Description
This delicious recipe for brownie crinkle cookies, crunchy on the outside with the texture of brownies. ( For about 20 cookies)
Ingredients
- 225 g (8 oz) Baking Chocolate - semi-sweet or bittersweet
- 55 g (1/4 cup) butter - unsalted and softened
- 2 eggs - room temperature
- 75 g (1/3 cup) Sugar - granulated
- 75 g (1/3 cup) Brown sugar
- 1 tsp vanilla extract
- 1 pinch Sea salt
- 75 g (1/2 cup) flour - all purpose
- 1 tsp baking powder
- 80 g (1/3 cup) Chocolate chips - semi-sweet
Instructions
- Preheat your oven to 350 °F / 175°C and line 2 baking sheets with parchment paper.
- Melt the chocolate and butter in a double boiler or in the microwave.
- In a bowl, beat the eggs, powdered sugar, brown sugar, vanilla with an hand mixer for about 2-3 minutes.
- Add the melted chocolate and butter mixture and whisk for another 1 minute.
- Add the dry ingredients, flour baking powder and salt and mix this time with a spatula.
- Finish by adding the chocolate chips and mix gently to incorporate them.
- Drop mounds of cookie dough with an ice cream scoop or tablespoon onto the baking sheets lined with baking paper spaced about 5 cm apart.
- Bake for approximately 10 - 14 minutes depending on the diameter of the cookies and until they are puffed up and cracked on top, they should still be a little soft and will harden in refroidissant.
- Allow your brownie cookies to cool a little bit before moving them on a wire rack to cool completely.
- Sprinkle with sea salt and enjoy !
Notes
Conservation: about 1 week at room temperature in a conservation box and up to 3 months in the freezer.
Option: you can add 2 tablespoons of unsweetened cocoa powder or a bag of instant espresso coffee to spice up the taste of the chocolate.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Cookies,
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 11
- Sodium: 39
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 17