Imported from Instagram
Best Ever Fudgy Brownie Cookies (Crackly Top)
Rich, bakery-style brownie cookies with shiny crackly tops, crisp edges, fudgy centers, and gooey pockets of melted chocolate. The batter is made with melted dark chocolate, condensed milk, cocoa, and chocolate chips, then shaped while hot for perfectly round cookies.
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Ingredients
- 200 g Dark chocolate (Chopped)
- 60 g Unsalted butter
- 90 g Caster sugar (The source also states ½ cup minus 1 tbsp)
- 45 g Brown sugar (Packed; the source also states 3 tbsp + 1 tsp)
- 120 g Sweetened condensed milk (The source also states ⅓ cup + 1 tbsp)
- 35 g Milk (The source also states 2 tbsp + 1 tsp)
- 1 tsp Vanilla extract
- 55 g All-purpose flour (Scant ½ cup)
- 18 g Unsweetened cocoa powder
- 12 g Cornstarch
- 0.25 tsp Baking powder
- Baking soda (Tiny pinch)
- 0.25 tsp Salt
- 100 g Chocolate chips (The source also states ½ cup + 2 tbsp; reserve extra for topping if desired)
Steps
- 1
Place the chopped dark chocolate and unsalted butter in a heatproof bowl. Melt them together gently, using a double boiler or short microwave intervals, stirring between intervals, until completely smooth, glossy, and lump-free.
- 2
Add the caster sugar and packed brown sugar to the warm chocolate mixture. Whisk vigorously for 2–3 minutes, until the mixture looks slightly lighter and glossy and the sugars have begun to dissolve.
- 3
Add the condensed milk, milk, and vanilla extract. Whisk until the mixture is smooth and evenly combined.
- 4
Sift the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt into the bowl. Fold gently with a spatula just until no dry patches remain. Do not overmix; the batter should remain thick, glossy, and brownie-like.
- 5
Add the chocolate chips and fold them through the batter until distributed. Avoid excessive mixing so the cookies remain fudgy.
- 6
Preheat the oven to 175°C / 350°F. Line a baking tray with parchment paper.
- 7
Scoop the batter onto the lined tray, leaving enough space between portions for the cookies to spread. Add a few extra chocolate chips on top if desired.
- 8
Bake for 12–15 minutes, until the cookies have shiny, crackly tops and set edges while the centers remain fudgy. They will spread during baking.
- 9
Immediately after removing the cookies from the oven, place a large round cutter, bowl, or circular ring around each cookie and gently swirl it around the edges to shape the still-hot cookies into neat circles.
- 10
Let the cookies cool on the tray until firm enough to handle before serving. They should have crisp edges, fudgy centers, and melted chocolate pockets.
Notes
Shape the cookies while they are still hot, since they firm up as they cool. Do not overmix after adding the dry ingredients. The finished cookies are intended to have shiny crackly tops, crisp edges, fudgy centers, and gooey melted chocolate pockets.
Nutrition per serving
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