heat the oven to 350°F and line two baking sheets with parchment paper. After chilling, the dough should feel thicker and hold a rounded scoop more easily.
- Scoop the chilled dough into 2-tablespoon-sized balls, spacing them about 3 inches apart on the prepared pans, then bake for 8 to 10 minutes. Remove them when they have spread and the tops are shiny and cracked, even though the centers still look very soft; cool completely on the pans.
Notes
Ingredient tip: Use room temperature eggs so they blend smoothly with the sugars, and sift the cocoa powder before adding it to prevent bitter dry pockets in the finished cookies.
Whipping tip: Beat the eggs and sugars with a hand mixer for at least 3 minutes until the mixture forms a thick ribbon. Rushing this stage is a common reason brownie cookies lose their shiny, crackled surface.
Doneness: Pull the cookies from the oven when the tops are cracked and shiny but the centers still look underdone. They will firm up as the pan cools.
Storage: Let the cookies cool completely before transferring them to an airtight container. Keep them at room temperature in a dry spot, as refrigerating them can make them feel firmer and drier.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.