Two good in one will never make a wrong! These Brownie Crinkle Cookies present a decadent fusion between Brownies and Cookies. It has the crisp exterior and shape of a cookie and slightly chewy, fudgy-like interior of a brownie. Topped off with a dash of sea salt, these Brownie Crinkle Cookies present a nice harmony of flavours!
My favourite attribute is how addictive these Brownie Crinkle Cookies are to motivate my family memebrs to snap them up so quickly! I was so surprised to even see my parents whom do not lean much towards sweet treats to enjoy eating these.
This is because it is not overly sweet, and has a nice harmony between the chocolate and salt. Basically, a really nice treat in all!
Furthermore, these Brownie Crinkle Cookies are really easy to make. They do puff up and expand a lot so I would suggest baking a sample of 3-4 cookies on a baking tray just for you to gauge the rest! Also, do go towards the side of underbaking instead of overbaking. Especially since underbaking yields a fudgy cookie but overbaking causes a too hard and crispy cookie.
I cherish this Brownie Crinkle Cookies really much and I hope you will like it too! If you are curious about the development, I modified it from my Chocolate Crinkle Cookies (click here!).
Without further ado, the recipe!
Brownie Crinkle Cookies Recipe
by Javier Tan May-31-2020
These Brownie Crinkle Cookies are crispy with a slightly fudgy brownie-like interior. With sea salt, these have an amazing balance of textures and flavours!
Ingredients
- 1 Cup + 2 Tablespoons of Flour, or 135g All Purpose Flour or Plain Flour
- 1/3 Cup or 30g Cocoa Powder
- 2/3 Cup or 140g Granulated White Sugar
- 1 Teaspoon or 4g Baking Powder
- 1/4 Teaspoon or 1.4g Table Salt
- 1/2 Cup or 115g Butter
- 2/3 Cup or 160g Semisweet Chocolate Chips
- 2 Eggs, Large, At Room Temperature, Each weighing 55g inclusive of shell
- 1 Teaspoon or 5ml Vanilla Extract
- Sea Salt (for garnishing, optional)
Instructions
- Melt together butter and chocolate (double boiling or low heat) and set aside to cool for 5 mins.
- Then, in a separate bowl, mix together the salt, egg, vanilla and sugar until a single consistency is achieved.
- Next, mix in the egg mixture into the butter chocolate mixture and stir well.
- Sift in the dry ingredients (cocoa powder, flour, baking powder) into the wet ingredients and fold in until no dry ingredients can be observed.
- Refrigerate the batter for 20 minutes to allow it to harden slightly. Meanwhile, preheat your oven to 180 degrees C / 350 F and line your baking trays with parchment paper.
- When ready to bake, scoop tablespoonfuls of the batter onto the baking tray (they spread about 6-7 cm or a couple of inches).
- Bake for about 8-10 minutes, or until nicely cracked and a little domed. However, underbaking is better than overbaking!
- Allow it to cool to room temperature on its tray for about 30 minutes before serving. You can either top it off with sea salt before baking or at this stage during cooling.
- Serve and enjoy!
Details
- Prep time: 30 mins
- Cook time: 30 mins
- Total time: 1 hour
- Yield: 18 – 24 Cookies
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Store at room temperature for up to 5 days in an airtight container.
- Please do not copy and paste the recipe without my permission, but feel free to link back here!
Enjoy!
– Bakeomaniac, Javier Tan
Hi, after scooping the cookie dough, need to roll into a ball or just random shapes by pushing the dough from spoon to tray? Thanks!
Hey Apple! Excellent question here1!
I would suggest using an ice cream scoop or a deep tablespoon and then pushing the dough from spoon to tray. If it is not possible, then roll into a ball and flatten it slightly on the tray so it is dome shaped. Hope that helps 🙂
Hi!! Just wondering if i could replace half of the white sugar with brown sugar instead? Will the crinkling of the cookie be affected?
