Crispy Crackly Chewy Brownie Cookies
Equipment
Ingredients
Ingredients
unsalted butter (melted, cooled)
115 g
granulated sugar
200 g
brown sugar (packed)
150 g
large eggs (room temperature)
2 pcs
vanilla extract
10 ml
all-purpose flour
125 g
unsweetened cocoa powder (Dutch-processed)
60 g
baking soda
5 g
salt
3 g
chocolate chips (semi-sweet)
200 g
Instructions
Preheat oven
Preheat the oven to 175°C and line baking sheets with parchment paper.
Mix wet ingredients
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
Add eggs and vanilla
Add eggs one at a time, then vanilla extract, mixing well after each addition.
Combine dry ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Combine wet and dry
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Add chocolate chips
Fold in the chocolate chips until evenly distributed throughout the dough.
Scoop and shape cookies
Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them 5cm apart.
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, then transfer to a wire rack to cool completely.
Storage
Store in an airtight container. Cookies can be frozen for up to 3 months.
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