Since I made the Boy Who Bakes ultimate chocolate chip cookies I have been a bit obsessed with his recipes. One of his most popular recipes if for brownie crinkle cookies, which are halfway between a brownie and a cookie. It sounded like a dream to me so I decided to give them a go. I can tell you that they deliver 100% on flavour and texture.
The recipe is very specific on timings and I would stress sticking to these to get the best results.
Brownie crinkle cookies
Original recipe at The Boy Who Bakes
200g dark chocolate, 70% cocoa
125g butter, diced
150g caster sugar
100g light brown sugar
2 large eggs
3 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
Extra salt flakes for topping the cookies
Preheat your oven to 160 C and line 3 baking trays with greaseproof paper. Weigh out all your ingredients and have them ready. This helps with the timing.
Place the butter and chocolate in a heatproof bowl over a pot of gently simmering water. Stir occasionally until melted and then set aside. The chocolate mixture needs to cool to ensure that the cookies are the right texture so this essential.
While the mixture is cooling beat together the eggs and sugars either in a stand mixer or with an electric whisk for exactly 5 minutes. The mixture needs to reach the right consistency so make sure you time it. Pour in the chocolate mixture and mix to combine.
Mix together the dry ingredients and stir in until just combined. The mixture will be quite wet. The original recipe says to scoop the mixture with an ice-cream scoop. I don’t have one so I used a table spoon. Place five scoops of cookie dough on each tray. Make sure they are well spaced out as they will spread a lot. Sprinkle each cookie with a few salt flakes.
Bake in the pre-heated oven for exactly 12 minutes. The cookies will still be very soft. Leave to cool on the baking tray for 20 – 30 minutes before removing or the cookies may break,
The original recipe says it makes 10 cookies but I got 15.