Why are my Fudgy Brownie Cookies not crackly on top?

The crackly top on Fudgy Brownie Cookies comes from properly whipping the eggs and sugar until pale and fluffy. If this step is rushed, the cookies may lack the signature shiny crust. Make sure to beat the mixture for about 5 minutes until it triples in volume. Also, scoop the batter promptly after chilling and avoid letting it sit too long before baking.

How do I keep Fudgy Brownie Cookies soft and fudgy?

To maintain a soft and fudgy texture, avoid overbaking. The centers should look slightly underdone when you remove them from the oven. They will continue to set as they cool. Store Fudgy Brownie Cookies in an airtight container at room temperature, and consider adding a small piece of bread inside the container to help retain moisture.

Can I freeze Fudgy Brownie Cookies?

Yes, Fudgy Brownie Cookies freeze beautifully. Allow them to cool completely, then store them in a freezer-safe container or bag for up to two months. To enjoy, thaw at room temperature or warm briefly in the microwave for a freshly baked taste and gooey center.

Fudgy Brownie Cookies – Best Easy Recipe

Name: Fudgy Brownie Cookies
Prep time: 15 min
Cook time: PT-492215H7M57S
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup (60g) all-purpose flour; 1/4 cup (25g) unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 7 oz (200g) dark chocolate (60–70%), coarsely chopped; 1/4 cup (56g) unsalted butter; 2 large eggs (room temperature); 3/4 cup (150g) light brown sugar; 1 teaspoon vanilla extract

Description

Fudgy Brownie Cookies are rich, intensely chocolatey treats with shiny crackly tops and soft, gooey centers. Combining the deep flavor of dark chocolate with the chewy texture of a classic brownie, these cookies deliver bakery-style results in under 45 minutes.

Ingredients

Scale

1/2 cup (60g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
7 oz (200g) dark chocolate (60–70%), coarsely chopped
1/4 cup (56g) unsalted butter
2 large eggs (room temperature)
3/4 cup (150g) light brown sugar
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.
Whisk together the flour (60g), cocoa powder (25g), baking powder (1/2 teaspoon), and salt (1/4 teaspoon) in a bowl.
Melt the chopped dark chocolate (200g) and unsalted butter (56g) in 30-second microwave intervals, stirring until smooth. Let cool slightly.
Beat the eggs and light brown sugar (150g) for about 5 minutes until pale, thick, and tripled in volume.
Add the melted chocolate mixture and vanilla extract (1 teaspoon) to the egg mixture and mix until fully combined.
Gently fold in the dry ingredients until just combined. The batter will resemble thick brownie batter.
Chill the batter for 15 minutes to firm slightly.
Scoop portions onto prepared trays, spacing them evenly.
Bake one tray at a time for 10–12 minutes until tops are shiny and cracked but centers remain soft.
Cool on the tray for 15–20 minutes before transferring to a wire rack to cool completely.

Notes

Whip the eggs and sugar thoroughly to achieve the signature crackly top.
Do not overbake; the centers should look slightly underdone when removed from the oven.
Use high-quality dark chocolate for the richest flavor.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months and thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 10 g
Sodium: 45 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg