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Brownie Crinkle Cookies

Original recipe

• The Boy Who Bakes - Brownie Crinkle Cookies

Ingredients

Makes 10

• 200g dark chocolate (around 65-70% cocoa solids), finely chopped
• 125g unsalted butter, diced
• 150g caster sugar
• 100g light brown sugar
• 2 large eggs
• 130g plain flour
• 3 tbsp cocoa powder (dutch processed)
• 1 tsp baking powder
• 1/4 tsp salt (plus flaked sea salt for sprinkling)

Instructions

Temperature and timing is very important with this recipe so before you start get all the ingredients weighed out, two baking trays lined with parchment paper and the oven preheated to 180C (160C fan) 350F.

1. Place the butter and chocolate into a heatproof bowl and set over a pan and gently simmering water. Allow to melt, stirring occasionally until fully melted.
2. Remove the bowl from the heat and set aside for the moment.
3. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the eggs and sugars, on medium-high speed, for exactly 5 minutes.
4. Once the eggs have been mixing for exactly 5 minutes pour in the chocolate mixture and mix for a minute or so to combine.
5. Meanwhile mix together the dry ingredients, sieving the cocoa powder if it has lots of lumps.
6. Add the dry ingredients and mix very briefly just until combined. Use your spatula to give one last mix, scraping the bottom of the bowl to make sure everything is evenly combined.
7. Use a ice cream scoop to form the cookies. The batter will be a little on the wet side, so invert the cookie scoop just above the baking tray to avoid spills. Make sure to leave plenty of space between each cookie as they will spread.
8. Sprinkle each cookie with a little flaked sea salt before placing into the oven and baking for 12 minutes.
9. The cookies will come out of the oven with that wonderful crinkled look and slightly domed. They will collapse a little as they cool but this helps form that perfect fudgy centre. The cookies will be very soft so allow them to cool on the baking trays for at least 20-30 minutes before removing from the tray to cool completely.

These cookies will keep for 4-5 days but will be best within the first 3 days.

Notes

• Just a quick note on ingredients before I get to the recipe. For this cookie, with so few ingredients, it is really important to use good quality products. For the chocolate stick to something that a) you love the taste of and b) is around the 70% cocoa content mark. This isn’t about the notion that 70% cocoa is an indicator of quality, it really isn’t, it’s more so that it tells you more about what the chocolate is made up of. If you use a 45% chocolate, for example, that’s a lot more sugar and will change the texture of the cookies, and trust me these cookies, whilst incredibly simple to make, don’t like being messed around with that much. The second important ingredient to choose carefully is the cocoa powder. I used the dutched cocoa rouge from Guittard because it has a deep rich flavour and colour. If you use a natural cocoa instead it wont lend the same colour or intensity of flavour. Now I know a lot of you are know saying, ‘what on earth is dutched cocoa’ and simply put, it is cocoa powder that has been treated with an alkali that darkens the colour and makes for a richer cocoa. If you are in the UK, or really anywhere in Europe thankfully this is generally what is available, but if you are in the US look for a cooca that mentions that mentions an alkali or calls itself dutched cocoa. Just avoid anything labeled natural, it wont be as good in this recipe. If the cocoa really doesnt give any indicator of wheter it is dutched or not look at the colour, generally speaking dutched cocoa has a deeper darker brown colour, less bright and red than natural cocoa. If you want more info about this, check out this great piece on Serious Eats