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Ultimate Fudgy Brownie Cookies with Crackly Tops

Close-up of several fudgy brownie cookies piled on a white plate, showing their signature crackled, shiny tops.
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Make rich, chewy brownie cookies that have the signature fudgy center and shiny, crackly top crust of a perfect brownie.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder, natural or Dutch-process
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar together until smooth.
  3. Whisk in the eggs one at a time until fully combined. Stir in the vanilla extract.
  4. Sift the cocoa powder, flour, salt, and baking powder directly into the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  5. Fold in the chocolate chips. The dough will be thick.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them.
  7. Bake for 10 to 13 minutes. The edges should look set, but the center will still look slightly underbaked and glossy.
  8. Remove from the oven. Immediately bang the baking sheet firmly on the counter two or three times to help the tops crackle.
  9. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best crackly top, ensure your eggs and butter are at room temperature before mixing.
  • Do not overbake; the fudgy texture relies on removing them when the center is still soft.
  • Chill the dough for 30 minutes if your kitchen is very warm, which helps prevent spreading.

Nutrition

Find it online: https://recipesfleet.com/brownie-cookies-fudgy-crackly-tops/