Soft Brownie Chocolate Cookies

This recipe is adapted from Martha Stewart. With a cracked top and a fudgy center, these chocolate cookies are a chocolate lovers go to recipe.
Servings 32 -36 cookies
Author Neta


  • 200 gr/ 7 oz semi-sweet chocolate roughly chopped
  • 50 gr/1.7 oz butter
  • 2/3 cup 90 gr/ 3.2 oz all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup 100 gr/3.5 oz packed light brown sugar
  • 1/4 cup 50 gr/1.75 oz white sugar
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F/175°C. Line tow baking sheets with parchment paper and set aside.
  2. Put butter and chocolate in a heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
  3. In another bowl, whisk together flour, baking powder, and salt.
  4. In a mixing bowl, beat eggs, brown sugar, white sugar and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined.
  5. Drop 1 teaspoon of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through until cookies are shiny and crackly yet soft in centers, 7 to 9 minutes.
  6. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Recipe Notes

It's o.k. if the batter seems thin. It should look more like a brownie batter than a cookie dough.
Cookies can be stored in an airtight container at room temperature for 2-3 days.