Best Brownie Crinkle Cookies recipe

How to make brownie crinkle cookies recipe, as fudgy and chocolatey as a brownie with all the crunch of a cookie! A very simple to make recipe and perfect you'll have that shiny, crackly crust on top that every brownie lover will love.

If you like the texture of brownies and the crunchiness of cookies! You absolutely must try this recipe for brownie crinkle cookies, rich in chocolate with a crazy texture that is both crunchy and fudgy.

Best Fudghy Brownie Cookies

Visually these crinkle cookies with their shiny and cracked crust do not remind you of a very famous dessert? Yes, it's the chocolate brownie dressed up as a cookie or the other way around!

And to make it simple, the combination of these two delicious recipes gives this great result that we call brownie crinkle cookies.

This tasty recipe is very easy to make, these brownie crinkle cookies are soft and fudgy with more chocolate chips for a crunchy texture. Perfect for any occasion we like to enjoy them at snack time with a small glass of milk!

Like a brownie!

Imagine that this brownie crinkle cookies recipe really does have everything of a brownie except the shape!

Its perfect brownies texture, soft and fudgy melting in the mouth. And chocolate chips still crunchy after cooking which brings a double dose of sweetness.

Not to mention this incredible and ultra riche chocolate flavor! Everything we love about a successful brownie but in a single serving!

This great recipe of brownie crackle cookies that makes all chocolate lovers happy has nothing to envy to the classic chocolate brownie or my favorite chocolate chip cookies!

And as an extra bonus, I'm sharing the secret to making these brownie crinkle cookies successful and getting that shiny, crunchy crust to have perfect crispy brownie cookies!

Ingredients

• Chocolate : Using semi-sweet baking chocolate you can replace it with 70% bittersweet dark chocolate just adjust the amount of sugar. There is no unsweetened cocoa powder in my recipe but some readers have tested adding unsweetened cocoa powder and the recipe came out well with an even stronger flavor.
• Butter : Use unsalted butter to control the amount of salt added in this recipe.
• Eggs : Use large eggs, for the basic measurements you need 2 large eggs (about 100g) and especially at room temperature. Take them out of the fridge 1 hour before or put them under hot water for a few moments to bring them back to temperature more quickly. 
• Sugar : I always use a mixture of white powdered sugar and brown sugar. The latter adds incredible flavor to cookies recipes.
• Vanilla extract : Always flavor these sweet recipes with pure, liquid vanilla extract and especially recipes containing chocolate.
• Salt : I use flaky sea salt in my brownie crinkle cookies, a few pinches in the dough and sprinkled in the oven as well. Salt is a flavor enhancer and the combination of chocolate and sea salt is magical in the mouth.
• Baking powder : Baking powder helps the dough to rise a little during baking, which gives an even softer and more fudgy texture.
• Flour : Use all-purpose flour for this recipe, it is added at the end of the preparation and to keep its soft and melting texture it must be delicately incorporated with the other ingredients.
• Chocolate chip : Optional but essential, chocolate chip are added at the end of the preparation and hold during cooking, giving a crunchy texture in the mouth.

Tip: If you run out, don't worry, you can make your own by following my recipe for homemade chocolate chips.

How to make brownie crinkle cookies

1 - Melt the chocolate and butter

As with all classic brownie recipes, you start by melting the chocolate and butter together. Place the chocolate and butter pieces in a medium bowl and melt them in a double boiler over a saucepan containing simmering water and heat over medium heat until you have a liquid mixture with no lumps and set aside.

In the microwave: You can also melt them using your microwave, heating on low power in 1-minute increments until they are completely melted.

2 - Whip the eggs

Place eggs with granulated sugar, brown sugar and vanilla in the bowl whisk. With an electric mixer, whisk together on medium high speed for about 2 to 3 minutes until the mixture is fluffy and light brown.

Tip: This step is very important because it is this beaten mixture that will give the brownie crinkle cookies that shiny, crackly crust. Use an electric mixer or your stand mixer with the whisk attachment.

3 - Add melted chocolate and dry ingredients

Add the melted chocolate mixture and mix again with the electric mixer for a few seconds to incorporate it well.

Then finish by adding the dry ingredients, flour, baking powder and salt and this time mix with a soft spatula or a wooden spoon to incorporate them and until you have a homogeneous mixture.

Finish by gently stirring in the chocolate chip and mix again.

Tip: At this point the batter is more like brownie batter than cookie batter, it is more soft and that' s normal.

4 - Baking

Preheat the oven to 350°F/175°C and line a baking sheets with parchment paper.

Using an cookie scoop or just use two tablespoons, place piles of cookie dough on the prepared baking sheets, making sure to space them about 5 cm apart as they will puff up when baking.

Bake the brownie crinkle cookies in the preheated oven at half height for the time indicated in the recipe sheet. They are ready when they are well puffed up with that brownie-like cracked appearance on top.

When they come out of the oven let them let them cool a little on the baking sheets before moving them and placing them on a wire rack to cool completely. 

Sprinkle flaky sea salt on your fudgy brownie cookies and enjoy!

Store and freeze

Room temperature

They can be stored like dry cookies, in a storage box with a tight-fitting lid for about 1 week.

Freeze

Before baking: Place the tray containing the dough piles in the freezer for about 1 hour. Then move them to a storage bag and when you have a cookie craving, simply place them back on a baking sheet and let them thaw at room temperature before baking.

After baking: Once your crinkle cookies are baked and cooled, place them in a storage bag and you can store them for up to 3 months. Let them thaw at room temperature or put them in the microwave for a few moments on low power.

Tips for successfull brownie crinkle cookies

Room temperature

Always use room temperature eggs for sweet recipes, especially cookies. They blend better with other ingredients when they are at room temperature.

Shiny crust

The secret to getting that brownie look with a shiny, crunchy crust is to electrically whisk the eggs! And yes, it's a simple thing to do and it makes all the difference between a successful brownie cookie and a failed one (although you'll still have the softness but with a smooth crust).

Don't over mix

Another baking tip that works in many recipes! To keep the cookies soft and fluffy, don't overmix the cookie dough after adding the flour. Instead, use a flexible spatula to incorporate the dry ingredients.

Chill the dough

The resting step is not mandatory in this recipe, it will depend on the texture of your cookie dough. Unlike other cookie recipes, brownie dough is more liquid and to get good thick and chewy cookies you need to keep the dough mounds compact on the baking sheet.

If necessary, chill the crinkle cookies in the refrigerator for about 30 minutes to 1 hour. You can also put them in the freezer for 20 minutes, so they will be easier to shape and won't spread too much when baking.

Do not overcook

As with the classic brownie, baking will make your cookies too dry and they will also be much less chewy. So keep an eye on the baking process, they should still be a little soft when they come out of the oven because they will harden again as they cool.

More cookies recipes

• Best Chocolate chip cookies
• Peanut butter chocolate chip cookies
• White chocolate cranberry cookies
• Cranberry chocolate chip cookies
• Chocolate crinkle cookies
• Brown butter cookies

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