Brownie Crinkle Cookies [No Flour]

Name: Brownie Crinkle Cookies [No Flour]
Yield: 12 cookies
Ingredients: 28 g (2 tbsp) unsalted butter; 140 g (5 oz) semi-sweet chocolate, chopped small; 100 g (1/2 cup) granulated sugar; 1 medium-size egg (about 48 g without shell); 1/4 tsp vanilla extract; 13 g (2 tbsp) unsweetened cocoa powder, sifted; 1/8 tsp baking powder, sifted; 10 ml (2 tsp) milk; 1 pinch salt, optional

Spoonful Passion @spoonfulpassion

Canada

Have you tried one of these brownie cookies yet? They are so addictive, rich in chocolate flavor, and can be crunchy with the crinkle tops. These chocolate cookies are basically a mini version of a brownie.

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Ingredients

12 cookies

28 g (2 tbsp) unsalted butter
140 g (5 oz) semi-sweet chocolate, chopped small
100 g (1/2 cup) granulated sugar
1 medium-size egg (about 48 g without shell)
1/4 tsp vanilla extract
13 g (2 tbsp) unsweetened cocoa powder, sifted
1/8 tsp baking powder, sifted
10 ml (2 tsp) milk
1 pinch salt, optional

Cooking Instructions

1

Youtu.be/35z_nDQOE0s
2

Melt butter and chocolate over a double-boiler. Using a silicone spatula, mix until thoroughly combined. Then remove from double-boiler and set aside to slightly cool.
3

Beat egg and sugar with a mixer for about 2 minutes.
4

Add the melted chocolate. Beat again until well combined.
5

Add in the rest of the ingredients. Then switch to a silicone spatula and mix thoroughly. If your batter turns out runny, refrigerate until it gets stiffer for about 15 minutes.
6

Portion the dough with a tablespoon or an ice cream scoop onto a tray lined with parchment paper. If you want to round the cookie, do it with a wet finger to avoid sticking.
7

Bake in a preheated oven at 350°F or 180°C for 12-15 minutes. Bake for 12 minutes if you want softer cookies. Bake longer if you want them crispier.
8

Let cool completely on the tray before serving.