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Chocolate Brownie Cookies – The Best of Both Worlds

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Deeply chocolatey, ultra-fudgy cookies with a shiny crackled top and chewy center — like the best part of a brownie in cookie form.

Ingredients

Scale

  • 8 oz dark chocolate, chopped

  • ½ cup (1 stick) unsalted butter

  • 2 large eggs

  • ¾ cup granulated sugar

  • ¼ cup brown sugar (optional)

  • 1 tsp vanilla extract

  • ½ cup all-purpose flour

  • ¼ cup cocoa powder

  • ½ tsp baking powder

  • ½ tsp salt

  • ½ tsp espresso powder (optional)

Instructions

  • Melt chocolate and butter together; cool slightly.

  • Whisk eggs, sugars, and vanilla until pale and thick (2–3 min).

  • Slowly add melted chocolate and mix until smooth.

  • Sift in flour, cocoa, baking powder, salt, and espresso. Fold to combine.

  • Stir in chocolate chips.

  • Chill batter for 30–45 minutes.

  • Scoop dough onto lined baking sheets and bake at 350°F for 10–12 minutes.

  • Let cool on pan before transferring.

Notes

Chill longer for thicker cookies. Add sea salt on top before baking for contrast. Freeze extra dough for later.

Find it online: https://flavorlyzo.com/chocolate-brownie-cookies-the-best-of-both-worlds/