Hello everyone! This week I am sharing an amazing recipe: Brownie Crinkle Cookies. These cookies are chewy, dense, and ohhhh soooo chocolately! The best part? It’s like eating a brownie but in cookie form! For some reason I always enjoy desserts more when they can be made into cookie form.
Now about the recipe. This recipe is adapted from one by one of my favorite youtubers/bloggers/etc, The Boy Bakes! I have been watching his youtube videos and following his blog for a couple years now and I love every single recipe he has shared and I have made multiple of them. He makes a lot of classic recipes (His Cookie Chronicles Series is the best!) and he also is king of decadent flavor combinations (the Chocolate Sheet Cake with Whipped Salted Caramel Ganache Frosting for example).
When I saw Edd share this recipe a while back for Brownie Crinkle Cookies I knew I had to make it! And oh my goodness am I glad I did. This has quickly become one of my favorite recipes because it is super easy and super decadent. I used to love making boxed brownies as a kid and somehow when I eat these brownie crinkle cookies it makes me have a nostalgic feeling.
Also, the Maldon Sea Salt Flakes are a must on the tops of these cookies. Just trust me! Don’t skip that important ingredient. It completely balances out the sweetness and richness of the cookies and the cookies aren’t the same without it.
So, if you want to make a seriously delicious cookie that everyone will love then you NEED to make these Brownie Crinkle Cookies ASAP. Trust me, everyone will love them, guaranteed. And please make sure to visit Edd’s youtube and blog to see more of his amazing recipes and photography. He truly creates amazing content and I’m so happy that I discovered his blog. And of course, if you make this recipe or any other from the blog please share your thoughts, comments, and/or photos, I’d love to hear from ya! Happy baking everyone!
Brownie Crinkle Cookies
Recipe Adapted from The Boy Who Bakes
7 Ounces Dark Chocolate, roughly chopped
9 Tablespoons Butter, cubed
¾ Cup White Granulated Sugar
½ Cup Brown Sugar, packed
2 Large Eggs
⅓ Cup + 1 Tablespoon All Purpose Flour
⅓ Cup + 1 Tablespoon Rye Flour
3 Tablespoons Cocoa Powder
1 Teaspoon Baking Powder
¼ Teaspoon Kosher Salt
Maldon Sea Salt Flakes for Topping
Preheat oven to 350℉. Line two large baking sheets with parchment paper and set aside.
In a shallow pan add the rye flour and turn the heat to medium. Toast the rye flour, stirring occasionally, until the flour becomes slightly darker in color and smells toasted, 6-7 minutes. Transfer the toasted rye flour to a bowl and let cool completely.
Place the roughly chopped chocolate and butter in a bowl and place the bowl over a pot of simmering water over medium heat, making sure the water is not touching the bottom of the bowl. Melt the mixture, stirring frequently, until the butter and chocolate is fully melted and silky smooth. Remove the bowl from the heat and set aside to let cool.
In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, white sugar, and brown sugar and whip on high speed for a full five minutes (don’t shorten this time). The eggs will be double-triple in volume and very pale in color.
While the eggs are whipping, sift together the rye flour, all purpose flour, cocoa powder, baking powder, and kosher salt in a bowl and whisk to fully combine everything. Set aside.
Once five minutes have passed on the whipping eggs and sugar, reduce the speed to slowly and pour in the chocolate/butter mixture and mix on low until combined— about 1 minute.
Stop the mixer and add in the dry ingredients and mix on low just until combined— about 30 seconds. Stop the mixer and scrape down the sides and bottom and mix by hand for another 15-20 seconds to make sure everything is evenly combined.
Use a large cookie/ice cream scoop to measure out the cookie dough and place each portion 2 inches apart on the baking sheet (you should be able to fit 5-6 cookies per sheet). Use the bottom of your hand to flatten out each cookie just slightly. Sprinkle the tops with a pinch of maldon sea salt.
Bake the cookies for 20-30 minutes. Remove the sheets from the oven and let the cookies cool on the sheet tray until completely cooled. The cookies will be very soft so if you try to move them before they cool they will fall apart.
Once cooled, transfer the cookies to a plate and enjoy!
These cookies should be kept in an airtight container and are best eaten within 2-3 days after they are made.