Description
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
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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.
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Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
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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.
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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.
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Chill the Dough:
- Cover the dough and chill in the refrigerator for about 15 minutes to make it easier to handle.
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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.
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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.