These brownie crinkle cookies are the perfect blend of gooey brownie and comforting cookie. They’re the closest recipe I’ve found to my beloved local 101 Bakery’s ‘crownies’ and certainly satisfy a chocolate craving. They don’t have a huge amount of flour and if you’ve got eggs and chocolate, I urge you to make them! Temperature and timing is very important with this recipe so before you start get all the ingredients weighed out. To make them, you will need:
200g dark chocolate (around 65-70% cocoa solids), finely chopped
125g unsalted butter, diced
150g caster sugar
100g light brown sugar
2 large eggs
130g plain flour
3 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt (plus sea salt for sprinkling)
Line two baking trays with parchment paper and preheat the oven to 180C (160C fan)/ 350F. Place the butter and chocolate in a heatproof bowl and set over a pan of simmering water. Allow to melt, stirring occasionally. Remove from the heat and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whisk together the eggs and sugars for exactly 5 minutes. Pour in the chocolate mixture and mix for a minute or so to combine.
Meanwhile, mix together the dry ingredients, sieving the cocoa powder if it has lots of lumps. Add the dry ingredients and mix very briefly just until combined, scraping the bottom of the bowl to make sure everything is evenly combined.
Use an ice cream scoop to form the cookies – the batter is a little on the wet side, so invert the scoop just above the baking tray to avoid spills. Make sure to leave plenty of space between each cookie as they spread. Sprinkle each cookie with flaked sea salt before placing into the oven and baking for 12 minutes.
The cookies will come out of the oven crinkled and slightly domed. They will collapse a little as they cool but this helps form that perfect fudgy centre. The cookies will be very soft so resist them for at least 20-30 minutes before removing from the tray to cool completley.
These cookies will keep for 4-5 days but will be best within the first 3 days.
Recipe via The Boy Who Bakes.