For when you can’t decide between making brownies or cookies, try making these brownie crinkle cookies! They have all the delicious qualities of a brownie including a chewy inside, crisp edges and those shiny, crackly tops all in cookie form!
What sets this brownie crinkle cookie recipe apart?
These cookies are PACKED with chocolate flavor! I think they’re even more chocolatey than most brownies i’ve tasted! This recipe also doesn’t require any chill time, which is one of the reasons I love them! You simply mix up the batter, scoop and bake!
Why you need to make these fudgy brownie cookies:
Sure, you could just make a batch of brownies and still enjoy rich chocolate flavor and that fudgy middle texture, but what I look forward to most in a batch of brownies are those crisp edge pieces! When you make these crinkle brownie cookies, there’s no fighting over who gets the corner pieces because every cookie has the best chewy texture and crisp edges!!! They’re the perfect cookie for chocolate lovers!
Ingredients you’ll need for chocolate crinkle cookies:
- Semi-sweet bakers chocolate bars
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Espresso powder
- Baking powder
- Flakey salt (optional)
These cookies are so easy to make! You basically whip up a quick homemade brownie batter, then add some melted chocolate and butter before baking. The batter may seem a bit thin at first but don’t worry, the cookies will puff up as they bake!
Here’s how to make sure you get the crinkle tops on these cookies:
Other than the chewy edges, the shiny tops on these fudgy cookies are the best part! To ensure your baked cookies have a crinkle top, you’ll want to whisk the eggs and sugar together very well before adding in the melted chocolate mixture. You’ll know the eggs and sugar have been whipped enough when the mixture is light in color and smooth/glossy. This adds a lot to the texture of the cookies!
My top tips for making fudgy salted brownie crinkle cookies:
- Use a chocolate you actually like to eat! I tend to use semi-sweet for these cookies but milk or dark chocolate would work as well.
- Whisk whisk whisk! It’s important to whisk the eggs and sugar together separately for a few minutes to get that crinkle cookie top!
- Space the cookies out before baking. These cookies do spread while baking so you’ll want to be sure you leave about 3 inches of space between each cookie dough mound.
Bar chocolate vs chocolate chips:
I recommend using chopped chocolate bars for this recipe instead of chocolate chips because the bars don’t contain the stabilizers that chips do. This makes the bar chocolate a smoother, thinner consistency when melted which incorporates into the batter nicely. I also think the bars just have more chocolate flavor, and who doesn’t want that?!
I like to transfer all the leftover, cooled cookies to an airtight container and leave them at room temperature for up to 5 days.
Sure! I like adding it because it makes the cookies taste super chocolatey, but this recipe is still great without it!
We all know how delicious flaky sea salt is, and when you sprinkle the tops of these cookies with it, you’ll become addicted just like I am! I like sprinkling the tops of the cookies with the sea salt flakes right when they come out of the oven so that it’ll stick, but this step is completely optional.
Brownie Crinkle Cookies
- 2 cookie sheets
- parchment paper
- 3 medium mixing bowls
- 1 whisk
- 1 rubber spatula
- 6 tbsp butter
- (2) 4 oz bakers semi-sweet chocolate bars chopped
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tbsp instant espresso powder (optional)
- 1 tsp baking powder
- flakey salt for topping (optional)
- Preheat your oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- In a microwave safe bowl, melt the butter and chopped chocolate. I do mine in 30 second intervals, stirring in between.
- In a separate medium bowl, combine the granulated sugar, brown sugar, eggs and vanilla extract. Whip with a whisk or high speed hand mixer until the mixture is thickened, light in color. This should take about 5 minutes.
- Add the melted chocolate mixture to the whipped eggs and sugar. Gently fold the two together. Set aside.
- In a separate mixing bowl, combine the flour, unsweetened cocoa powder, espresso powder and baking powder. Mix to combine.
- Add the flour mixture to the wet ingredients and fold everything together until no visible flour remains.
- Using a triggered cookie scoop, scoop the batter onto the prepared baking sheets, leaving about 3 inches of space between each cookie.
- Bake for 10-12 minutes. Optionally sprinkle with flakey salt while warm.