CHOcolate Brownie Crinkle Cookies – chewy and crunchy

Chocolate Brownie Crinkle cookies are a perfect combination of cookies and brownie in taste and texture. The outer layer is crispy and the inside is chewy and soft.  Totally chocolaty with a hint of salt , it is deadly. I followed this recipe from Edd Kimber’s blog. With the only addition of coffee powder to mine. I love his recipes and I can follow it with my eyes closed.

Today morning when my son asked me if we can bake some cookies, we decided we would bake this Chocolate Brownie Crinkle cookies and it is super yum. A must try if you are a chocolate or a cookie person 🙂

Ingredients

200gms – Dark chocolate chips

125gms – Unsalted butter, at room temperature

150gms – Powdered sugar

100gms – Light brown sugar

2 – eggs

130gms – All purpose flour

2 Tbsp – Cocoa powder

1 Tbsp – Instant coffee powder

1 tsp – Baking powder

1/4 tsp – Salt

Flaked sea salt for sprinkling)

Method

Like Edd says temperature and timing is very important in this recipe so keeping everything ready before you start is important.

Preheat the oven to 180º C.

Sieve together flour, cocoa powder, coffee powder and baking powder a couple of times and set it aside.

Place the butter and chocolate into a heatproof bowl and set over a vessel of gently simmering water.

Stir while the chocolate and butter melt.

Stir the mixture until fully melted and is smooth and silky.

Remove the bowl from the heat and set it aside while you start on the egg and sugar mixture.

Using the whisk attachment of your stand mixer or  an electric hand mixer, beat the eggs and sugars exactly for 5 minutes.

Once the eggs have been mixed for 5 mixture and is now pale and doubled, pour in the chocolate mixture and mix till it is just combined, keeping the speed of the mixer low.

Now gradually add the flour mixture and mix it till well combined.

Using an ice cream scoop drop the chocolate mixture on a baking tray lined with parchment paper. The mixture of this cookie will be slightly loose compared to the regular cookie dough. Do not worry.

Keep good distance between each cookie as it will spread quite a bit. I bake 4 cookies at a time.

Sprinkle few sea salt on them.

Bake the cookies for about 15 to 18 minutes depending on your oven. The upper layer will be shiny and will be cracked.

Take it out of the oven and let it stay on the tray for 15 minutes before transferring it onto a cooling rack.

I leave it to cool down for a couple of hours before storing them.

This cookie is soft and chewy in the centre.