Recipe
Chocolate Crackle Brownie Cookies
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 
Difficulty: Moderate
Yield: 16 cookies*Ingredients
- 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
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.