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
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Ingredients
- 8 ounces bittersweet chocolate or dark, chopped
- ⅓ cup vegetable oil
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ cup dutch-processed cocoa powder
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 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 30 second increments, stirring well between each until the chocolate is completely melted and smooth.8 ounces bittersweet chocolate
- Whisk the oil into the melted chocolate until fully combined. Set aside to cool slightly.8 ounces bittersweet 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 granulated sugar
- Add the vanilla extract and melted chocolate oil mixture to the bowl. Mix on medium until well combined.8 ounces bittersweet chocolate, ⅓ cup vegetable oil, 1 tsp 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 with a rubber spatula. The dough will be soft and wet.¾ cup all purpose flour, ¼ cup dutch-processed cocoa powder, ½ tsp salt, ½ cup semi-sweet 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
For 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: 273.7kcalCarbohydrates: 32.2gProtein: 3.4gFat: 15.1gSaturated Fat: 6.2gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 4.2gTrans Fat: 0.1gCholesterol: 38.6mgSodium: 98.3mgPotassium: 169.6mgFiber: 2.6gSugar: 22.7gVitamin A: 63.8IUCalcium: 22.4mgIron: 2.1mg
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