Best Ever Brownie Crinkle Cookies is super Chocolatey.
Winter Season is here and you always need something hot to keep yourself warm. Soup is an old school way, so here are some exciting Hot Brownie Cookies.
It tastes just like Brownies. It’s a double chocolate cookie, since it has chocolate and cocoa powder. I made these a few days back for my family. But I am just drooling now thinking about these cookies.
Since it has lot of Chocolate, the quality of chocolate is more important. Use a good quality and 60-70% dark Chocolate for better results.
The Batter of this cookie is a bit on the liquid side, so scoop out each cookie using an ice cream scoop. So the cookies are flat and the skin on top is just amazing as in the brownies.
Brownie Crinkle Cookies are fudgy and chewy on the inside with a crunchy outside. The Final touch of sea salt on top of the cookie gives it nice crunch.
This Recipe is adapted slightly from Theboywhobakes blog. The man behind this blog Edd Kimber is a Baker and his recent Cookie Chronicles in search of best chocolate chip cookie speaks all about cookies.
- Scoop out each cookies using ice cream scoop or use a round stainless steel spoon.
- Spacing between the cookie is important, since it spreads a lot. So leave out 2″ space between each.
- Beating of Sugar and Eggs for 5 minutes makes the sugar dissolve completely.
- Bake the cookies for 12 min to keep it fudgy. Bake for 3 more minutes if you are not a fan of fudgy cookies.
This is my Recipe for “BM #93” under the topic “Cookies in different Forms“. Bake with me to become a better Baker.
Best Ever Brownie Crinkle Cookies
- 100 g 60-70% Dark Chocolate
- 60 g (1/4 cup) Unsalted Butter
- 75 g (1/3 cup heaped) Castor Sugar
- 50 g (1/4 cup heaped) Brown Sugar
- 1 Egg
- 65 g (1/2 cup) All Purpose Flour / Maida
- 1 1/2 tbsp Cocoa Powder
- 1/2 tsp Baking Powder
- Pinch of Salt
- Preheat Oven to 180 C for 10 minutes. Prepare a Cookie Tray with parchment paper.
- Mix the Flour, cocoa powder, baking powder and salt in a bowl and set aside.
- Melt Butter and chopped Chocolate over a double boiler until smooth and let it come to room temperature.
- Using an electric beater, Beat Eggs and Sugars for 5 minutes.
- Add in the Chocolate mix and beat for a minute.
- Mix in the dry ingredients till no lumps.
- Scoop each cookie on to the cookie sheet using an ice cream scoop. Leave a nice space between each cookie.
- Sprinkle some flakes of sea salt on top. Bake for 12 minutes.
- Let it cool down completely before removing from pan. Store in air tight container for up to 3 days in room temperature.
Check out the Blogging Marathon page for fellow bloggers doing this BM#93