Brownie Crinkle Cookies are thin brownies that resemble the shape of a cookie. It is fudgy, rich in chocolate flavor, and (warning) dangerously addictive. The best part is its crackly top that feeds both my visual hunger and crispy food cravings.
There is no wheat flour in these brownie crinkle cookies. Not only that they are gluten-free, but they are also very easy to whip-up. If you have ever made brownies or cookies before, these are just as easy. And for those who are looking for something new to make, this recipe is definitely worth a try.
If you are a fan of brownies, please take a moment to check out my mochi brownie recipe.
Brownie Crinkle Cookies
- 28 g (2 tbsp) unsalted butter
- 140 g (5 oz) semi-sweet chocolate
- 100 g (½ cup) granulated sugar
- 1 pc (about 48g without shell) medium-size egg
- ¼ tsp vanilla extract
- 13 g (2 tbsp) unsweetened cocoa powder sifted
- ⅛ tsp baking powder sifted
- 10 ml (2 tsp) milk
- 1 pinch salt
- Melt butter and chocolate over a double-boiler. Mix thoroughly with a silicone spatula. Then remove from double-boiler and set aside to slightly cool.
- Beat egg and sugar with a mixer for about 2 minutes.
- Add the melted chocolate. Beat again until well combined.
- Add the rest of the ingredients. Then switch to a silicone spatula and mix thoroughly. If your batter turns out runny, refrigerate until it gets stiffer for about 15 minutes.
- Preheat oven to 350°F or 180°C.
- Portion the dough with a tablespoon or an ice cream scoop onto a tray lined with parchment paper. If you want to round the cookie, do it with a wet finger to avoid sticking.
- Bake in the oven for 12-15 minutes. Bake for 12 minutes if you want softer cookies. Bake longer if you want them crispier. Let cool completely on the tray before serving.