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Sarah

Brownie Crinkle Cookies

Fudgy brownie crinkle cookies with a shiny, crackly top and a deep chocolate center, made with melted chocolate instead of cocoa powder.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 232
Ingredients Method Notes

Ingredients
  

  • 1 1/3 cups dark chocolate chips 230 g
  • 1/4 cup unsalted butter 56 g
  • 1/2 cup granulated sugar 100 g
  • 2 large eggs room temperature
  • 1/2 tsp instant espresso powder optional
  • 1/4 tsp fine salt
  • 2/3 cup all-purpose flour 82 g
  • 2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/3 cup dark or milk chocolate chips 60 g, for folding in
  • Flaky sea salt for garnish

Method
 

  1. Preheat oven to 350F, line two baking sheets with parchment paper.
  2. Melt the 1 1/3 cups chocolate chips with butter until smooth, let cool slightly.
  3. Whisk sugar, eggs, espresso powder, and salt for about a minute until lighter in color.
  4. Pour in the cooled chocolate mixture and whisk until combined.
  5. Sift in flour, cornstarch, and baking soda, mix until smooth, fold in remaining chocolate chips.
  6. Let dough rest a couple minutes, then scoop 12 portions onto baking sheets, spaced 3 inches apart.
  7. Bake 12-13 minutes, rotating pans halfway, until tops are shiny and cracked. Top with flaky salt.
  8. 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.