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Salted Brownie Crinkle Cookies

Salted Brownie Crinkle Cookies combine the rich, fudgy goodness of brownies with the soft, chewy texture of cookies. With their crackly tops, deep chocolate flavor, and a sprinkle of flaky sea salt, these cookies are both visually stunning and irresistibly delicious. Perfect for chocolate lovers, they strike the ideal balance between sweet and salty.
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Equipment

  • Mixing bowls
  • - Hand or stand mixer
  • - Baking sheet
  • Parchment paper
  • Whisk
  • - Cookie scoop or spoon

Ingredients
  

  • #### For the Cookies:
  • - 1/2 cup 115g unsalted butter
  • - 8 oz 225g semi-sweet chocolate, chopped
  • - 3/4 cup 150g granulated sugar
  • - 1/2 cup 100g brown sugar, packed
  • - 2 large eggs
  • - 1 tsp vanilla extract
  • - 1 cup 125g all-purpose flour
  • - 1/4 cup 30g cocoa powder
  • - 1/2 tsp baking powder
  • - 1/4 tsp salt
  • #### For Topping:
  • - Flaky sea salt

Instructions
 

  • **Preheat Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • **Melt Chocolate and Butter:** In a heatproof bowl, melt the butter and chocolate together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
  • **Combine Sugars and Eggs:** In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until pale and creamy. Stir in the vanilla extract.
  • **Add Chocolate Mixture:** Gradually mix the melted chocolate and butter into the egg mixture until combined.
  • **Mix Dry Ingredients:** In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
  • **Chill Dough:** Cover the bowl and refrigerate the dough for 30 minutes to 1 hour, or until firm.
  • **Portion Dough:** Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • **Bake:** Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the center.
  • **Add Sea Salt:** Remove from the oven and immediately sprinkle the tops with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.