These chocolate brownie cookies combine everything people love about brownies and cookies in one bite: a shiny, crackled top, deep chocolate flavor, crisp edges, and a soft, fudgy center. They look bakery-perfect, just like the ones in the photo, with melted chocolate puddles and rich texture. This is a generous, detailed recipe designed for consistent, professional results.
Introduction
Brownie cookies are made with melted chocolate rather than just cocoa powder, which gives them their intense flavor and signature glossy surface. The batter is closer to a brownie batter than a cookie dough, and proper mixing is the key to achieving that beautiful crackle on top. These cookies are ideal for dessert boxes, gifting, or serving with coffee or milk.
Ingredients (Makes about 12–14 large cookies)
Chocolate Base
- 200 g dark chocolate (60–70% cocoa), chopped
- 60 g unsalted butter
Wet Ingredients
- 2 large eggs, room temperature
- 150 g granulated sugar
- 50 g light brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 80 g all-purpose flour
- 25 g unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-Ins
- 100 g chocolate chips or chunks (dark or milk)
- Extra chocolate chips for topping (optional)
Instructions
Step 1: Melt the Chocolate
In a heatproof bowl, combine the chopped dark chocolate and butter. Melt gently over a double boiler or in the microwave in 20-second intervals, stirring each time until smooth and glossy. Set aside to cool slightly.
Step 2: Whip Eggs and Sugar
In a large mixing bowl, add the eggs, granulated sugar, and brown sugar. Beat using a hand mixer or whisk for 3–4 minutes until the mixture becomes pale, thick, and slightly fluffy. This step is essential for the crackly top.
Step 3: Add Flavor
Mix in the vanilla extract. Slowly pour the melted chocolate mixture into the egg mixture while whisking gently until fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures a smooth batter without lumps.
Step 5: Fold the Batter
Add the dry ingredients to the chocolate mixture. Fold gently with a spatula until just combined. Do not overmix. Fold in the chocolate chips.
Step 6: Rest the Batter
Cover the bowl and let the batter rest at room temperature for 10–15 minutes. The batter will thicken slightly, making it easier to scoop.
Step 7: Bake
Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper. Scoop portions of batter (about 2 tablespoons each) onto the tray, leaving space between them. Sprinkle extra chocolate chips on top if desired.
Bake for 10–12 minutes. The tops should be crackled and shiny, while the centers remain soft.
Step 8: Cool
Let the cookies cool on the tray for 5 minutes before transferring to a wire rack. They will firm up slightly as they cool but stay fudgy inside.
Method Tips
- Use good-quality chocolate for the best flavor.
- Beating the eggs and sugar well is the secret to the shiny, cracked surface.
- Slight underbaking gives the perfect brownie-like texture.
- For thicker cookies, chill the batter for 20 minutes before baking.
History
Brownie cookies became popular as bakeries experimented with hybrid desserts. Combining the richness of brownies with the portability of cookies created a dessert that quickly gained global popularity, especially in American and European bakeries.
Benefits
- Rich in antioxidants from dark chocolate
- Satisfies chocolate cravings with small portions
- Perfect balance of crisp and soft textures
- Ideal for gifting and special occasions
Nutrition (Approximate per cookie)
- Calories: 180–200
- Carbohydrates: 22 g
- Fat: 9 g
- Protein: 3 g
Conclusion
These chocolate brownie cookies are indulgent, elegant, and deeply satisfying. With their crackled tops and molten chocolate centers, they look professional and taste unforgettable. Once you try them, they quickly become a favorite for both everyday treats and special celebrations.