These fudgy salted brownie crinkle cookies are absolutely delicious, like brownies in cookie form. They have a really pretty crinkled appearance, are soft and gooey on the inside and a little crisp on the edges, topped with sea salt, and a showstopper! You will be surprised how easy it is to make these, and leftover cookies freeze beautifully!
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Why make these salted brownie cookies?
- This recipe is barely adapted from Edd Kimber, also known as the Boy who Bakes, and has rave reviews. All I did was use 52% chocolate instead of 70% chocolate, use regular white sugar instead of caster sugar, add a little vanilla, and convert measurements from metric to cup measurements for anyone who doesn’t have a kitchen scale.
- They require just a handful of everyday ingredients, nothing too fancy, and they come out better than any store bought cookie.
- If you love brownies, you’ll love these brownies in cookie form. Especially with that flaky sea salt on top, contrasting with the richness of the cookie.
- Even if you use standard semi-sweet chocolate chips, these taste so indulgent and fudgy, and aren’t too sweet!
- Crinkle cookies have a beautiful shiny top and crinkled appearance that make these a showstopper.
- No chilling is required, so you can have these cookies in your mouth in about 30 minutes. Also, these cookies freeze so well, and thaw in minutes.
Ingredients you need to make these crinkle cookies:
Chocolate: You can use pretty much anything you have on hand,my preference would be chopped chocolate bars or chocolate disks for baking, but you can also use semi-sweet chocolate chips in a pinch. You want to be between the 52% (like chocolate chips) to 70% range.
Butter: unsalted butter, doesn’t have to be at room temperature because you’ll melt it anyway with the chocolate.
Granulated sugar: which is regular white sugar. You can also use caster sugar if you prefer, which is a slightly more finely ground sugar.
Light brown sugar: if you only have dark brown sugar that’ll also work.
Eggs: at room temperature
Vanilla extract: Just a little hint for added flavor
Flour: regular all purpose or plain flour
Dutch processed cocoa powder: this is a darker, European style cocoa powder. You can also use regular unsweetened cocoa powder that isn’t Dutch processed.
Baking powder: gives the cookies a little lift
Salt: both regular table salt for the batter, and flaky sea salt for topping.
How to make these cookies:
- Preheat oven to 350 F (180 C). Line two baking trays with parchment paper. Have these ready before starting the recipe so you can bake immediately.
- Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir occasionally until fully melted. Set aside. You can also gently microwave, stirring every 30 seconds until just melted.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs and both sugars, on medium-high speed, for 5 minutes- a full 5 minutes, the eggs will thicken and become voluminous.
- Meanwhile, sift together the flour, cocoa powder, baking powder and salt and set aside.
- Once the egg mixture is light and fluffy and 5 minutes have passed, add the chocolate mixture and mix for a minute or so to combine.
- Add dry ingredients and mix very briefly until just combined. Use your spatula to give one last mix, scraping up the bottom.
- Fill a spoon with a heaping amount of batter, and use your finger to slide onto baking sheets. Space dough balls 2 inches apart. Dough will be wet, much like brownie batter.
- Sprinkle with sea salt and bake 12 minutes. Cookies will be set but soft, cool completely before enjoying.
Check out the recipe video in the recipe card to see the steps in action!
Storing leftover brownie crinkle cookies:
I really enjoy these fresh, but you can store leftover cookies at room temperature in an airtight container for 2-3 days. Even better, if you have leftover cookies, try freezing them in an airtight bag for up to one month. When you thaw the baked cookies, which will take place rapidly at room temperature, they taste nearly as good as fresh!
Recipe tips and tricks:
- Add a teaspoon of espresso powder if you want to enhance the chocolate flavor even more.
- These brownie crinkles would make perfect cookie sandwiches, by putting a small scoop of ice cream in the middle, or buttercream frosting to make whoopie pies.
- Make sure to mix the eggs and sugar for the full 5 minutes, to give you this thick voluminous batter that’ll give you that perfect brownie cookie texture.
- Scoop out the dough onto the trays immediately in order to get that signature crinkle appearance. If you leave the batter sitting too long (or refrigerate it) the cookies will still taste good, but they won’t have that shiny cracked top.
- Bake one tray at a time, quickly removing the first tray when it’s done and replacing with the second. For this reason, make sure to have baking trays prepared and oven preheated before you start the recipe. If you prefer, you can do two trays at a time, but swap their places halfway through.
- I prefer to weigh out my ingredients to get accuracy, so if you have a kitchen scale, use that!
Recipe FAQs:
Make sure not to overbake them, they’ll continue to set further as they cool.
Leftover baked cookies freeze very well in an airtight container for up to one month.
This is one of the rare recipes where you shouldn’t chill the dough. This will change the texture of the cookies and you won’t get that crinkled top. Bake the batter right away!
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For more delicious cookie recipes:
Brownie Crinkle Cookies
Ingredients
- 1 1/4 cup dark chocolate chunks, chopped dark chocolate, or semi-sweet chocolate chips anywhere from 52-70% chocolate
- 1/2 cup and 1 tbsp unsalted butter, cubed 125 g
- 3/4 cup granulated sugar 150g
- 1/2 cup light brown sugar 100g
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all purpose (plain) flour 130g
- 3 tablespoon Dutch processed cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt, plus flaky sea salt for topping
Instructions
- Preheat oven to 350 F (180C). Line two baking trays with parchment paper. Have everything ready to go, because it's best to bake the batter right after mixing it.
- Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir occasionally until fully melted. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs and both sugars, on medium-high speed, for 5 minutes- a full 5 minutes, the eggs will thicken and become voluminous.
- Meanwhile, sift together the flour, cocoa powder, baking powder and salt and set aside.
- Once the egg mixture is light and fluffy and 5 minutes have passed, add the chocolate mixture and mix for a minute or so to combine.
- Add dry ingredients and mix very briefly until just combined. Use a spatula to give one last mix, scraping up the bottom.
- Fill a tablespoon with a heaping amount of batter, and use your finger to slide onto baking sheets. Space dough balls 2 inches apart, as they will spread. Dough will be wet, much like brownie batter.
- Sprinkle with sea salt and bake 12 minutes. Cookies will be set but soft, cool completely before enjoying. I recommend baking one sheet at a time in the center of the oven, but having the dough scooped out on the baking sheets and ready. You can bake two sheets at a time, but swap their positions halfway through bake time.
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