Fudgy Crackly Brownie Top Cookies
The perfect marriage of fudgy brownies and crackly-top cookies
Rich, chewy cookies with the signature crinkly, crackly brownie top that delivers the ultimate fudgy chocolate experience in every bite.
Equipment
Ingredients
Main Ingredients
butter (melted)
115 g
granulated sugar
200 g
brown sugar (packed)
100 g
egg (large)
2 piece
vanilla extract
10 ml
all-purpose flour
125 g
cocoa powder (unsweetened)
60 g
baking soda
3 g
salt
3 g
chocolate chips
150 g
Instructions
Preheat oven
Preheat oven to 175°C and line baking sheets with parchment paper.
Melt butter
Melt butter in microwave or small saucepan until completely liquid.
Mix wet ingredients
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and well combined.
Add eggs and vanilla
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
Mix 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 dough using a cookie scoop or tablespoon, placing portions about 5cm apart on prepared baking sheets.
Bake cookies
Bake for 10-12 minutes until edges are set but centers still look slightly underdone. Cookies will continue to firm up as they cool.
Cool cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Freeze baked cookies for up to 1 month. Dough can also be frozen for up to 3 months.
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