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Brownie Crinkle Cookies

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These Brownie Crinkle Cookies are fudgy, chocolatey, and boast a beautiful crackled top. With a chewy, brownie-like center and a crispy exterior, these cookies are perfect for any chocolate lover.

Ingredients

Scale
  • 1 3/4 cupssemi-sweet chocolate chipsor chopped chocolate (10 oz)
  • 1/2 cupunsalted butter
  • 1 1/4 cupsall-purpose flour
  • 1/4 cupunsweetened cocoa powder
  • 1 teaspoonbaking powder
  • 1/2 teaspoonsalt
  • 1/2 cuppacked brown sugar
  • 1/2 cupgranulated sugar
  • 3large eggs, room temperature
  • 1 teaspoonvanilla extract
  • Powdered sugar(for rolling, optional)
  • Flaky sea salt(for topping, optional)

Instructions

  1. Melt the Chocolate and Butter:In a microwave-safe bowl or using a double boiler, melt the chocolate chips and butter until smooth. Stir well and set aside to cool slightly.
  2. In a microwave-safe bowl or using a double boiler, melt the chocolate chips and butter until smooth. Stir well and set aside to cool slightly.
  3. Prepare Dry Ingredients:In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  5. Mix the Wet Ingredients:In the bowl of a stand mixer with a whisk attachment, beat the brown sugar, granulated sugar, and eggs on medium-high speed until pale and fluffy, about 2-3 minutes. Mix in the vanilla extract.
  6. In the bowl of a stand mixer with a whisk attachment, beat the brown sugar, granulated sugar, and eggs on medium-high speed until pale and fluffy, about 2-3 minutes. Mix in the vanilla extract.
  7. Combine:With the mixer on low speed, pour in the melted chocolate mixture and mix until combined. Add the dry ingredients and mix until just combined, being careful not to overmix.
  8. With the mixer on low speed, pour in the melted chocolate mixture and mix until combined. Add the dry ingredients and mix until just combined, being careful not to overmix.
  9. Chill the Dough:Cover the dough and chill in the refrigerator for about 15 minutes to make it easier to handle.
  10. Cover the dough and chill in the refrigerator for about 15 minutes to make it easier to handle.
  11. Shape and Roll:Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.Scoop the dough into tablespoon-sized balls. If desired, roll each ball in powdered sugar for a crackled look.
  12. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  13. Scoop the dough into tablespoon-sized balls. If desired, roll each ball in powdered sugar for a crackled look.
  14. Bake:Place the dough balls about 2 inches apart on the baking sheets. Bake for 10-12 minutes, or until the tops are crinkled and the edges are set but the centers are still soft.Remove from the oven and sprinkle with flaky sea salt, if desired. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  15. Place the dough balls about 2 inches apart on the baking sheets. Bake for 10-12 minutes, or until the tops are crinkled and the edges are set but the centers are still soft.
  16. Remove from the oven and sprinkle with flaky sea salt, if desired. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unbaked dough balls for up to 2 months. Bake directly from frozen, adding an extra minute to the bake time.
Extra Tip: For even more chocolate flavor, stir in 1/2 cup of chocolate chips to the dough before baking.

Find it online: https://cosycookery.com/brownie-crinkle-cookies/