Go Back

Crinkly Fudgy Brownie Cookies

All of your favorite brownie qualities--fudgy, crinkly, shiny and chewy--in your new favorite cookie! These crinkle fudgy brownie cookies come together quickly for the prettiest, most delicious cookie ever!
5 from 8 reviews
Print Save
Prep Time: 15 minutes
Cook Time: 9 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Chocolate, Crinkle, Brownie, Cookies, Dessert
Servings: 32 Cookies

Ingredients

  • 1 ¼ cup (213 g) dark chocolate, (finely chopped)
  • ½ cup (113 g) unsalted butter, (cut into 16 pieces)
  • 1/2 teaspoon espresso powder, (optional)
  • 3 large eggs, (room temperature)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, (packed)
  • 1 tablespoon (13 g) real vanilla extract
  • 1/3 cup + 2 tbsp (35 g) unsweetened Dutch-processed cocoa powder, (sifted)
  • 1 teaspoon (6 g) sea salt
  • 1 teaspoon (5 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 3/4 cups (237 g) all-purpose flour (how to measure flour)
  • Sea salt flakes, (optional)

Instructions

  • Preheat the oven to 350°F (177°C) and line several baking sheets with parchment paper.
  • To a large, heat-safe bowl set over simmering water, add the chocolate, butter and espresso powder, if using. Make sure the water doesn’t boil or touch the bottom of the bowl. Stir frequently until the chocolate is melted; it does not need to cool down before using.
  • While the chocolate + butter are melting: In the bowl of an electric stand mixer fitted with the whisk attachment, add the eggs, sugar, brown sugar and vanilla and whisk on medium-high for 5 to 7 minutes until light in color, doubled in volume and thick in consistency.
  • Turn the mixer on low and add in the cocoa powder, salt, baking powder and baking soda and mix for 1 minute more or until combined. Next, stream in the warm chocolate. Take the bowl out of the mixer and fold in the flour until just combined. Scrape the sides and bottom of the bowl to make sure everything is thoroughly mixed. The cookie dough will be very loose.
  • Use a 1 1/2 tablespoons cookie scoop and drop the dough on the prepared baking sheet leaving 2 inches (5 cm) between to allow the cookies to spread. Immediately place in the center of the oven and bake for 9 minutes. The cookies will be puffed and then begin to collapse and crack as they cool. Sprinkle with sea salt flakes, if using. Let cool completely on the baking sheets.

Video

Notes

*Work quickly for best results. As the cookie dough cools, your cookies will loose some sheen.
*Ideally bake one sheet at a time; if you have two ovens, this is the time to fire both up.
*To help keep your dough warm, set the cookie dough bowl on top of the saucepan of warm water (that you used to melt the chocolate) between bakes.
*If you only have one baking sheet and want to work fast, you can gently pull the parchment paper off of the hot baking sheet (with the fresh-baked cookies on top) and proceed with your next batch! xo
 
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo