Ultimate Fudgy Brownie Cookies
Cookies that taste exactly like fudgy chocolate brownies, with paper-thin shiny crinkle tops.
Get the best of both worlds: a cookie with the glossy, crinkly skin and rich, fudgy, decadent interior of a chocolate brownie. Made with melted dark chocolate and sea salt flakes.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Baking Sheet
- Mixing Bowls
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
12
servings
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1 cup dark chocolate chips, melted
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3 tbsp unsalted butter
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2 large eggs, room temperature
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½ cup granulated sugar
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¼ cup brown sugar, packed
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½ cup all-purpose flour
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2 tbsp cocoa powder, unsweetened
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¼ tsp baking powder
Step-by-Step Instructions
Melt Chocolate & Butter
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a microwave-safe bowl, melt the dark chocolate chips and butter together, heating in 30-second bursts and stirring until completely smooth. Let cool for 5 minutes.
Whip Eggs & Sugar
In a stand mixer or using a hand mixer, beat the eggs, granulated sugar, and brown sugar on high speed for a full 5 minutes until the mixture is pale, thick, and ribbon-like. This step is crucial to get that signature shiny, crinkly brownie top!
Combine Batter
Reduce speed to low. Pour the cooled melted chocolate mixture into the egg mixture and beat until combined. Fold in the flour, cocoa powder, baking powder, and a pinch of salt using a rubber spatula just until combined.
Scoop & Bake
Scoop 2-tablespoon mounds of batter onto the prepared sheets, leaving 2 inches between them. Bake for 9-10 minutes until the tops are shiny and cracked but the centers are still soft. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.