These cookies combine the best of two worlds: the fudgy, gooey texture of brownies and the crisp, crackled exterior of a classic cookie. Topped with a sprinkle of sea salt, they deliver a perfect balance of sweetness and a hint of savory.
In this article, I will share with you the salted brownie crinkle cookies recipe, some expert tips for achieving the perfect crinkle, and talk about how to store these irresistible treats so you can enjoy them longer.
1. Salted Brownie Crinkle Cookies Recipe (Makes 24 Cookies)
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ⅛ teaspoon Salt
Wet Ingredients
- 2 Large Eggs (room temperature)
- 1 Large Egg Yolk (room temperature)
- 1 cup Granulated Sugar
- 1 tablespoon Vegetable Oil
- 1 teaspoon Vanilla Extract
Chocolate Mixture
- 6 tablespoons Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips (+ extra for topping)
- ¼ cup Unsweetened Cocoa Powder
- 1 teaspoon Espresso Powder (optional, but highly recommended)
Topping
- Sea Salt Flakes (optional, but a game-changer for contrast and flavor)
Recommended Baking Tools
- Mixing Bowls: One for wet ingredients and one for dry ingredients.
- Electric Hand Mixer or Stand Mixer: To mix the eggs and sugar until light and fluffy.
- Double Boiler or Microwave-Safe Bowl: For melting chocolate and butter.
- Whisk and Spatula: For combining ingredients smoothly.
- Baking Sheets: Lined with parchment paper for easy cleanup.
- Cookie Scoop: To ensure uniform-sized cookies.
- Cooling Rack: To let your cookies cool evenly.
Instructions
Preheat the Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
Melt Chocolate and Butter: In a double boiler or microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips until smooth. Stir in the cocoa powder and espresso powder (if using). Let this mixture cool slightly.
Beat Eggs and Sugar: In a large bowl, whisk together the eggs, egg yolk, and granulated sugar using an electric mixer until pale and fluffy (about 2–3 minutes). Add the vegetable oil and vanilla extract, mixing until combined.
Combine Chocolate Mixture: Gradually pour the cooled chocolate mixture into the egg mixture, folding gently with a spatula until smooth.
Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Fold the dry ingredients into the wet mixture just until no streaks remain.
Chill the Dough: Cover the dough and refrigerate it for 30–45 minutes. Chilling helps the cookies hold their shape and ensures a fudgy center.
Scoop and Bake: Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets, spacing them 2 inches apart. Top each ball with a few extra chocolate chips.
Bake: Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underbaked.
Add Sea Salt: Immediately sprinkle sea salt flakes on top of each cookie while they are warm.
Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
2. Tips for Perfect Salted Brownie Crinkle Cookies
Use Room Temperature Ingredients: This ensures the batter blends evenly, which is crucial for the cookies’ texture. Cold eggs can cause the chocolate to seize.
Don’t Skip Chilling: The dough is quite soft due to the melted chocolate. Chilling helps prevent the cookies from spreading too much during baking.
Get the Texture Right: The batter should be thick but scoopable. If it feels too runny, chill it longer.
Avoid Overbaking: These cookies are meant to have soft, fudgy centers. Pull them out of the oven when the edges are set but the centers are still slightly underbaked. They will firm up as they cool.
Add Espresso Powder: Even if you’re not a coffee fan, espresso powder enhances the chocolate flavor without making the cookies taste like coffee. It’s a subtle but effective addition.
Sprinkle Salt Sparingly: A little sea salt goes a long way. Too much can overpower the sweetness.
3. How to Store Salted Brownie Crinkle Cookies
Freshly baked cookies are always the best, but these store well if managed correctly. Personally, I love keeping a few on hand for late-night snacking or when a chocolate craving strikes.
Room Temperature: Store these cookies in an airtight container at room temperature for up to 4–5 days. To maintain their softness, you can place a slice of bread in the container. The bread keeps the cookies moist by releasing its moisture into the air.
Refrigeration: If you live in a warm or humid climate, refrigerate the cookies to prevent them from getting sticky. Just bring them to room temperature or microwave them for a few seconds before serving.
Freezing: These cookies freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. To enjoy, thaw them at room temperature or warm them slightly in the oven.
Salted Brownie Crinkle Cookies are a dream dessert. I personally love how they combine the chewiness of a brownie with the crisp edges of a cookie. The sprinkle of sea salt? An absolute game-changer.
It elevates the flavor, making these treats feel like something you’d find in a high-end bakery. Every bite is rich, chocolatey, and slightly salty—a combination I can never resist.
So, grab your apron, preheat your oven, and get ready to bake a batch of these irresistible Salted Brownie Crinkle Cookies. Trust me, your taste buds will thank you!