Hey Orange! That’s a good question! You can proceed with the half replacement, it should still work out well 🙂 The crinkling is created from the baking powder which releases carbon dioxide gas. When the gas tries to leave the cookies, they create that crinkle effect!
Hi! Such a lovely recipe!
I have a question about the egg mixture. You said to mix it until it has a single consistency. What consistency should that be?
Thank you in advance!
Hey Jules! Thank you for dropping by and for the kind praise 😀
Regarding the “consistency”, there shouldn’t be any undissolved sugar or brown spots of vanilla within the egg mixture after whisking. Everything should be a single texture and colour 🙂 Hope that helps!
Hi!! I tried baking this, really good recipe btw :)), however i noticed that only my first batch had the crinkles and subsequent batches didnt. Was wondering if you have any idea why?
Hey Krystal, am really glad to hear that you like the recipe 😀
I suspect that the baking powder might not have been well distributed such that the first batch was able to obtain the crinkles. Alternatively, it could be becuase the baking powder was activated in the batter already under a hot environment (Such as near the oven!) and won’t activate anymore in subsequent batches!
Hihi. May I know if I can replace choc powder with melted choc instead? Thanks!
Hey Joyce, that might not work out as the cocoa powder is needed not just for flavour, but to hold the cookie together too!
Hi, can browned butter be used in this recipe?
Hey Charmaine! Browned butter would work, its a good idea for a richer cookie 🙂
Hi! Is it possible to replace the chocolate chips with cocoa powder and melt the cocoa powder with butter instead ?
Will this affect the flavour ?
Thanks in advance !
Hey Ahzhi! That’s a good question!
The flavour won’t be affected but I am more concerned if it gets too dry. I think you can try that and adding half more egg to make up for the drying effect of cocoa powder 🙂 Hope that helps!
Hihi. Just a quick question, if I were to reduce the amount of sugar… Would it affect the top crinkle? Thanks.. 😊
Hey Jen, it should still crinkle since the effect comes from the baking powder 😀 update me if it doesn’t crack and I will troubleshoot with you!
hello! i’m not sure why but my cookies did not have the crack on the top and instead it is quite puffed up and domed. it is more of a soft cookie then a fudgy one? but still tasty tho! thanks in advance
Hey Rachcel! Feel free to send over if you happen to have pictures for me to have a better idea!
From my suspicions based on your descriptions at least, I suspect your oven temperature is slightly too low. Usually the cookies crinkles and cracks under higher temperatures where the top of the cookie is dry! Also, you could also try pressing down and spreading on your cookie before baking if it domes too much!
Regarding the soft / fudginess, its difficult to categorize in all honesty. However, it was on the fudgy side for me! Hope that helps and thanks for trying your hand at my recipe 😀
Hi Javier, the baking 8-10 mins is at 180C temperature as the preheat ? Just to make sure …
Hey Doris! Apologies for the late reply! Yes, the temperature is the same for both the preheat and heating :)!
Javier, me again !! I hv some milk chocolate in the fridge that I like to use up, in replacement of the semisweet choc chips. If I do that, can I reduce the granulated sugar ? Commercial milk chocs are sweet, but not sure how much I should reduce on the granulated sugar without causing any impact to the cookies !!
Hey Doris 😀 nice to have you here again! Just replied not too long ago!
Yes you can reduce the amount of granulated sugar but I would recommend about 25 – 35g for a start before reducing further. This is because sugar is still needed for the texture and to hold the cookie together. It would be good too if you have more natural forms of sugar such as raw or demerara sugar to substitute if you like a more hearty taste. But a sugar reduction would do just as well! Just have to be cautious not to reduce too much 🙂 Hope that helps!
[…] you will have to bake your chocolate cookies. Here, I used my trusty Brownie Crinkle Cookies Recipe to churn out cookies with chocolatey goodness. I did minor tweaks to the method and recipe to make […]