Easy Fudgy Brownie Crinkle Cookies Recipe (Soft, Chewy and Perfectly Crackly)
Some days only a brownie will do, but I still want that bakery-style cracked sugar top you get from a crinkle cookie. These brownie crinkle cookies give you both. They have a deep, fudgy middle just like a brownie, with a shiny, crackly top that shatters a little when you bite in.
They come together fast, in one bowl, with melted chocolate instead of cocoa powder, which is what gives them that rich, almost flourless brownie texture. A touch of espresso powder makes the chocolate taste even more chocolatey, though you can leave it out if you want.
This brownie crinkle cookies recipe is for anyone who loves brownies and cookies equally and can’t decide between the two. Good news: you don’t have to.
Why You Will Love This Recipe
- Deep, fudgy brownie texture in cookie form
- Shiny, crackly tops with almost no effort
- Made with melted chocolate, not cocoa powder, for extra richness
- Ready in under 30 minutes
- Just one bowl and a baking sheet
- Big bakery-style cookies that are hard to stop eating
Ingredients
- Dark chocolate chips: 1 1/3 cups (230 g), plus 1/3 cup (60 g) more for folding in
- Unsalted butter: 1/4 cup (56 g)
- Granulated sugar: 1/2 cup (100 g)
- Large eggs: 2, room temperature
- Instant espresso powder: 1/2 tsp, optional
- Fine salt: 1/4 tsp
- All-purpose flour: 2/3 cup (82 g)
- Cornstarch: 2 tsp
- Baking soda: 1/2 tsp
- Flaky sea salt: for garnish
Ingredient Notes and Substitutions
- Chocolate chips: dark chocolate gives the deepest flavor, but semi-sweet or milk chocolate works too, just with a slightly different spread.
- Espresso powder: this deepens the chocolate flavor and doesn’t make the cookies taste like coffee. Skip it if you prefer.
- Butter: salted butter works fine, just skip the added salt.
- Cornstarch: helps keep the centers soft and fudgy, don’t skip it.
- Room temperature eggs whip up lighter and help create that crackly top, so pull them out ahead of time.
Step-by-Step Instructions
Step 1: Melt the Chocolate and Butter
Preheat the oven to 350F and line two baking sheets with parchment paper. Melt the 1 1/3 cups of chocolate chips with the butter in a heatproof bowl in short bursts in the microwave, stirring between each, until smooth. Let it cool slightly.
Step 2: Whisk the Eggs and Sugar
In a separate bowl, whisk the sugar, eggs, espresso powder, and salt for about a minute, until the mixture is noticeably lighter in color.
Step 3: Combine the Wet Ingredients
Pour the slightly cooled chocolate mixture into the egg mixture and whisk until smooth and combined.
Step 4: Add the Dry Ingredients
Sift in the flour, cornstarch, and baking soda. Mix until smooth with no dry streaks, then fold in the remaining 1/3 cup of chocolate chips.
Step 5: Scoop the Dough
Let the dough rest for a couple of minutes until it falls from the spoon in thick ribbons. Scoop 12 large portions onto the baking sheets, spacing them at least 3 inches apart since they spread a lot.
Step 6: Bake the Cookies
Bake for 12 to 13 minutes, rotating the pans halfway through, until the tops are shiny and cracked. Sprinkle with flaky sea salt right out of the oven.
Step 7: Cool
Cool on the pan for 10 minutes, then move to a wire rack to finish cooling.
Tips for the Best Results
- Use room temperature eggs and butter for the best texture and crackle.
- Whisk the eggs and sugar for a full minute, this helps build the shiny crinkle top.
- Space the dough balls at least 3 inches apart, they spread more than you’d expect.
- Don’t overbake, the centers should still look soft when you pull them out.
- A silicone baking mat helps the cookies spread a little less than parchment.
- Measure the flour by spooning it into the cup and leveling it off, not scooping directly.
Variations and Add-ins
- Mix in chopped walnuts or pecans for crunch.
- Fold in mini marshmallows for a rocky road twist.
- Swap in white chocolate chips for part of the mix-in chocolate.
- Make them smaller for bite-sized cookies, just shorten the bake time.
- Dust with a little extra flaky salt or a drizzle of melted chocolate on top.
What to Serve With It
- A tall glass of cold milk
- A scoop of vanilla ice cream sandwiched between two cookies
- A holiday cookie tray with red velvet crinkle cookies
- Hot chocolate on a cold day
- Coffee or espresso for an afternoon treat
Brownie Crinkle Cookies
Ingredients
Method
- Preheat oven to 350F, line two baking sheets with parchment paper.
- Melt the 1 1/3 cups chocolate chips with butter until smooth, let cool slightly.
- Whisk sugar, eggs, espresso powder, and salt for about a minute until lighter in color.
- Pour in the cooled chocolate mixture and whisk until combined.
- Sift in flour, cornstarch, and baking soda, mix until smooth, fold in remaining chocolate chips.
- Let dough rest a couple minutes, then scoop 12 portions onto baking sheets, spaced 3 inches apart.
- Bake 12-13 minutes, rotating pans halfway, until tops are shiny and cracked. Top with flaky salt.
- Cool on pan 10 minutes, then move to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Freeze baked cookies in a sealed container for up to 1 month.
- The dough must be used right away and can’t be made ahead, since it needs to be slightly warm when scooped.
Conclusion
These brownie crinkle cookies are what happens when a brownie and a cookie stop arguing over which one is better. Fudgy middle, crackly top, and a deep chocolate flavor in every bite.
Bring these to your next bake sale or cookie swap and watch them disappear first. I have a feeling this brownie crinkle cookies recipe is going to become a regular in your kitchen too.
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