Brownie Crinkle Cookies
These brownie crinkle cookies truly are just like brownies in cookie form. From their chewy, soft centers to their crispy edges, they’re irresistible.
This Recipe At a Glance
- Flavor: deep chocolate (espresso powder optional)
- Texture: chewy center + crisp edge + crackly top
- Skill level: easy-intermediate (timing matters more than technique)
- Time: ~15 min prep + 12-13 min bake
- Yield: 12 large cookies (3 Tbsp scoops)
- Key to success: scoop at thick-ribbon stage + give them lots of space
Quick Fix Guide
- Cookies spread too much/turn pancake-thin: batter was too warm, or the chocolate was too hot when mixed in. Let the batter sit 2-5 min until it reaches the ribbon stage, and use a silicone mat if you can.
- Cookies didn’t spread/stayed thick: batter cooled too long, or chocolate cooled too long before mixing. Scoop the dough sooner, or mix in the chocolate earlier next time.
- No crinkles/dull top: eggs + sugar weren’t whisked long enough, or your baking soda is old. Whisk until noticeably lighter and check soda freshness.
- Batter is super runny: the chocolate was still too hot. Let the chocolate cool a bit more.
Ingredients & Substitutions in This Brownie Crinkle Cookie Recipe
Below are some swaps and variations that can be made in this recipe.
Unsalted Butter
The reason why most recipes, including this one, call for unsalted butter is that different brands of butter use different amounts of salt.
To make sure your cookies taste just right, it’s best to use unsalted butter!
However, if you only have salted butter on hand, you can use it. The cookies will taste a bit saltier, but will still taste great. Just be sure to omit the salt that this recipe calls for.
The Chocolate
This part is up to you! I like these cookies best with good-quality dark chocolate, but you can use semi-sweet or milk chocolate if you don’t have any on hand. This will affect the thickness of the batter and the spread of the cookies, though!
Chopped-up chocolate bars, chocolate chips, or chocolate chunks all work great.
Eggs
The eggs help give these cookies structure and bring the batter together.
If you don’t have any eggs on hand or want to make egg-free brownie cookies, you can use a flaxseed egg! Use one tablespoon of ground flaxseed and three tablespoons of water to replace one egg.
Granulated Sugar
A little bit of sugar gives these brownie cookies the perfect touch of sweetness and helps create that tender texture.
I wouldn’t recommend reducing the amount or type of sugar in this recipe, as it will negatively affect the texture and spread of the cookies.
Instant Espresso or Coffee Powder
This just enhances the flavor of the chocolate in these cookies, but if you really dislike coffee, you can omit this ingredient.
All-Purpose Flour
You can use a gluten-free flour blend in place of the AP flour in this recipe if needed (cup for cup).
Just be sure to stir the batter really well to help give it structure, and let the batter sit for 30 minutes before baking the cookies.
This helps the flour absorb moisture from the batter and prevents the cookies from having a gritty texture.
How Many Cookies Does This Brownie Cookie Recipe Make?
This recipe makes 12 pretty large cookies. Once they’re baked, they’re about 3 inches in diameter, and each cookie is made with 3 Tbsp of cookie dough.
If you want to make smaller cookies or use a smaller cookie scoop, decrease the bake time based on the size of the cookie.
For example, if you use 1 1/2 Tbsp of dough per cookie, bake them for about half as long as the recipe calls for.
Tips for Making the Best Brownie Crinkle Cookies
- Ingredients at room temperature mix together better, so set out any cold ingredients ahead of time.
- Properly measure the flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
- Let your cookie dough cool slightly (2-3 minutes) until it makes thick ribbons when lifted with a spatula or whisk (like in the photo below). This will help the cookies spread less and ensure they bake up with chewy centers.
- Space your cookies about 3 inches apart before baking them. They spread a lot as they bake.
Making These Brownie Crinkle Cookies in Advance & Storage Tips
Make your cookies in advance! If stored in an airtight container, they can last for up to 3 days at room temperature or up to a week in the fridge.
Sadly, the batter cannot be made in advance and frozen since it needs to be slightly warm when scooped and baked.
