Dark chocolate and cocoa powder are the main ingredients that give the Brownie Crinkle Cookies their rich chocolaty flavor. Sprinkle some sea salt on top, before putting them in the oven. After baking, the cookies have that lovely, crinkled, brownielike look. When they cool, they collapse a little, but are still fudgy.
Tools & Equipment
- Medium bowl
- Stand mixer fitted with whisk attachment
- Silicone spatula
- 2 large baking sheets
- Silicone mat/ Parchment paper
- Ice scoop/ Tablespoon
- Wire rack
Recipe tips for making Brownie Crinkle Cookies
- Melting chocolate and butter: this can be done easily in a microwave. Make sure that the ingredients are only heated in 20 second steps and stirred in between. Repeat until you have a smooth texture.
- The batter: beat eggs and sugars at high speed for exactly 5 minutes. It should be thick and creamy. This is important for this recipe to succeed.
- Consistency of the batter: the texture of this batter is similar to a brownie batter.
- Baking time: keep an eye on the time, it won’t take long. Don’t overbake, because then the cookies won’t get fudgy.
- The cookies taste best right after baking, when they’re still slightly warm. With a glass of milk to dip them in. Yummy.
- Storage: at room temperature in an airtight container. They can be stored for 4-5 days.
My summary for Brownie Crinkle Cookies
Difficulty: simple. Temperature and timing do matter here.
Taste: chocolaty, sweet and salty at the same time.
Texture: a nice crinkled, brownielike look.
PROS: easy to make.
CONS: They’re delicious, but I personally prefer either a brownie or a cookie.
- 200g dark chocolate, chopped
- 125g butter, diced
- 150g granulated sugar
- 100g light brown sugar
- 2 large eggs
- 130g flour
- 45g cocoa powder
- 4g baking powder
- 1g salt
- plus flaked sea salt for sprinkling
- Preheat the oven to 180°C/350°F. Line 2 baking sheets with silicone mats or parchment paper.
- Place butter and chocolate in a heatproof bowl and microwave in 20 second steps. Stir in between until completely melted. Set aside.
- Beat eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment for precisely 5 minutes.
- Add the chocolate mixture and whisk for about one minute to combine them.
- Mix the dry ingredients together and sift into the batter. Only mix until combined. Scrape down the sides and bottom of the bowl to ensure that everything is evenly combined.
- To shape the cookies, use an ice cream scoop or a tablespoon. The batter will be a little wet so invert the ball just above the baking sheet to avoid spilling. It is important to have enough space between the cookies, as they will spread.
- Sprinkle some flaked sea salt on top of the cookies.
- Bake for 10-12 minutes.
- As the cookies will be very soft, let them cool on the baking sheets for at least 30 minutes before placing them on a wire rack to cool completely.
Recipe adapted from theboywhobakes.