Fudgy Crackly Brownie Top Cookies
Equipment
Ingredients
Cookie Base
unsalted butter (melted, cooled)
115 g
granulated sugar
200 g
brown sugar (packed)
100 g
large eggs
2 piece
vanilla extract
10 ml
all-purpose flour
125 g
cocoa powder (unsweetened)
60 g
baking soda
2 g
salt
3 g
chocolate chips (semi-sweet)
150 g
Instructions
Preheat and Prepare
Preheat oven to 180°C and line baking sheets with parchment paper.
Mix Wet Ingredients
In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth and glossy.
Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Add Chocolate Chips
Fold in chocolate chips until evenly distributed throughout the dough.
Portion Cookies
Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 5 cm apart.
Bake Cookies
Bake at 180°C for 10-12 minutes until edges are set but centers still look slightly underdone.
Cool Cookies
Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Cookies stay fudgy for up to 5 days.
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