Baked cookies can be frozen. These cookies last for up to a month if frozen in a Ziplock bag or an airtight container.
Move them to the fridge the day before you plan to eat them to reduce the temperature shock, then let them sit out at room temperature for a few hours before eating.
Let Me Know What You Think!
If you try this recipe for brownie crinkle cookies, I’d love to hear what you think! Please leave a rating and comment below.
Brownie Crinkle Cookies
Ingredients
- 1 1/3 cups high-quality dark chocolate chips, like Guittard or Ghirardelli 230g
- 1/4 cup unsalted butter 56g
- 1/2 cup granulated sugar 100g
- 2 large eggs, room temperature 112g
- 1/2 tsp instant espresso or coffee 2g – optional
- 1/4 tsp fine salt 1g
- 2/3 cup all-purpose flour 82g
- 2 tsp cornstarch 6g
- 1/2 tsp baking soda 3g
- 1/3 cup dark or milk chocolate chips 60g
- flaky sea salt – garnish
Instructions
Brownie Cookies
- Preheat the oven to 350°F/175°C and line two large baking sheets with parchment paper or a silicone baking mat. Set aside.
- Place 1 1/3 cups dark chocolate chips and 1/4 cup of unsalted butter into a heat-proof bowl.
- Melt in the microwave by heating in 15-second intervals (stirring between) or by using a double boiler. Be careful not to overheat the chocolate, or it can seize up and become chunky. Heat and stir until the chocolate is fully melted and the mixture is smooth. Set aside to cool.
- In a separate bowl, vigorously whisk together 1/2 cup granulated sugar with 2 large eggs, 1/2 tsp of espresso powder, and 1/4 tsp of salt.
- Whisk for a minute to incorporate air into the mixture. It should become lighter in color. This will help give these brownie crinkle cookies that shiny, crinkly texture.
- Pour the slightly cooled chocolate/butter mixture into the egg mixture. Whisk together until combined.
- Sift 2/3 cup all-purpose flour, 2 tsp cornstarch, and 1/2 tsp baking soda into the chocolate egg mixture. Mix until the batter is smooth, and the dry ingredients are fully incorporated.
- Let the dough cool for a couple of minutes, or until it runs off your whisk in thick ribbons when lifted like in the picture above. Mix in the remaining 1/3 cup of chocolate chips.
- Use a cookie scoop to make 12 uniformly sized cookie dough balls (about 3 Tbsp per cookie) on the prepared baking sheets. These cookies spread as they bake, so place them at least 3 inches apart.
- Bake for 12-13 minutes and rotate the pans halfway through to make sure the cookies bake evenly. Garnish with a sprinkle of flaky sea salt and additional chocolate chunks if desired.
- Let the cookies cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
Video
Notes
Substitutions & Swaps
If you want to make substitutions in this recipe, please see the section above that covers this.Tips for Making the Best Brownie Crinkle Cookies
- Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
- Ingredients at room temperature mix together better, so be sure you set out any cold ingredients ahead of time.
- Give the eggs and sugar a good whisk by hand for at least 2 minutes or use an electric mixer! This incorporates air into the mixture, which helps them bake up with a crackly, flaky top.
Making These Brownie Crinkle Cookies in Advance & Storage Tips
Make your cookies in advance! If stored in an airtight container, they can last for up to 3 days at room temperature or up to a week in the fridge. Sadly, the batter cannot be made in advance and frozen since it needs to be slightly warm when scooped and baked. Baked cookies can be frozen! These cookies last for up to a month if frozen in a Ziplock bag or an airtight container. Move them to the fridge the day before you plan to eat them to reduce the temperature shock, then let them sit out at room temperature for a few hours before eating.Nutrition
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Can these be made with semi-sweet chocolate chips? Also, can they be tried with gluten free flour?
Hi Fatami,
They sure can! I haven’t tested them out with GF flour, but it should work if you use a good blend like King Arthur GF flour! Just be sure to overmix the matter to help give it a bit of structure since there’s no gluten. Please let me know how they turn out, I’d love to know for the future <3
Can these made with cocoa powder instead of chocolate?
