Super Chocolatey Mini Brownie Crinkle Cookies
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Corner brownie lovers, I have something special for you today! These mini brownie crinkle cookies are chewy, fudgy, and full of rich dark chocolate. Plus, they have a shiny, crackly top that’s just so satisfying to bite into. The whole recipe comes together in under 30 minutes, and you’ll end up with 60 bite-sized cookies. Just add a sprinkle of flaky salt and devour.
I cannot even get into the hot mess that is my house right now. Between holiday recipe testing and house projects and preparing for an international trip, I have a lot of grown-upping to do this weekend. I swear, I found cake batter behind my ear the other day.
Anyways, while I’m washing a million dishes and folding a hundred piles of laundry, I sure do hope that you take advantage of this cozy weather and bake some cookies this weekend! And I sure do hope you start with this cookie recipe because it’s next-level good.
Like my mini chocolate chip cookies and these chewy little M&M cookies, this recipe is chocolatey, super easy, and always hits. But unlike those recipes, these cookies are no chill! In fact, you don’t want them to chill if you want those shiny tops.
The trick to that stunning, crackly, shiny crust is a little trick I learned in pastry school. You’ll want to whip the sugars and egg for 6-7 whole minutes, so now would be a good time to break out the hand mixer or stand mixer.
Ok enough talking, let’s make these cookies!
Dark chocolate
I’ve tested this recipe with a few different types of chocolate. I started with milk, but it was honestly way too sweet. I also tried semi-sweet chocolate, which was good, but not quite as rich as I was looking for.
In the end, dark chocolate was the winner. (I like 70%.) You can use chocolate chips or a chopped up baking bar, just make sure it’s something good like Ghirardelli or Guittard.
Step-by-step directions
Make sure to scrape down the sides of the bowl often! You don’t want any streaks of egg or flour.
Full sheet pan
If you want shiny tops, you’ll need to work quickly! The more the dough cools, the duller the cookies will be on top.
I like to use a full sheet pan so I can bake almost all of the cookies at once. If you only have half sheet pans, it’s fine, just keep in mind the cookies won’t be as shiny. (But they’ll taste just as delicious!)
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
No Chill Mini Brownie Crinkle Cookies
Ingredients
- 60 grams all purpose flour (1/2 cup)
- 12 grams Dutch process cocoa powder (2 Tablespoons)
- 1/2 teaspoon espresso powder optional
- 1/2 teaspoon baking powder
- 1/4 teaspoon Kosher salt, I use Diamond
- 115 grams good-quality dark chocolate (4 ounces)
- 60 grams unsalted butter, cut into cubes (1/4 cup)
- 75 grams dark brown sugar (6 Tablespoons, packed)
- 50 grams superfine sugar or granulated sugar (1/4 cup)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- Flaky salt, for serving
Equipment
- Stand mixer or hand mixer
- #100 cookie scoop
- 1 full sheet pan or 2 half sheet pans
Instructions
- Preheat the oven to 350°F (177°C). Line a full sheet pan (or two half sheet pans) with parchment paper. In a small bowl, whisk together the all purpose flour, cocoa powder, espresso powder (if using), baking powder, and Kosher salt. Set aside.
- Fill a small pot with 1-2 inches of water and bring it to a gentle simmer. Add the dark chocolate and unsalted butter cubes to a heatproof mixing bowl. Set the bowl over the simmering water, making sure that the water doesn't touch the bottom of the bowl. Stir constantly, just until the chocolate mixture is smooth and completely melted. Let it cool slightly.
- Meanwhile, add the dark brown sugar, granulated sugar, and egg to a large mixing bowl. Using a whisk attachment, whip the egg and sugars together for a full 6-7 minutes, until it's lighter in color, nearly doubled in volume, and looks similar to cake batter.
- With the mixer running, slowly drizzle the melted chocolate into the sugar-egg mixture until smooth. Scrape down the sides of the bowl every once in a while to make sure everything is well-combined. Stir in the vanilla extract. Then, fold the dry ingredients into the batter, just until the dough is combined.
- Using a #100 cookie scoop or teaspoon, quickly scoop the dough into small balls, and place them about one inch apart on the prepared sheet pan. (The temperature of the dough is important for shiny, crinkly tops, so you'll want to work as quickly as possible. See the Recipe Notes for more details.)
- Bake the cookies for 5-6 minutes, flipping the pan halfway through, just until the edges are set and the centers are still a bit underdone. The tops will still be a little shiny. Let the cookies cool on the pan for about 5 minutes, and then transfer them to a wire rack to cool completely. Sprinkle the cookies with flaky salt, to taste. Enjoy!
