These brownie crinkle cookies are a chocolate lover's dream! With a chewy, fudgy middle and crinkle top, they're like brownies in cookie form. Best of all they're gluten free and dairy free so everyone can enjoy a cookie!
There are chocolate chip cookies and there are oatmeal cookies and then there are double chocolate fudgy brownie crinkle cookies. As someone known for their love of all things chocolate, I'll go for the chocolate overload cookie any time. These cookies do not disappoint - they have irresistible crispy edges with a melt-in-our-mouth gooey fudgy center. Rest assured, they are every chocoholic's dream.
Why You'll Love This Recipe
I'm calling these the ultimate double chocolate cookies and here's just a few reasons why:
- Chocolate, chocolate, and more chocolate. These cookies have a rich dark chocolate cookie base with both semi-sweet chocolate and dark chocolate mixed into the batter.
- The texture. Each cookie is the perfect combination of crispy, gooey, and fudgy.
- Simple ingredients. Yes, believe it or not, these cookies are made with natural and wholesome ingredients. I'm not saying these are the healthiest cookie in the world (they are filled with lots of chocolate and coconut sugar), but the ingredient list simple and recognizable!
- Easy to make. These cookies are super simple to bake! All you need is a bowl and a stand-mixer or hand-beater and a skillet to melt the chocolate. Additionally, there is no need to chill the dough and limited clean up...yay!
Ingredients and Notes
- Chocolate - Use a high quality chocolate brand like this one for optimal results. Make sure to use a dairy free version if needed.
- Large eggs - Leave them out at room temperature to best results. You can also put them in a warm bowl of water to expedite the process if needed.
- Coconut sugar - Provides an extra fudgy texture to the cookies. Substitute with light brown sugar if needed.
- Almond flour - The flour used in these cookies to help bind them together.
- Cocoa powder - Dutch process cocoa powder is best but unsweetened cocoa will work too.
Step by Step Instructions
Step 1 : Melt the chocolate. This part is crucial because, well, these are chocolate cookies. I recommend using a combination of dark chocolate and semi-sweet to give the perfect level of richness to these cookies.
Place the chocolate in a skillet with coconut oil and place on top of a simmering pot of water. The indirect heat from the water below will melt the chocolate effortlessly. This is my tried-and-true make-shift double-boiler method and I highly recommend it! Set the chocolate aside to cool slightly.
Step 2 : Beat the eggs and sugar. While the chocolate is cooling, beat the eggs, coconut sugar, and vanilla together for at least 5 minutes. This is the key to the crinkly top layer. Use a stand mixer with the whisk attachment or a hand mixer, but set it on medium speed and beat until the mixture doubles in size. The coconut sugar crystals should begin to dissolve into the egg mixture too.
Step 3 : Fold in the chocolate. Mix in the melted chocolate mixture using your stand-mixer or hand-beater set at low speed. Beat until the chocolate is fully incorporated.
Step 4 : Add the dry ingredients. Slowly add in the almond flour, cocoa powder, espresso, baking powder, and sea salt and mix on low speed until no flour clumps remain.
Finally, fold in the reserved chocolate chunks and/or chips. At this point, the batter should be fairly runny. Let the cookie dough chill for at least 10 minutes before baking. The batter will thicken up.
Step 5. Bake! Use a cookie scoop to spoon the batter onto a baking sheet lined with parchment paper. After that, top with additional chocolate chips, if desired, and bake!
Sprinkle some sea salt flakes on top of the cookies if desired.
Expert Cookie Tips
- Use high quality chocolate in this cookie recipe for the best intense chocolate flavor. I like this Enjoy Life brand which melts effortlessly into a silky smooth consistency.
- Beat the eggs and coconut sugar really well. This is the key to the crinkle top layer. This will take a few minutes and the sugar should dissolve into the eggs.
- Let the cookie dough chill for at least 15 minutes which will help ensure chewy fudgy cookies.
- To make perfect bakery style cookies, use a fork to push the edges of the cookies in towards the center right as they come out of the oven. You can also use a circular cookie cutter and swirl it around the warm cookies.
Can you freeze the cookie dough?
This dough is perfect for freezing! Make the dough as directed and store the dough in a freezer-safe container. When ready to bake, thaw the dough until soft and bake as directed.
You can also make the dough as directed and scoop into balls for freezing. The cookies will take an extra minute or two when baked from frozen.
How to store
Store the cooled cookies in an airtight container. They will keep for up to a week out on the counter. You can also store them in the fridge for a chilled cookie!
Frequently asked questions
Whisking the eggs and sugar together is the key to the crackle top! It's easiest to use a hand mixer or stand mixer but you can also use a whisk.
You probably didn't whisk the eggs and sugar well enough. You need to mix for at lest 3 - 5 minutes.
While the cookies are cooking, use a fork to push the edges of the cookies towards the center. You can also use a round cookie cutter and swirl it around the warm cookies to make them perfectly round.
For more chocolate sweets, check out my:
Fudgy Brownie Crinkle Cookies
- 1 cup dark chocolate chips - plus more to top if desired (divided, ⅔ cup and ⅓ cup)
- 1 cup semi-sweet chocolate chips - plus more to top if desired (divided, ⅔ cup and ⅓ cup)
- 3 tablespoon coconut oil
- 2 eggs - room temperature
- 1 cup coconut sugar
- 1 teaspoon vanilla
- ½ cup almond flour
- 2 tablespoon cacao powder
- 1 teaspoon espresso
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- Preheat oven to 350 F. In a skillet, add ⅔ cup each of dark chocolate chips and semi-sweet chocolate chips along with the coconut oil. Place the skillet on top of a simmering pot of water heated over low-heat and allow the indirect heat to melt the chocolate. Stir until melted then let cool to lukewarm
- Beat the eggs, coconut sugar, and vanilla together with a stand-mixer or hand-mixer on medium speed until the mixture doubles in size (~5 mins). Add the melted chocolate and mix on low speed until the chocolate is incorporated.
- Slowly add the almond flour, cacao powder, espresso, baking powder, and sea salt and mix until no flour clumps remain; do not overmix.
- Fold in the remaining ⅓ cup each of dark chocolate and semi-sweet chocolate chips. Use a cookie scoop to spoon the dough onto a baking sheet lined with parchment paper and bake for 10 - 12 minutes until the edges begin to get crispy. Let cool and enjoy! If storing, place cookies in an airtight container on the counter for up to a week!