These cookies have a crackly, shiny top and rich, fudgy center, just like the ones shown in your picture. They’re essentially the best parts of a brownie baked into a cookie.
Ingredients
Makes: about 12–14 cookies
- 8 oz (225 g) semi-sweet or bittersweet chocolate, chopped
- 4 tbsp (56 g) unsalted butter
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips or chunks, optional
Instructions
- Melt the chocolate:
Place the chopped chocolate and butter in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each, until smooth. Set aside to cool slightly. - Whip the eggs and sugar:
In a separate bowl, beat the eggs, granulated sugar, and brown sugar for about 3–4 minutes until lighter, thicker, and slightly fluffy. This helps create the shiny, crackly tops. - Add vanilla and chocolate:
Mix in the vanilla, then slowly stir in the melted chocolate mixture until smooth. - Combine dry ingredients:
Whisk together the flour, cocoa powder, baking powder, and salt. - Make the dough:
Gently fold the dry ingredients into the chocolate mixture. Stir in chocolate chips if using. The dough will be soft and sticky. - Chill:
Refrigerate the dough for 20–30 minutes, or until firm enough to scoop. - Shape:
Heat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into roughly 2-tablespoon portions, leaving about 2 inches between cookies. - Bake:
Bake for 9–11 minutes. The edges should look set while the centers still appear slightly soft. - Cool:
Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a rack. They’ll firm up while remaining fudgy inside.
🍫 The secret to that brownie-like texture
Don’t overbake them. Take them out while the centers still look slightly underdone. They’ll continue cooking from the residual heat and develop that soft, chewy brownie texture as they cool.
