Salted Brownie Crinkle Cookies
These thick, chewy, and super fudgy salted brownie crinkle cookies are the absolute best. They're made with melted chocolate, cocoa powder, and chocolate chips and have beautiful, glossy crinkled tops. They combine the most delicious parts of a brownie and a cookie and require no chill time!
Equipment
- 1 Cookie sheet
- 1 Cookie scoop large
Ingredients
- 8 ounces chopped chocolate bittersweet or semisweet
- ⅓ cup vegetable oil
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 cup cane sugar
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour regular or gluten free
- ¼ cup unsweetened cocoa powder dutch-processed
- ½ teaspoon sea salt
- ½ cup chocolate chips semisweet
- 1 pinch flaky salt
Instructions
- Prepare 2 baking sheets with parchment paper and preheat the oven to 350°F.
- Add the chopped chocolate to a microwave safe bowl. Microwave in 15 second increments, stirring well between each until the chocolate is completely melted and smooth.8 ounces chopped chocolate
- Add the avocado oil to the melted chocolate and mix with a whisk until well combined. Set aside.8 ounces chopped chocolate, ⅓ cup vegetable oil
- In the bowl of a stand mixer fitted with the whisk attachment or with an electric hand mixer, beat the eggs, egg yolk, and sugar together on high speed for about 3 minutes until the color is light and pale yellow.2 large eggs, 1 egg yolk, 1 cup cane sugar
- Add the vanilla extract and melted chocolate and oil mixture to the bowl. Mix on medium until well combined.8 ounces chopped chocolate, ⅓ cup vegetable oil, 1 teaspoon vanilla extract
- Stop the mixer and add the flour, cocoa powder, and salt. Start the mixer and mix on low until just combined. Fold in the chocolate chips with the mixer on low or a rubber spatula. The dough will be soft and wet.¾ cup all purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon sea salt, ½ cup chocolate chips
- Using a large cookie scoop, drop the cookie dough onto the prepared baking sheets with about ½ inch between each cookie dough ball.
- Bake for 10-12 minutes until the edges have set and the tops are crackled. Allow the cookies to cool for 5 minutes on the tray before transferring to a wire cooling rack. Allow them to cool completely, sprinkle with flaky salt, and enjoy.1 pinch flaky salt
Notes
Take the eggs out of the refrigerator 2 hours before baking.
Allow the melted chocolate and oil to cool slightly before adding it to the beaten eggs and sugar.
To get the glossy, shiny tops, do not let the cookie dough sit! Bake the dough right after you make it.
Don't overbake the cookies. The middle of the cookies will be gooey when taken out of the oven. It will continue to set as the cookies cool.
Storage- Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing- Let the cookies cool and freeze them in a freezer-safe zip top bag for up to 30 days. Thaw for 1 hour before eating or reheat in the microwave.
Nutrition
Serving: 1cookieCalories: 267kcalCarbohydrates: 31.4gProtein: 2.6gFat: 16.6gSaturated Fat: 6gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.9gTrans Fat: 0gSodium: 39.6mgPotassium: 12mgFiber: 1.7gSugar: 22.7g
Tried this recipe?Let us know how it was!