Hi Gabriela,
Sadly the consistency doesn’t turn out right if you don’t use regular chocolate :/ I’m so sorry!
It was all in the post if you would have read it. She took the time to type it all. ?
I plan to try these out this week and if all goes well I want to ship them to a friend a few states away. Would these be ok being shipped domestically?
Hi Sid,
I am no shipping expert, but I’d think they should be fine to mail as long as they’re well padded and in air tight container or bag. They can sit out at room temp for several days, so they should be good to go! Hope that helps and that your friend loves them!
ugh! I made these the first time and they came out PERFECTLY! I have tried two times after to make them but the cookies are not spreading out at all. I don’t understand what I am doing wrong. this is heartbreaking because I LOVED them the first time I made them.
I am so sorry to hear that Aly! When did you make them the first time? Did you use the same brand of chocolate, the same pans, and the same oven? The spread of these cookies can vary a lot based on those factors. Is there a chance you may have accidentally used baking powder instead of baking soda?
If it’s none of those factors you can also try omitting the cornstarch, which will cause them to spread a bit more. Let me know, and if none of those things we can keep trying to troubleshoot! Hopefully we’ll be able to figure out what is going on!
Hey Chelsey! My cookies fell flat. Like real flat. What did I do wrong?
Hi Kelsey,
It sounds like the batter might have been too warm when you scooped and baked them! I’d recommend letting the batter cool a bit more before baking them next time. Hope that helps, happy baking!
I made them and they tasted super good, but they turned out pretty flat. Is there something i might have done wrong? My cookies often turn out kinda flat. Thanks so much!
Hi Sarah,
This batter is temperature sensitive, so I’d recommend letting it cool just a minute or two longer before scooping and baking next time! It should help the cookies spread a little less <3
@Chelsweets, when you say let them cool do you mean at room temp or put them in the fridge?
Hi Natalie,
I just mean let them cool at room temp 🙂
@Natalie, I guess she meant at room temperature for about 2 minutes
Can I omit the 1/3 cup of chocolate chips at the end and add walnuts instead?
Hi Christine,
For sure, I bet that’d be delicious!!
Hey so mine turned out really thin! And also I think they were abit to big !
I’d suggest making smaller scoops or cookie dough next time, and letting the batter cool a bit more to make thicker cookies! <3
These are amazing! The top came out perfectly crinkled and nice. I did make them with semi-sweet chocolate chips since it was what I had on hand, and they still tasted great. They spread a bit and didn’t really keep their shape, but I’m assuming that was perhaps a bit of under-mixing or I scooped too much batter for one cookie. Delicious and highly recommended!!
So happy you got the crinkly top, that’s my favorite part of these cookies!! I like to kind of shape the dough blobs before I bake them, to try to help them end up being circular, but they can be finicky!
You can also use a circle cutter larger than the cookie to reshape cookies fresh out of the oven by moving it in a circular motion around the cookie. Hope that helps for next time, happy baking!!
Hi Amber,
So happy to hear that! I would recommend letting the batter cool just a bit more (maybe a minute or two) next time, to help the cookies spread less.
Hi Elizabeth,
These cookie do spread quite a bit, but if you want them to spread less I’d recommend letting your batter cool just a bit more before baking the cookies, or using a bit less batter to make each cookie. Hope that helps, happy baking!
Made these today and they are so delicious! My only issue is they got super flat after they were done cooling. Any suggestions on what to do differently? All of my ingredients were fresh and at room temp.
Hi Cristy,
I’d let the batter cool down for a couple more minutes next time before scooping the cookies. Hope that helps, happy baking!
They turned out awesome! Took your advise about waiting 3min to rest before baking and they raised really well. Yummy ?. Wish I could show you how Lovely they look.
That’s great, so happy to hear that Kizzy!! 🙂
Hi Rachel,
I’d let the dough cool a bit longer before scooping and baking the cookies next time, and I’d use a smaller cookie scoop! These cookies do spread quite a bit, so they need to be placed quite far away from one another. I’d also give them more space on your baking sheets.
What do you mean by cool? Put in the fridge? Mine didn’t look like dough balls at all. More like regular brownie batter.
