Crackly Chewy Brownie Cookies
Crackly Chewy Brownie Cookies
Ingredients
For the Brownie Cookies
- 1/2 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the granulated sugar and large eggs vigorously for 3-5 minutes, until the mixture is pale yellow, thick, and fluffy. This step is crucial for achieving the crackly top.
⏱️ 5 min
- 3
Pour the melted unsalted butter and vanilla extract into the egg and sugar mixture. Whisk until well combined.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until there are no lumps.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 2 min
- 6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min
- 7
Using an ice cream scoop (about 1 1/2 tablespoons per scoop), drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 3 min
- 8
Bake for 10-12 minutes, or until the edges are set and the tops are crackly. The centers may still look slightly soft, but they will firm up as they cool.
⏱️ 12 min•🌡️ 350
- 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crackly Chewy Brownie Cookies
Ingredients
For the Brownie Cookies
- 1/2 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the granulated sugar and large eggs vigorously for 3-5 minutes, until the mixture is pale yellow, thick, and fluffy. This step is crucial for achieving the crackly top.
⏱️ 5 min - 3
Pour the melted unsalted butter and vanilla extract into the egg and sugar mixture. Whisk until well combined.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until there are no lumps.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 2 min - 6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
⏱️ 1 min - 7
Using an ice cream scoop (about 1 1/2 tablespoons per scoop), drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 3 min - 8
Bake for 10-12 minutes, or until the edges are set and the tops are crackly. The centers may still look slightly soft, but they will firm up as they cool.
⏱️ 12 min•🌡️ 350 - 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min