This year, we found the best cookies on the web for our 12 Days of Cookies, with today’s cookie being A Boy Who Bakes’ Brownie Crinkle Cookies.
The Baker: The winner of the first season of The Great British Bakeoff, Edd Kimber has published three cookbooks and is the blogger behind the popular baking blog, A Boy Who Bakes.
Why Love It: Edd’s brownie crinkle cookies features pure dark chocolate giving them an intensely chocolatey flavor. What we love is that this cookie is both chewy and crispy, finished with a light dusting of flaked sea salt to counterbalance the deep chocolate flavor.
Brownie Crinkle Cookies
Ingredients
- 6 1/2 oz. (200 g) dark chocolate (65% to 70% cocoa), finely chopped
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, diced
- 2 eggs
- 3/4 cup (5 oz./150 g) superfine sugar
- 1/2 cup (3 1/2 oz./100 g) firmly packed light brown sugar
- 3/4 cup (4 oz./130 g) all-purpose flour
- 3 Tbs. Dutch process cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- Flaked sea salt for sprinkling
Directions
1. Temperature and timing are both very important with this recipe, so before you start, get all the ingredients weighed out. Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. In a heatproof bowl, combine the chocolate and butter and set over a pan of gently simmering water. Stir occasionally until the chocolate and butter are completely melted. Remove the bowl from the heat and set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, or using an electric hand mixer, beat together the eggs, superfine sugar and brown sugar on high speed for exactly 5 minutes. Reduce the speed, add the chocolate mixture and beat until combined, about 1 minute.
4. Meanwhile, stir together the flour, cocoa powder, baking powder and salt, pressing the cocoa powder through a fine-mesh sieve if it has a lot of lumps.
5. Add the flour mixture to the egg mixture and beat very briefly just until combined. Stop the mixer and use a spatula to give one last mix, scraping the bottom of the bowl to make sure everything is evenly combined.
6. At this point, you want to form the batter into cookies immediately. If you let the batter sit, it will start to thicken and lose its shine. Use an ice cream scoop to form the cookies; the batter will be a little on the runny side, so invert the scoop just above the baking sheet to avoid spills. Leave plenty of space between the cookies as they will spread; 5 per baking sheet is perfect. Sprinkle each cookie with a little flaked sea salt. Bake the cookies for 12 minutes.
7. The cookies will come out of the oven with that wonderful crinkled look and slightly domed. They will collapse a little as they cool, but this helps form that perfect fudgy center. The cookies will be very soft, so let them cool on the pans for 20 to 30 minutes before transferring them to wire racks to cool completely.
8. The cookies will keep for 4 to 5 days but will be best within the first 3 days. Makes 10 cookies.
11 comments
Ok these cookies are AMAZING. I get so many compliments from people when I make them. They’re becoming a staple in my repertoire.
Hello! How many cookies does this recipe yield, please? Thanks!
I baked this cookies twice already. Love them! Very moist.
Hm, I tried this recipe, but my cookies didn’t crinkle? I wonder what I did wrong?
Crinkle cookies are cool because they make an ordinary chocolate cookie look instantly fancy. When I make them I used a fellow baker’s tip of rolling the ball of dough in granulated sugar first before rolling it in the confectioner’s sugar. It resulted in clearly definitive beautiful crinkles…every time. Happy baking!
Hi,
What would you reccomend as an egg replacer to make these vegan?
Aquafaba (whipped liquid from canned garbanzo beans) and chia seed gel are popular egg substitutes for eggs for vegans.
Lovely simple recipe with delicious results 👍
an you substitute stevia for the sugar?
Yes, and kinda sorta. You get to play the baking scientist if you want to use straight stevia in your baked goods. Its not impossible but could be potentially fun if you’re into kitchen science fun. Sugar plays so many roles in baked goods besides making a sweet treat. It affects volume, browning, the baked good’s structure, etc. There are sugar alternatives for persons watching glycemic level or diabetes. Swerve is a great one. It comes in granulated and power, measures cup-for-cup, and browns nicely for baked things.
Not worth the effort. They’re nice too look at and taste good but one little mistake and they don’t come out right. Though I do admit I will probably sprinkle that expensive salt on my brownies once in a while.