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The Ultimate Fudgy, Chewy Brownie Cookies with Crinkly Tops

A stack of rich, dark chocolate brownie cookies featuring classic shiny, crinkly tops, resting on a white plate.
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Make these rich, decadent brownie cookies that combine the fudgy texture of a brownie with the satisfying chew of a cookie. They feature a desirable shiny, crinkly top, making them the best brownie cookies you will bake from scratch.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1 teaspoon instant espresso powder (optional, for deep chocolate flavor)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup semi-sweet chocolate chips
  • Flaky sea salt, for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, espresso powder (if using), and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips. The dough will be thick, similar to brownie batter.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. You can slightly flatten the tops if desired, but they spread well on their own.
  8. Bake for 10 to 13 minutes. The edges should look set, but the centers will still look slightly soft and glossy. This ensures a fudgy texture.
  9. Remove from the oven. Immediately sprinkle the tops with flaky sea salt, if you are using it.
  10. Let the brownie cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

  • For the best crinkly tops, do not use Dutch-process cocoa powder if you are sensitive to leavening agents; natural cocoa powder often yields a better crackle.
  • Chilling the dough for 30 minutes before scooping can help prevent excessive spreading, resulting in thicker cookies.
  • These are best eaten within 3 days for maximum fudginess. Store them in an airtight container at room temperature.

Nutrition

Find it online: https://cookingbycarla.com/brownie-cookies-recipe-fudgy-chewy/