Description
Chocolate-packed Brownie Crinkle Cookies deliver rich, fudgy indulgence with their signature cracked surface and intensely deep cocoa flavor. Irresistible chocolate treats promise pure bliss in each delightful, crumbly bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups (280 grams) semi-sweet chocolate chips or chopped chocolate
- 3 large eggs, room temperature
- ½ cup (113 grams) unsalted butter
Dry Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- ½ cup (100 grams) packed brown sugar
- ½ cup (100 grams) granulated sugar
- ¼ cup (25 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Optional Ingredients:
- 1 teaspoon vanilla extract
- Powdered sugar (for rolling)
- Flaky sea salt (for topping)
Instructions
- Create a velvety chocolate base by gently melting chocolate chips and butter in a microwave-safe bowl or double boiler, ensuring a smooth, glossy consistency. Allow the mixture to cool slightly to prevent overcooking the eggs.
- Thoroughly combine dry ingredients in a separate bowl, whisking flour, cocoa powder, baking powder, and salt until evenly distributed, creating a uniform dry mixture.
- Utilize a stand mixer to whip brown sugar, granulated sugar, and eggs into a light, airy texture. The mixture should transform from dense to pale and voluminous after 2-3 minutes of vigorous mixing. Incorporate vanilla extract for depth of flavor.
- Gradually introduce the slightly cooled chocolate mixture into the sugar-egg blend, mixing on low speed to maintain the delicate texture. Fold in dry ingredients with minimal stirring to prevent toughening the dough.
- Refrigerate the dough for a brief 15-minute interval, allowing it to firm up and become more manageable for shaping.
- Prepare baking sheets by lining with parchment paper and preheating the oven to 350F (175C). Portion dough into tablespoon-sized spheres, optionally rolling each in powdered sugar to achieve a characteristic crackled exterior.
- Arrange cookie dough balls with ample spacing on prepared baking sheets. Bake until the surfaces develop signature crinkles and edges set while maintaining a soft, tender center, approximately 10-12 minutes. For an elevated finish, sprinkle flaky sea salt immediately after removing from the oven. Allow cookies to rest briefly on the baking sheet before transferring to a cooling rack for complete cooling.
Notes
- Handle melted chocolate carefully to prevent seizing, ensuring smooth texture by melting slowly and stirring frequently.
- Avoid overmixing the batter to maintain a tender, soft cookie texture and prevent tough, dense results.
- Chill the dough for optimal consistency and easier handling, which helps create those signature crinkle tops.
- Roll cookies in powdered sugar just before baking to achieve maximum crackle effect and beautiful visual appearance.
- Use room temperature eggs for better incorporation and smoother batter mixing.
- For gluten-free version, substitute all-purpose flour with almond flour or gluten-free blend.
- Store cookies in airtight container at room temperature for up to 5 days to maintain freshness.
- Experiment with optional mix-ins like chopped nuts or chocolate chips for added texture and flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 184
- Sugar: 10 g
- Sodium: 65 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 37 mg