Super easy chocolate brownie crinkle cookies
These delicious chocolate brownie crinkle cookies are the perfect cookie if you’re looking for something very easy but with 100% satisfaction points.
Chocolate brownie crinkle cookies
I never really make cookies. I don’t know why or well, maybe just to prevent myself from eating the entire stack. That is a very good reason not to make them. 🙂 Growing up – as you might know by now – my mom hated cooking and trying to dig through my memory I don’t think we ever made cookies together.
I did bake cookies when I was at my friends house. Her mom always made those ‘sand cookies’ which you could make into any kind of shape so my friend and I loved to do that. And – as usual – we also would end up eating most of the dough… Not the healthiest thing to do, but I loved it!
For some reason, even though I now bake a LOT every year, the cookie thing never stuck with me. Maybe because they do not excite me as much as a beautiful cake, bundt or pie does. It’s just what it is; a cookie. Flat and small. And even though I’ve seen many gorgeous examples of beautifully made works or art that are then called a cookie, it is not something I am likely to make a lot of.
However, when I saw this recipe for these chocolate brownie crinkle cookies I just wanted to try them out. The recipe is very simple and the only real time requirement is the cooling in the fridge (1,5 hour) Other then that; it is super easy. Do make sure your oven is at the right temperature or the crinkle effect will be lost. As I found out myself.
Delicious and fudgy
For the first batch of brownie crinkle cookies I accidentally put the oven on 140˚C (284˚F) and because it therefore took too long for the cookies to rise, they became quite flat. And were missing all the crinkles. And obviously making brownie crinkle cookies you want them to have those cracks across the top.
The inside of these brownie crinkle cookies is a lot like a brownie (hence the name). Nice and soft and fudgy, while the outside has a bit of crunch. Absolutely delicious and aren’t these perfect for your Christmas cookie table (not that you would maybe have a Christmas cookie table, but it sounds good doesn’t it?)
Making the cookies
In order to make the cookie dough you need the following ingredients:
- dark chocolate
- unsalted butter
- all purpose flour
- baking powder
- eggs at room temperature
- brown sugar (or white sugar will work too)
- vanilla extract
- powdered sugar
- gingerbread spices
Instead if the flour you can use self raising flour and leave out the baking powder if you do. That will work fine too.
Making the brownie batter
First you start by making the batter for the brownie crinkle cookies. In order to do that you first have to melt the chocolate and the butter together over a double boiler. I do this in a medium bowl that conducts the heat well and place that on top of a small sauce pan. Make sure the bowl doesn’t hit the water. You want it to melt slowly. Leave to cool a bit while you prepare the rest.
You add all the dry ingredients (flour, baking powder, sugar and spices) together and mix them through.
Now using another large bowl you add the sugar and the eggs. I like to use the food processor with the whisk attachment but you can also use an electric mixer or a hand mixer. Whatever works for you. You whisk the egg-sugar mixture until it becomes light and fluffy. Now add the chocolate mix to the egg mix and slowly fold this together or use a mixer on low speed.
You can use a sieve to sprinkle the flour mixture over the chocolate mix but in general I just dump it in and fold it in with a spatula.
Cooling it down
An essential part of this cookie recipe is the fact that the dough needs to chill for at least 1,5 hour before you bake it in the oven. You can make the dough up to two days prior to baking it so make sure you do not skip this step.
Once you’re ready to bake prepare a baking sheet with parchment paper and make dough balls of the chocolate mix. Shape the dough into 4 cm balls. Use a small bowl to add the icing sugar to. Now roll the dough balls through the icing sugar before placing on the cookie sheet.
For more chocolate flavor you can actually also roll them through unsweetened cocoa powder but I prefer to use the powdered sugar. It just looks better.
Once placed on the baking trays you gently press down with the back of your hand to flatten the cookie so it gets the right cookie form. Not too flat they can be around 1 centimeter thick or about half an inch or so.
Bake the chocolate cookies for 12-15 minutes or until crispy on the outside and fudgy on the inside. That make the ultimate brownie crinkle cookie.
Once baked make sure to transfer them to a wire rack for cooling down, so they firm up and become crispy.
Once cooled down store them in an airtight container for a few days (but I bet they will be gone long before that!) It’s the perfect treat for all chocolate lovers.
Things to keep in mind
First thing to keep in mind is the fact that you want the dough to be cooled down. The second thing is the temperature of the oven. I initially made the first batch at too low of a temperature. I used 140˚C with a fan but that was too low and the cookies took too long to bake. That flattened them and no crinkles at all. Still tasty but the best part is also having those crinkles. So for best results place your oven at 160˚ç and if you’re unsure 180˚C is probably better than too low. You want to have crinkle brownie cookies and not some flattened version of this.
While this brownie crinkle cookies recipe is pretty perfect as it is, you can make variations to the theme easily. Think about adding some chocolate chips to the dough. Those can be white chocolate or dark chocolate. You can also vary with the different kinds of spices you add. I’ve used a ready made mix for gingerbread cookies, but you could opt to go for only the cinnamon or cardamom to give it a totally different flavor. These fudgy brownie cookies are so good you will want to bake them over and over, so try new versions with every batch until you have your own perfect cookie original recipe.
Another cool addition is to sprinkle some flaky sea salt over the top or a little bit of espresso powder to give it a coffee kick.
So many options for this delicious recipe!
Love cookies? Try these too
Chocolate crinkle cookies
- 175 g dark chocolate chopped
- 60 gr unsalted butter
- 175 g all purpose flour
- 1/2 tsp baking powder
- 2 eggs room temperature
- 150 g caster sugar
- 1 tsp vanilla extract
- 1,5 tsp spices I used cinnamon, ginger, cloves, nutmeg and cardamom
- 60 g icing sugar
- Heat the oven to 160˚C (320˚F) Melt the chocolate and butter in a bowl over a double boiler or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder, spices and ½ tsp salt.
- Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1½ hours or even up to 2 days.
- Put the icing sugar in a small bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on baking sheets lined with baking paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centres and set edges. Let cool on the baking sheets for 5 minutes and then put on a rack to cool.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.