Chocolate Brownie Crinkle Cookies


Yield 10 -12 cookies

200g dark chocolate 70%
125g unsalted butter, diced
150g caster sugar
100g light brown sugar
2 large eggs
130g plain flour
3 tbsp cocoa powder
1tsp baking powder
¼ tsp salt and extra sea salt for sprinkling


Melt chocolate and butter in a heatproof bowl over hot water, allow to gently melt together over a low heat. Remove from the heat.

Take your bowl for a standard mixer with the whisk attachment and whisk the eggs and sugars together for 5 minutes.

When the eggs and sugar have completed whisking pour in the chocolate and butter mix and whisk on a low setting for 1 further minute.

Combine all the dry ingredients and sift together ensuring no lumps from the cocoa are present. Add the dry ingredients to the wet folding together very briefly until just combined.

Use a spatula to get to scrape the bottom of the bowl and give one final gentle mix.
The cookie batter is a bit on the wet side. Use an ice cream scoop to portion the cookies.

Leave a decent amount of space between the cookies as they will spread. Sprinkle with Sea salt just before placing into the oven for 12 minutes at 170C.

The cookies will come out slightly domed but will collapse as they cool giving the crinkled appearance and amazing fudgy centers, allow to cool for 20 minutes on the tray before removing

The cookies will last for 4-5 days, ideally using a biscuit tin or something similar.