Description
Delicious and rich brownie crinkle cookies that are easy to make and perfect for any chocolate lover.
Ingredients
Scale
- 1 1/3 cups high-quality dark chocolate chips, like Guittard or Ghirardelli
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 tsp instant espresso or coffee (optional)
- 1/4 tsp fine salt
- 2/3 cup all-purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/3 cup dark or milk chocolate chips
- flaky sea salt – garnish
Instructions
- Preheat the oven to 350°F/175°C and line two large baking sheets with parchment paper or a silicone baking mat. Set aside.
- Place 1 1/3 cups dark chocolate chips and 1/4 cup of unsalted butter into a heat-proof bowl.
- Melt in the microwave by heating in 15-second intervals (stirring between) or by using a double boiler. Be careful not to overheat the chocolate, or it can seize up and become chunky. Heat and stir until the chocolate is fully melted and the mixture is smooth. Set aside to cool.
- In a separate bowl, vigorously whisk together 1/2 cup granulated sugar with 2 large eggs, 1/2 tsp of espresso powder, and 1/4 tsp of salt.
- Whisk for a minute to incorporate air into the mixture. It should become lighter in color. This will help give these brownie crinkle cookies that shiny, crinkly texture.
- Pour the slightly cooled chocolate/butter mixture into the egg mixture. Whisk together until combined.
- Sift 2/3 cup all-purpose flour, 2 tsp cornstarch, and 1/2 tsp baking soda into the chocolate egg mixture. Mix until the batter is smooth, and the dry ingredients are fully incorporated.
- Let the dough cool for a couple of minutes, or until it runs off your whisk in thick ribbons when lifted.
- Mix in the remaining 1/3 cup of chocolate chips.
- Use a cookie scoop to make 12 uniformly sized cookie dough balls (about 3 Tbsp per cookie) on the prepared baking sheets. These cookies spread as they bake, so place them at least 3 inches apart.
- Bake for 12-13 minutes and rotate the pans halfway through to make sure the cookies bake evenly. Garnish with a sprinkle of flaky sea salt and additional chocolate chunks if desired.
- Let the cookies cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
Notes
- For an extra chocolatey flavor, add more chocolate chips or chunks as a garnish.
- Make sure to not overbake for a softer cookie texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg