For the Cookies:
1 cup semi-sweet chocolate chips
4 tablespoons unsalted butter
2 large eggs, room temperature
½ cup granulated sugar
¼ cup light brown sugar, packed
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 tablespoons cocoa powder (Dutch-processed preferred)
½ teaspoon baking powder
¼ teaspoon salt
For Rolling (Optional but Recommended):
½ cup powdered sugar
Step-by-Step Instructions
Step 1: Melt the Chocolate & Butter
In a heatproof bowl, combine chocolate chips and butter.
Melt in the microwave in 30-second bursts, stirring between each, until smooth. Let cool slightly.
Step 2: Whisk the Eggs & Sugars
In a separate bowl, vigorously whisk the eggs, granulated sugar, brown sugar, and vanilla for 1-2 minutes until the mixture is pale, thick, and forms a ribbon when you lift the whisk.
✨ This step is the SECRET to the shiny, crackly top!
Step 3: Combine Wet & Dry Ingredients
Gently whisk the melted chocolate mixture into the egg mixture until combined.
Sift in the flour, cocoa powder, baking powder, and salt.
Fold with a spatula until just combined. Do not overmix! The dough will be thick and glossy.
Step 4: Roll & Coat
Place powdered sugar in a shallow bowl.
Using a medium cookie scoop (about 1.5 tbsp), portion the dough and roll into rough balls.
Generously roll each ball in powdered sugar until fully coated.
🎯 For that classic crackle look, don't skip the double coat!
Step 5: Bake to Fudgy Perfection
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Place dough balls 2 inches apart on the sheets.
Bake for 10-12 minutes. The cookies will look soft and slightly underdone—this is key!
Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
👩🍳 Pro Tips for the Perfect Brownie Cookie
Don't Overbake: They continue to set as they cool. A gooey center is the goal!
Room Temperature Eggs: Crucial for achieving that shiny, crackly surface.
Scoop & Go: No chilling needed—the high sugar and fat content prevents spreading.
Flour Measurement: For best results, spoon flour into your measuring cup and level it off.
Add-Ins: Fold in ½ cup of white chocolate chips, walnuts, or peppermint chunks for a fun twist.
🍶 Serving & Storage
Serving Idea:
Serve slightly warm with a glass of cold milk.
Sandwich with vanilla ice cream for the ultimate ice cream cookie.
Storage:
Room Temperature: Keep in an airtight container for up to 5 days.
Freeze: Freeze baked cookies for up to 3 months, or freeze the dough balls and bake from frozen (add 1-2 minutes to bake time).
Why This Recipe Works
The magic lies in the technique of whipping the eggs and sugar, which creates tiny air bubbles that expand in the oven, forming the delicate, crackly crust. The high ratio of chocolate to flour ensures an intensely fudgy, brownie-like texture that’s impossibly rich.
Common Questions
Why didn't my cookies get a crackly top?
This usually happens if the eggs weren't whisked long enough, or if the melted chocolate was too hot when added.
Can I use milk chocolate?
Yes, but the cookies will be much sweeter. We recommend sticking with semi-sweet or dark chocolate.
My cookies spread too much. What happened?
This is unlikely with this recipe, but if it occurs, your baking powder may be old, or your oven temperature may be off.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend with great results.
Final Bite
These Fudgy Brownie Cookies are a chocolate revelation. They’re impressively beautiful, deeply satisfying, and prove that sometimes, the best things really do come in small, portable packages.
Now we're curious—what's your all-time favorite chocolate treat? Are you Team Brownie or Team Cookie? Share your chocolatey thoughts and baking stories in the comments below!
Happy baking! May your cookies be fudgy and your chocolate supply never run out. 🍫❤️
