American Fudgy Brownie Cookies with Crackly Tops
Fudgy brownie cookies with shiny crackly tops and chewy edges that taste like the corner piece of a brownie pan. One bowl, six ingredients, no mixer. Ready in about 20 minutes.
Ingredients
×The egg items are marked. Add a veg alternative on the edit page to give this dish a veg version.
Method
- 01
Prep: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- 02
Whisk the egg whites and 3 cups powdered sugar together until smooth, glossy, and fully combined. The mixture should look thick and shiny with no graininess (don't rush this step).
- 03
Add the ½ cup cocoa powder, ½ teaspoon salt, and 1 teaspoon vanilla. Fold gently until just combined. The batter will look more like brownie batter than cookie dough.
- 04
Fold in the ½ cup chocolate chips until evenly distributed.
- 05
Drop about 2 tablespoons of batter per cookie onto the prepared baking sheets, spacing at least 3 inches apart, these spread.
- 06
Bake for 2 minutes at 375°F (190°C), then immediately reduce the oven to 350°F (180°C) and continue baking for 8 to 9 minutes, until the tops are shiny and crackly but the centers still look soft.
- 07
Cool on the baking sheet for 10+ minutes before transferring to a wire rack (they will continue to set as they cool).
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