Brownie Crinkle Cookies
These brownie crinkle cookies are easy to make brownie cookies. They are full of melted chocolate and chocolate chips. The cookies are ultra fudgy and have a crinkle top!
Servings: 14 Large cookies
Calories: 287kcal
Ingredients
- 1 cup All-purpose flour
- ⅓ cup Unsweetened cocoa powder Use dutch-process cocoa powder
- 1 teaspoon Salt
- 1 teaspoon Cornstarch
- 8 oz Semi-sweet chocolate bars melted. I used Lindt 70% chocolate
- ½ cup Unsalted butter room temperature
- 1 cup Brown sugar packed light brown sugar
- ⅓ cup White granulated sugar
- 2 Large eggs room temperature
- 1 Large egg yolk room temperature
- 2 teaspoon Pure vanilla extract
- 1 ½ cups Semi-sweet chocolate chips
- Flaky sea salt optional to top the cookies
Instructions
- In a medium bowl, sift the flour and cocoa powder. Then, add the salt and cornstarch and set aside.1 cup All-purpose flour, ⅓ cup Unsweetened cocoa powder, 1 teaspoon Salt, 1 teaspoon Cornstarch
- Melt the chocolate bars in a microwave safe bowl. Melt for 20 second intervals until melted. Make sure to stir well between each interval. Let it cool.8 oz Semi-sweet chocolate bars
- Using a mixer with a whisk attachment, beat the butter, brown sugar, and sugar on high for 2 minutes. Add the eggs and egg yolk. Beat on high for 3 minutes.½ cup Unsalted butter, 1 cup Brown sugar, ⅓ cup White granulated sugar, 2 Large eggs, 1 Large egg yolk
- If using a stand mixer, switch to a paddle attachment. Add the melted chocolate and vanilla. Mix on high speed until fully combined. Add in the dry ingredients and mix on low until just combined. Then, add in the chocolate chips.2 teaspoon Pure vanilla extract, 1 ½ cups Semi-sweet chocolate chips
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Place the cookie dough in the fridge while the oven preheats. It needs to chill for 10-15 minutes.
- Use a 2oz cookie scoop to scoop 6 cookie dough balls per cookie sheet. Top with extra chocolate chips.
- Bake one cookie sheet at a time. Bake for 12-13 minutes until edges are baked and the middle.
- Top the cookies with extra chocolate chips and a pinch of flaky sea salt. Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.Flaky sea salt
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 1 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 287kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 174mg | Potassium: 174mg | Fiber: 3g | Sugar: 27g | Vitamin A: 212IU | Calcium: 31mg | Iron: 2mg