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Magic Brownie Cookies

Stack of gooey Magic Brownie Cookies with a fudgy center and crackly tops, one with a bite taken out.

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These Magic Brownie Cookies are the perfect blend of fudgy brownies and chewy cookies with a crackly top. Easy to make and ready in under an hour, they’re rich, chocolatey, and utterly irresistible.

Ingredients

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  • 8 oz semisweet or dark chocolate bars, chopped
  • 1/4 cup (57 g) unsalted butter, cut into pieces
  • 2/3 cup (133 g) granulated sugar
  • 1/3 cup (66 g) light brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon table salt
  • 1/3 cup (41 g) all-purpose flour
  • 1/4 cup (25 g) natural cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 cup (95 g) mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Combine chopped chocolate and butter in a microwave-safe bowl. Heat in 25-second intervals, stirring between each until melted and smooth. Set aside to cool slightly.
  3. In a large bowl, beat together eggs, granulated sugar, brown sugar, vanilla, and salt. Mix on high speed for 2–3 minutes until thick and pale.
  4. Drizzle the melted chocolate into the egg mixture and stir until fully combined.
  5. Sift flour, cocoa powder, and baking powder into the bowl. Fold gently to combine.
  6. Stir in mini chocolate chips.
  7. Cover and chill dough for 20–30 minutes in the refrigerator.
  8. Scoop dough into 2-tablespoon-sized balls and roll to smooth. Place on baking sheet 2 inches apart.
  9. Bake for 10 minutes. Cookies should be set on edges and soft in the center.
  10. Let cool completely on the baking sheet before removing.

Notes

  • Do not skip chilling the dough—it prevents cookies from spreading too much.
  • Use a kitchen scale for precise measurements and best texture.
  • Press extra chocolate chips on top after baking for a prettier presentation.
  • Store at room temperature in an airtight container up to 5 days.
  • Freeze baked cookies or dough for up to 3 months.

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