Fudgy Crackly Brownie Top Cookies
Fudgy Crackly Brownie Top Cookies
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips, or chopped chocolate
Instructions
- 1
In a large bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until well combined and smooth.
⏱️ 3 min
- 2
Beat in the large eggs one at a time, then stir in the vanilla extract until the mixture is light and fluffy, about 1-2 minutes. This helps create the crackly top.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min
- 6
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much and enhances the fudgy texture.
⏱️ 5 min
- 7
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min
- 9
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350
- 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Crackly Brownie Top Cookies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips, or chopped chocolate
Instructions
- 1
In a large bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until well combined and smooth.
⏱️ 3 min - 2
Beat in the large eggs one at a time, then stir in the vanilla extract until the mixture is light and fluffy, about 1-2 minutes. This helps create the crackly top.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min - 6
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much and enhances the fudgy texture.
⏱️ 5 min - 7
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min - 9
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350 - 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min