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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 cups semi-sweet chocolate chips or chopped chocolate (10 oz)
  • 1/2 cup unsalted butter
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Powdered sugar (for rolling, optional)
  • Flaky sea salt (for topping, optional)

Instructions

  • 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.

  • Prepare Dry Ingredients:

    • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

  • 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.

  • 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.

  • Chill the Dough:

    • Cover the dough and chill in the refrigerator for about 15 minutes to make it easier to handle.

  • 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.

  • 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.

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://recipe.ukfinda.com/brownie-crinkle-cookies/