Introduction: Brownie Crinkle Cookies
A local grocery store went out of business a few months ago (shout out to Richter's) but they had the best brownie cookies. Since their closure, I've been trying out various brownie cookie recipies trying to match theirs. This isn't quite it, but my family might like them more.
12 oz semi-sweet chocolate chips
1/2 cup butter
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1 tbs vanilla extract
1/2 tsp baking powder
1/2 tsp salt
3/4 cup flour
1/4 cup unsweetened cocoa powder (not Dutch)
1/2 cup mini semi-sweet chocolate chips
Melt the chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted. Remove from heat and let cool slightly.
In a bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder and salt on high speed for 5 minutes. This step is key for the cookies to have crispy edges and a fudgy center. The batter should be thick and creamy.
On low speed, mix in the melted chocolate mixture. Stir in the flour and cocoa powder until just combined. Fold in the mini chips. At this point, the batter should be the consistency of a thick brownie batter.
Cover the batter and chill for at least 30 minutes.
Preheat the oven to 350 °F. Line two baking sheets with parchment paper.
Roll 1½ tablespoons of dough into a ball and dip in powdered sugar. Place on the cookie sheets about 2 inches apart.
Bake 8-10 minutes. The cookie will look set on the edges but still be a bit wet in the center. Don't overbake. The cookies will develop as they cool.
Let cool 2 minutes and then move to a cooling rack.
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