Brownie Crinkle Cookies

BROWNIE CRINKLE COOKIES

| ULTIMATE EGG & EGGLESS

Brownie Crinkle Cookies – If you’re looking for fudgy, gooey and chewy cookies, brownie cookies will be your desired choice. It also give a little shiny and cracked surface on the cookies, which I really like it, they look so gorgeous. I do recommend that you use a weighing scale to take the measurements, the more accurate it is, the easier you’ll get a desired outcome. I made these cookies for a number of times for the trials and errors, finally this recipe turned out just the way I like it. I hope you’ll inspired to make these delicious cookies. By the way, my daughter eat them with a glass of milk, it’s heavenly. Enjoy!

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Ingredients:

Egg Version

This recipe yields about 10 cookies

110g [¾ cup] dark chocolate

30g [2 tbsp] butter

75g [¼ cup + 2 tbsp] brown sugar

1 egg

¼ tsp salt

60g [½ cup] all-purpose flour

7g [1 tbsp] cocoa powder

2g [½ tsp] baking powder

Eggless Version

This recipe yields about 10 cookies

50g [3 tbsp] milk

7g [½ tbsp] white vinegar

110g [¾ cup] dark chocolate

30g [2 tbsp] butter

80g [½ cup + 3 tbsp] all-purpose flour

7g [1 tbsp] cocoa powder

2.5g [¾ tsp] baking powder

REMARK: although I’m providing the cup measurement, I encourage that you measure the ingredients using the metric. The more accurate your measurement, the more you’ll get the right fudgy and beautiful cracked top.

Instructions:

Egg Version

In a heat prove bowl, add chocolate and butter. Melt them on a double boiler over a low heat. As soon as it reaches melting stage, off the heat and remove the bowl from the heat. Continue mixing until there is no lumps. Set aside.
In a large bowl, add egg and sugar and salt. Mix until creamy, fluffy, pale and volume increased. This is an important step.
Add in the chocolate while it’s still warm. Mix until well combined.
Sift in the dry ingredients. Mix until combined, do not over mix. The dough is runny at this point. Refrigerate for about 10-20 minutes until it is a little hardened.
Use a cookie scoop or a spoon to scoop dollop size onto a baking tray. Spread the dollops about 2 inch apart as the dough will spread when it’s baking in the oven.
Bake in preheated oven at 180°C/355°F for 10-12 min.
The cookies will be soft when it comes out right from the oven. Cool it for at least 15 minutes, it will be hardened in the outside and fudgy gooey in the inside.

Eggless Version

In a small glass, add milk and vinegar. Give it a quick stir. Set aside.
In a heat prove bowl, add chocolate and butter. Melt them on a double boiler over a low heat. As soon as it reaches melting stage, off the heat and remove the bowl from the heat. Continue mixing until there is no lumps. Set aside.
In a large bowl, add the milk mixture and sugar and salt. Mix for one minute until well combined.
Add in the chocolate while it’s still warm. Mix until well combined.
Sift in the dry ingredients. Mix until combined, do not over mix. The dough is runny at this point. Refrigerate for about 10-20 minutes until it is a little hardened.
Use a cookie scoop or a spoon to scoop dollop size onto a baking tray. Spread the dollops about 2 inch apart as the dough will spread when it’s baking in the oven.
Bake in preheated oven at 180°C/355°F for 10-12 min.
The cookies will be soft when it comes out right from the oven. Cool it for at least 15 minutes, it will be hardened in the outside and fudgy gooey in the inside.