Brownie Crinkle Cookies
Crinkly, fudgy and indulgent brownie cookies filled with caramel and topped with flaky salt
Ingredients
- 12 chewy caramels
- 1 ¾ cups bittersweet chocolate
- ½ cup + 2 tablespoons all purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 5 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup semi or bittersweet chocolate chips
- flaky sea salt
Instructions
- Preheat the oven to 350F and line two cookie sheets with parchment paper.
- Remove the caramels from their wrappers. Flatten the caramels, to about ½" thick with the bottom of glass.12 chewy caramels
- Place the chocolate in a microwave safe bowl, and microwave in 30 second increments until mostly melted. Stir until smooth and melted. Set aside to cool to room temperature.1 ¾ cups bittersweet chocolate
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.½ cup + 2 tablespoons all purpose flour, 2 tablespoons unsweetened cocoa powder, ¼ teaspoon baking powder, ¼ teaspoon fine sea salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.5 tablespoons unsalted butter, room temperature, 1 cup granulated sugar
- Add the eggs, one at a time, beating until well incorporated, scraping the bowl after each addition.3 large eggs, room temperature
- Increase the speed to high and beat until light and creamy, about 1-2 minutes.
- On low speed, beat in the chocolate and vanilla extract and mix until just combined.2 teaspoons pure vanilla extract
- Add the flour mixture and beat until just combined.
- Remove the bowl from the stand mixer and fold in the chocolate chips. The batter will be a bit sticky, but work fast because it will start to firm up quickly.¾ cup semi or bittersweet chocolate chips
- With a large (2oz/1/4 cup) cookie scoop, scoop enough of the cookie dough to fill ⅔ of the scoop. Press one of the caramels into the dough.
- Scoop more dough to cover up the caramel and fill the scoop.
- Scoop the cookies and place them on to the cookie sheets - 6 on each, leaving at least 2 inches in between each cookie.
- Flatten each cookie slightly with your hand. The dough will be sticky. Sprinkle the cookies with flaky sea salt.flaky sea salt
- Bake the cookies for 14-16 minutes until they are crackly and look just set on top. If you are baking in batches do not refrigerate or the cookies will not spread as they should.
- Transfer the cookies to cooling racks. These cookies are best served warm.
Notes
Recipe adapted from The Dahlia Bakery Cookbook by Tom Douglas.
Nutrition
Calories: 418kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 61mgSodium: 130mgPotassium: 297mgFiber: 3gSugar: 36gVitamin A: 226IUVitamin C: 0.2mgCalcium: 117mgIron: 2mg
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