There’s no better way to start celebrating the early stages of fall than with some decadent chocolatey brownie crinkle cookies. Of course chocolate is acceptable all year round but with the chilly evenings coming, there is no better dessert than these. You can also pair them up with your AM COFFEE, trust me you will thank me later! These cookies are very temperamental to temperature variances, so make sure follow the recipe to the T. They are so rich, with a fudgy you center and shiny glossy crinkled tops.

The first thing you are going to need to make this heavenly gooeyness, is to prepare your baking sheets with parchment paper. This is done so that after  combing all the ingredients you can quickly scoop your cookie dough balls onto the parchment paper, therefore preventing the dough from drying up too fast allowing your cookies to achieve that clean shiny crinkled photogenic exterior!


Makes 10

200g dark chocolate (around 65-70% cocoa solids), finely chopped
125g unsalted butter, diced
150g caster sugar
100g light brown sugar
2 large eggs
130g All purpose flour
3 tbsp cocoa powder (dutch processed)
1 tsp baking powder
1/4 tsp salt (plus flaked sea salt for sprinkling)

Temperature and timing is very important with this recipe so before you start, get all the ingredients weighed out, two baking trays lined with parchment paper and the oven preheated to 350F.

Place the butter and chocolate into a heatproof bowl, set over a pan with gently simmering water. Allow it to melt, stirring occasionally until fully melted. Remove the bowl from the heat and set aside for the moment. Next place eggs and sugars in a stand mixer bowl fitted with the whisk attachment (or using an electric hand mixer) and whisk for exactly 5 minutes. As your eggs and sugars are mixing start mixing together the dry ingredients, sieving the cocoa powder if it has lots of lumps. Once the eggs have been mixed for exactly 5 minutes pour in the chocolate mixture and mix for another minute. Add the dry ingredients and mix intermittently until combined. Use your spatula to give one last mix, scraping the bottom of the bowl to make sure everything is evenly combined. Use an ice cream scoop to form the cookie balls. The batter will be a little on the wet side, so invert the cookie scoop just above the baking tray to avoid spills. Make sure to leave plenty of space between each cookie as they will expand. Sprinkle each cookie with a little flaked sea salt before placing into the oven and bake for 12 minutes. The cookies will come out of the oven with that wonderful crinkled look and slightly domed. They will collapse a little as they cool but this helps form that perfect fudgy center. The cookies will be very soft so allow them to set and cool completely on the baking trays for at least 20-30 minutes before removing.


These cookies will keep for 4-5 days but will be best within the first 3 days.


For this cookie recipe with so few ingredients, it is really important to use good quality products. For the chocolate, choose one that a) you love the taste of and b) is around the 70% cocoa content mark. This isn't based notion that the higher the percentage of cocoa is an indicator of quality, instead it's more about cocoa/sugar content and its effect the cookies texture. For example if you use a 45% chocolate (which contains more sugar compared to 70% chocolate) will cause a change in the texture of the cookies. Trust me these cookies whilst incredibly simple to make, don't like being messed around with too much. The second important ingredient to choose carefully is the cocoa powder. I used the dutched cocoa rouge from Guittard because it has a deep rich flavor and color. If you use a natural cocoa instead it wont lend the same color or intensity of flavor. Now if your thinking, 'what is dutched cocoa? It is cocoa powder that has been treated with an alkali that darkens the color and makes for a richer cocoa.


Erika Belalcazar

Sweet Crumb Cakery