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.
The cookies taste amazing right after baking, while still slightly warm. With a glass of milk to dip them in…so good!
Tools & Equipment
- 2 large baking sheets
- Fine-mesh strainer
- Ice cream scoop or tablespoon
- Medium bowl
- Silicone mat or parchment paper
- Silicone spatula
- Stand mixer fitted with the whisk attachment
- Wire rack
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 on high speed for exactly 5 minutes. It should be thick and creamy. This is important for this recipe to succeed. The texture of this batter is similar to a brownie batter.
Baking Time: keep an eye on the time, it won’t take long. Do not overbake, because then the cookies won’t get fudgy.
How to make Brownie Crinkle Cookies
Weigh your ingredients.
Preheat the oven to 180°C / 350°F. Line 2 baking sheets parchment. Place butter and chocolate in a heatproof bowl and microwave in 20 second steps until fully melted.
Beat eggs and sugar in the bowl of a stand mixer for 5 minutes. Add the chocolate mixture and whisk for about 1 minute to combine them.
Mix the dry ingredients together and sift in the batter. Mix until just combined. Scrape down the sides and bottom of the bowl.
To shape the cookies, use an ice cream scoop or a tablespoon. The batter is wet so invert it above the baking sheet to avoid spilling. Leave enough space between the cookies, as they will spread. Sprinkle flaked sea salt on top and bake for 10-12 minutes.
The cookies will be very soft, so let them cool on the baking sheets for at least 30 minutes before placing them on a wire rack to cool completely.
Storage: the cookies taste best right after baking, when they’re still slightly warm. You can store them at room temperature in an airtight container 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.
More Cookie Recipes
- Banana Chocolate Oatmeal Cookies
- Caramel Snickerdoodles
- Chocolate Chip Cookies
- Salted Caramel Cookies
- White Chocolate Matcha Cookies
- 200g dark chocolate, chopped
- 125g butter, diced
- 150g granulated sugar
- 100g light brown sugar
- 2 large eggs
- 130g all-purpose flour (550)
- 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 container 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 1 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.