Fudge & Crinkly Brownie Cookies

5 from 36 votes

Fudge & Crinkly Brownie Cookies

These fudgy chocolate brownie cookies are the ultimate sweet treat for brownie and chocolate lovers! With a perfectly crinkled top, an ooey-gooey, fudgy center, and a sprinkle of salt, these cookies are impossible to resist and come together in just 10 minutes!

Prep Time10

Baking time12

Total Time22

Course: Dessert

Cuisine: American

Servings:

Calories: 263kcal

Author: Katalin Nagy

Equipment

Ingredients

170 g Chocolate chips good quality dark / semi-sweet chocolate
75 g Unsalted butter
1 Egg at room temperature
1 Egg yolk at room temperature
100 g Granulated sugar
100 g Brown sugar
12 g Cocoa powder Unsweetened Dutch processed
90 g All-purpose flour
¼ teaspoon Baking powder
½ teaspoon Salt

Metric - US Customary

Instructions

Preheat the oven to 180℃/ 355℉ and line a large baking sheet with parchment paper or a silicone baking mat.
Gently melt the butter and the chocolate in a bowl over a saucepan of simmering water over low-medium heat. Alternatively, use your microwave; however, use low power as the chocolate can easily burn.
In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.
Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.
Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.
Divide the dough into 10 equally sized balls by using an ice cream scoop or a spoon and place them onto the prepared baking sheet. Leave enough space in between them to spread. Then sprinkle each cookie with sea salt.
Transfer the cookies to the preheated oven and bake them for 12 minutes. They might look under-baked, but they will set as they cool.
When done, remove them from the oven and then use a large cookie cutter or any round kitchen object slightly larger than the cookies and gently move it around each cookie in a circular motion. This forms perfect rounds and gives the cookies an even more crackly top.
Allow the cookies to cool for a few minutes on the pan, and then move them to a cooling rack.
Serve them fresh. Any leftovers should be stored at room temperature for a couple of days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness.
The egg should be used at room temperature.
Use high-quality dark chocolate with a cocoa content of 70% or more.
Don't skip the salt! It enhances the rich chocolate flavor.

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
Melt chocolate over a double boiler or in the microwave so you won't burn it.
Do not overmix the batter. Gently fold it with the help of a rubber spatula only until combined.
Always pre-heat your oven and consider using a digital oven thermometer for the best results.
Each oven is different, so you might need to adjust the baking time slightly.
Try not to overbake your cookies. Remember, brownies are gooey in the middle. The cookies will set more as they cool.
Do use a round object or cookie cutter to form perfect rounds and create a crackly brownie surface.
Let the cookies cool on the pan for a few minutes before moving them to a cool rack. They are fragile and will break if you don't give them a moment to set.

Nutrition