Imagine sinking your teeth into a rich, gooey brownie crinkle cookie. The moment the chocolatey goodness hits your taste buds, it’s like an explosion of flavor fireworks. The sweet aroma wafts through the kitchen, inviting everyone in for a taste. Salted honey pistachio cookies These Salted Brownie Crinkle Cookies are the type of treat that can turn any ordinary day into a special occasion, making you feel like a baking superhero with minimal effort. For more inspiration, check out this decadent brownie bread recipe recipe.
Now, picture this: It’s a rainy afternoon, and you’re cozied up on the couch with a cup of coffee. Suddenly, the craving for something sweet strikes! You whip up these Salted Brownie Crinkle Cookies in no time. lemon lavender cookies The crackly tops and soft, fudgy centers will have you in cookie heaven before you know it. lemon cheesecake squares Perfect for sharing (or not), they’re sure to impress family and friends alike! For more inspiration, check out this brownie bottom mini cheesecakes recipe.
[info_box title=”Why You’ll Love This Recipe”] These Salted Brownie Crinkle Cookies are incredibly easy to prepare, ensuring even novice bakers can shine. Their rich chocolate flavor combined with a hint of sea salt creates an irresistible contrast. Visually striking with their crinkly tops, these cookies are perfect for any occasion. Versatile enough to serve at parties or as an everyday treat, they’re bound to become a favorite! [/info_box]
I still remember when I first baked these cookies; my friends couldn’t stop talking about how delicious they were!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: This is the foundation of our cookies, giving them structure. Use unbleached flour for better flavor.
Cocoa Powder: Choose high-quality unsweetened cocoa powder to ensure a rich chocolate taste in every bite.
Baking Powder: This will help our cookies rise slightly and achieve that perfect chewy texture.
Salt: A pinch enhances flavors; sea salt works wonderfully for that extra pop!
Unsalted Butter: Bring it to room temperature before using; it blends more easily into the batter.
Granulated Sugar: This sweetener adds delightful sweetness and helps create that crackly top we adore.
Brown Sugar: Adds moisture and depth of flavor; light brown sugar is preferred here.
Eggs: They’ll bind everything together beautifully; make sure they’re at room temperature for best results.
Vanilla Extract: Use pure vanilla extract for an aromatic boost that complements the chocolate perfectly.
Chocolate Chips or Chunks: Optional but highly recommended! They add extra pockets of melted chocolate goodness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup later.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt until fully combined. Set aside while you work on the wet ingredients.
Cream Butter and Sugars: In another bowl, beat together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes should do the trick.
Add Eggs and Vanilla: Next up, beat in eggs one at a time along with vanilla extract until everything is well blended. The mixture should look smooth and creamy.
Combine Wet and Dry Ingredients : Gradually add your dry ingredient mixture to your wet ingredients. Stir gently until just combined; overmixing will lead to tough cookies.
Add Chocolate Chips : Fold in chocolate chips or chunks if you’re feeling indulgent. They’ll melt beautifully during baking creating gooey pockets of chocolate joy!
Scoop and Bake : Use a spoon or cookie scoop to drop rounded tablespoons of dough onto prepared baking sheets—leave space between them! Bake for 10-12 minutes or until edges appear set but centers are still soft.
Strongly resist eating them straight from the oven! Let them cool on baking sheets for 5 minutes before transferring them to wire racks to cool completely (if you can wait).
Now you’ve successfully made Salted Brownie Crinkle Cookies that will undoubtedly steal the show! Enjoy these treats warm with a glass of milk or share them with friends—but I won’t judge if you keep them all to yourself! crispy watermelon fries.
[info_box title=”You Must Know”] Salted Brownie Crinkle Cookies are not just treats; they’re a delightful experience! The combination of rich chocolate and a hint of salt makes them unforgettable. With their beautiful crinkly tops, these cookies will make anyone feel like a baking pro. [/info_box]
Perfecting the Cooking Process
Start by melting the chocolate and butter together until smooth. Then, mix in the sugars, eggs, and vanilla before folding in the dry ingredients for even blending.
Add Your Touch
Feel free to add nuts or chocolate chips for an extra crunch. You can also use sea salt flakes instead of regular salt for a gourmet twist!
Storing & Reheating
Store your cookies in an airtight container at room temperature for up to a week. To enjoy them warm, pop them in the microwave for 5-10 seconds.
[info_box title=”Chef’s Helpful Tips”] Use high-quality chocolate for richer flavor and fudgier texture. Don’t overmix your batter; it should be thick but not tough. Allow cookies to cool completely on racks to maintain their chewy center. [/info_box]
Baking these cookies always brings back memories of my college days when friends would gather around with milk, waiting impatiently as the smell filled the room.
FAQ
What makes Salted Brownie Crinkle Cookies different?
The combination of fudgy brownie texture with a crinkly surface is simply divine.
Can I use cocoa powder instead of melted chocolate?
Yes, but it may alter the flavor and texture slightly; adjust sugar accordingly.
How do I know when my cookies are done baking?
Look for set edges and a slightly soft center; they’ll continue to firm up as they cool.
Salted Brownie Crinkle Cookies
Savor the delightful taste of Salted Brownie Crinkle Cookies, where rich chocolate meets a hint of sea salt. With their crackly tops and fudgy centers, these cookies are a perfect treat for any occasion, transforming your kitchen into a haven of sweet aromas. Easy to prepare, they’re ideal for both novice bakers and seasoned pros looking to impress. Whether you share them with friends or keep them all to yourself, each bite is pure bliss.
- Total Time: 27 minutes
- Yield: Approximately 24 servings 1x
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (light)
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.
- In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in eggs one at a time along with the vanilla until combined.
- Gradually mix the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Fold in chocolate chips if using.
- Drop rounded tablespoons of dough onto prepared sheets, leaving space between each cookie. Bake for 10–12 minutes or until edges are set but centers remain soft. Cool on racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For added texture, consider folding in chopped nuts or using sea salt flakes for garnish. Store cookies in an airtight container at room temperature for up to one week. For warm treats later, microwave cookies for 5–10 seconds before enjoying.
