Brownie Crinkle Cookies

These are the most delicious brownie crinkle cookies ever, with a shiny cracked top, fudgy middle and topped with sea salt. They look great and taste even better!

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 5

Cook Time 12

Servings cookies

Calories 122kcal

Author Farah Abumaizar

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.

Video

Notes

This recipe is barely adapted from Edd Kimber.

Ingredient notes:

I prefer using dark chocolate chunks or chips, but have successfully made these with semi-sweet chocolate chips

You can substitute natural cocoa powder for the Dutch processed cocoa powder.

You can add a teaspoon of espresso powder to deepen the chocolate flavor.

Method notes:

Make sure the oven is preheated and baking trays are lined with parchment paper before starting. 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.

Make sure not to overbake the cookies in order to get fudgy cookies, don't bake past 12 minutes if they have set, as they'll continue to set a little further as they cool

Nutrition