Salted Brownie Crinkle Cookies
Fudgy chocolate cookies with crackly tops and flaky sea salt—these Salted Brownie Crinkle Cookies blend the best of brownies and cookies in one irresistible treat.
Equipment
- Stand mixer or hand mixer
- Medium mixing bowl
- Small saucepan
- Baking sheets
- Parchment paper
- Cookie scoop (1½ tablespoon)
- Wire cooling rack
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/8 teaspoon fine salt
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter
- 1 cup semi-sweet chocolate chips plus extra for topping
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon espresso powder optional but recommended
- as needed flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Position oven rack in upper third.
- Whisk together flour, baking powder, and fine salt in a medium bowl. Set aside.
- Beat eggs, egg yolk, sugar, oil, and vanilla in a stand mixer on medium-high speed until pale and frothy, 3-4 minutes.
- Melt butter and chocolate chips in a small saucepan over medium-low heat, stirring until smooth. Remove from heat and whisk in cocoa powder and espresso powder.
- Pour chocolate mixture into egg mixture and mix on low until just combined. Add dry ingredients and mix until no flour streaks remain.
- Scoop dough using 1½ tablespoon portions onto baking sheets, spacing 2 inches apart. Sprinkle with flaky sea salt.
- Bake for 8-10 minutes until tops are shiny and crackly but centers look slightly underdone. Cool on pan 5 minutes before transferring to wire rack.
Notes
- Work quickly once batter comes together for best crackly tops
- Don't overbake—cookies continue setting as they cool
- Store in airtight container at room temperature up to 2 days
- For perfectly round cookies, use a cookie cutter to shape immediately after baking