Description
These Hot Chocolate Brownie Crinkle Cookies are decadent treats that combine the rich flavors of chocolate and cocoa with a soft, fudgy center and a crackled, shiny top. Perfectly chewy with a hint of vanilla, they are a delightful twist on traditional cookies that resemble indulgent brownies in texture and taste.
Ingredients
Scale
Chocolate Mixture
- 3/4 cup (190 g) semi-sweet chocolate chips
- 1/2 cup (113 g) unsalted butter
- 3 tablespoons Land O Lakes® Cocoa Classics® Chocolate Supreme Cocoa Mix (or substitute with an equal amount of Dutch process cocoa powder)
- 2 tablespoons Dutch-process cocoa powder
Dry Ingredients
- 3/4 cup (95 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs, room temperature
- 3/4 teaspoon vanilla extract (or use peppermint extract for a peppermint variation)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper and set aside to ensure your cookies don’t stick and bake evenly.
- Melt chocolate and butter: Create a double boiler by filling a medium pot with about 2 inches of water and bringing it to a simmer. Place the semi-sweet chocolate chips and unsalted butter in a heat-proof bowl over the simmering water, making sure the bowl doesn’t touch the water. Stir frequently until the mixture is smooth and shiny, then remove from heat.
- Add cocoa powders: Immediately sift in the Land O Lakes® Cocoa Classics® Chocolate Supreme Cocoa Mix along with the Dutch-process cocoa powder into the melted chocolate and butter mixture. Stir well with a large spatula until fully combined, then set aside to cool slightly.
- Beat sugars, eggs, and vanilla: In a separate bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat the granulated sugar, light brown sugar, eggs, and vanilla extract on medium-high speed for 4 to 5 minutes. Beat until the mixture is pale and creamy, which is key to achieving the characteristic brownie-like crackled tops.
- Combine wet ingredients: Pour the beaten egg mixture into the cooled chocolate mixture. Use a large spatula to fold gently but thoroughly until well combined.
- Mix dry ingredients and fold in: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Add these dry ingredients to the wet mixture and fold just until combined. Avoid overmixing to keep the cookies tender.
- Scoop the batter: Use a medium cookie scoop to place rounded scoops of batter onto the prepared baking sheets. Leave about 2 inches between each cookie as they will spread slightly. The batter will have the thick, smooth consistency of brownie batter.
- Bake the cookies: Bake both trays simultaneously using two racks in the oven for even heat distribution. Bake for 9 to 10 minutes until the edges are set and the tops look puffy and cracked. Do not overbake to maintain the chewy, fudgy centers.
- Cool the cookies: Remove from the oven and allow the cookies to cool on the baking sheets for about 10 minutes. As they cool, they will deflate slightly, leaving crackled, shiny tops and delectably chewy interiors.
- Optional finishing touch: For an added flavor boost, sprinkle the cookies with flaky sea salt just before serving.
Notes
- Store cookies tightly covered at room temperature for up to 3 days to maintain freshness and chewiness.
- These cookies can be frozen for longer storage. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 35mg
