Brownie-Flavored Crackle Top Cookies

Brownies might just be my favorite treat (you can find my go-to brownie recipe here). But I also have a serious love for cookies! So, what could be better than combining my two favorite bakes into one? Brownie cookies are the answer! With a crispy, crackly surface and a soft, fudgy center bursting with rich brownie flavor, these delicious cookies taste exactly like a brownie–just in cookie form! I’m hooked!

5 Reasons You’ll Love These Cookies

1. The best of both worlds: If you’re a fan of brownies and cookies, you’ll love this combo!
2. Freezer-friendly: They can be frozen baked and unbaked, making them super convenient.
3. Stay fresh for days: These cookies keep well for several days, so they’re perfect for prepping ahead.
4. Easy to make for a crowd: The recipe is easy to double, and the cookies are great for sharing or transporting.
5. Ice cream sandwiches: They taste incredible with vanilla ice cream and make fantastic ice cream sandwiches.

How to Make Chocolate Crackle Brownie Cookie Dough

The brownie cookie dough is made up of three parts: the dry ingredients, an egg and sugar mixture, and a melted chocolate and butter mix. Start by whisking the dry ingredients together and setting them aside. Then, beat the eggs, sugar, and oil until fluffy. After that, melt the chocolate and butter together, adding cocoa powder for that extra deep chocolate flavour. Finally, mix all three parts together to create a thin batter. It’s important not to overbeat the dough here, as it can deflate the eggs and cause the cookies to collapse while baking.

How to Shape Your Crackle Brownie Cookies

This cookie dough is more runny than classic cookie dough, which is what gives these cookies their signature crackly surface resembling a brownie. Because of this, there’s no need to chill the dough or shape it into balls like regular cookies.

Instead, simply drop a tablespoon of dough onto your baking tray and spread it out slightly. The cookies will spread further in the oven, forming round brownie cookies.

How to Shape Perfectly Round Brownie Cookies

If you want your brownie cookies to be perfectly uniform, you can use a bowl or round cookie cutter to neaten them up after baking. While the cookies are still warm on the tray, gently move the bowl in a circular motion around the edges to force the cookies into a perfect circle shape.

The Key to Perfect Brownie Cookie Baking

The secret to getting brownie-like cookies lies in the baking. We want that crispy, crackly top with a soft, gooey centre—just like a brownie. To achieve this, bake one tray at a time on the second-to-top oven rack. This allows the cookies to get enough heat on top to crackle beautifully. You’ll notice the edges start to crack first, and as soon as the centers crack, they’re done. Depending on your oven, this should take about 8 minutes.

When you take the cookies out, they’ll be very soft and fragile. Let them cool completely on the tray before moving them, because they will firm up as they cool.

Frequently Asked Questions

Can I make the brownie cookie dough in advance?
Unfortunately, no. The dough needs to rest for exactly 10 minutes before baking to get the right consistency and crackled surface, so it’s best to prepare and bake the cookies in one go.

Can I make smaller brownie cookies?
Yes, you can make smaller brownie cookies if you like, but it will change the texture slightly. Mine are about 9 cm (3.5 inches) in diameter. If you make them smaller, they’ll be a bit more firm and you will lose some of the fudgy brownie texture. You will also need to reduce the baking time slightly for smaller cookies.

Can I freeze brownie cookies?
Absolutely! These brownie cookies freeze beautifully for up to 3 months. They’re also perfect for making ice cream sandwiches!

Recipe

Chocolate Crackle Brownie Cookies

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These delicious and beautiful brownie cookies have a crispy, crackled surface and a soft, fudgy middle, just like brownies. With their perfect brownie flavor, they're ideal as snacks or for vanilla ice cream sandwiches.

Time: 45 minutes mins

Difficulty: Moderate

Yield: 16 cookies*

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Ingredients

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• 100 g all-purpose flour
• 1 tsp baking powder
• 2 eggs
• 1 egg yolk
• 200 g sugar
• 1 tbsp neutral oil (e.g. canola or vegetable oil)
• 1 tsp vanilla
• 150 g dark chocolate
• 75 g butter
• 3 tbsp cocoa powder

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Instructions

• Preheat your oven to 180 °C (356 °F).
• In a bowl, mix together the flour and baking powder.
  100 g all-purpose flour, 1 tsp baking powder
• In another bowl, use an electric mixer to beat the eggs, egg yolk, sugar, and oil until light and fluffy. Add vanilla and mix to incorporate.
  2 eggs, 1 egg yolk, 200 g sugar, 1 tbsp neutral oil, 1 tsp vanilla
• Chop the dark chocolate and melt it with butter in a small saucepan over medium heat, stirring constantly. Remove the pan from the heat once fully melted. Add cocoa powder and stir to combine.
  150 g dark chocolate, 75 g butter, 3 tbsp cocoa powder
• Gently fold the chocolate mixture into the egg mixture using a spatula. Be careful not to overmix.
• Add the flour mixture and fold it in gently with a spatula until the batter is smooth. Again, avoid overmixing.
• Let the cookie dough rest for exactly 10 minutes*.
• Scoop 1 heaping tablespoon of dough per cookie onto the first baking sheet. The dough will spread—don't worry, it’s supposed to. Place 9 cookies on a standard-sized baking sheet.
• Bake the cookies for 7-8 minutes on the second-to-top rack. Watch the surface of the cookies–they’re done when the surface has just fully crackled. Remove the cookies from the oven. If you want perfectly round cookies, adjust their shape with a bowl (described in the body text of this post). Let the cookies cool completely on the baking sheet before transferring them to a baking rack.
• While the first batch is baking, scoop the dough for the second batch onto another baking sheet and bake once the first is done. Don’t let the dough rest for too long, or it will become too firm.

Notes

*This recipe makes 16 brownie cookies approximately 9 cm (3.5 inches) in diameter.

**Resting time determines how much the cookies spread, which also affects their texture. It’s crucial to let the dough rest for just the right amount of time—not too short or too long!

Freezing: Brownie cookies can be frozen for up to 3 months.

Storage: Store brownie cookies in an airtight container or freezer bag at room temperature.

Shelf life: Brownie cookies stay fresh for 2–3 days.

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