Fudgy Brownie Crinkle Cookies
These brownie crinkle cookies have shiny, crackly tops, slightly crisp edges, and irresistibly soft, chewy, fudgy centers. They're rich, chocolatey, easy to make from scratch, and no mixer is needed.
Servings 12 , approximately
Equipment
- mixing bowls
- microwave-safe bowl
- whisk
- rubber spatula
- 3½-cm (about 1.4 inches) cookie scoop or tablespoon
- baking sheet
- parchment paper
- Wire cooling rack
Ingredients
- 3.5 ounces semisweet or dark chocolate chopped (100 g)
- 3 tablespoons + 1 teaspoon unsalted butter 45 g
- ¼ cup granulated sugar 50 g
- ¼ cup packed light brown sugar 50 g
- 1 large egg about 50 g
- 1 teaspoon vanilla extract
- ⅓ cup + 1 tablespoon all-purpose flour 50 g
- 1 tablespoon unsweetened cocoa powder 5 g
- ½ teaspoon baking powder 2 g
- ¼ teaspoon fine salt
- Optional: flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Melt the chocolate and butter. Place the chopped chocolate and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each, until smooth. Set aside to cool slightly.3.5 ounces semisweet or dark chocolate, 3 tablespoons + 1 teaspoon unsalted butter
- Whisk the egg and sugars. In a medium bowl, whisk together the egg, granulated sugar, brown sugar, vanilla, and salt. Whisk vigorously by hand for 3 minutes, until the mixture is slightly thickened, lighter, and glossy.¼ cup granulated sugar, ¼ cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon fine salt
- Add the chocolate. Whisk the slightly cooled chocolate mixture into the egg mixture until smooth and well combined.
- Combine the dry ingredients. In a small bowl, whisk together the flour, cocoa powder, and baking powder.⅓ cup + 1 tablespoon all-purpose flour, 1 tablespoon unsweetened cocoa powder, ½ teaspoon baking powder
- Make the batter. Add the dry ingredients to the egg mixture. Using a rubber spatula, gently fold just until no dry streaks remain. Do not overmix.
- Let the batter thicken. Let the batter sit at room temperature for about 10 minutes, until thick and scoopable. It should fall from the scoop in a soft mound rather than spread like brownie batter.
- Scoop the cookies. Using a 3½-cm (about 1.4-inch) cookie scoop, scoop the batter into rounded portions. Use one level scoop per cookie, not heaping. Alternatively, use about 1 tablespoon of batter per cookie. Do not flatten the dough.
- Bake. Bake for 10–12 minutes, until the tops are deeply cracked, the edges are set, and the centers still look slightly soft. Do not overbake. For best results, bake one sheet at a time.
- Cool. If desired, sprinkle the warm cookies with flaky sea salt. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack.
- Enjoy!
Notes
- Measure the flour carefully. Weigh it if possible to avoid cakey cookies.
- Whisk the egg and sugars for 3 minutes for shiny, crackly tops.
- Let the melted chocolate cool slightly before adding it.
- Don’t overmix once the flour is added.
- Rest the batter for about 10 minutes until thick enough to scoop. If still too soft, chill for about 5 minutes.
- Leave plenty of space between cookies and bake one sheet at a time.
- Don’t overbake. The edges should be set and the centers slightly soft.
- Cool on the baking sheet for at least 15 minutes before moving.
