Brownie Crinkle Cookies
These brownie crinkle cookies have everything you love about a cookie and a brownie all in one bite. The crackly, fudgy cookies are delicious.
Servings: 16
Calories: 179kcal
Ingredients
- 6 tbsp butter room temperature
- 1 tsp vanilla extract
- 8 oz dark chocolate chips or semi-sweet chunks
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs room temperature
- 1/2 cup cocoa powder sifted
- 1 tsp baking powder sifted
- 1/2 tsp salt
- sea salt flakes for garnish optional
Instructions
- Preheat the oven to 350F.
- Melt butter and chocolate chips using the double boiler method or in the microwave with small increments of time. Let cool slightly.
- Beat the eggs and sugars on high with a handheld mixer for 4 minutes (set timer). Slowly pour in melted chocolate.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
- The batter will be on the softer side and quite sticky. Quickly spoon about 1 tablespoon of batter onto baking sheets keeping about 2 -3 inches apart.
- Bake for 8-10 minutes until you see the crackly top. If you have a large oven where you can add multiple baking trays, that would be even better.
- These cookies have a crackly top with a softer and chewy inside. Sprinkle sea salt flakes on top before serving.
- Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack.
Notes
- The cookies will last about 2-3 months in the freezer in an airtight container.
Nutrition
Calories: 179kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 132mg | Potassium: 149mg | Fiber: 2g | Sugar: 18g | Vitamin A: 162IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg