Fudgy Brownie Crinkle Cookies are the perfect treat for chocolate lovers. They have a deep, rich chocolate flavor and a soft, chewy texture that melts in your mouth. The crinkly tops and a sprinkle of flaky sea salt create a beautiful presentation that delights everyone. Whether for a family gathering or a personal indulgence, these cookies offer a satisfying bite of sweetness.
How to Make 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 (~100g)
- 1 tsp vanilla extract
- 125 g all-purpose flour
- 10 g unsweetened natural or Dutch process cocoa powder
- 5 g black cocoa powder (see notes)
- 5 g baking powder
- ½ tsp fine sea salt
- Garnish: flaky sea salt
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
How to Serve Fudgy Brownie Crinkle Cookies
Serve these cookies warm with a glass of milk or a scoop of vanilla ice cream for an extra treat. They can also be packed in a jar tied with a ribbon for a lovely gift.
How to Store Fudgy Brownie Crinkle Cookies
Keep the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just make sure to place a piece of parchment paper between layers to prevent sticking.
Tips to Make Fudgy Brownie Crinkle Cookies
- Make sure not to overmix the batter after adding the dry ingredients. Folding gently is key to keeping the cookies soft.
- Use high-quality chocolate for the best flavor.
- If you prefer a more intense chocolate flavor, you can increase the amount of dark chocolate.
Variation
You can add chocolate chips or nuts to the dough for a different texture. Experimenting with flavors such as mint extract or hazelnut can also give a new twist to the cookies.
FAQs
Q: Can I use different types of chocolate?
A: Yes, you can use milk chocolate or bittersweet chocolate, but the flavor will change.
Q: Why do my cookies not crinkle?
A: Make sure to chill the dough for a bit before baking. This helps in getting that beautiful crinkle top.
Q: Can I make these cookies gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend. Just ensure your other ingredients are also gluten-free.
Homemade Fudgy Brownie Crinkle Cookies
Ingredients
Method
- 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; set aside.
- Place the butter and chopped chocolate in a heatproof bowl set over a pan of gently simmering water to create a double boiler. Stir occasionally until the chocolate is fully melted, then remove from heat.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs, sugars, and vanilla for 5-6 minutes on medium-high speed.
- With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth.
- Sift in the dry ingredients and gently fold using a rubber spatula until just combined.
- Using a 3-tbsp cookie scoop, drop 6 cookies on each prepared pan, ensuring enough space between them as they will spread when baking.
- Sprinkle each cookie with a little flaky sea salt and bake one tray at a time for 12-13 minutes.
- Allow the cookies to cool on the baking trays for at least 15 minutes before removing them to cool completely.