Hi Natalie,
I just mean let it sit at room temp for a couple minutes to cool the batter slightly. It should have a consistency of thick brownie batter, which allows you to scoop it onto the pan, but not to really shape it much. You def won’t be able to for dough balls with it. If you can, your batter is way too cold!!
These broockies were A.M.A.Z.I.N.G!!!!!! Love this recipe and will definatly make again! Also i love your Tik Tok account!
So happy to hear that Sheridan!! And yay, I love TikTok!!!! 🙂 happy baking!
I LOVE THESE ! I made these at night while my family was sleeping and the delicious smell woke everyone up, lol. These were such a great snack to enjoy while chatting with my family. Also super easy to make as well !
aw I am so happy to hear that Ivana!! That’s wonderful 🙂
Hi Tori,
Happy to hear they tastes great, so sorry they spread so much!! yes hopefully letting the batter cool a bit more will help them spread less <3
Hi Sarah,
I am so sorry about that, it was a typo that has since been updated! It should be 1/4 cup of butter, or 60 grams.
I’m so sorry to hear that Angela :/
Hi Kendra,
Happy to hear they tasted great, but I’m so sorry about the spread! What type of chocolate did you? Did you make sure to really whip up the sugar and butter when you creamed it?? Those are the only two things I can think of that might have made them spread extra other than the batter being too warm! Hopefully we’ll be able to get to the bottom of it <3
these were so delicious!! they had such a pretty crinkle top with the sea salt! the batter was still a little sticky so i used an ice cream scoop instead of rolling them into balls with my hands. i love all your baking videos on tiktok :))
That’s great to hear Anne! So happy you loved this recipe 🙂 And yay, I am so into TikTok these days!!
Will I need to adjust these for high elevation? At 7,000 feet here.
Hi Emily,
I don’t have much experience baking cookies at altitude so sadly I’m not sure! But I’d recommend making any adjustments you normally do when baking cookies at that altitude. Sorry I can’t be of more help!
They tasted great, I just had to cook them for 12-15 minutes instead of 10 minutes and I’m not at high altitude either.
Hi Malia,
Interesting!! Your cookie scoops might have been a bit bigger than ours, or your batter might have cooled a bit more. Happy they turned out great though!!
These were a huge hit with the family! I personalized the batch by garnishing some with dark chocolate chunks, others with semi-sweet morsels & a couple with sea salt (to please everyone’s tastes, haha). They turned out absolutely perfect – thank you so much for sharing this recipe!
I’m so happy to hear that Paula! Love that, there’s nothing better than getting to eat a cookie just the way you like it 🙂
THEY WERE AMAZING, I MADE THEM IN QUARANTINE AND MY FAMILY AND I AND WE LOVED THE
So happy to hear that Sharon 🙂
These turned out great!!!Huge hit with the family!!! Thanks!!!!
So happy to hear that Rebecca 🙂
Should I bake it for 12 minutes at the same temperature I preheated the oven to? (Which is 177 degrees C)
Hi Sunaira,
Yup! Usually recipes have you preheat the oven to the temperature you need to bake the dessert at <3
Hi Cory,
Sounds like it! It should be somewhat thick when you scoop it <3
Is it okay if I use dairy milk chocolate?
Hi Sunaira.
Yup, milk chocolate should work great in this recipe 🙂
Mine didn’t turn out as pretty as yours but WOW these are amazing! Some of the best cookies i’ve ever had! I thought they’d taste like a regular chocolate flavored cookie but they have a unique texture with the inside being gooey like a brownie!!
Would be great with some vanilla ice cream!!
Hi Chelsea!! So my oven is pretty old and it doesn’t even have the preheating option or anything. Every time i bake cookies the middle would be still doughy even though i would use the correct temperature sometimes a little higher. I really wanna bake these but i m scared it might turn out bad. Any suggestions?
Hi Chelsea!!! I am making a big cake for my bat mitzvah and i had a few questions! Can these be baked in a cake pan and made into a cake layer? I also wanted to know how to figure out how tall the cake is going to be for the dowel and where to buy a dowel, and if their are any other suggestions for the structure and where to buy any other things i might need for the structure! Also any tips in general for tiered cakes!!! Thank you!
