CRINKLE TOP Chewy Brownie Cookies

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There's nothing more satisfying than biting into a soft, dense brownie and these Chewy Crinkle Top Brownie Cookies are just as rich with beautiful shiny, crackly tops. They have chewy edges with soft centers, and they're rich in chocolate flavor without being too sweet. This recipe is easy to prepare with simple ingredients and I love to make them on whim when I'm craving something chocolaty. They hold their shape well so they definitely fit the description of a cookie even though they taste ALL brownie. If you are an "edge piece" person because you're a sucker for those chewy ends, then this one is for you. If you love this idea, check out my Flourless Brownie Cookies, and if you just want a few, try my Small Batch Brownie Cookies recipe.

chewy crinkle top brownie cookies on a baking sheet

WHY THIS RECIPE WORKS

Easy to make - brownie cookies are a cinch to make! The method is similar to making regular brownies with different ingredient proportions. You need just a handful of ingredients and 30 minutes. You can also make them all by hand without a mixer.
Rich chocolate flavor - if you love chocolate then you are in for a treat. There's melted dark chocolate and cocoa powder in the cookie batter.
Perfect chewy and fudgy texture - I love the contrast in textures of the chewy edges and fudgy centers. They are soft in the middle without falling apart.
Shiny crinkle crust - these cookies bake up with that thin shiny wrinkly crust, just like my Perfect Shiny Crust Fudge Brownies. Using the method I have below for this recipe guarantees that you will get the shiny crust.
Flaky salt - the added salt at the end is optional, but if you've never tried sea salt with chocolate, then I hope you give it a go. It is SO good.
Adaptable - be sure to read the tips below to see how you can easily modify this recipe to get different results based on your preferences for texture, size and spread.

close up of chewy crinkle top brownie cookies on baking sheet

INGREDIENTS FOR BROWNIE COOKIES

Dark chocolate - it's very important to use bittersweet chocolate 70% cocoa solids. If you use semisweet chocolate with less than 60% cocoa solids, the cookies will still be delicious and fudgy but they will also be a bit sweeter.
Butter - you can use salted or unsalted in this recipe. I do prefer salted butter here for the richness it adds, and if you use unsalted butter then I recommend to increase the added salt to ½ teaspoon.
Eggs - 2 large eggs are the foundation of structure for these brownie cookies.
Sugar - regular white granulated sugar dissolves more readily into the eggs for the shiny top and creates a fudgy texture.
Flour - I always use unbleached all-purpose flour for baking and it works beautifully to make chewy cookies.
Cocoa powder - cocoa serves to not only add more chocolate flavor, but it contributes some structure to the cookies as well so that we can use less flour for a richer chocolate taste. You can use natural cocoa or Dutch process cocoa powder. I like this Dutch cocoa powder for this recipe to give the cookies rich dark color, but natural cocoa imparts a lovely fruity flavor.
Baking powder - a bit of baking powder helps the batter spread and gives some structure as the fine air bubbles create a chewier texture. That little bit of puff also helps the cookies develop the crackly appearance.
Salt - don't skimp on this because brownie batter needs salt to offset the sweetness and enhance the rich cocoa notes.

chewy crinkle top brownie cookies ingredients

chewy crinkle top brownie cookies on stacked on baking sheet with bite

STEP BY STEP INSTRUCTIONS: HOW TO MAKE BROWNIE COOKIES

STEP 1). Melt butter with chocolate. Combine chocolate and butter in a heatproof bowl and melt in the microwave in 30 seconds bursts with frequent stirring, or melt in a saucepan over low heat while stirring constantly until completely smooth and glossy. Set this aside but keep it warm - no need to cool it down.
STEP 2). Combine dry ingredients. Sift flour, cocoa powder and baking powder into a medium bowl and whisk to blend evenly.
STEP 3). Mix eggs with sugar. Crack eggs into a large bowl. Gradually add sugar while mixing with an electric hand mixer on medium speed or whisking by hand with a wire whisk. Once all of the sugar is combined, add vanilla and mix for about 1 minute until lightened and pale yellow-colored. If whisking by hand, then whisk vigorously for 1-2 minutes. Mix in salt.
STEP 4). Add melted chocolate mixture and whisk it in until evenly combined. The batter will tighten up and become glossy when the chocolate is properly emulsified. Add the sifted dry ingredients and fold them in gently. At this point, the consistency of the batter highly depends on the temperature of your ingredients and the temperature of your kitchen since it is made of mostly chocolate which has a sharp melting point. If your batter is quite runny, set the bowl aside for 5-10 minutes to thicken up so it looks like pudding or thick muffin batter, but not too long or it will stiffen up as the cocoa butter sets.
STEP 5). Use a 1 ¼-oz cookie scoop to portion batter and release it onto the baking sheets leaving at least 3 inches of space between them.
STEP 6). Bake for 9-11 minutes until the edges are set but the middle is still gooey. Let them chill on the tray for 5 minutes since they are delicate while warm and will stick to the parchment if you try to release them too early. Top with flaky sea salt and enjoy!

