Brownie Crinkle Cookies

These brownie crinkle cookies have those fudge-like richness from brownies but are in cookie form, making them the best of both worlds.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 134kcal

Preheat oven to 350°F. Line baking sheet with parchment paper.
In a microwavable bowl, melt butter and chocolate chips until melted and smooth. Stir in 30 second intervals. Set aside.
In the bowl of a stand mixer with the whisk attachment, add the granulated sugar, light brown sugar, vanilla extract, instant espresso and eggs. Whisk on medium-high speed until combined and pale in color, about 2-3 minutes. Add cooled chocolate and mix until combined.
In medium bowl, sift together the flour, cocoa powder, baking powder and salt. Using a spatula, add the dry ingredients to the wet ingredients and mix until just combined.
Once ready to make the cookies, preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop the dough in tablespoon-sized balls and place each ball 2 inches apart on baking sheet.
Bake for 10-12 minutes or until the tops begin to slightly crack. Allow the cookies to cool for 5 minutes before transferring to a cooling rack. Sprinkle with some flaky sea salt if desired.

Ensure that ingredients like eggs are at room temperature. Room temperature ingredients incorporate more easily, resulting in a smoother batter.

Aim to underbake the cookies slightly. They will continue to set as they cool, resulting in a fudgy and chewy texture.

Sprinkle sea salt once the cookies come out of the oven for some extra flavor.

You can make a larger cookie, using a 2 tablespoon cookie scoop, but add 1-2 minutes of baking time.