Okay so I’m currently making these but I’m scared that the batter is too thin. Do I let it rest more or add a little more flour to the mixture?
Why did mine inflate?
The flavor was very rich and good,however, this is not a good recipe. The cookies turned out extremely flat and it has absolutely nothing to do with the temperature of the dough. After making my first batch and reading the comments I put the dough in the refrigerator for over 15 minutes to make sure it was very cool. They still came out extremely flat. Very disappointed.
hi! I tried these and they turned out very wet in the oven, did I miss something? I added the flour and baking soda and they were still very wet and didn’t rise. I love your page btw!
Me too. All other recipes have worked for me.
I followed the recipe and the tips to the tee. I even let it cool extra long in the fridge but they still turned out super super thin and ended up looking like one big thin brownie. I was really excited based on the ratings and how good it looked but this can’t be the same recipe as what was instructed vs how it looks..
Hi i made these a few days ago but the mixture was still a bit watery when i was trying to form them into balls do you know why
Thanks ?
I found u on TikTok and i must say I’m juuuust a little obsessed with you!! I have been on the hunt for the perfect brownie cookie recipe and this recipe so far has been the closest to perfect. Just wondering though after adding the chocolate chips do you chill the dough in order to be able to form those balls? Mine spread a little and wasn’t really able to form them into balls. Still amazing tho!!
@Kimberly, omg i should have read the comments!! Sorry! I will chill the batter a little next time. Honestly cannot stop eating them even with them being flat lol
These came out perfect for me; and thicker than I expected given that other reviewers had theirs come out really thin. I made sure to whip the eggs and sugar as the instructions say and I think that incorporated a lot of air. I also chilled the batter to firm it up before baking & between each batch.
Ok so that ??? Signs were meant to be hearts! <3
Hey Chels! I just did this recipe and cookies were absolutely amazing! Everyone in my family loved them. I’m also planing on doing some for my boyfriend too, I’m sure he’d loved them. Thank you!
This has been, to date, one of my most popular pins! The creator should be awarded a Pinterest Pin Certificate for a “perfect recipe! I had 31 pins…all but 1 a triumph! Thanks! Now, I must try them myself! ?
At what Celsius degrees have the cookies be baked ? Thanks
These came out perfect ! Thank you!! Felt I needed to wait at least 10 minutes and got the perfect crinkle
What size of dough balls should we make? mine came out super thin? If I would use big scoop it wouldn’t make enough cookies. T.i.a! Taste is definitely on point.
I know you can’t freeze them but can you chill overnight then make the next day?
Hi Karen,
So happy they still tasted great!! This recipe can be a bit finicky because the batter thickens as it cools and is temperature sensitive. I’d recommend letting the batter cool a bit more next time and hopefully that will help them spread less 🙂 Happy baking!!
Hi! Can I use nutella instead of the chocolate?? My daughters would like to know!? Lol
Hi
Can I use nutella??
Hi Joy,
Sadly I think Nutella would throw off the consistency of the batter and cause the cookies to spread too much as they bake :/
these cookies are amazing! I added a bit of cornstarch to my second batch, making them a bit more chewie. These cookies remind me of the cookies I used to get when I was a kid from my local farmers market, they were my favorite things in the whole world!
Hi Iola,
Love that, that’s a great idea!! So glad your cookies turned out so delicious! 🙂 Happy baking!
@iola,
Hi I’m wondering how much corn starch did you add to your recipe?
Made these for Thanksgiving and they were a huge hit! I love how the top is crispy and crackled. Name of recipe is spot on to the taste and texture.
Yay, I’m so happy to hear that Helena!! They sound like turned out perfectly 🙂 Thank you for sharing!!!
My family and I enjoyed these. Unfortunately we couldn’t detect the espresso in it. I used Cafe Bustelo instant. I think I’d add a full teaspoon next time.
I used Nestlé Toll House Milk Chocolate Chips, which when melted with butter in microwave, it got smooth and thick and not seized up. I think that and that the eggs were still chilled, made the batter thick and they did not flatten like many people have said. I also weighed my ingredients, which I usually don’t do, but maybe that also helped. This is definitely a keeper! I’m making another batch tonight, so I have some for Christmas.
