Brownie crinkle cookies are an easy, no-chill, 20-minute recipe that taste just like a fudgy brownie in cookie form!
These brownie crinkle cookies are the best!! Chocolate cookies are a huge hit in my house, which is why I've made chocolate thumbprint cookies, chocolate snickerdoodles, and now brownie cookies.
They require no chill time which means they are ready to eat in less than 30 minutes.
They have a rich and fudgy brownie texture, shiny crinkled tops, and an intense chocolate flavor that satisfies any craving!
For more chocolate cookie recipes, try Chocolate Chip M&M Cookies, Oreo Cheesecake Cookies, Chocolate Snickerdoodles, and Chocolate Peanut Butter Marbled Cookies.
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why these brownie crinkle cookies work
- No-chill recipe: This recipe does not need any chill time which means you will be munching on these brownie cookies in 30 minutes!
- Fudgy brownie texture: These cookies have a rich and fudgy brownie texture but in cookie form!
- Best of both worlds: Craving brownies and cookies? This recipe is perfect for satisfying those cravings at the same time!!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Dark chocolate: You have to use a chopped chocolate bar for the best results. 60% dark chocolate is the best for rich flavor.
- Brown sugar: Light brown or dark brown sugar will work in this recipe.
- Cocoa powder: Unsweetened Dutch process cocoa powder is best for this recipe.
- Flaky sea salt: Maldon salt is the best for the tops! Make sure you top them before baking because the salt sticks to the dough better.
recipe instructions
Here is how to make these easy brownie cookies! You will use one bowl of dough and two baking sheets lined with parchment paper. You will also need a large 3-tablespoon-sized cookie scoop.
STEP ONE: In a medium mixing bowl, combine the chopped chocolate and unsalted butter. Place the bowl over a pot of boiling water to gently melt them together. Stir them together occasionally until smooth and well combined.
STEP TWO: In a separate large mixing bowl, whisk together the eggs, egg yolk, granulated sugar, and light brown sugar for 3 minutes, or until it looks pale and fluffy.
STEP THREE: Stream the melted chocolate into the bowl of batter, whisking constantly until combined.
STEP FOUR: Fold in the all-purpose flour, cocoa powder, espresso, baking powder, baking soda, and salt until just combined.
STEP FIVE: Immediately scoop the dough onto the prepared baking trays spaced two inches apart. Sprinkle the tops with flaky sea salt. Bake one tray at a time at 350 F/180 C for 9-10 minutes. Let the trays cool on wire cooling racks for 20 minutes then enjoy!
expert baking tips
- Use a kitchen scale for the most accurate results. Baking with a scale is easier, more accurate, and more reliable than cup measurements.
- Don't overbake them. They will have perfect fudgy centers if baked properly.
- Scoop the dough right away. The dough will not spread or create crinkle tops if it sits in the bowl for too long before scooping.
faq's
Chocolate chips have a coating on them that keeps them from melting so I found that the cookies don't spread well when you use them!
No, they need to be scooped and baked right away. Otherwise, you won't have the shiny crinkle tops!
Once baked, the cookies can be stored in an airtight container for up to one month in the freezer!
I have not tested this recipe with gluten-free flour but would love to hear how they turn out!
When the edges are set and the middles are puffy, you should pull them out of the oven. They will continue to bake on the baking tray!
storage & freezing
- Room temperature: Store any leftovers in an airtight container at room temperature for 3-4 days.
- Freezing: You can store the baked cookies in an airtight container for up to 1 month in the freezer. You cannot freeze the cookie dough.
more cookie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Fudgy Brownie Crinkle Cookies
Ingredients
- 226 grams chopped 60% dark chocolate bar
- 9 tablespoon unsalted butter cubed
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 eggs room temperature
- 1 egg yolk room temperature
- ¾ cup all-purpose flour
- ½ cup + 2 tbsp unsweetened dark cocoa powder
- 2 teaspoon espresso
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- Maldon flaky sea salt
Instructions
- Preheat the oven to 350 F/180 C. Line two baking sheets with parchment paper and set them aside.
- Melt the dark chocolate and butter in a bowl over a double boiler and stir to combine until smooth.226 grams chopped 60% dark chocolate bar, 9 tablespoon unsalted butter
- Whisk together the sugar, light brown sugar, egg, and egg yolk until pale and fluffy, about 3 minutes.¾ cup light brown sugar, ¼ cup granulated sugar, 2 eggs, 1 egg yolk
- Whisk the melted chocolate and butter into the eggs until combined.
- Fold in the flour, cocoa powder, baking powder, baking soda, espresso, and salt until just combined.¾ cup all-purpose flour, ½ cup + 2 tablespoon unsweetened dark cocoa powder, 2 teaspoon espresso, ¼ teaspoon salt, ¼ teaspoon baking soda, ¼ teaspoon baking powder
- Use a large (3 tablespoon) cookie scoop to scoop the dough onto the prepared pans spaced 2 inches apart.
- Sprinkle the tops with flaky sea salt.Maldon flaky sea salt
- Bake at 350 for 9-10 minutes.
- Remove and let cool for 20 minutes, then enjoy!
Notes
- Dark chocolate: You have to use a chopped chocolate bar for the best results. Chocolate chips don't make the cookies spread. 60% or 70% dark chocolate is best!
- Brown sugar: Light brown or dark brown sugar will work in this recipe.
- Cocoa powder: Unsweetened Dutch process cocoa powder is needed for the darkest and richest chocolate flavor.
- Flaky sea salt: Maldon salt is the best for these cookies! Make sure you top them before baking because the salt sticks to the cookies better.
- Use a kitchen scale for the most accurate results. Baking with a scale is easier, more accurate, and more reliable than cup measurements.
- Don't overbake them. They will have perfect fudgy centers if baked properly.
- Scoop the dough right away. The dough will not spread or create crinkle tops if it sits in the bowl for too long before scooping.
- Room temperature: Store any leftovers in an airtight container at room temperature for 3-4 days.
- Freezing: You can store the baked cookies in an airtight container for up to 1 month in the freezer. You cannot freeze the cookie dough.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Natalie M says
Unreal!! Super delicious; everyone loved them!
Britt says
These cookies are incredible and worth following all of the delicious details. I used gluten free flour, a half and half combination of GF Bob’s Red Mill and GF Cup for Cup, and they were delicious. We loved every bite and can’t wait to make them again!
Nathan says
These cookies are straight up dangerous. So fudgy and chocolatey, and that flaky salt gives them such a nice contrast! I'll be making these again for sure.
Vicky says
I am obsessed with brownies so you had me at brownie in cookie form! Adding the salt on top gives it the perfect combo of sweet and salty. Yum!
Toni says
My kids finished two batches of these cookies!! They are so good!!
Sue says
Sometimes brownie cookies can look lopsided, but these turned out just perfect!
Michelle says
The best crinkle cookies I've made! So fudgy and delicious!
Kristen says
I have eaten almost the whole batch of cookies by myself they are AMAZINGGG!!!