Brownie Crinkle Cookies
These cookies deliver a fudgy, brownie-like texture without the need for chilling the dough. The key to the crinkle top is using good quality melted chocolate and scooping the batter immediately after mixing; if you let it sit, the tops won't crackle.
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Ingredients
Ingredients (~18 cookies)
- 8 ounces semi-sweet chocolate 60-70% cocoa, chopped
- 1 cup all-purpose flour
- 1/4 cup unsweetened Dutch cocoa powder
- 2 1/2 tsp espresso powder
- 1 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 10 tbsp unsalted butter
- 1/2 cup + 2 tbsp granulated sugar
- 1/2 cup + 2 tbsp light brown sugar packed
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 1/4 tsp vanilla extract
- Flaky sea salt for finishing
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper.
- Melt chocolate in microwave in 20-second intervals, stirring between. Cool 5 minutes.
- Whisk together flour, cocoa powder, espresso powder, baking powder, and salt.
- Microwave butter and sugars 1-2 minutes until butter melts, then whisk together.
- Whisk eggs, yolk, and vanilla into butter mixture.
- Fold in melted chocolate, then fold in dry ingredients until just combined.
- Scoop 3 tbsp portions onto prepared sheets, 6-7 cookies per sheet, 2 inches apart.
- Bake one tray at a time for 9-10 minutes.
- Sprinkle hot cookies with flaky sea salt.
- Cool on baking sheets placed on wire rack.
Notes
Batter should be scooped immediately after mixing. Texture will be like thick brownie batter.
Tried this recipe?Leave a comment below & let me know!