Fudgy Brownie Crinkle Cookies
These fudgy brownie crinkle cookies are the best of both worlds. And they have been the #1 cookie obsession in my house this past month. If you have never tried baking up a batch before, they are pretty much exactly what you might hope — rich and fudgy and chewy on the inside, impossibly light and flaky and crinkly on the outside, sprinkled on top with the perfect little crunch of flaky sea salt, and irresistibly delicious.
Temperature and timing are the most important things with this recipe, so before you start… get all of the ingredients measured out, two baking trays lined with parchment paper, and the oven preheated to 350°F. The batter thickens pretty quickly, so you’ll want to scoop all of the cookies immediately, and then bake.
How To Make Brownie Cookies
Melt the chopped chocolate and butter in a heavy saucepan over low heat, constantly stirring, until melted and combined. Remove from heat and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugars, and vanilla on high for 5-6 minutes, or until the batter is thick and creamy; it will resemble a thick pancake batter. Don’t cut this step short! The cookies won’t have that shiny, crinkle top exterior if you cut the mixing short.
Reduce the mixer speed to low and stream in the melted chocolate mixture. Then, stir in the dry ingredients until just combined, and you’re ready to scoop and bake. It couldn’t be easier!
Tips For Making The Best Fudgy Brownie Crinkle Cookies
- Bake one tray at a time. It might seem like a waste of time—if you have two cookie sheets and two oven racks, then baking two sheets at once makes the most sense… but a little patience is required. Because heat rises, the hottest part of the oven is at the top; if you bake two sheets at a time, the first tray shields the second from being exposed to this heat. Without that blast of heat, the second tray of cookies doesn’t create crinkles that look anywhere near as nice as the first.
- Don’t over bake the cookies. Bake for 12-13 minutes. Remember, every oven is different, so you’ll have to keep an eye on them. Just remember, these cookies will set as they cool. They’ll come out of the oven crinkly & slightly domed and will collapse a little as they cool, which helps form that delicious, fudgy center.
Fudgy Brownie Crinkle Cookies
Ingredients
- 200 g 70% cacao dark chocolate chopped
- 115 g unsalted butter
- 150 g granulated sugar
- 110 g light brown sugar
- 2 large eggs
- ½ tsp vanilla extract
- 125 g all-purpose flour
- 10 g cocoa powder unsweetened natural or dutch-processed
- 5 g black cocoa powder (see notes)
- 5 g baking powder
- ½ tsp coarse sea salt
- garnish: flaky sea salt
Instructions
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Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, black cocoa, baking powder, and salt until combined, then set aside.
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Place the butter and chopped chocolate in a heatproof bowl and set over a pan of gently simmering water to create a double boiler. Stir occasionally until the chocolate is fully melted. Then remove the bowl from the heat and set aside.
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In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric hand mixer, whisk together the eggs, sugars, and vanilla for 5-6 minutes on medium-high speed.
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With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth. Sift in the dry ingredients and use a rubber spatula to gently fold until just combined.
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Using a 3-tbsp cookie scoop, drop 6 cookies on each prepared pan. Make sure to leave plenty of space between each cookie as they will spread when they bake.
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Sprinkle each cookie with a little flaky sea salt and then bake one tray at a time for 12-13 minutes. The cookies will be soft so allow them to cool on the baking trays for at least 15 minutes before removing from the tray to cool completely.
Notes
Nutrition
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