Crispy Crackly Chewy Brownie Cookies
Fudgy brownie cookies with crackly tops and chewy centers that taste like the best corner piece of a brownie pan.
Servings 12 cookies
Ingredients
- 3 cups powdered sugar
- ½ cup cocoa powder
- ½ teaspoon salt
- ½ cup egg whites from about 3 large eggs
- ½ cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk the egg whites and powdered sugar until smooth, glossy, and fully combined. The mixture should look thick and shiny.
- Add cocoa powder, salt, and vanilla. Gently fold until just combined. The batter will look more like brownie batter than cookie dough.
- Fold in chocolate chips.
- Scoop about 2 tablespoons of batter per cookie onto the baking sheets, spacing well apart since they spread.
- Bake for 2 minutes at 375°F, then reduce oven temperature to 350°F (175°C) and continue baking for 8 to 9 minutes until tops are shiny and crackly but centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.
Notes
- If you want ultra dramatic crackles, make sure the powdered sugar is fully dissolved before adding the cocoa. Smooth batter equals shiny tops.
- These cookies are best slightly underbaked. They will set as they cool, so trust the soft center.
- For extra edge energy, let them cool completely. The texture gets even chewier as they rest.