You know that extra egg white you have after you used the yolk to make these Small Batch Double Chocolate Chip Cookies? Here is how you can use it up in the most delicious way!
These Brownie Crinkle Cookies are moist, soft and fudgy and take no time at all!
What else do you need?
Less than 100g of chocolate.Just 2 tablespoon of butter.¼ cup of sugar.3 tablepoons of flour... and a few pinches of salt and baking powder.
It's so easy!
How do you make Brownie Crinkle Cookies?
Well, it starts off just like a brownie recipe:
- Melt the chocolate and butter together.
- Whisk up the egg white with sugar until thickened. The sugar should be mostly dissolved to give you the fudgiest texture and shiny tops.
- Mix in the dry ingredients
The difference is that you need to chill the batter. Brownie batter is quite fluid at first due to the low amount of flour, but it does set up quickly as the chocolate and butter cools and hardens.
About 30 minutes in the fridge will make the batter firm and fudge-like. At this point it will be firm enough to scoop and roll into balls.
Using just the egg white means these will be softer cookies whereas the yolk would make them a bit more dense. Do you know what that means? It means these cookies are PERFECT to make ice cream sandwiches! They won't crumble and they'll conform to the shape of the ice cream as you squeeze the sandwich together. Plus, they won't harden in the freezer!
The chocolate chips and flakey sea salt on top are optional but really they're not 😉 Why deprive yourself of that extra chocolate flavour intensity when it's so easy to do? The salt really picks up the chocolate flavour here because brownies tend to be on the sweeter side since sugar is essential in creating the fudgy moist texture. The extra bit of chocolate pieces on top adds some bite and texture (unless you're eating these warm and then you'll get extra pools of chocolate - YUM!)
You could actually make this recipe with a whole egg, and in that case I would add an extra tablespoon of sugar.
With all of these SUPER SIMPLE small batch recipes on hand, I'm afraid you'll never have an excuse NOT to make cookies ever again 😉
Here are the rest of the gang:
If you make these Small Batch Brownie Crinkle Cookies, be sure to leave a comment and tag @scientifically.sweet on Instagram!
Small Batch Brownie Crinkle Cookies
- 2 ½ oz 70g dark chocolate (60% cocoa)
- 2 tablespoon 28g unsalted butter
- 1 large egg white at room temperature
- ¼ cup 55g packed light brown sugar
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ⅛ teaspoon baking powder
- 3 tablespoon 27g all-purpose flour
- chocolate chips for topping
- Preheat oven to 350°F. Line a large baking pan with parchment paper.
- Melt together chocolate and butter in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy.
- Beat egg white with sugar in a medium bowl for 3-4 minutes until pale and thick. Mix vanilla and salt. Mix in warm chocolate mixture until evenly blended. Mix in baking powder. Sprinkle in flour and fold it in until well incorporated and smooth. Cover and refrigerate the batter for 30 minutes.
- Spoon level tablespoons of chilled batter onto prepared baking tray. Make sure you get 10 cookies because if there is too much batter per cookie, they will spread too much. Roll into smooth balls if desired (if the batter becomes too soft, chill the portioned scoops of batter before rolling). Top with chocolate chips and salt flakes then bake for 8-10 minutes until crackled on top but still soft. Let cool completely on the trays.