Description
Delight in these indulgent Salted Brownie Crinkle Cookies, featuring a rich, fudgy chocolate base with a perfectly crackled top and a sprinkle of flaky sea salt to enhance every bite. These cookies combine the deep flavors of bittersweet chocolate and cocoa powder with a soft, chewy texture, making them an irresistible treat for any chocolate lover.
Ingredients
Chocolate Base
- 8 ounces chopped chocolate (bittersweet or semisweet)
- 1/3 cup vegetable oil
- 2 large eggs (room temperature)
- 1 egg yolk (room temperature)
- 1 cup cane sugar
- 1 tsp vanilla extract
Dry Ingredients
- 3/4 cup all purpose flour (regular or gluten free)
- 1/4 cup unsweetened cocoa powder (dutch-processed)
- 1/2 tsp sea salt
Additional
- 1/2 cup chocolate chips (semisweet)
- 1 pinch flaky salt (for sprinkling)
Instructions
- Preheat: Prepare two baking sheets by lining them with parchment paper. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Melt Chocolate: Place the chopped chocolate in a microwave-safe bowl. Microwave in 15-second increments, stirring thoroughly between each, until the chocolate is completely melted and smooth without any lumps.
- Combine Chocolate and Oil: Add the vegetable oil to the melted chocolate. Use a whisk to mix them together until fully incorporated and smooth, then set this mixture aside.
- Beat Eggs and Sugar: Using a stand mixer with a whisk attachment or an electric hand mixer, beat the eggs, egg yolk, and cane sugar on high speed for about 3 minutes. This process lightens the mixture to a pale yellow color and provides structure.
- Add Flavor and Chocolate Mixture: Pour the vanilla extract and the melted chocolate-oil mixture into the beaten eggs and sugar. Mix on medium speed until everything is well combined and uniform in color.
- Incorporate Dry Ingredients: Stop the mixer. Add the flour, cocoa powder, and sea salt to the bowl. Resume mixing on low speed just until the ingredients are combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough using the mixer on low or a rubber spatula. The dough will be soft and slightly wet, which is ideal for fudgy cookies.
- Shape Cookies: Using a large cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets. Space each dough ball about 1/2 inch apart to allow room for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. Bake until the cookie edges have set and the tops develop a distinct crackled appearance.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely. Once cooled, sprinkle the tops with a pinch of flaky salt to enhance the flavor and serve.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Use dutch-processed cocoa powder for a mellower, less acidic chocolate flavor.
- You can substitute vegetable oil with avocado oil as noted in the instructions.
- Do not overmix once the flour is added to keep the cookies tender and fudgy.
- If you prefer a more intense chocolate flavor, use bittersweet chocolate and high-quality cocoa powder.
- Allow cookies to cool completely before sprinkling salt, to prevent it from melting.
- For gluten-free option, use a gluten-free all-purpose flour blend in equal measure.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
