Description
These Hot Chocolate Brownie Crinkle Cookies combine the rich, fudgy texture of brownies with the classic crackled top of crinkle cookies. Made with melted semi-sweet chocolate, cocoa powders, and a delicate balance of sugars, these cookies offer a chewy, decadent treat perfect for chocolate lovers. A sprinkle of flaky sea salt enhances the deep chocolate flavor for an irresistible dessert.
Ingredients
Scale
Chocolate Mixture
- 3/4 cup (190 g) semi-sweet chocolate chips
- 1/2 cup (113 g) unsalted butter
- 3 tablespoons Land O Lakes® Cocoa Classics® Chocolate Supreme Cocoa Mix (or substitute with an equal amount of Dutch process cocoa powder)
- 2 tablespoons Dutch-process cocoa powder
Sugar & Egg Mixture
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs, room temperature
- 3/4 teaspoon vanilla extract (or peppermint extract for a peppermint variation)
Dry Ingredients
- 3/4 cup (95 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Set the oven temperature to 325°F (163°C). Line two large baking sheets with parchment paper and set them aside for baking.
- Melt chocolate and butter: Create a double boiler by bringing 2 inches of water in a medium pot to a simmer. Place the semi-sweet chocolate chips and unsalted butter in a heat-safe bowl. Set the bowl over the simmering water, ensuring it does not touch the water. Stir often until the mixture is smooth and shiny, then remove from heat.
- Add cocoa powders: Sift the Land O Lakes® Cocoa Classics® Chocolate Supreme Cocoa Mix and Dutch-process cocoa powder directly into the melted chocolate and butter mixture. Gently fold with a large spatula until thoroughly combined. Set aside to cool slightly.
- Beat sugars, eggs, and vanilla: In a separate bowl, use a hand or stand mixer fitted with a whisk attachment to beat the granulated sugar, light brown sugar, eggs, and vanilla extract on medium-high speed for 4 to 5 minutes. The mixture should become creamy and pale, contributing to the cookie’s crackled tops.
- Combine egg mixture with chocolate: Pour the beaten sugar and egg mixture into the bowl containing the cooled chocolate mixture. Fold gently with a large spatula until well combined.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Add these dry ingredients to the chocolate-egg mixture, folding carefully with a spatula just until incorporated. Avoid overmixing to maintain texture.
- Scoop the batter: Using a medium cookie scoop, portion the batter onto the prepared baking sheets, spacing each cookie at least 2 inches apart. The batter will resemble a smooth, wet brownie batter.
- Bake the cookies: Place both trays on separate racks in the oven and bake simultaneously for 9 to 10 minutes. The cookies are done when the edges are set, tops are puffed and cracked. Avoid overbaking to keep centers chewy and fudgy.
- Cool the cookies: Remove the trays from the oven and let the cookies cool on the baking sheets for about 10 minutes. The cookies will deflate slightly while cooling, revealing shiny, crackled tops.
- Finishing touch: Optionally, sprinkle with flaky sea salt just before serving to enhance the chocolate flavor.
Notes
- Store cookies tightly covered at room temperature for up to 3 days to maintain freshness and chewiness.
- These cookies freeze well; store in an airtight container or freezer bag to extend their shelf life.
- For a peppermint variation, replace the vanilla extract with peppermint extract.
- Use parchment paper for easier removal and cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
