Do you like brownies? Many of you already loved these Double Chocolate Brownies, it’s still one of my favorite brownie recipe. I wanted to try something different this time. Would you like to have brownies in the form of cookies this time? These Crackle-Top Brownie Cookies are so good that you will always want to make these whenever you crave for brownies. After trying this fool-proof recipe, you will never look for another recipe for chocolate cookies. This one will be your ultimate recipe to make your guests happy!
These Brownie Cookies are like mini pieces of an enormous slice of a heavenly brownie. The tempting chocolatey flavor of brownie is compressed into these cookies, which makes them unique and even more tempting. These are way different than regular chocolate cookies.
These brownie cookies are not chewy, they are soft and a little moist just like brownies. These are minimized brownies, but you can be sure that your joy doubles! You can overcome melancholy snacking on these mini brownie cookies!
It’s so easy to make these cookies, but you need some patience since you need to wait the cookie batter in the refrigerator at least for 4 hours. It’s better if you make it overnight and wait until morning. Don’t get afraid when you see that the batter is so wet, it gets stiff and easy to shape as it is chilled.
Crackle top of these brownie cookies comes from icing sugar. It is optional to make this topping, but I do love those white crackles on them. Don’t you think they look so cute this way?
Make mini balls from the batter and place them in the baking pan 2 inches apart since they rise very well and flatten when baking. You don’t need to use all the batter at one time, you can keep it in the refrigerator for a few days and bake when needed.
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Crackle Top Brownie Cookies
Moist brownie cookies with crackle top.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Ingredients
- 200g dark chocolate
- 100g butter
- 1 tbsp unsweetened cocoa powder
- ½ cup icing sugar
- 3 tbsp milk
- 2 eggs
- 2 cups flour
- ½ tsp baking powder
- 1 tsp vanilla
- A pinch of salt
- ½ cup icing sugar, to coat cookies
Instructions
- Melt butter and chocolate in a heatproof bowl over boiling water.
- Add in cocoa powder and mix well. Let it reach room temperature.
- Beat eggs, sugar and salt in a separate bowl until fluffy. Add in milk and mix well.
- Combine egg mixture with chocolate mixture very well.
- Mix flour, baking powder and vanilla powder in a bowl and combine this dry flour mixture with wet mixture.
- Cover and wait in refrigerator at least for 4 hours. Overnight is better.
- Preheat oven to 180C.
- Line two baking sheets with parchment paper.
- Scoop batter with a teaspoon and roll into mini balls and coat them with icing sugar.
- Place them on the baking sheet 2 inches apart.
- Bake them for 12 minutes.
- The cookies will flatten and rise, and form cracks.
- Transfer them immediately on a wire rack and cool.
Nutrition
- Serving Size: 80
Can the vanilla powder be substituted by vanilla essence..? And adding the vanilla essence in the egg mixture..?
Yes, it can be substituted by vanilla essence and added in the egg mixture.
Are you absolutely certain “½ cup icing sugar” is to be used in the cookie dough? I blindly followed the recipe and the result turned up extremely dry and flaky. Did not work out at all…….
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You’re supposed to roll the cookies in the icing sugar before baking, you don’t put the sugar into the batter
Can you give the amount of butter and chocolate in “cups” or “ounces”.
3 1/2 ounce butter and 1 cup chocolate chips.
These cookies look delicious – I think I’ll have to get my little nieces to help me make these. They will probably help me eat them too.
Great idea to make cookies from brownie batter!
Interesting, that you mention that refrigerating the dough overnight enhances the taste of the cookies. I retard my bread doughs always in the fridge – with great results. I heard about the benefits of treating cookie batter the same way from NY Times “World’s Best Chocolate Cookies”. They taste best after 3 days of refrigerating the dough. And they are really good! (http://www.nytimes.com/2008/07/09/dining/09chip.html?ref=dining&_r=0)