Crackly Chewy Brownie Cookies
Make chewy brownie cookies with glossy crackled tops, rich cocoa, chocolate chips, and fudgy centers using this easy flourless-style batter.
Ingredients
- 3 cups Powdered sugar
- 1/2 cup Unsweetened cocoa powder
- 1/2 teaspoon Salt
- 1/2 cup Egg whites (approximately 3 large egg whites)
- 1/2 cup Semisweet chocolate chips
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the powdered sugar, cocoa powder, and salt until evenly combined.
- Add the egg whites and vanilla extract. Stir until completely combined and glossy. The mixture should resemble thick, glossy brownie batter — not traditional cookie dough. Do not add flour if the batter appears loose; this is the intended texture.
- Fold in the semisweet chocolate chips.
- Portion approximately 2 tablespoons of batter per cookie onto the prepared baking sheets. Leave generous space between portions — the cookies spread significantly.
- Optional: For taller cookies with a more pronounced brownie-style crust, chill the batter for 30 minutes before portioning and baking.
- Bake for 10 minutes until the tops appear shiny, crackled, and set around the edges. The centers should remain chewy.
- Cool the cookies on the baking sheet for 5 minutes — they will be delicate immediately after baking. Carefully transfer to a wire cooling rack.
Chef's Notes
BATTER TEXTURE: This recipe does not produce normal scoopable cookie dough. The batter should be glossy and loose. SPREADING: Leave plenty of space between cookies. PARCHMENT: Use parchment because these cookies are delicate and sticky while warm. CHILLING: A 30-minute chill is optional and can help produce a taller cookie. CRACKLY SURFACE: A shiny, fissured top is a desired feature. COOLING: Do not attempt to move the cookies immediately out of the oven. EXTRA CRACKLY TOP METHOD: For especially glossy crackled tops, first combine the egg whites and powdered sugar until the sugar is well dissolved. Then fold in the cocoa powder and salt, followed by the vanilla and chocolate chips. A blender or stick blender can also be used. This technique is optional, not mandatory.