Brownie Crinckle Cookies with Coffee and Cinnamon
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If you are looking for a highly addictive chocolate cookie (who doesn’t), you landed in the right place! These fudgy and chewy brownie crinkle cookies are super soft and chewy with a glossy crackly topping and a lightly crisp bottom. This is a super easy recipe made in less than 30 minutes and with only 5 ingredients. Add some flaky salt on top for an added layer of contrast and texture. They are the perfect everyday chocolate cookie and a number 1 on my list!
Brownie crinkle cookies are basically cookies made with brownie batter instead of a more traditional cookies dough, which tends to be thick and pasty. Here you will work with a wet batter and what you’ll do is to scoop it on the baking sheet and bake them to your favorite texture.
Now, I don’t know about you but I prefer these cookies on the soft and fudgy side, since that’s how I like my brownies, and that took me only 9 minutes. If you prefer crispier cookies just bake them a few minutes more. No matter your preference, wait a few minutes to let them loose the heat and then transfer to a cooking rack to allow the air circulate beneath them. This is key for getting that crispy bottom that when bitten is sound to our ears!
I’ve been wanting to share my take on these cookies for a long time but I started testing and never came back to them. Thankfully, one of my nephews needed to make a school project about him doing an extra curricular activity and he choose baking!! I thought these brownie crinkle cookies would be the perfect recipe for him. They are foolproof, fun to make and so delicious that I was pretty sure a senior boy could handle them easily. Besides me having to witness him measuring the ingredients with the completely wrong utensils and eyeing the amount of sugar because he decided to stop looking for the proper measuring cup, the whole process was totally smooth, haha!! Seriously though, these are so easy that even with his batch of cookies came out super good!
Since these are so easy and fast to make I recommend you have everything at hand and ready to go. Let me guide you on how to make these.
How to make Brownie Crinkle Cookies
Start by taking the eggs out to bring them down to room temperature.
Since the process runs pretty fast, I like to mix the flour, baking powder and salt beforehand and have this mixture ready to go. I added some cinnamon and coffee granules to add more depth to the chocolate flavor but you can leave them out or use just one. A pinch of cardamom wouldn’t hurt!
You can use a double boiler to melt the chocolate chips with the butter, or simply do what I do which is to fill halfway through a large skillet with water and simmer gently, then put the chocolate chips and butter on a ceramic or glass bowl and place it on the simmering water. When melted, add the cocoa powder and let this mixture cools down slightly.
I used Dutch processed cocoa powder for a more intense and acidic chocolate taste but you can use natural cocoa powder if that’s what you have in hand.
Next, mix in high speed the sugars with the eggs until you have a foamy, thick and pale mixture. This process incorporates air which is key to get that think crackly top. This works for making brownies too!
Finally mix the eggs and sugar with the chocolate mixture and then add the dry ingredients. Do everything with a folding motion to prevent deflating the batter.
Bake from 9 to 12 minutes depending on how crispy you want them. For me 12 minutes would be too much but sure will make a hard-and-crispy cookie person very happy. If possible, it’s better to bake the cookies all at once, this way doesn't absorb much of the liquids in the batter.
After baked, let them a couple of minutes in the baking tray and then transfer to a cooling rack to cool down completely. You want cool air circulating the bottom of the cookie, otherwise the steam will make the bottom soft.
You may sprinkle some fleur de sel or sea salt flakes on top. Eat immediately!
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My favorite baking sheet.
Pre-cut parchment paper, it will make your life easier.
A medium sized cookie scooper.
This Dutch processed cocoa powder is one of my favorite and I use it all the time.
A thin fish spatula to handle better the cookies after baked.
3 recipes I think you’ll love if you’re loving this one:
Extra Dark Chocolate Loaf Cake
White Chocolate Macadamia Brookies
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Get ready for some serious cookie obsession because these hit all the right marks! You simply won’t be able to eat just one. And in between bites, take a snap and share it with me at Instagram (@devamadeo), TikTok (@DevAmadeo) or Facebook (@DevAmadeo)! Love to see your bakes!
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Brownie Crinkle Cookies with Coffee and Cinnamon
Ingredients
◯ All-purpose flour, preferably unbleached - ¾ cup, 95g
◯ Baking powder - 1 Tsp
◯ Fine sea salt - ¼ Tsp
◯ Instant coffee granules - ½ Tsp
◯ Cinnamon - ¼ Tsp
◯ Semi-sweet chocolate chips - ¾ cup, 190g
◯ Butter, cubbed - 8 TBSP, 114g
◯ Dutch process cocoa powder (if not possible, use natural cocoa powder) - ⅓ cup, 34g
◯ Natural granulated sugar - ¾ cup + 1 TBSP, 156g
◯ Light brown sugar - ¼ cup, 50g
◯ Eggs, at room temperature - 2
◯ Vanilla extract - 1 Tsp
Details
Yield:
12 cookies
Total time:
35 minutes
Active time: 20 minutes to make the brownie cookie batter
Baking time:
9 to 12 minutes
Equipment:
stand or hand electric mixer, baking sheets, cookie scooper, parchment paper or silicon mat
Steps
Preheat oven to 325°. Line two large of baking sheets with parchment paper or a silicon mat.
In a bowl mix the ¾ cup/95g of flour, the 1 teaspoon of baking powder, the ¼ teaspoon of salt, the ½ teaspoon of coffee granules and the ½ teaspoon of cinnamon. (You may add a pinch of cardamom or nutmeg.)
Fill with water a large skillet halfway through and bring to simmer. Place the ¾ cup/190g of chocolate chips and the 8 tablespoons/114g of butter in a large glass or ceramic bowl. Place bowl on the water and with a silicon spatula stir until melted. Mixture should look shiny and the oil shouldn't be separated. Mix in the ⅓ cup/34 g of Dutch process cocoa powder. Let it cool down.
Using a stand mixer with the whisk attachment or a hand mixer with the beaters, mix the ¾ cup + 1 TBSP/156g of natural granulated sugar, the ¼ cup/50g of light brown sugar and the 2 eggs in high speed (#8 in the Kitchen Aid) for 5 minutes, until mixture is foamy and creamy.
Add the egg mixture to the chocolate mixture and mix well in a folding motion until homogeneous. Gently incorporate the flour mixture in a folding motion as well until no streaks of flour are visible.
Scoop batter with a medium cookie scoop or spoon and pour over the parchment paper on the baking sheet, leaving about two inches in between. Bake between 9 to 10 minutes for fudgier cookies or 11 to 12 minutes for crispier cookies. Let it cool down for a few minutes on the baking tray and using a thin spatula (like a fish spatula) transfer to a cooling rack. Let them cool down completely, especially if you want a crispier cookies.
Sprinkle some fleur de sel or sea salt flakes on top.