chewy crinkle top brownie cookies broken in half and stacked on baking sheet

EXPERT BAKING TIPS

Make sure the eggs are at room temperature. This will ensure the sugar dissolves properly so you get that shiny crust. Eggs straight from the fridge will be too cold, so I will submerge them in warm water for 5-10 minutes before baking.
Use bittersweet chocolate with at least 70% cocoa solids. If the chocolate is too sweet, then the cookies will spread too much. I love to use this chocolate to make these cookies.
Mix egg with sugar until pale and thick. This will help the sugar dissolve to create a very moist and fudgy texture, and it will also create the crackly crust.
Add sugar gradually. To encourage the sugar to dissolve, mix on medium low speed if using an electric mixer and add the sugar slowly while mixing instead of adding it all at once.
Rest the batter just until it is just thick enough to scoop without running. This will make sure the cookies aren't too flat. Cover the bowl and let the batter rest for about 10 minutes. It will thicken as the chocolate solidifies. If you live in a very hot and humid climate, then you can place it in the fridge, but for only 5-8 minutes. If it gets too cold then the cocoa butter in the chocolate will harden and the batter will become stiff and crumbly. You can still use it, but it will be more difficult to work with. See my FAQ section below for more tips.
Use warm eggs and warm melted chocolate so the batter is still flowing when you scoop it, but not so loose that it spreads into a puddle when you release it. If you find the batter is too loose, simply set it aside for 5 minutes to thicken.
Preheat your oven for at least 15 minutes. It is important that the oven is properly hot and at the right temperature for these to bake with that nice crackly shiny top and the right thickness with fudgy centers.
Chill the scooped batter on the baking sheets for 15 minutes before baking for a thicker crust and gooier centers.
Do not over-mix after adding the flour. Gentle folding at this stage will guarantee a melt-in-your-mouth texture. Mixing too much will make cookies that have a tougher and more "bready" texture.
Watch my recipe video for how the batter looks when it is firm vs. soft and fudge-like. When it is cooled just the right amount, it will looks like thick hot fudge.

WHAT MAKES THE SHINY TOP ON BROWNIE COOKIES?

Brownie cookies can be finicky! Getting that glossy, shiny, crackly top on brownie cookies depends on quite a few variables. You may notice that sometimes it happens, and sometimes not. That's because it depends on the type of chocolate you use, the temperature of your ingredients. what season it is, how warm or cold your kitchen is and how hot your oven (actually) is. The main ingredient responsible for the shiny crust is sugar - dissolved sugar to be exact. Using semisweet chocolate creates a more glossy top because chocolate contains finely milled sugar (so fine that you can't detect it on your tongue) and semisweet chocolate has about 20% more sugar than bittersweet chocolate.

The temperature of your ingredients matters. If eggs are cold, they won't dissolve the sugar readily and if the melted chocolate cools down too much, it will affect how the cocoa butter crystallizes and aligns in the batter. It will also cause the batter to stiffen up quickly as the cocoa butter sets. A cool or chilled batter that is released from the scoop will have a rougher appearance that may not entirely smooth out in the oven. Instead, gently roll scooped portions in your hands to form balls (it will be a little sticky and a bit messy) but the warmth of your body will help smooth out the surface and melt the cocoa butter.

RECIPE FAQ

Can I use brown sugar instead of granulated sugar?

I often do use packed light brown sugar instead of granulated sugar for this recipe it works well, giving it a slightly more caramel-like taste. It changes the way the shiny crust develops slightly and it is more difficult to dissolve brown sugar in the egg, but the results are similar.

Can I use unsalted butter to make brownie cookies?

I love the flavor that salted butter adds to these cookies, but you can absolutely make them with unsalted butter. In this case, increase the added salt to ½ teaspoon.

Can I use semisweet chocolate instead of bittersweet chocolate?

This recipe has the best results using bittersweet chocolate with minimum 70% cocoa solids. Semisweet chocolate has more sugar and will make these cookies spread more as well as increase the sweetness. If you only have semisweet chocolate, I recommend reducing the added sugar by 2 tablespoons (25g).

How to make chewy brownie cookies?

These cookies owe their chewy texture to the ingredient proportions and the mixing technique. Using an electric mixer to whip the eggs and sugar until pale and thick aerates the batter and dissolves sugar to create a chewy texture.

How to get the shiny crust on brownie cookies?

The secret to getting the shiny crust for this brownie cookie recipe is in the method of mixing the eggs with the sugar until the sugar is well dissolved.

Why did my cookies spread too much?

If your flourless brownie cookies spread out too thin, then it could be a couple of things:
1). The chocolate is too sweet. Make sure to use chocolate with minimum 70% cocoa solids for the best results. If you use semi-sweet chocolate with 50% cocoa solids, then it will have 20% more sugar content and the cookies will spread too much.
2). Not enough cocoa. Make sure to weigh your ingredients to get accurate quantities. If they are still spreading too much, try adding 1 tablespoon more cocoa in the next batch.
3). Too much liquid. Make sure to use a standard large egg. If you use an extra large egg, then it will add almost 1 tablespoon extra water to the batter!

