Rich, fudgy brownie cookies with shiny crackled tops and chewy centers. A perfect treat for chocolate lovers and cookie fans alike.
200g semi-sweet chocolate
60g (¼ cup) unsalted butter
2 large eggs
½ cup granulated sugar
¼ cup brown sugar (optional)
1 tsp vanilla extract
⅓ cup all-purpose flour
2 tbsp unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
Optional: chocolate chips, sea salt, nuts
Melt chocolate and butter together. Let cool.
Whisk eggs, sugars, and vanilla until pale and fluffy.
Stir in the chocolate mixture.
Sift in flour, cocoa, baking powder, and salt. Fold gently.
Chill dough for 20–30 minutes.
Scoop onto lined baking sheet and bake at 350°F (175°C) for 9–11 minutes.
Let cool 5 mins on tray, then transfer to rack.
Chill the dough to prevent spreading.
Add espresso powder for mocha flavor.
Freeze baked or unbaked