Chocolate Brownie Crinkle Cookies
User Reviews
5
33 reviews
Excellent
Chocolate Brownie Crinkle Cookies
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Chocolate Brownie Crinkle Cookies combine melted bittersweet and semi-sweet chocolates with cold eggs and sugar to create a rich, fudgy dough. Rolled in powdered sugar, these cookies develop a distinctive crinkled surface after baking, with a warm, soft, and fudgy center that firms up to a chewy texture when cooled.
Description
This recipe involves melting butter with chopped bittersweet chocolate using a double boiler, then whisking in sugar and cold eggs to temper and create a glossy batter. Vanilla extract and salt are added for flavor depth before folding in all-purpose flour. The dough is chilled for several hours to overnight, which helps develop the crinkle texture.
The cookies are rolled generously in powdered sugar prior to baking. While freshly baked cookies have a warm, fudgy center and soft crumb reminiscent of brownies, leftovers become firmer with a chewy texture and crispier edges.
They store well in an airtight container at room temperature for up to three days, maintaining their fudgy qualities initially and then the chewy character over time. This makes them suitable for baking ahead for events or cookie exchanges.
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Ingredients
- 5 TBSP butter 140 grams, unsalted
- 4 oz bittersweet chocolate quality bar
- 4 oz semi-sweet chocolate quality bar
- ¾ cup granulated sugar (150 grams)
- 2 egg cold from the fridge, large
- 1 tsp vanilla extract pure
- ½ tsp salt fine sea salt
- ¾ cup all-purpose flour (102 grams)
- powdered sugar as needed, also known as confectioners sugar
Instructions
COOKIE DOUGH PREP
- Measure out all ingredients and set aside. Leave eggs in fridge until needed.
- Arrange a heatproof bowl fitted over a saucepan filled about 1/2-3/4 with water to make a double broiler. Ensure the water doesn't touch the bottom of your bowl, then heat the water to a low boil until simmering.
- Coarsely chop 6 oz of the chocoalte (one and a half bar's worth) then finely chop the remaining 2 oz. Keep separate.
- Add butter to the bowl of your double broiler and top with the corasely choppped chocoalte.
- Leave the bowl over the simmering water, stirring occacionally (then often towards the end) until the ingredients are just melted.
- Immediately remove the bowl from atop your pan and set aside.
- Use a metal whisk or fork to stir in the granulated sugar. Mixture will appear grainy.
- One by one add your cold eggs, vigorously whisking to temper the eggs into the chocolate mixture. Mix for about a minute with each egg, then an additonal minute at the end to fully incorporate. Dough will appear smoother and shinier. If very little room remains in your bowl, transfer to a larger bowl before adding vanilla, salt, and flour.
- Vigorously whisk in vanilla and salt, then *gently* mix flour into the mixture unil just combined.
- Fold in remaining 2 oz of finely chopped chocoalte.
- Cover and chill for a minumum of 3 hours or, overnight for advance cookie prep.
READY TO BAKE?
- Preheat oven to 350°F and place rack in center position. Line two large baking sheets with parchment paper.
- Place confectioner's sugar in a small-medium bowl, whisking or sifting if needed to remove any lumps.
- Use an easy-release medium cookie scoop to scoop even portions of the chilled dough or use a tablespoon and an additonal spoon to measure out your dough. Roll each into balls and generously coat with powdered sugar from the bowl. I like to roll each around in the bowl until it's positively covered.
- Arrange, spaced, on baking sheets and bake one sheet at a time. Bake each sheet of cookies at 350°F for 12 minutes, rotating the pan after 6 minutes. Cookies will spread and the powdered sugar will crack to look crinkled. Place the baking tray on a wire cooling rack and allow to cool on the pan for 2 minutes to crisp the bottom a little more, then transfer cookies with a spatula and place directly on the cooling racks. Repeat for the second tray of cookies.
- Allow to cool to room temperature and dig in! Fresh from the oven cookies will have a fudgy brownie-like taste and texture with a delightful crinkle topping of powdered sugar on top. Love them so!
Notes
- Chill the cookie dough for at least 3 hours or overnight to develop the crinkle texture and flavor.
- Freshly baked cookies have a warm, fudgy center; leftovers become chewier with crisp edges but remain enjoyable.
- Store cookies in an airtight container at room temperature for up to 3 days to preserve texture.
- Use quality bittersweet and semi-sweet chocolates for optimal flavor.
- Adjust sweetness by varying the powdered sugar coating as desired.
Nutrition Information
Show Details
Calories
144kcal
(7%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
25mg
(8%)
Sodium
66mg
(3%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
118IU
(2%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 66mg | 3% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 118IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
33 reviews
Excellent
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