These cookies embody the best qualities of fudgy, rich brownies but in cookie form!

Those shiny crinkle tops and chewy texture make these Brownie Crinkle Cookies a real treat. And making these cookies is super easy. No chilling required!

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Brownie Mix Cookies

There's nothing quite like a freshly baked chewy brownie fresh out of the oven. Now you can use virtually the same ingredients as in homemade brownie mix to whip up a batch of these brownie crinkle cookies.

What's so special about brownie cookies? Well, for one thing, they're fudgy, rich and chewy. Some of the best qualities in a cookie!

These cookies have both melted chocolate and cocoa powder, making them super chocolatey. And the ratio of granulated sugar to brown sugar make for those beautiful shiny crinkle tops.

Recipe for Brownie Mix Cookies

To make these brownie crinkle cookies, we basically make a brownie mix, add in some melted chocolate and butter and bake!

To start, melt the chocolate and butter slowly over a double boiler. A double boiler is simply a glass bowl set over a pot of simmering water.

The important piece here is to ensure the water does not touch the bottom of the bowl otherwise the chocolate will scorch. No bueno.

While the chocolate mixture cools a bit, mix together the sugars, eggs, and vanilla. I have found that using the whisk attachment helps create those shiny, crackly brownie tops!

If you don't have a whisk attachment, the paddle attachment will work just fine, too.

Next, add in the melted chocolate mixture then the dry ingredients. Scoop using a small cookie scoop and place onto baking sheets.

Now, the cookie dough will resemble, well, brownie batter! Don't be alarmed if the cookie dough seems loose or loses its shape when you place it onto the baking sheets. Trust the process, it'll all work out in the end.

After baking for 9-11 minutes, sprinkle with flaky salt, if desired (you should desire, it takes these cookies over the top!).

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Looking for more brownie recipes to try? Give these a try:

1. Brookies
2. Chewy Chocolate Brownies
3. Kickass Brownies
4. Salted Caramel Brownies

FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

Brownie Crinkle Cookies

0 from 0 votes

Recipe by Kim | kickassbaker.com Course: DessertCuisine: AmericanDifficulty: Easy

Servings

36

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

135

kcal

These cookies embody the best qualities of fudgy, rich brownies but in cookie form!
Those shiny crinkle tops and chewy texture make these Brownie Crinkle Cookies a real treat. And making these cookies is super easy. No chilling required!

Ingredients

• 1 ¾ cups (340 grams / 12 ounces) semi-sweet chocolate chips or baking bars, broken into pieces

• ½ cup (113 grams) unsalted butter

• 1 ¼ cups (160 grams) all-purpose flour

• ¼ cup (21 grams) unsweetened cocoa powder

• 1 teaspoon (5 grams) baking powder

• ½ teaspoon (2 grams) salt

• ½ cup (110 grams) packed brown sugar

• 1 cup (200 grams) granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon (5 ml) vanilla extract

• flaky salt, optional

Directions

• Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Set aside.
• Place the chocolate and butter in a glass bowl set over a saucepan with about 2 inches of water in it. Be sure the bottom of the bowl is not touching the water. Set the bowl over medium-low heat until the water is simmering and the chocolate and butter melt, stirring occasionally. Set aside to cool slightly while you begin to prepare the cookie dough.
• In a medium bowl, add the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
• In the bowl of a stand mixer with the whisk attachment affixed, add the brown sugar, granulated sugar, eggs and vanilla. Whisk on medium speed until well combined and pale in color, about 2 minutes. Stop the mixer to scrape the sides and bottom of the bowl with a spatula. With the mixer off, pour in the slightly cooled melted chocolate mixture and whisk on low until well combined. Scrape the bottom and sides of the bowl and mix again briefly. With the mixer off, add in the dry ingredients and whisk on low just until combined. Do not over mix.
• Scoop the cookie dough into tablespoon-sized balls using a small cookie scoop and place about 2 inches apart on the prepared baking sheets. The cookie dough will be loose and resemble brownie batter. It's okay if the cookie dough does not retain its shape when you place it onto the baking sheets.
• Bake in a preheated oven for 9-11 minutes. Cool on baking sheets and sprinkle with flaky sea salt, if desired.

Notes

• Store cooled cookies in airtight containers for up to 5 days at room temperature

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