These thick, chewy, and super fudgy salted brownie crinkle cookies are the absolute best. They're made with melted chocolate, cocoa powder, and chocolate chips and have beautiful, glossy crackly tops. They combine the most delicious parts of a brownie and a cookie and are also gluten free.
What's better, a brownie or a cookie? It's impossible to decide! And you don't have to if you make these salted brownie crinkle cookies. They're thick, chewy, and fudgy like a decadent chocolate brownie and have round, crispy edges just like your favorite cookie.
Why This Recipe Works
- Homemade, fudgy cookies- These cookies are thick, chewy, and super fudgy just like a brownie. They're completely homemade and made without boxed brownie mix!
- Super chocolatey- They are made with melted bittersweet chocolate, dutch processed cocoa powder, and semi sweet chocolate chips.
- Gluten free- They are made with gluten free flour and are suitable for those with gluten sensitivities.
- Easy to make- While this recipe does require a mixer, the cookies come together easily and don't require any chill time!
Here are some notes about a few of the ingredients used. For the full ingredient list, see the recipe card below. If you're preparing these cookies for someone with gluten allergies, please examine each individual ingredient carefully for cross-contamination.
- Large eggs + egg yolk- These aren't pictured, but the extra egg yolk gives the cookies an extra chewy texture.
- Oil- Instead of butter, I used avocado oil. Canola oil, grapeseed oil, or any other mild vegetable oil works.
- Bittersweet chocolate- I used 8 ounces of Ghirardelli 60% cacao bittersweet chocolate. You can also use semisweet chocolate or dark chocolate, something around 60% or 70% cacao. Don't use milk chocolate because it will be too sweet.
- Unsweetened cocoa powder- For best results, use dutch processed cocoa powder for a richer chocolate flavor. Natural cocoa powder works in a pinch.
- Gluten free flour blend- Use a cup for cup gluten free flour blend that contains xanthan gum.
- Chocolate chips- Use high quality semisweet or dark chocolate chips. Don't use milk chocolate chips because they will be too sweet.
Step by Step Instructions
Here are the steps to make and bake these cookies.
STEP 1: Melt the chocolate. Roughly chop the chocolate and melt it in the microwave in a microwave safe bowl. Mix the chocolate every 15 seconds until it is completely melted and smooth. Then, stir the avocado oil into the melted chocolate and let it cool slightly.
STEP 2: Beat the eggs and sugar. Add the eggs, egg yolk, and granulated sugar to a bowl. With a stand mixer fitted with the whisk (or paddle) attachment or electric hand mixer, beat on high speed for about 3 minutes or until the mixture has lightened in color. It should be a pale yellow.
STEP 3: Add the melted chocolate. Add the oil and melted chocolate mixture and vanilla extract. Then, mix on medium speed until well combined.
STEP 4: Add the dry ingredients. Mix in the gluten free flour, cocoa powder, and salt until just combined. Overmixing will result in a tough cookie. Then, fold in the chocolate chips on low or with a rubber spatula.
STEP 5: Bake the cookies. Use a large cookie scoop (about 2 or 3 ounces) to scoop the dough onto a baking sheet prepared with parchment paper. Leave about ½ inch between each cookie dough ball. Bake for 10-12 minutes at 350F until the edges of the cookies seem set. Let them cool and top with sea salt flakes.
Expert Baking Tips
- Aerate the eggs and sugar- This is the most important part of this recipe. Make sure to whip the eggs and sugar well, for at least 3 minutes on high. This adds air to the dough and is what gives these brownie cookies a chewy texture and shiny, crackly top.
- Use room temperature eggs- Remember to take your eggs out of the refrigerator 2 hours before baking.
- Don't burn the chocolate- When melting the bittersweet chocolate, microwave it at 15 second increments, mixing between each to prevent the chocolate from burning.
- Don't let the batter sit- This is so important! Bake the cookie batter immediately after you make it. Don't let it sit on the counter for too long before baking since the chocolate will solidify and the cookies won't bake the same.
- Don't overbake the cookies- The cookies are done when the edges seem set and the tops are crackled. The middle of the cookies will be very soft and will set as they cool.
Dutch Processed Cocoa Powder vs Natural Cocoa Powder
Cocoa powder is one of the most important ingredients in this recipe. I used dutch processed cocoa powder because it has a deep, rich flavor. Dutch processed cocoa powder is cocoa powder that has been treated with alkali to reduce its acidity. This also darkens the color to a deep brown instead of red-brown and deepens the flavor.
Natural cocoa powder will not have the same deep flavor and color as dutch processed, but it will work in this recipe in a pinch! When looking for cocoa powder to buy, look for ones that mention alkali or say dutch processed on the container. My favorite cocoa powder brands are Rodelle, Guittard, and Ghirardelli.
- Coconut sugar can be substituted for granulated sugar. This will add a brown sugar flavor and possibly change the color of the cookies.
- White chocolate chips can be substituted for the semi sweet chocolate chips for a twist. Just make sure they are gluten free if that is a concern.
- If you aren't a fan of sweet and salty, the flaky salt on top is totally optional! But it is delicious, trust me.
Frequently Asked Questions
Yes, you can use a smaller cookie scoop to make them smaller. The bake time will be shorter, about 9-10 minutes.
For this recipe I don't recommend this. Since chocolate solidifies in the refrigerator, the dough will not bake the same.
To prevent spreading, use parchment paper on your baking sheets. This gives the cookie dough something to stick to. Don't use a silicon baking mat; these are slick and will make your cookies spread more.
Storage and Freezing
Store the salted brownie crinkle cookies in an airtight container. Store at room temperature for up to 5 days.
Freeze the cookies by storing them in an airtight container. Freeze for up to 30 days. Thaw for 1 hour before eating or reheat for about 30 seconds in the microwave.
More Cookie Recipes to Try
Salted Brownie Crinkle Cookies
- Prepare 2 baking sheets with parchment paper and preheat the oven to 350F.
- Add the chopped chocolate to a microwave safe bowl. Microwave in 15 second increments, stirring well between each until the chocolate is completely melted and smooth.8 ounces chopped chocolate
- Add the avocado oil to the melted chocolate and mix with a whisk until well combined. Set aside.8 ounces chopped chocolate, ⅓ cup avocado oil
- In the bowl of a stand mixer fitted with the whisk attachment or with an electric hand mixer, beat together the eggs, egg yolk, and sugar on high speed for about 3 minutes until the color is light and pale yellow.2 large eggs, 1 egg yolk, 1 cup cane sugar
- Add the vanilla extract and melted chocolate and oil mixture to the bowl. Mix on medium until well combined.8 ounces chopped chocolate, ⅓ cup avocado oil, 1 teaspoon vanilla extract
- Stop the mixer and add the dry ingredients (gluten free flour, cocoa powder, and salt). Start the mixer and mix on low until just combined. Fold in the chocolate chips with the mixer on low or a rubber spatula. The dough will be soft.¾ cup gluten free flour blend, ¼ cup unsweetened cocoa powder, ½ teaspoon sea salt, ½ cup chocolate chips
- Using a large cookie scoop, scoop the cookie dough onto the prepared baking sheets with about ½ inch between each cookie dough ball. Bake for 10-12 minutes until the edges have set and the tops are crackled. Allow to cool and then top with flaky salt.1 pinch flaky salt