Brownie Crinkle Cookies
These Brownie Crinkle Cookies are rich, fudgy, and intensely chocolatey with shiny crackled tops and soft brownie centers. Made with melted chocolate and cocoa powder, they come together easily in one bowl and bake into the perfect holiday or anytime cookie. A crowd-pleasing treat that looks bakery-worthy and tastes even better.
Equipment
- Electric Mixer
- 2 Baking sheets
Ingredients
- ½ cup (113 grams) unsalted butter
- 7 oz (200 grams) semisweet chocolate chopped
- 2 large eggs at room temperature
- ¾ cup (150 grams) granulated white sugar
- ¼ cup (55 grams) light brown sugar
- 1 cup (125 grams) All-purpose flour
- ¼ cup (25 grams) Dutch-processed cocoa
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- Flaky Sea Salt Optional
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line two large baking sheets with parchment paper or silicone mat.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. Set aside to cool slightly.
- In a bowl of a stand mixer or a bowl using a hand mixer beat the granulated sugar, light brown sugar, eggs and vanilla extract for 3-4 mins until light and fluffy and nearly doubled in volume.
- Pour the slightly cooled chocolate mixture into the egg mixture and whisk until well combined and smooth.
- Stir in the cocoa powder, flour, salt and baking powder to the wet ingredients, mixing on low speed just until no flour streaks remain. Do not overmix.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible and place them on a cookie sheet 2 inches apart.
- Bake for 9-12 minutes, or until the edges are set and crinkled, but the centers still look slightly soft and gooey.Optionally, sprinkle the tops of the cookies with flaky sea salt.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. The crinkles will become more prominent as they cool.
Notes
- Cooling Note: Allow the baked cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. They will be too delicate to move right out of the oven.
- Whip the Eggs Well: Whisking the eggs and sugar for at least 2–3 minutes is essential. This step aerates the batter and creates those classic glossy, crackled tops.
- Do Not Overbake: The centers should still look slightly soft when you pull the cookies from the oven. They will continue to set as they cool, giving you that perfect fudgy texture.
- Batter Will Be Soft: The dough should resemble thick brownie batter. If it feels too loose to scoop, chill the dough for 15–20 minutes.
- For Extra Chocolate: Fold in chocolate chunks or chips for melty pockets of chocolate in every bite.
- Flavor Variations: Add ¼ teaspoon peppermint extract for a holiday twist, or 1 teaspoon instant espresso powder to deepen the chocolate flavor
Nutritional Information
Calories: 277kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 35mgSodium: 45mgPotassium: 146mgFiber: 2gSugar: 23gVitamin A: 265IUCalcium: 42mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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