Brownie Crinkle Cookies
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!
Servings: 20 cookies
Calories: 112kcal
Equipment
- 2 cookie sheets
- parchment paper
- 3 medium mixing bowls
- 1 whisk
- 1 rubber spatula
Ingredients
- 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)
Instructions
- 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.
Nutrition
Serving: 1cookie | Calories: 112kcal | Carbohydrates: 15.3g | Protein: 1.1g | Fat: 5.7g | Saturated Fat: 3.4g | Cholesterol: 26mg | Sodium: 32mg | Potassium: 57mg | Fiber: 0.8g | Sugar: 11.8g | Calcium: 19mg