This recipe is my go-to when I want the best of two worlds: the dense, fudgy indulgence of a brownie and the portable, hand-held satisfaction of a cookie. I first adapted this combination on a rainy Saturday when I had both a craving for sticky brownies and a shortage of baking tins. The result was so addictive that it quickly became a family favorite — the kind of treat that disappears from the cooling rack before I can count how many I baked. The texture is what makes these special: a chewy, almost brownie-like interior with the delicate crackle on top that every chocolate lover chases.

I remember serving these at a small gathering and watching friends tuck into them with the same delighted silence usually reserved for first bites of really good food. The Demerara sugar adds a subtle crunch and molasses hint against the rich dark chocolate, while the scattered chocolate chips create pockets of molten chocolate that make each bite a little different. These are perfect for cookie swaps, bake sales, or a weeknight dessert rescue when you want something impressive with minimal fuss.

Ingredients

• All-purpose flour: 3/4 cup. Use a spoon-and-level method for accuracy. Flour provides the framework that keeps the edges crisp while the center stays chewy. King Arthur or similar reliable brands work well.
• Cocoa powder: 2 tablespoons. Unsweetened Dutch-process or natural both work; Dutch-process yields a deeper, rounder chocolate flavor.
• Baking powder: 1 teaspoon. Helps a touch with rise and creates the signature crackle on top.
• Salt: 1/4 teaspoon. Balances sweetness and amplifies chocolate flavors; flaky sea salt for finishing is optional and delightful.
• Dark chocolate, chopped: 1 1/4 cups (about 8 ounces). Use a quality 60 to 70 percent cacao bar for depth. I often use Ghirardelli or Valrhona if I want an extra decadent result.
• Butter: 1/4 cup (4 tablespoons). Unsalted or salted works; if using unsalted, add a pinch more finishing salt as desired.
• Eggs: 2 large, room temperature. They provide structure, shine, and help create that glossy, crackled top when whisked with sugar.
• Granulated or caster sugar: 3/4 cup. Fine sugar whips more readily for a light, airy batter.
• Demerara or raw sugar: 1/2 cup. Coarser grains give a pleasant crunch and toffee-like note; turbinado is a good substitute.
• Vanilla extract: 1 teaspoon. Adds aromatic warmth and rounds the chocolate.
• Chocolate chips: 1/2 cup. Use dark or milk chips for melty pockets in the finished cookie.

Instructions

Preheat the oven and prepare a tray:Set oven to 320°F with fan (or 338°F conventional). Line a baking tray with parchment paper to prevent sticking and to ensure even browning. Position a rack in the center of the oven for the most even heat.Melt chocolate and butter:Place chopped dark chocolate and butter into a heatproof bowl over gently simmering water, ensuring the bowl does not touch the water. Stir until smooth and fully melted, then remove from heat and stir in the vanilla. Avoid overheating — the mixture should be glossy and fluid, not grainy.Whisk eggs and sugars:In a medium bowl use an electric mixer on high speed to beat the granulated and Demerara sugars with the eggs for about 4 to 6 minutes. You're aiming for a pale, thick mixture that falls in ribbon trails from the whisk. This aeration helps develop the crackly top while preserving a fudgy interior.Combine wet ingredients:Gently fold the melted chocolate mixture into the whipped eggs and sugars in two additions. Use a spatula and fold with a light touch to keep the air incorporated; overmixing will deflate the batter and yield denser results.Add dry ingredients and chips:Sift the flour, cocoa powder, baking powder, and salt together, then fold them into the chocolate-egg mixture until just combined. Fold in the chocolate chips last. The batter should be thick and glossy.Scoop and bake:Use a tablespoon scoop to portion the batter about 1 to 1 1/2 tablespoons each, spaced well apart on the prepared tray. Bake for 12 to 14 minutes until they are just set with a crackled surface. They will feel slightly soft but will firm as they cool.Cool and finish:Remove from oven and, if desired, sprinkle with a pinch of flaky sea salt while hot. Allow cookies to cool on the tray for about 10 minutes before transferring to a wire rack to cool completely; this helps them set without breaking apart.

Storage Tips

Store cooling-completely cookies in an airtight container at room temperature for up to three days. For longer storage refrigerate for up to five days — bring to room temperature before serving for the best chew. To freeze, arrange cookies in a single layer on a tray to flash-freeze for 1 hour, then transfer to a freezer-safe bag with parchment between layers. Reheat from frozen in a 300°F oven for 5 to 7 minutes to revive the melty centers and restore a fresh-baked texture.

Ingredient Substitutions

If you don't have Demerara sugar use turbinado or light brown sugar for an added molasses note, though it will slightly soften the texture. For a milkier flavor substitute milk chocolate for half the chopped dark chocolate, balancing sweetness with a touch less granulated sugar. To make them gluten-free, swap to a 1-to-1 gluten-free flour blend and be sure your cocoa is certified gluten-free; the texture will be somewhat softer but still deeply chocolatey.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or alongside whipped cream for a simple dessert. For gatherings, plate on a slate board with a dusting of cocoa and a few fresh raspberries to cut through the richness. They are also terrific packed in small boxes for gifts — layer with parchment and a few chocolate-covered espresso beans for a grown-up touch.

Cultural Background

The browkie is a hybrid born from the playful creativity of home bakers combining two beloved American classics: the fudgy brownie and the chewy cookie. Variations have appeared across bakery blogs and family kitchens, each adding local twists like nut additions or different sugar types. The concept mirrors a long tradition in American baking of cross-breeding favorites for novelty and indulgence.

Seasonal Adaptations

Fall calls for adding a teaspoon of instant espresso to intensify chocolate notes and a pinch of cinnamon for warmth. In winter, stir in 1/2 cup chopped toasted pecans and a tablespoon of orange zest for a festive twist. For summer, use milk chocolate chips and serve slightly warmed with fresh berries to lighten the richness.

Meal Prep Tips

Portion batter onto a tray and freeze scoops for quick baking later: flash-freeze scoops, then transfer to a bag; bake from frozen adding 1 to 2 minutes to the baking time. This makes it easy to bake fresh cookies when guests arrive. For make-ahead, refrigerate shaped scoops up to 48 hours for improved flavor development before baking.

These cookies bridge casual and special occasions — whether you're sharing with family or bringing treats to a gathering, they reliably delight. Try making a double batch and freezing portions; you'll be grateful on busy afternoons when a chocolate fix calls.