Fudgy Brownie Crinkle Cookies
You guys! Let me start off by saying how excited I am to share these fudgy brownie crinkle cookies with you today.
The amount of DMs I received asking for this recipe after teasing you guys with a photo was INSANE. And, because I feared there might (rightfully) be an angry mob on my doorstep if I didn’t give this recipe to you guys sooner rather than later, here we are.
I legit can’t handle how perfect these cookies are. They’re honestly everything you’d hope a brownie cookie would be… like the chewiest, fudgiest cookie ever… with the most perfect brownie texture and dreamy crackles on top.
JUST LOOK AT THEM.
This recipe is slightly adapted from Edd from The Boy Who Bakes and has been converted to volume measurements. Though I will say… I’ve found that weighing ingredients leads to more consistent/better tasting results and I keep telling myself that one day I’ll include both weight and volume measurements for my recipes, but until then…
Fudgy Brownie Crinkle Cookies
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yield: 10-12 cookies
*Recipe adapted from Edd Kimber
7-8 ounces dark chocolate (around 65-75%), finely chopped
½ cup unsalted butter, cubed
⅔ cup granulated sugar
½ cup light brown sugar
2 large eggs
1 cup all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt (plus flaked sea salt for sprinkling)
*Temperature and timing are the most important things with this recipe, so before you start… get all of the ingredients measured out, two baking trays lined with parchment paper, and the oven preheated to 350°F. The batter thickens pretty quickly, so you’ll want to scoop all of the cookies immediately, and then bake the pans separately.*
Place the butter and chocolate in a heatproof bowl and set over a pan of gently simmering water to create a makeshift double boiler (or use an actual double boiler if you have one… in which case I’m jealous). Allow to melt, stirring occasionally until fully melted. Remove the bowl from the heat and set aside for the moment.
In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the eggs and sugars for exactly 5 minutes.* Once the eggs have been mixing for exactly 5 minutes pour in the chocolate mixture and mix for a minute or so to combine.
Meanwhile mix together the pre-measured dry ingredients. Add the dry ingredients and mix briefly until just combined. Use your spatula to give one last mix, scraping the bottom of the bowl to make sure everything is combined.
Use a 3-tbsp ice cream/cookie scoop to form the cookies (the batter will be a little on the wet side). Make sure to leave plenty of space between each cookie as they will spread.*
Sprinkle each cookie with a little flaked sea salt and then place into the oven and bake for 12 minutes; only bake one tray at a time!* The cookies will be very soft so allow them to cool on the baking trays for at least 20-30 minutes before removing from the tray to cool completely.*
This step is crucial. Beating the eggs and sugar for 5 minutes incorporates air into your batter and ensures that your chocolate has enough time to cool down slightly so that it’s slightly warm when you add it, but not so warm that it scrambles your eggs… chocolate scrambled eggs is not what we’re looking for here.
I baked 5-6 per tray.
It seems like a waste of time at first—if you have two oven racks, then baking two sheets at once makes the most sense. But for these finicky cookies, a little patience is required. Because heat rises, the hottest part of the oven is at the top; if you bake two sheets at a time, the first tray shields the second from being exposed to this heat. Without that blast of heat, the second tray of cookies doesn't create crinkles that look anywhere near as nice as the first. Just trust me…
The cookies will come out of the oven crinkly & slightly domed. They will collapse a little as they cool but this helps form that delicious, fudgy center.
These cookies will keep for 4-5 days but are best within the first 3 days.