Description
These Chewy Crinkle Top Brownie Cookies offer an irresistible flavor with simple preparation using bittersweet chocolate, butter, and vanilla. Perfect for dessert lovers!
Ingredients
Scale
- ⅔ cup (95g) all-purpose flour
- 3 tablespoon (18g) cocoa powder
- ½ teaspoon baking powder
- 6 oz (170g) bittersweet chocolate (70% cocoa) coarsely chopped
- ⅓ cup (75g) salted butter
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- ½ teaspoon pure vanilla extract
- heaped ¼ teaspoon fine salt
- flaky sea salt for topping
Instructions
- Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
- Sift the flour, cocoa powder, and baking powder into a medium bowl and whisk to combine.
- In a heatproof bowl, combine the chocolate and butter. Melt in the microwave or over low heat until smooth and glossy, then keep warm.
- In a large bowl, crack the eggs and gradually add the sugar while mixing until light and pale. Add the vanilla and salt, mixing for another minute.
- Add the melted chocolate mixture and whisk until combined. Gently fold in the sifted dry ingredients, adjusting for consistency if needed.
- Using a cookie scoop, portion the batter onto the prepared baking sheets, leaving space between each portion. Bake for 9-11 minutes until edges are set but centers remain gooey.
- Let cookies chill on the tray for 5 minutes, then sprinkle with flaky sea salt before serving.
Notes
Ensure the chocolate mixture remains warm for better emulsification.
Allow the batter to thicken before baking if it’s too runny.
Cookies are delicate when warm; let them cool slightly on the baking sheet.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg