These brownie crinkle cookies have everything you love about a cookie and a brownie in one bite. The crackly, fudgy cookie will have you reaching back for seconds and thirds!
TASTY BROWNIE CRINKLE COOKIES
There are just some desserts that taste better when they are combined into one. These brownie crinkle cookies happen to be one of them. The dessert takes a classic brownie and cooks it like a cookie to make a crisp and fudgy bite. Your tastebuds and eyes might be confused about what you are eating but in the best way possible.
When it comes to brownies, we all know that the best pieces are the corners and edges. The crackly crust mixed with that fudgy middle makes for the perfect bite. That’s why these cookies are so great — they have the same texture as the corner pieces. Plus, each cookie in the batch comes out like an edge, so there is no need to fight over the few pieces from the pan.
These brownie crinkle cookies are a chocolate lover’s dream. The cookies are straight-up chocolate and have no additional mix-ins. The chocolate comes in melted chips and cocoa powder. The two chocolate elements combine to make this cookie a true chocolate overload in the best way possible.
INGREDIENTS TO MAKE BROWNIE CRINKLE COOKIES
- Butter – bring the butter to room temperature.
- Vanilla extract
- Dark chocolate – both chips or semi-sweet will work.
- White sugar
- Brown sugar
- Eggs – leave at room temperature
- All-purpose flour
- Cocoa powder – sift the cocoa powder to get out the lumps.
- Baking powder
- Sea salt flakes – these are optional but make for a great garnish.
HOW TO MAKE CHOCOLATE BROWNIE CRINKLE COOKIES
Preheat the oven to 350 and prep a cookie sheet with grease or parchment paper. Set to the side.
2. MELT CHOCOLATE
In a heat-proof bowl, melt the chocolate and the butter using the double boiler method or in the microwave in small increments of time. When the chocolate is fully melted, let it cool.
3. BEAT EGGS AND SUGAR
In a large bowl with a handheld mixer or in the bowl of a stand mixer with a paddle attachment, beat the eggs and sugar on high, for about 4 minutes. The mixture should look light and fluffy. Slowly add the chocolate mixture to the egg mixture.
4. ADD DRY INGREDIENTS
In a large bowl, combine the remaining dry ingredients. Whisk to combine and slowly add the dry ingredients to the chocolate and butter mixture. Mix fully to combine. The batter will look a bit thin and runny, but that’s okay.
5. FORM AND BAKE COOKIES
Spoon out about 1 tablespoon of the batter on to the prepared baking sheet. Repeat the process with the remaining batter, keeping the cookies about 2-3 inches apart. Bake the cookies for about 8-10 minutes, or until they start to crack on the top.
Let the cookies cool on the tray for about 5-10 minutes before transferring to a wired rack.
HOW TO STORE BROWNIE CRINKLE COOKIES
Like brownies and cookies, these brownie crinkle cookies will last about a week in an airtight container. They will also do very well in the freezer. Bake the cookies and let them fully cool before freezing them. The cookies will last about 2-3 months in the freezer in an airtight container.
Yes! Use two tablespoons of the batter instead of one to get bigger cookies. They will spread a lot more before putting them in the oven, but that is okay. The cookies will also be softer and chewier inside rather than crisp and thin.
If your cookies are coming out flat, there is a chance that you added a little too much sugar. Sugar liquefies when it is heated, meaning too much can make your cookies spread. Too much flour can also cause this problem. To solve this, make sure you are measuring all of your ingredients according to the recipe.
Look for a shiny top to form on top of the cookies when baking in the oven. The cookies will start to crack and glisten on the top. This is a sign that your cookies are ready to pull out of the oven.
MORE BROWNIE RECIPES
Brownie Crinkle Cookies
- 6 tbsp butter room temperature
- 1 tsp vanilla extract
- 8 oz dark chocolate chips or semi-sweet chunks
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs room temperature
- 1/2 cup cocoa powder sifted
- 1 tsp baking powder sifted
- 1/2 tsp salt
- sea salt flakes for garnish optional
- Preheat the oven to 350F.
- Melt butter and chocolate chips using the double boiler method or in the microwave with small increments of time. Let cool slightly.
- Beat the eggs and sugars on high with a handheld mixer for 4 minutes (set timer). Slowly pour in melted chocolate.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
- The batter will be on the softer side and quite sticky. Quickly spoon about 1 tablespoon of batter onto baking sheets keeping about 2 -3 inches apart.
- Bake for 8-10 minutes until you see the crackly top. If you have a large oven where you can add multiple baking trays, that would be even better.
- These cookies have a crackly top with a softer and chewy inside. Sprinkle sea salt flakes on top before serving.
- Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack.