Brownie Crinkle Cookies by The Boy Who Bakes

Brownie Crinkle Cookies by The Boy Who Bakes

Brownies have always been my kitchen nemesis. I tried beating the sugar and butter like crazy to get that candy-like crust, I tried underbaking it to get that gooey center. But every time I make brownies my baking mojo switches off and I end up with dry and cakey chocolate ash.

This "brookie", created by Edd from The Boy Who Bakes, is different. All of last week I kept seeing photos of that shiny crust with perfect fault lines running through, the interior so dark and luscious like the brownie of my dreams. The image keeps coming up in my head that I feel obliged to give it a go.

So here it is, Edd's thoroughly tested recipe that I wouldn't dare change, but slightly adapted and streamlined for ingredients and tools I normally use.


Brownie Crinkle Cookie

Makes 14 large (~4" wide) cookies. Slightly adapted from The Boy Who Bakes.

Timing is important for this recipe so make sure all your tools are prepared and ingredients at the right temperature before you start.


1 cup (200g) 70% dark chocolate
9 tablespoons (125g) unsalted butter



2 large eggs, room temperature
2/3 cup (133g) granulated sugar
1/2 cup (100g) light brown sugar, packed


1 cup (130g) all-purpose flour
3 tablespoon (22g) dutch processed cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt


flaky salt, for decorating

  1. Line two sheet pans with parchment paper and preheat the oven to 180℃/350℉.
  2. Roughly chop the chocolate and dice the butter. Melt the chocolate and butter into a heatproof bowl over a pan of simmering water. Stir occasionally until melted and fully incorporated. Remove from the heat and wipe the bottom of the bowl dry (so the condensation doesn't drip everywhere). Set aside.
  3. Whisk together the eggs and sugar in a stand mixer fitted with the whisk attachment for exactly 5 minutes, it should look thick and frothy. Pour in the melted chocolate and mix for another minute to combine.
  4. Meanwhile, mix together the dry ingredients. Remove the bowl from the stand mixer and mix in the dry ingredients with a spatula or wooden spoon until just combined. You can also continue with the machine, but I like to do this step by hand to avoid over mixing. The batter will wetter than normal cookie dough, but thicker than a cake batter.
  5. Immediately, use a ice cream scoop to form the cookies onto the prepared sheet pan, leaving plenty of space between each cookie for spreading. Sprinkle with a little flaky sea salt and bake for 10-12 minutes. Remove from the oven when the tops are slightly puffy and have a crinkled look. Allow to cool on the sheet pan until sturdy enough to handle, 15-20 minutes. They will collapse as they cool to achieve that chewy, fudgy centre.
  6. Store in an airtight container for 3-4 days. 
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