What happens if my batter is too stiff?

If the batter cools too much, the cocoa butter in the chocolate will harden and cause the batter to stiffen up. It will also become crumbly from all the air incorporated into the batter from the gases released from the baking powder. If this is the case, you can still make these cookies and they will bake up just fine with a more matte top instead of shiny. The challenge is that the batter will be more difficult to work with. I would recommend scooping it with a lightly wetted spoon and roll it into balls with damp hands. Also, if the batter is stiff, the crust on the cookies will be more dull rather than shiny, but that won't change the taste.

TROUBLESHOOTING: Why did my cookies spread too much and become flat?

The chocolate is too sweet. Make sure to use chocolate with minimum 70% cocoa solids for the best results. If you use semi-sweet chocolate with 50% cocoa solids, then it will have 20% more sugar content and the cookies will spread too much.
Not enough cocoa. Make sure to weigh your ingredients to get accurate quantities. If they are still spreading too much, try adding 1 tablespoon more cocoa in the next batch.
Too much liquid. Make sure to use standard large eggs. If you use extra large eggs, then it will add almost 2 tablespoon extra water to the batter!
The oven temperature is too low. To jumpstart the puff and set of these cookies, follow my instructions to preheat to 375 and then lower to 350 once they get in the oven. This will ensure that your oven is sufficiently hot to set the starch and eggs before the chocolate and butter begins to melt and spread.

HOW TO GET THE SHINY CRUST ON BROWNIE COOKIES

Mix eggs with sugar first. This will help the sugar dissolve to create a very moist texture and create the thin shiny crackly crust on the surface.
Bring your eggs to room temperature. You can do this by taking them out of the fridge 1 hour before baking, or submerge them in warm water for 10 minutes. A room temperature (or even warm egg) will dissolve sugar better than a cold one.

If you love cookies, check out my other popular chocolate cookie recipes below:

THE BEST EVER Chocolate Chip Cookies – Bakery Style! Small Batch Flourless Brownie Cookies Small Batch Double Chocolate Chip Cookies Chewy Brown Butter Snickerdoodles Cookies Brown Butter M&M Cookies Recipe Chewy Pumpkin Chocolate Chip Cookies Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!

Looking for more brownie recipes? Try these:

Chocolate Heaven

Craving more chocolate? Check out these recipes:

Video

Chewy Crinkle Top Brownie Cookies

Christina Marsigliese, Food Scientist MSc.

These Brownie Cookies are just as rich and fudgy as the best kind of brownies with beautiful shiny crinkle tops. They have slightly chewy edges with soft centers, and they're rich in chocolate flavor without being too sweet.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 9

Servings 14 cookies

Ingredients

⅔ cup (95g) all-purpose flour
3 tablespoon (18g) cocoa powder (I prefer this Dutch cocoa or this one)
½ teaspoon baking powder
6 oz (170g) bittersweet chocolate (70% cocoa) coarsely chopped into chunks plus extra for topping (I also love this bittersweet chocolate block and these bittersweet callets)
⅓ cup (75g) salted butter
2 large eggs, at room temperature
1 cup (200g) granulated sugar
½ teaspoon pure vanilla extract
heaped ¼ teaspoon fine salt
flaky sea salt for topping

Instructions

Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
Sift flour, cocoa powder and baking powder into a medium bowl and whisk to blend evenly.
Combine chocolate and butter in a heatproof bowl and melt in the microwave in 30 seconds bursts with frequent stirring, or melt in a saucepan over low heat while stirring constantly until completely smooth and glossy. Set this aside but keep it warm - no need to cool it down.
Crack eggs into a large bowl. Gradually add sugar while mixing with an electric hand mixer on medium speed or whisking by hand with a wire whisk. Once all of the sugar is combined, add vanilla and salt. Mix for about 1 minute until lightened and pale yellow-colored. If whisking by hand, then whisk vigorously for 1-2 minutes.
Add melted chocolate mixture and whisk it in until evenly combined. The batter will tighten up and become glossy when the chocolate is properly emulsified. Add the sifted dry ingredients and fold them in gently. At this point, the consistency of the batter highly depends on the temperature of your ingredients and the temperature of your kitchen since it is made of mostly chocolate which has a sharp melting point. If your batter is quite runny, set the bowl aside for 5-10 minutes to thicken up so it looks like pudding or thick muffin batter, but not too long or it will stiffen up as the cocoa butter sets.
Use a 1 ¼-oz cookie scoop to portion batter and release it onto the baking sheets leaving at least 3 inches of space between them. Bake for 9-11 minutes until the edges are set but the middle is still gooey. Let them chill on the tray for 5 minutes since they are delicate while warm and will stick to the parchment if you try to release them too early. Top with flaky sea salt and enjoy!