Fudgy Brownie Cookies with Crackly Tops

plate of crispy crackly chewy brownie cookies with shiny chocolatey tops and chocolate chips

3.50 from 2 votes

Fudgy Brownie Cookies with Crackly Tops

Fudgy brownie cookies with shiny crackly tops and chewy edges that eat like the corner piece of a brownie pan. One bowl, six ingredients, no mixer. Ready in under 25 minutes.

Course Dessert

Cuisine American

Keyword brownie cookies, brownie corner cookies, chewy brownie cookies, chocolate brownie cookies, crackly brownie cookies

Prep Time 10

Cook Time 11

Servings cookies

Calories 175kcal

Author Chef Josh

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

Prep: Preheat oven to 375°F. Line two baking sheets with parchment paper.
Make the Batter: Whisk egg whites and powdered sugar together until smooth, glossy, and fully combined. The mixture should look thick and shiny with no graininess — don't rush this step.
Add the Dry Ingredients: Add cocoa powder, salt, and vanilla. Fold gently until just combined. The batter will look more like brownie batter than cookie dough.
Fold in Chocolate Chips: Fold in the chocolate chips until evenly distributed.
Scoop: Drop about 2 tablespoons of batter per cookie onto the prepared baking sheets, spacing at least 3 inches apart. These spread.
Bake: Bake for 2 minutes at 375°F, then immediately reduce the oven temperature to 350°F and continue baking for 8 to 9 minutes until the tops are shiny and crackly but the centers still look soft.
Cool: Cool on the baking sheet for 5 minutes before transferring to a wire rack. They will set as they cool.

These cookies do have a high sugar content so sometimes, they feel quite sticky when they come out of the oven. If that's the case in your batch, letting them cool on the parchment for longer (even 30-40 minutes after baking) helps, followed by removing them with a metal spatula.

Video

Notes

Pull the cookies from the oven when the centers still look underdone. Carry-over heat does the rest as they cool on the pan. If you wait until the centers look set in the oven, they'll be over-baked by the time they cool.
Spacing matters more than you'd expect with these. The batter spreads significantly — leave at least 3 inches between each scoop. Crowded cookies steam each other and you lose the crackle on the edges.
The powdered sugar dissolving fully before you add the cocoa is the step most people rush. Whisk the egg whites and powdered sugar until the mixture is completely smooth and glossy — no graininess. That smoothness is what gives you the shiny top. If the sugar isn't fully dissolved, the surface comes out matte and uneven.
These keep well at room temperature in an airtight container for up to 4 days. The texture actually improves on day two as the center sets and becomes chewier. If you can wait, do.

Nutrition