Crinkle-Topped Brownie Cookies
Rich, chewy brownie cookies with a shiny crinkle top and soft, fudgy center—perfect for gifting or enjoying by the fire.
Servings: 20 cookies, 1 cookie per person
Cost: 10
Ingredients
- 6 tablespoon 84g salted butter
- 8 oz 227g dark chocolate (60% cocoa), chopped
- ½ cup 63g all-purpose flour
- ¼ cup 20g Dutch-process cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup 100g granulated sugar
- ½ cup packed, 83g light brown sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- Flaky sea salt for sprinkling optional
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Melt the butter and chopped chocolate together until smooth. Set aside to cool slightly.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla for 7 minutes on high speed.
- Mix in the melted chocolate mixture.
- Add the dry ingredients and mix until just combined. Dough will be soft.
- Scoop dough into 1 tablespoon portions onto prepared baking sheet, spacing 1½ inches apart.
- Bake for 9-10 minutes, until tops are crackled.
- Let cool 5 minutes on baking sheet, then transfer to a wire rack. Sprinkle with flaky sea salt, if desired.
