Brownie-Style Chocolate Cookies with Cracked Tops

Name: Brownie-Style Chocolate Cookies with Cracked Tops
Prep time: 195 min
Cook time: 40 min
Total time: 235 min
Yield: About 48 small cookies
Cuisine: American-inspired
Ingredients: 227 g chopped bittersweet chocolate; 43 g butter; 206 g granulated sugar; 3 large eggs; 120 g all-purpose flour; 0.25 tsp baking powder; 0.25 tsp salt; 1 tsp vanilla extract

Chocolate-rich cookies with shiny cracked tops, using a clearly attributed measured formula.

By Savva LoginovUpdated October 2, 2026

Total 3 hr 55 minMakes About 48 small cookies

Jump to Recipe

These brownie-style chocolate cookies use a measured baking formula because the original FeastDelights article describes the technique but provides no ingredient quantities, temperature or baking time. The measured base is adapted and credited to King Arthur Baking’s Fudge Drops. Melt dark chocolate with butter, mix it with eggs and sugar, then chill the dough until firm enough to scoop. The rest is a short bake: watch for shiny, cracked tops rather than relying on the timer alone. You can make the dough the day before baking. Let the finished cookies cool so their soft centres settle, and keep them in an airtight container. This adaptation has not been tested in the FeastDelights kitchen.

Measured formula adapted from King Arthur Baking’s Fudge Drops.

Recipe card

Brownie-Style Chocolate Cookies with Cracked Tops

Prep 3 hr 15 minCook 40 minTotal 3 hr 55 minYield About 48 small cookies

Equipment: Mixing bowl, measuring tools and suitable cooking equipment

Ingredients

Main ingredients

227 g chopped bittersweet chocolate 43 g butter 206 g granulated sugar 3 large eggs 120 g all-purpose flour 0.25 tsp baking powder 0.25 tsp salt 1 tsp vanilla extract

Instructions

Melt the chocolate
Gently melt chocolate and butter together until smooth. Let cool slightly.
Beat and combine
Beat sugar and eggs together until thoroughly mixed. Stir in melted chocolate and vanilla, then fold in flour, baking powder and salt.
Chill thoroughly
Cover the soft dough and refrigerate about 3 hours, or overnight, until firm enough to scoop.
Portion and bake
Preheat oven to 163°C (325°F). Drop heaped teaspoon portions onto lined baking sheets about 5 cm (2 inches) apart. Bake one sheet at a time about 10–11 minutes, until surfaces are shiny and cracked and the centres are baked through.
Cool
Let cookies set on the baking sheet briefly, then transfer to a rack.

How to tell when it is ready

The tops crack across the surface and the centres are baked through; cool before storing.

Tips

Chill the dough until it can hold a scooped shape.
Leave room between mounds for spreading.
Bake one sheet at a time for a more even cracked surface.
Watch the tops during the final minutes; cracked tops are the cue.

Troubleshooting

Chill the dough until it can hold a scooped shape.
Follow the method’s visible texture or temperature cue rather than a fixed clock when ingredients vary.

Serving suggestions

Serve cooled cookies with milk.
Pair with coffee or tea.
Offer as a small dessert after a meal.
Bring refrigerated cookies to room temperature for serving.

Make ahead

Chill the dough about 3 hours or overnight.

Storage

Keep cooled cookies airtight at room temperature for several days or freeze for longer storage.

Serve brownie-style chocolate crinkle cookies when the final step’s doneness and storage cues have been met.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.