Brownie crinkle cookies are quick and easy to make; this recipe uses melted butter and requires NO CHILL time. Everything you love about brownies in a cookie ~ crackly, shiny tops and rich, chewy, chocolate fudge middles!
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Brownies are always in demand at my house, is it the same at yours? There is something about the intense chocolate fudge flavor in a thick and chewy chocolate dessert. But brownies aren't all the same after baking; the edge pieces have the little bit of crispness and chewiness, while the center pieces are soft and fudgy.
This brownie cookie recipe gives you the perfect combination ~ a slightly crisp and chewy exterior with a super rich chocolate fudge middle!
why you will love this chocolate cookie recipe
- The brownie crinkle cookies are EASY to make!
- No chill time!
- It's about 30 minutes from start to finish.
- You can easily make half the recipe for a small batch! See recipe card notes.
what makes a crinkle cookie?
Crinkle cookies have those intentional cracks and crinkles that form on the exterior of the cookie as it bakes and cools. According to Cooks Illustrated the crinkles are formed when the exterior of the cookie dries out before the cookie has finished spreading and rising.
This brownie crinkle cookie recipe has been slightly adapted from Edd Kimber's wildly popular one at The Boy Who Bakes.
chocolate fudge brownie mix ingredients
- Unsalted butter ~ this gets melted with the chocolate, so no need to bring to room temperature. Just cut it into smaller pieces so it melts more quickly.
- Semi-sweet chocolate ~ The chocolate is a key player in the flavor of these cookies. Use the best chocolate baking bars that you can afford. I used Scharffen Berger Chocolate, but Ghirardelli, Lindt, Callebaut and Bakers are all good choices as well. You can typically find chocolate baking bars next to the chocolate chips in the baking aisle.
- Eggs ~ two large eggs plus one large yolk give these cookies the perfect amount of chewiness!
- Granulated and brown sugar ~ gives the right ratio of sweetness.
- All-purpose flour ~ your favorite brand will work here.
- Unsweetened cocoa powder ~ I have been using Big Country Foods or Scharffen Berger cocoa powders lately and love them both! Hershey's Unsweetened Cocoa Powder is also a solid choice.
- Baking powder ~ gives the cookies a little lift.
- Kosher salt ~ helps to balance the flavors.
- Vanilla ~ also helps to balance the flavors.
- Flakey sea salt ~ optional, but a great choice if you love a hint of saltiness with rich chocolate! Maldon Sea Salt Flakes is a solid choice.
how to make brownie cookies
This recipe is timing sensitive. Be sure to have the oven preheated, the baking sheets prepped and all ingredients measured and ready to go before mixing the cookies. The faster you can get the cookies in the oven, the better.
Once you are prepared, melt the chopped semi-sweet chocolate and unsalted butter together. I prefer using the double boiler method; simply place a heat proof bowl {this set is my favorite!} over a pot of simmering water. Once the butter and chocolate are melted together, remove the bowl from the pot and set aside to cool for 5 minutes.
While the chocolate mixture cools, beat together the eggs, egg yolk, vanilla and sugars for 5 minutes with the whisk attachment on a stand mixer. Alternately, you can also use a hand held mixer {this is the one I have}. The mixture will be thick and pale.
Now add the melted chocolate and butter and mix to combine. Then add the flour mixture and mix on low until a few streaks of flour remain. Use a spatula to finish mixing the flour in, to avoid over mixing the batter.
Use about 2 tablespoons of cookie dough/batter per cookie; I use a size 30 scoop and it yields 16 cookies with this recipe. The brownie batter-like dough will be soft and thin, please don't be alarmed about it. Scoop eight cookies onto one of the prepared baking pans and place in the preheated oven.
Then scoop the remaining eight cookies. You will notice that the cookie dough/batter has already thickened at this point.
how do you know when crinkle cookies are done baking?
It can be challenging to know when chocolate cookies are done baking! 11 minutes was the magic number in my oven, but remember your oven is different than mine and baking times may vary. The cookies will have a slight shine, crackly tops and fudgy centers which may be slightly domed.
tips for making fudgy brownie crinkle cookies
- Make sure you can fully devote yourself to the 15 minutes of prepping these cookies. The recipe is time sensitive for the best results.
- Have the oven preheated before you begin.
- Have the ingredients measured and ready to go.
- Use the best chocolate you can afford.
- Cool the melted chocolate and butter for just 5 minutes, which is how long the eggs and sugars need to be mixed together. So start the mixer as soon as you pull the chocolate off the double boiler. Set a timer.
- Scoop the cookies immediately after completing the batter.
