Don’t be fooled by the fact that they only have 6 ingredients, these Crinkly Brownie Cookies are rich, fudgy and totally addicting!
This Cookie Recipe is perfect for Valentine’s Day, along with other cookie favorites like Oreo Chunk Cookies, Strawberry White Chocolate Oatmeal Cookies, and Cinnamon Roll Cookies.
These cookies are a perfect Valentine’s day treat and the best part is they are so completely easy to make! You might notice how similar this recipe is to Chocolate Molten Lava Cakes, and they’re just was chocolaty. If you haven’t checked out that recipe you really need to, it is the perfect Valentine’s Day dessert!
The batter for these cookies will seem super liquidy at first, but by the time they come out of the fridge they will have the consistency of chocolate fudge. Just scoop them with a coffee scoop and roll them into little balls. While the first 6 are cooking, you can put the other balls of batter in the fridge to keep them cool.
When they come out of the oven they will look like little puffs, even more so than the picture below. By the time they cool they will just look like a delicious thick cookie. The real treat you’re in for is how much like a brownie they taste! Fudgy, crackly and chewy all at the same time. The outside is chewy while the middle of the cookie just melts into your mouth.
Turn these Crinkly Brownie Cookies into the ultimate sundae by topping them with a scoop of homemade Vanilla Ice Cream, Salted Caramel Sauce or double up the chocolate with a drizzle of Ganache.
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More Easy Cookie Recipes
- Jacques Torres Chocolate Chip Cookies
- Sprinkles Birthday Cake Cookies
- Award Winning Gingerbread Cookies
- Oatmeal Reese’s Peanut Butter Cookies
- Chewy Oatmeal Raisin M&M Cookies
Frequently Asked Questions
Try adding chopped walnuts or almonds for a nutty crunch, or semi-sweet, dark, or white chocolate chips to up the chocolate factor.
Add a ½ tsp of vanilla, almond, orange or peppermint extract to give these cookies an extra hit of flavor.
How to Store Crinkly Brownie Cookies
- Serve: These cookies can be left at room temperature while serving.
- Store: Seal in an airtight container and store on the counter for up to 1 week.
- Freeze: Place Crinkly Brownie Cookies in a plastic freezer bag with parchment between layers for 1-2 months. Defrost at room temperature before serving.
Ingredients
- 8 oz dark chocolate , chopped
- 3 tablespoons unsalted butter
- 1/4 cup flour
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/2 cup brown sugar , (lightly packed)
Instructions
- In a microwave safe bowl, add the butter and chocolate and microwave for 30 seconds.
- Stir and microwave a second time until completely melted.
- Let cool for a couple of minutes.
- In a small bowl mix the eggs and sugar.
- Add them to the chocolate mixture and stir to combine.
- Add in flour and baking powder, stir until just combined.
- Refrigerate batter for at least 30 minutes, preferably 45-60 minutes.
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
- Scoop out cookie dough in 2 tablespoon sized balls and place on the cookie sheets, using six cookies per sheet.
- Bake for 11-12 minutes.
- When they come out of the oven they will look like little mountains, but when they cool they will deflate.
Video
Notes
Nutrition
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Photos used in a previous version of this post.
Is the dark chocolate semi-sweet or bitter, no sugar added? I want to try these.
Bittersweet is what I used, semi-sweet would work as well. 🙂
These look and sound so scrumptious that I just have to try them! I have a question first, though. ?
How long do you leave them on the cookie sheet before removing to a rack for cooling? I don’t want them falling apart when I move them, but I also don’t want them over cooked and I know they continue to bake for a bit when left on the cookie sheet.
Thanks!
So sorry, this comment got snared in the spam filter somehow! I left them for about five minutes and used a flat spatula to remove them from the pan. They were cool enough to come off without any damage. Also, if you’d like you can use a silpat, then there is no way you’d have any cookie collateral damage.
Sabrina,
I clearly made some mistakes in making these cookies. Did I make a mistake using unsweetened Baker’s chocolate? My dough was hard like a hard, hard piece of dried fudge after refrigerating an hour. I had to struggle to get out of the bowl and try to make a ball which was a crumbled bunch of pieces i had to press very hard together. It was the hardest dough ever. I baked anyway and they did not taste good and they look the same. Baked soft but still a ball of lumps and not tasty. Help!
I am sure the recipe has long been cooked/or not but I still want to try to help.
Yes the trouble was the chocolate choice. There isn’t enough sugar in it to help with melting, it probably baked into sort of hockey pucks? I hope with another round of baking you do love the recipe. 🙁
These look heavenly!!!
Thanks!
These look scrumptious! If they’re half as moist as they look, they’re a complete winner!
Thanks, Jerry!
OMG, look at that perfect crinkly top of the cookie!! These sound like a perfect marriage of cookie and brownie. They look soooo good!
A perfect marriage of cookie and brownie is exactly what I was going for!
Brownie + Cookie, can’t go wrong there. I would eat them all up.
YES! Agreed brownie cookies are the best haha.
Sabrina, these remind me so much of the cookies my best friend’s mom used to make. You could smell them baking down the block! I’ll have to give yours a try now. :o)
Aww I love when food can bring back memories! I hope you love them!
Love crinkle cookies! These look like they baked perfectly 😀
Thanks, I’m pretty proud of how they turned out! 🙂
Brownies are my go to dessert because they are rich and fudgy! I always love to eat the edges since they have the chewy AND the crispy factor. These are the perfect blend and I can eat the whole batch, not just the edges:)
Thank you! I hope these meet your chewiness requirement! 🙂