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The Best Fudgy Chewy Brownie Cookies with a Shiny, Crinkly Top

A pile of freshly baked, fudgy brownie cookies with cracked, shiny tops resting on a white plate.
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Bake these rich chocolate brownie cookies that combine the fudgy texture of brownies with the satisfying chew of a cookie. You will achieve that desirable shiny, crinkly top with this easy recipe.

Ingredients

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  • 1/2 cup (1 stick or 113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces (113g) bittersweet or semi-sweet chocolate, chopped (for texture and flavor)
  • 1/2 cup (85g) semi-sweet chocolate chips (optional, for extra richness)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
  3. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chopped chocolate and the optional chocolate chips. The dough will be thick.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. For the best shiny top, do not flatten the dough balls.
  8. Bake for 10 to 13 minutes. The edges should look set, but the centers will still look slightly soft and glossy. This is key for fudgy brownie cookies.
  9. Remove the baking sheets from the oven. Immediately sprinkle the tops with a tiny pinch of flaky sea salt, if desired.
  10. Let the brownie cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

  • For the best shiny, crinkly top, avoid overbaking. The residual heat will continue to cook the center after removal from the oven.
  • If you want a more intense chocolate flavor, use Dutch-process cocoa powder.
  • Chill the dough for 30 minutes before scooping if your kitchen is very warm; this helps prevent excessive spreading.

Nutrition

Find it online: https://kingscook.com/fudgy-brownie-cookies-recipe-shiny-top/