Fudgy Crackly Brownie Top Cookies
There's something incredibly comforting about the smell of freshly baked cookies wafting through the kitchen. These fudgy crackly brownie cookies are quick to whip up and even quicker to disappear!
Equipment
- Oven
- Medium Saucepan
- baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Cookie Scoop or Tablespoon
Ingredients
For the Cookies
- 1 cup unsalted butter 2 sticks
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
For Dusting
- Powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
- Step 3: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Step 6: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake in the preheated oven for 10-12 minutes, or until the tops are crackled and the edges are set.
- Step 8: Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Step 9: Once cooled, dust the cookies with powdered sugar before serving. Enjoy your fudgy crackly brownie cookies!
Notes
These cookies can be stored in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.