Quarantine Baking (Day 47) - Salted Chocolate Brownie Crinkle Cookies

My daughter made the following cookies using ingredients we had in the house during the Covid isolation period.  The recipe is adapted from ones we saw on Tutti Dolci & Martha Stewart.  I will list the ingredients and steps we did using the supplies we had on hand.

They are so easy and taste amazing!

Salted Chocolate Brownie Crinkle Cookies 

(Makes about two dozen cookies)

1/4 c of unsalted butter

2 Hershey Special Dark Chocolate 4.25 oz. Bars, chopped (or about 8 oz of any dark chocolate 60% chocolate or higher).

2/3 c flour (any flour should work even gluten-free or whole wheat)

2 tbsp unsweetened cocoa powder

1 tsp baking powder

Large Pinch of salt 

2 eggs

1/2 c granulated sugar

1/2 c coconut sugar (or brown sugar)

1/2 c chocolate chips

Course Flake salt. (We used Flor de Sal - Sea Salt by Salina San Vicente

Premium Sea Salt from the Bay of Cádiz a delicious large flake salt from Spain.  Available from Latienda.com)

  1. Preheat oven to 350 degrees F. 
  2. Place the chopped chocolate bars and butter in a glass bowl and microwave in 30 seconds intervals until smoothly melted.  About 1.5 minutes in total. Let sit and cool slightly as you prepare the other ingredients.
  3. In a separate, medium-sized bowl, sift together the flour, cocoa powder, baking powder and salt. 
  4. In a mixing bowl with electric whisker, whisk together the eggs, granulated sugar, coconut sugar and blend for about 4-5 minutes.
  5. Slowly add the melted chocolate to the egg mixture and continue to blend to distribute the chocolate (about a minute).
  6. Slowly add the flour mixture to the batter and continue to blend until the flour is distributed throughout the batter.
  7. Using a silicone spatula or wooden spoon, gently fold in the chocolate chips. 
  8. Line two cookie sheets with silicone mats or parchment paper.
  9. Use a cookie scoop or teaspoon to drop small cookies onto the cookie sheets.  Be sure to leave about 2.5 inches between cookies to allow them to expand.
  10. Bake at 350 for about 12-14 minutes, rotating pans halfway through baking.  Cookies are done when the tops are shiny and beautifully crinkled.
  11. Remove from oven and sprinkle the tops with course flaked salt. 
  12. Cookies taste best after they have cooled completely or rested for about a day to allow the chocolate centers to thicken and become a bit chewy. 

Adapted from recipes from Tutti Dolce & Martha Stewart.


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