Brownie Crinkle Cookies
Brownie Crinkle Cookies are like a chocolate brownie in cookie form! Everyone biting into these rich, chewy cookies with crisp edges. They taste like brownies but the recipe is much faster and easier!
Servings: 29 cookies
Calories: 100kcal
Ingredients
- 6 tablespoons unsalted butter melted
- 6 ounces semi-sweet chocolate finely chopped
- ½ cup granulated sugar
- ½ cup brown sugar light or dark, packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅔ cup all purpose flour
- ⅓ cup unsweetened cocoa powder I recommend dutch processed
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons espresso powder optional
- flaky sea salt for sprinkling, optional
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Finely chop the chocolate. Set aside.
- Add the butter to a medium saucepan. Heat it over medium low until it’s melted. Remove pan from the heat. Add the chopped chocolate and stir until it’s melted and combined. Set aside to cool slightly.
- In a bowl, whisk to combine the flour, cocoa powder, baking powder, salt and espresso powder (if using). Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment or in a large mixing bowl with a handheld mixer on medium high speed, mix the eggs and sugars for 4-5 minutes, until mixture lightens in color and thickens. Mix in the vanilla.
- Turn the mixer on low speed, pour in the melted chocolate-butter mixture and mix until combined and smooth. Use a spatula gently fold in the dry ingredients until just combined. Do not overmix.
- Use a 2 tablespoon cookie scoop (#40 scoop). Scoop the dough and drop the cookies onto the baking sheet. Place them 2″ apart.
- For crackly tops, it's important to scoop and bake cookies right away. You can also scoop out the remaining dough and chill dough on a baking sheet covered with plastic wrap. If you let the remaining cookies chill for about 30 minutes, they will have crinkle tops as well.
- Bake 8-10 minutes until the center is just set. Allow to cool on the baking sheet for 5 minutes before then use a spatula to transfer them to a rack to cool.
Notes
Chocolate: Use semi-sweet chocolate. Swap in dark chocolate or bittersweet chocolate as a substitute. Finely chop the chocolate. A serrated knife works best for chopping the chocolate.
Cocoa powder: Use natural unsweetened cocoa powder or Dutch processed cocoa powder. I recommend Dutch processed cocoa. It gives the cookies a dark color and rich taste.
Espresso powder (optional): Espresso powder enhances the flavor of the chocolate. The cookies won't taste like coffee. If you don't have espresso powder, you can leave it out.
Flaky sea salt (optional): Sprinkle some flaky sea salt on top of the cookies as soon as they come out of the oven. Flaky sea salt balances the sweetness and brings out the chocolate flavor even more!
Updated recipe: I updated this recipe in April 2025. If you'd like to make the original version, make these Peanut Butter Stuffed Salted Brownie Cookies. You can swap in Rolos for the peanut butter filling!
Storage: Store baked and cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 100kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 50mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 92IU | Calcium: 13mg | Iron: 1mg
