Brownie Crinkle Cookies Recipe

These Brownie Crinkle Cookies are the best of both worlds—crackly like a brownie on the outside and soft, gooey chocolate goodness on the inside. Made with rich dark chocolate, espresso for depth, and a touch of sea salt, they’re perfect for satisfying your sweet tooth or impressing at gatherings.

Brownie Crinkle Cookies Recipe Ingredients

1 1/3 cups high-quality dark chocolate chips (230g), like Guittard or Ghirardelli
1/4 cup unsalted butter (56g)
1/2 cup granulated sugar (100g)
2 large eggs, room temperature (112g)
1/2 tsp instant espresso or coffee (2g) – optional
1/4 tsp fine salt (1g)
2/3 cup all-purpose flour (82g)
2 tsp cornstarch (6g)
1/2 tsp baking soda (3g)
1/3 cup dark or milk chocolate chips (60g)
Flakey sea salt – for garnish

Instructions

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. Set aside.
Place the 1 1/3 cups dark chocolate chips and 1/4 cup butter into a heatproof bowl.
Melt using the microwave in 15-second intervals (stirring in between) or use a double boiler until fully melted and smooth. Let cool slightly.
In another bowl, whisk together 1/2 cup granulated sugar, 2 large eggs, espresso powder (if using), and salt until light and airy—about 1 minute.
Whisk in the slightly cooled chocolate-butter mixture until well combined.
Sift in the flour, cornstarch, and baking soda. Stir until a thick batter forms and the dry ingredients are fully incorporated.
Let the dough rest for a few minutes until it flows off the whisk in thick ribbons.
Mix in the remaining 1/3 cup of chocolate chips.
Using a cookie scoop, portion 12 balls (about 3 Tbsp each) and place them 3 inches apart on the baking sheets.
Bake for 12–13 minutes, rotating the pans halfway through for even baking.
Sprinkle with flaky sea salt and extra chocolate chunks, if desired, right after baking.
Let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.