I have been making these brownie cookies on a loop for the last two months. They are so good that we cannot stop eating them.  The crackled tops and the sprinkling of sea salt on top make these cookies picture-perfect. The soft and chewy inside is a dream come true for a brownie and chocolate lover. I am telling you these cookies will disappear in no time. I have also made ice cream sandwiches with these cookies and they are so indulgent with vanilla bean ice cream.

This is a one bowl recipe and there is no chilling of the dough required. However, timing and temperature is key and mise en place is critical. *An important thing to keep in mind is to not stack layers of cookie trays one below the other in the oven. Keeping the cookie trays in the middle or on the third rack from top is ideal for achieving the beautiful crinkles. You are going to feel like a professional baker once you bake these brownie crinkle cookies and believe me, they are worth all the hype.

 I hope you have a good metabolism because I am telling you it will be tough to stop at one.

Total Time – 45 mins

Active Time – 12 minutes

Yields – 12 cookies

INGREDIENTS

• 200 gms dark/semi-sweet chocolate chopped
• ½ cup unsalted butter
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs
• ½ tsp vanilla extract
• 1 cup all-purpose flour
• 4 tbsp unsweetened cocoa powder (Dutch-processed)
• 1 tsp baking powder
• ½ tsp coarse sea salt
• flaky sea salt for sprinkling

INSTRUCTIONS

1. Preheat the oven to 350F and line two baking sheets with parchment paper.
2. Place the butter and chopped chocolate in a heatproof bowl and melt over a double boiler or in the microwave making sure not to burn the chocolate. Set aside.
3. In a medium bowl, whisk together the dry ingredients- flour, cocoa powder, baking powder, and salt until combined.
4. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric hand mixer, whisk together the eggs, both sugars, and vanilla for 5minutes on medium-high speed.
5. With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth.
6. Sift in the dry ingredients and use a rubber spatula to gently fold until just
7. Using a cookie scoop, drop 6 cookies on each prepared pan. Make sure to leave plenty of space between each cookie as they will spread when they bake.
8. Sprinkle each cookie with a little flaky sea salt and then bake for 12-13 minutes *(make sure the tray is on a single rack, if you cannot fit them all wait for the first layer to be done).
9. The cookies will be soft so allow them to cool on the baking trays for at least 15 minutes before removing from the tray to cool completely.