Chewy Brownie Crinkle Cookies

by Angela Gallardo in Desserts, Holiday, Recipes

3 comments

Last month for my birthday, my husband and I were walking around downtown Vancouver (after a painful-in-a-good-way deep tissue massage) and we came across a bakery that had the most amazing flourless “brookie,” which you might have guessed means brownie cookie.  Who knows why more people have not caught onto this.

So I sought out to conquer my own rendition, because heaven knows we need more of these in our lives!

After about 5 attempts without the use of powdered sugar (using powered coconut sugar was a complete bust), as most recipes on the www call for, I had about given up.

Then I just happened to be working on a chewy flourless brownie recipe for a client and had an epiphany.  Why was I trying to reinvent the wheel here?? 

Brownie batter was the ticket to my success.

With a few tweaks to make sure the batter was a bit on the thicker side, we’ve got a super chewy in the middle, crisp on the outside crinkle cookie that will likely blow your mind as much as it did mine.

FYI they are amazing frozen!  So if you are a party of 1, I would just make the full batch and store extras in the freezer.  If you don’t enjoy cold cookies, leave on the counter for about 10 minutes to thaw before shoving them in your face.

Get a printable PDF of the recipe

Chewy Brownie Crinkle Cookies

Yields: about 24 cookies

• 2 eggs
• 1 c. organic sucanat or coconut palm sugar
• 8 oz. dark chocolate chips, divided
• 1/4 c. ghee or coconut oil
• 1 tsp. vanilla extract
• 1/4 tsp. instant espresso powder
• 1/4 c. cacao powder
• 2 tbsp. tapioca starch
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• Flaked sea salt, for topping
• Optional holiday variation: a few drops peppermint extract for the batter and/or top with some crumbled naturally-colored candy canes

Directions:

1. Preheat the oven to 350F.
2. Add the eggs and sugar to the bowl of a stand mixer fitted with a paddle attachment.  Mix on medium speed for 1 minute.  The sugar should begin to dissolve.  Scrape down the sides of the bowl and increase the speed to high.  Mix another 2-3 minutes, or until the eggs are light and fluffy.  You should see very few specks of sugar at this point.
3. While the eggs are beating, melt 4 oz. of the chocolate chips with the ghee and vanilla extract in a double boiler (or microwave at 30 second intervals, stirring in between until smooth).  With the mixer on low speed, slowly pour the melted chocolate into the whipped eggs.  Increase the speed to medium high and mix to combine.
4. In a separate bowl, combine the espresso powder, cacao powder, tapioca starch, baking soda, and sea salt.  Pour the dry ingredients into the wet and mix on medium speed until you have a smooth batter (it will resemble thick brownie batter).  Add the remaining 4 oz. chocolate chips and mix briefly to incorporate.
5. With about a 2-tablespoon cookie scoop, portion the cookie dough out onto a lined sheet pan, leaving about 3″ space in between (they spread quite a bit).  I use a quarter sheet pan due to my small trailer-sized oven and I fit 6 so you should be able to get 10-12 cookies per half-sized sheet pan (the standard cookie sheet size).  Sprinkle each with a bit of flaked sea salt, as desired.  Bake 10-12 minutes, or until puffy and crackly.
6. Allow the cookies to rest on the pan for about 5-10 minutes before removing.  They can fall apart if you move them too soon.  They’re best enjoyed after resting on a cooling rack for another 5-10 minutes.  (I know, patience!)

Note:

• For best results, I highly recommend sticking to the ingredients *exactly* as listed.  If you have trouble with the batter setting up as thick as shown here (a possible humidity/elevation issue), try doubling the tapioca starch and shortening the baking time slightly.