Description
Indulge in the rich, fudgy delight of Hot Chocolate Brownie Crinkle Cookies. These cookies combine the deep, luscious flavor of melted semi-sweet chocolate and cocoa powders with a soft, chewy texture and iconic crackled tops reminiscent of brownies. Perfect for cozy gatherings or a comforting treat, they offer the nostalgic taste of hot chocolate in cookie form.
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 peppermint extract for a peppermint variation)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper and set them aside to prevent sticking and ensure even baking.
- 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 chocolate chips and butter in a heat-safe bowl and position it over the simmering water, ensuring the bowl doesn’t touch the water. Stir frequently until melted, smooth, and shiny. Remove from heat.
- Add Cocoa Powders: Immediately sift the Chocolate Supreme Cocoa Mix and Dutch-process cocoa powder into the melted chocolate mixture. Stir gently with a large spatula until fully incorporated. Set aside to cool slightly.
- Beat Sugars, Eggs, and Vanilla: In a separate bowl, use a hand or stand mixer on medium-high speed to beat the granulated sugar, brown sugar, eggs, and vanilla extract for 4 to 5 minutes until the mixture becomes creamy, pale, and slightly frothy—this is key for the cookie’s characteristic crackled tops.
- Combine Wet Mixtures: Pour the egg and sugar mixture into the cooled chocolate and butter mixture. Fold together gently but thoroughly using a large spatula, creating a homogeneous batter.
- Incorporate Dry Ingredients: In a small bowl, whisk together flour, baking powder, and salt. Gradually fold these dry ingredients into the chocolate-egg mixture just until combined—be careful not to overmix to maintain tender cookies.
- Scoop the Batter: Using a medium cookie scoop, portion out batter onto the prepared baking sheets. Leave about 2 inches between the cookies to allow spreading during baking. The batter will be wet and smooth, resembling brownie batter.
- Bake the Cookies: Bake both trays simultaneously on two racks in the oven for 9 to 10 minutes until cookie edges are set and tops are puffed and cracked. Avoid overbaking to maintain fudgy interiors.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes. During this time, they will slightly deflate, forming shiny, crackled tops with chewy, fudgy centers.
- Optional Finishing Touch: Sprinkle with flaky sea salt before serving for a luxurious flavor contrast.
Notes
- Store cookies tightly covered at room temperature for up to 3 days to maintain freshness.
- These cookies freeze well. Wrap them tightly and freeze for longer storage. Thaw at room temperature before serving.
- For a peppermint twist, substitute the vanilla extract with peppermint extract.
- To ensure crackly tops, do not skip the prolonged beating of the sugar and eggs.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
