Crackly Chewy Brownie Cookies
Equipment
Ingredients
Ingredients
powdered sugar
360 g
cocoa powder
48 g
salt
3 g
egg whites
120 ml
semisweet chocolate chips
85 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat oven to 175°C.
Prepare baking sheets
Line two baking sheets with parchment paper.
Mix dry ingredients
Whisk powdered sugar, cocoa powder, and salt together in a large bowl.
Add wet ingredients
Add egg whites and vanilla extract to the dry mixture. Stir until you have a glossy brownie batter.
Add chocolate chips
Stir in the semisweet chocolate chips until evenly distributed.
Portion the cookies
Scoop 2 tablespoons of batter per cookie onto the prepared baking sheets, leaving space between them as they will spread.
Chill the dough (optional)
Chill the portioned dough for 30 minutes if you want taller cookies with a more pronounced brownie crust.
Bake the cookies
Bake for 10 minutes until the tops are shiny and cracked.
Cool the cookies
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
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