Description
These cookies are soft, chewy, and packed with intense chocolate flavor. With a crackly top and gooey center, they’re a magical fusion of brownies and cookies that are sure to disappear quickly!
Ingredients
Units
Scale
- 1/2 cup (115 g) unsalted butter
- 8 oz (225 g) semi-sweet chocolate, chopped (or chocolate chips)
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (175 g) chocolate chips or chunks (optional, for extra gooeyness)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Melt the chocolate and butter:
- In a heatproof bowl, melt the butter and semi-sweet chocolate together in the microwave in 30-second intervals, stirring after each, until smooth. Let cool slightly.
- Prepare the wet ingredients:
- In a large bowl, whisk together the sugar, eggs, and vanilla extract until pale and frothy, about 1-2 minutes.
- Combine with chocolate mixture:
- Slowly add the melted chocolate mixture to the egg mixture, whisking constantly until fully combined.
- Mix the dry ingredients:
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips or chunks if using.
- Scoop the cookies:
- Use a cookie scoop or tablespoon to drop rounded spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the tops are crackly but the centers still look slightly underdone. The cookies will firm up as they cool.
- Cool and serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Add-ins: Customize with chopped nuts, caramel bits, or a sprinkle of flaky sea salt on top.
- Freezing: The dough or baked cookies can be frozen for up to 3 months.