Fudgy Brownie Cookies with Crackly Tops and Gooey Centers
If you’ve ever found yourself torn between baking brownies or cookies, this recipe is your perfect solution. These Fudgy Brownie Cookies combine the rich, dense texture of a classic brownie with the handheld convenience of a cookie. They’re intensely chocolatey, slightly crisp on the edges, and irresistibly soft in the center.
As a lifelong chocolate lover, I can confidently say these cookies are pure indulgence — and surprisingly simple to make.
Why I Love This Recipe
There’s something magical about that shiny, crinkly top that forms while baking. It’s the hallmark of a great brownie — and yes, you get it here too.
What makes these cookies special:
- Deep, rich chocolate flavor
- Soft, fudgy centers
- Beautiful crackly tops
- Easy, no-fuss ingredients
- Perfect balance of chewy and gooey
If you’re a brownie fanatic like me, you’ll also love The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot). They’re another chocolate-packed favorite in my kitchen.
Ingredients
- 1 cup (175g) semi-sweet or dark chocolate, chopped
- 2 tablespoons (28g) unsalted butter
- ⅔ cup (130g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (65g) all-purpose flour
- 2 tablespoons (15g) unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (90g) chocolate chips or chunks
Ingredient Notes & Swaps
- Chocolate: Use high-quality semi-sweet or dark chocolate for best flavor.
- Extra richness: Swap half the chips for dark chocolate chunks.
- Add crunch: Fold in chopped walnuts or pecans.
- Espresso boost: Add ½ teaspoon espresso powder to deepen the chocolate flavor.
For another quick chocolate fix, try This Brownie Batter Dip Is My Favorite No-Bake Dessert for Instant Chocolate Cravings.
Step-by-Step Instructions
1. Melt the Chocolate and Butter
In a heatproof bowl, melt the chopped chocolate and butter together over low heat or in the microwave in 20-second intervals. Stir until smooth and glossy. Set aside to cool slightly.
2. Whisk the Eggs and Sugar
In a separate bowl, whisk the eggs, sugar, and vanilla extract until pale and slightly thickened. This step helps create that shiny, crackly top.
3. Combine
Stir the melted chocolate mixture into the egg mixture until fully incorporated.
4. Add the Dry Ingredients
Sift in the flour, cocoa powder, baking powder, and salt. Gently fold until just combined — do not overmix.
Fold in the chocolate chips or chunks.
5. Chill the Dough
Refrigerate the dough for 20–30 minutes to firm up slightly. This prevents spreading and enhances the texture.
6. Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop spoonfuls of dough onto the baking sheet, leaving space between each cookie.
Bake for 10–12 minutes, until the tops are shiny and crackled but the centers remain soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips for Perfect Fudgy Brownie Cookies
- Don’t overbake — they should look slightly underdone in the center.
- Chill the dough for thicker cookies.
- Use room temperature eggs for better emulsification.
- Let them rest on the pan to finish setting.
If you enjoy small-batch, poppable treats, check out These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime.
Serving Suggestions
These cookies are perfect:
- With a glass of cold milk
- Warmed slightly with vanilla ice cream
- Alongside coffee or espresso
- As part of a dessert platter
For a cozy winter pairing, serve them with These Hot Chocolate Cookie Cups Are My Favorite Winter Treat to Share and Savor.
If you love no-bake options too, don’t miss These Old School No-Bake Cookies Never Fail Me (And I’ve Made Them 100 Times).
Nutritional Information (Per Cookie – Approximate)
- Calories: 170
- Carbohydrates: 20g
- Fat: 9g
- Protein: 2g
- Sugar: 15g
(Values may vary depending on ingredients used.)
Storage & Leftover Tips
- Store in an airtight container at room temperature for up to 4 days.
- For extra fudginess, warm briefly in the microwave before serving.
- Freeze baked cookies for up to 2 months.
Final Thoughts
These Fudgy Brownie Cookies are everything you want in a chocolate dessert: rich, gooey, slightly crisp on the outside, and deeply satisfying. They deliver bakery-style results with simple pantry ingredients — and once you make them, they’ll quickly become part of your regular baking rotation.
If you give them a try, I’d love to hear how they turned out! Did you add nuts? Extra chocolate? Let me know — and don’t forget to follow along for more crave-worthy recipes. 🍫
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