Don’t be fooled by the fact that they only have 6 ingredients, these Crinkly Brownie Cookies are rich, fudgy and totally addicting!
The batter for these cookies will seem super liquidy at first, but by the time they come out of the fridge they will have the consistency of chocolate fudge. I just scooped them with a coffee scoop and rolled them into little balls. While the first 6 were cooking, I put the other balls of batter in the fridge to keep them cool.
When they come out of the oven they will look like little puffs, even more so than the picture below. By the time they cool they will just look like a delicious thick cookie. The real treat you’re in for is how much like a brownie they taste! Fudgy, crackly and chewy all at the same time. The outside is chewy while the middle of the cookie just melts into your mouth.
Looking to make other cookies for your favorite valentines? Or possibly a kick butt bake sale you need to prepare for? Here is a running tally of other cookies from the blog.
- Jacques Torres Chocolate Chip Cookies
- Oreo Chunk Cookies
- Sprinkles Birthday Cake Cookies
- Award Winning Gingerbread Cookies
- Cinnamon Roll Cookies
- Strawberry White Chocolate Oatmeal Cookies
- Oatmeal Reese’s Peanut Butter Cookies
- Chewy Oatmeal Raisin M&M Cookies
I mean c’mon, check out that fudgy cookie! The lighter coloring on the bottom third of it is the crispier part of the cookie.
Crinkly Brownie Cookies
Ingredients
- 8 oz dark chocolate , chopped
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/2 cup light brown sugar (lightly packed)
Instructions
In a microwave safe bowl, add the butter and chocolate and microwave for 30 seconds.
- Stir and microwave a second time until completely melted.
Let cool for a couple of minutes.
- In a small bowl mix the eggs and sugar.
- Add them to the chocolate mixture and stir to combine.
- Add in flour and baking powder, stir until just combined.
Refrigerate batter for at least 30 minutes, preferably 45-60 minutes.
- Preheat oven to 350 degrees.
- Scoop out cookie dough in 2 tablespoon sized balls.
- To measure accurately I used a coffee spoon.
- On a silpat put 6 cookies to a full cookie sheet.
Bake for 11-12 minutes.
- When they come out of the oven they will look like little mountains, but when they cool they will deflate.
Recipe Notes
Adapted from Ricardo's Cuisine
Is the dark chocolate semi-sweet or bitter, no sugar added? I want to try these.
Bittersweet is what I used, semi-sweet would work as well. 🙂
These look and sound so scrumptious that I just have to try them! I have a question first, though. ?
How long do you leave them on the cookie sheet before removing to a rack for cooling? I don’t want them falling apart when I move them, but I also don’t want them over cooked and I know they continue to bake for a bit when left on the cookie sheet.
Thanks!
So sorry, this comment got snared in the spam filter somehow! I left them for about five minutes and used a flat spatula to remove them from the pan. They were cool enough to come off without any damage. Also, if you’d like you can use a silpat, then there is no way you’d have any cookie collateral damage.
These look heavenly!!!
Thanks!
These look scrumptious! If they’re half as moist as they look, they’re a complete winner!
Thanks, Jerry!
OMG, look at that perfect crinkly top of the cookie!! These sound like a perfect marriage of cookie and brownie. They look soooo good!
A perfect marriage of cookie and brownie is exactly what I was going for!
Brownie + Cookie, can’t go wrong there. I would eat them all up.
YES! Agreed brownie cookies are the best haha.
Sabrina, these remind me so much of the cookies my best friend’s mom used to make. You could smell them baking down the block! I’ll have to give yours a try now. :o)
Aww I love when food can bring back memories! I hope you love them!
Love crinkle cookies! These look like they baked perfectly 😀
Thanks, I’m pretty proud of how they turned out! 🙂
Brownies are my go to dessert because they are rich and fudgy! I always love to eat the edges since they have the chewy AND the crispy factor. These are the perfect blend and I can eat the whole batch, not just the edges:)
Thank you! I hope these meet your chewiness requirement! 🙂