Brownie Cookies inspired by In Bloom Bakery are everything you love about brownies—rich chocolate flavor, glossy crackly tops, and fudgy centers—transformed into soft, chewy cookies.
These cookies have crisp edges, gooey middles, and that signature shiny top that makes them look just like bakery-style treats. Perfect for chocolate lovers and ideal for any occasion, from holidays to everyday indulgence.
Ingredients Overview
Chocolate – Melted chocolate creates a deep, rich brownie flavor and fudgy texture.
Eggs & Sugar – Whipped together to achieve the classic shiny, crinkled tops.
Flour – Provides structure while keeping cookies soft and chewy.
Butter – Adds richness and enhances flavor.
Ingredients
- 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons unsalted butter
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: extra chocolate chips for topping
Step-by-Step Instructions
1. Melt Chocolate & Butter:
In a heatproof bowl, melt chocolate and butter together until smooth. Let cool slightly.
2. Whip Eggs & Sugar:
In a separate bowl, whisk eggs and sugar vigorously until pale, thick, and slightly foamy. This step is key for achieving shiny, crackled tops.
3. Combine:
Slowly mix melted chocolate into the egg mixture. Stir in vanilla extract.
4. Add Dry Ingredients:
Sift in flour, cocoa powder, baking powder, and salt. Gently fold until just combined.
5. Chill Dough:
Refrigerate dough for 20–30 minutes until thick enough to scoop.
6. Bake:
- Preheat oven to 350°F (175°C)
- Scoop dough onto a lined baking sheet
- Bake for 10–12 minutes until tops are crackly and edges are set
7. Cool & Serve:
Let cookies cool slightly before serving—they’ll firm up while staying fudgy inside.
Tips for Perfect Brownie Cookies
- Whip eggs and sugar well for that signature glossy top
- Don’t overbake—centers should stay soft and fudgy
- Chill the dough to prevent spreading too much
- Use high-quality chocolate for the best flavor
Variations & Add-Ins
- Add white chocolate chips or peanut butter chips
- Mix in chopped walnuts or pecans
- Sprinkle sea salt on top for a sweet-salty finish
- Add espresso powder to enhance chocolate flavor
Serving Ideas
- Pair with a glass of cold milk 🥛
- Serve warm with vanilla ice cream
- Add to dessert platters or holiday cookie trays
- Enjoy as a rich afternoon treat with coffee
Nutritional & Health Notes
- Rich and indulgent dessert—best enjoyed in moderation
- Cocoa and chocolate provide antioxidants
- Can be made with dark chocolate for a less sweet version
FAQs
Why didn’t my cookies get crackly tops?
The eggs and sugar likely weren’t whisked enough—this step is essential.
Can I make the dough ahead of time?
Yes, refrigerate for up to 24 hours before baking.
Can I freeze brownie cookies?
Yes, freeze baked cookies or dough balls for up to 2 months.
What chocolate works best?
Semi-sweet or dark chocolate gives the best balance of sweetness and richness.
How do I keep them fudgy?
Slightly underbake and allow them to finish setting as they cool.