Brownie Crinkle Cookies

These Brownie Crinkle Cookies are the ultimate hybrid between a rich, fudgy brownie and a classic chocolate cookie. Developed by Edd Kimber, these treats were perfected through multiple rounds of testing to achieve just the right balance of deep chocolate flavor, glossy crinkled tops, and chewy centers. With minimal flour, quality dark chocolate, and no need for chilling, they come together quickly and deliver bakery-style results right from your kitchen.

Ingredients (makes approximately 10 cookies)

• 200 g dark chocolate (65–70% cocoa), finely chopped
  
  

• 125 g unsalted butter, diced
  
  

• 150 g caster sugar (superfine sugar)
  
  

• 100 g light brown sugar
  
  

• 2 large eggs
  
  

• 130 g plain flour (all-purpose)
  
  

• 3 tablespoons dutch-processed cocoa powder
  
  

• 1 teaspoon baking powder
  
  

• ¼ teaspoon salt
  
  

• Flaked sea salt, for sprinkling
  
  

Instructions

1. Prepare baking trays: Line two trays with parchment paper and preheat your oven to 180°C (160°C fan or 350°F).
   
   

2. Melt chocolate and butter: In a heatproof bowl set over a saucepan of simmering water, gently melt the chocolate and butter together until smooth. Remove from the heat and let it cool slightly.
   
   

3. Whisk eggs and sugars: In a stand mixer with a whisk attachment, or using a hand mixer, beat the eggs, caster sugar, and brown sugar on medium-high speed for exactly 5 minutes. This step is crucial for achieving the signature crackly top.
   
   

4. Combine mixtures: Add the melted chocolate mixture to the whipped eggs and sugars. Mix for about 1 minute until well incorporated.
   
   

5. Add dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Fold the dry mixture into the wet ingredients using a spatula or low-speed mixer until just combined.
   
   

6. Scoop and shape: Use a 2–3 tablespoon cookie scoop to portion the dough onto the prepared trays. Leave enough space between each cookie as they will spread.
   
   

7. Top with sea salt: Lightly sprinkle flaked sea salt over the top of each dough ball.
   
   

8. Bake: Bake the cookies for 12 minutes. They should puff up and crackle during baking and slightly deflate as they cool, which is perfect.
   
   

9. Cool: Let the cookies cool on the baking tray for 20–30 minutes. This helps set the chewy, fudgy centers before transferring them to a wire rack.
   
   

Serving Suggestions

These cookies are best enjoyed at room temperature, where the fudgy texture and rich chocolate flavor really shine. Serve them with a glass of cold milk, coffee, or even a scoop of vanilla ice cream for a decadent treat. They're perfect for parties, gifting, or just indulging on a cozy afternoon.

Nutritional Information (per cookie, estimated)

• Calories: ~230 kcal
  
  

• Total Fat: ~12 g
  
  

• Saturated Fat: ~7 g
  
  

• Carbohydrates: ~29 g
  
  

• Sugars: ~20 g
  
  

• Protein: ~3 g
  
  

• Fiber: ~2 g
  
  

• Sodium: ~100 mg
  
  

Note: Nutritional values are approximate and can vary depending on specific ingredients used.