- Bake only one tray of cookies at a time. This means the brownie cookies on the second baking sheet will spread just a little less than the first.
- Sprinkle with sea salt flakes, if desired, immediately after the cookies come out of the oven.
- The cookies hold their shape fairly well, but if you want to make them perfectly round you can "cookie scoot" them immediately after they come out of the oven. For a visual you can watch the video for Malted Chocolate Chip Cookies or Apple Cider Sugar Cookies.
Remember to snap a picture and tag me on Instagram if you make these EASY Brownie Crinkle Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more no chill cookie recipes
- Sprinkle Cookies
- No Chill Malted Chocolate Chip Cookies
- Butterscotch Pretzel Cookies
- Red Velvet Sugar Cookies
- Easy German Chocolate Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Brownie Crinkle Cookies
Quick and easy to make; this recipe uses melted butter and requires NO CHILL time. Everything you love about brownies in a cookie ~ crackly tops and rich, chewy, chocolate fudge middles!
Ingredients
- ½ cup unsalted butter, cut in cubes (113g)
- 8 ounces semi-sweet chocolate, chopped (224g)
- 1 ¼ cup all-purpose flour (156g)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ cup unsweetened cocoa powder (20g)
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¼ cup packed brown sugar (50g)
- 1 cup granulated sugar (200g)
- Flaky sea salt, optional for sprinkling over the finished cookies
Instructions
- This recipe is timing sensitive. Be sure to have the oven preheated, the baking sheets prepped and all ingredients measured and ready to go before mixing the cookies. The faster you can get the cookies in the oven, the better.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the flour, baking powder, kosher salt and unsweetened cocoa powder. Set aside.
- Melt the cubed unsalted butter and chopped chocolate in a heat proof bowl over a pot of simmering water to create a double boiler. Once melted and smooth, remove the bowl, wipe the bottom dry and set aside to cool for 5 minutes.
- Using a stand mixer with the whisk attachment (or using a hand held mixer), beat the eggs, egg yolk, vanilla and both sugars on medium-high (speed 6 on a Kitchen Aid) for 5 minutes, until pale and thick.
- Scrape up and down the sides of the bowl, then add the melted butter and chocolate mixture. Whisk on low (speed 2) for 1-2 minutes, until fully combined.
- Scrape the bowl again and add the dry ingredients. Mix on low (speed 2) until combined and a few streaks of flour remain. Use a spatula to finish mixing until just combined. The batter will be on the thinner side (more like brownie batter), but should still be scoop-able.
- Use a size 30 cookie scoop (2 tablespoons) and portion out 8 cookies onto one baking pan and place in the preheated oven (bake only one pan at a time). Be sure to leave about 2 inches between each cookie as they will spread a little while baking. Scoop the second batch of cookies as soon as you place the first batch in the oven. The batter will thicken quickly and won’t be as thin for the second pan.
- Bake for 11 minutes, until the edges are set and the tops are crinkled and slightly domed. Allow the cookies to rest on the pan for 5-10 minutes, they will collapse slightly, which gives them those lovely fudgy, soft middles. Top with some flaky sea salt, if desired. After 5-10 minutes, remove the cookies to a wire rack to cool completely.
Notes
If you would like to halve the recipe ~ use one whole large egg and eliminate the extra egg yolk.
Cookies can be stored in an airtight container at room temperature for 3-5 days, although the texture is best in the first 3 days. Fully cooled cookies can also be frozen for up to 3 months in an airtight container.
Recipe adapted from The Boy Who Bakes
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 246Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 129mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 3g
The nutrition information is an estimate and may not be entirely accurate.
Ben | Havocinthekitchen
These brownie cookies look terrific and so perfect both from the inside and the exterior (Which is particularly splendid!) Santa will approve 🙂
Tasia
Thank you Ben! I also think Santa will be very pleased to receive these brownie cookies!
Heidi | The Frugal Girls
Your chocolate brownie cookies don't hold anything back. These are the perfect holiday season indulgence!
Tasia
Thank you Heidi! Definitely an indulgent cookie!
Caleb - Never Ending Journeys
These brownie crinkle cookies look and sound so irresistible! I love how there's no chill time, either.
Tasia
Thank you Caleb! They are definitely irresistible, which makes how easy they are a little dangerous! 😉
Kathleen Pope
30 minutes to a soft, chewy brownie cookie! I'm in, move over Santa!!
Tasia
Thank you Kathleen! I know your chocolate loving family will love this decadent cookie!
Brenda
My family is obsessed with these cookies. Thank you for the very clear directions for making them.
Tasia
Hi Brenda, thank you for the kind comment! I am so happy to hear your family enjoys this cookie recipe as much as mine does.