Thank you for the recipe!
Hi Katherine,
You can definitely add more instant espresso! The amount in the recipe isn’t really meant to be tasted, its more so there to enhance the chocolate flavor. But if you want to taste it you can definitely add more, I think that would be delicious too!
So happy to hear the cookies turned out great 🙂 Thank you for sharing what you used to make them and how they turned out!! Happy baking and happy holidays!
I made these for Christmas. They were delicious! One batch wasn’t enough, my kids want more!
That’s so wonderful to hear Michelle!! Thank you for sharing 🙂
Can I use sugar substitute instead of sugar (ie. Splenda)?
Hi Temeka,
I haven’t tested this recipe with the Splenda’s baking version of granulated sugar, so sadly I’m not sure! I think it should, but this recipe can be a bit temperamental so I’m not 100% confident. Sorry I can’t be of more help! If you try it, I’d love to hear how it goes!
Like a lot of other people’s mine came out flat also. I’m not sure what I did wrong. When I went to bake the second batch the “dough” was much thicker than the first time from having been sitting on the counter and I thought that might help but sadly the second batch also came out very flat. They were super delicious though. I will try adjusting a few things and see if that helps any.
Hi Candicakes,
I’m so sorry to hear that! This recipe can be a bit finicky. I’ve been re-testing it this last week because of comments like this, and I’ve found that adding in 2 tsp of cornstarch can help thicken the cookies and prevent overspread! I’ve updated the recipe to reflect this. Hope that helps for next time if you decide to make these again <3
Can you double the recipe. I can’t wait to make them.
Hi Efrain,
Great question! You can double this recipe. Hope that helps, happy baking!
Hi..I’m new to the US…May I know what brand of chocolate you use..?
Hi,
my cookies top is not crinkly and it does not spread. I was wondering what could have happened. Taste wise is very good.
Hi Delia,
That’s great that they taste good, but a bummer that they didn’t spread! My first two guesses would be that the batter cooled off a bit too much before the cookies were baked, or that your baking soda might be old and have lost some of its potency (this can start to happen after the box has been open about 6 months). Do you think it might have been either of those things? Hopefully we’ll be able to figure it out together!
Mine flattened out a bit as well when I made them smaller. BY THE TIME I GOT To the last of the batter, I decided to make one big cookie. It seems that after chilling and then allowing the batter to come to room temp, I got the result of the original recipe: a beautifuly shiny crackled top.
My chocolate did have quite a while to come to room temp, as I was already using my oven to bake something at 425, so it had to cool. Before I mixed the chocolate in, I tasted it to make sure it was the flavor profile I wanted, I used some 85% chocolate I ordered from worldwidechocolate.Com; The Giuylani brand(100 grams, used all). I mixed that with simple truth organic sweet chocolate (5 squares, of 113g/8 squares). This was the perfect combination of chocolate! I am going to make these again and again whenever I am craving chocolate.
Thank you so much for sharing Moni 🙂
Hi. What if I use icing sugar instead if granulated sugar?! Will it give me the same or better crinkles or will it have no effect?!
Hi Ravisha,
If you use icing sugar instead of granulated sugar in this recipe the cookies won’t spread the same way, and I don’t think you’ll end up with proper crinkles! The type of sugar you use to bake cookies does have a big impact on how cookies bake. Hope that helps, happy baking!
My family loves these cookies! Was wondering if you took these same ingredients and put them in a baking pan could these work to make regular brownies?
I’ve now made two batches of these cookies to include in boxes of Christmas cookies, and they taste absolutely delicious!
Mine crinkled, but the top was not shiny but dull and they also came out thin, what happened?
That might be one of the most perfect cookies I’ve ever made. I was craving rocky road ice cream so I added marshmallow and pecans. Perfection. Thank you! ?
@Grace Kelly, sorry, I’m not sure why there’s a question mark at the end of my post ha ha
No worries!! If you try to enter emojis they turn into question marks in here for some reason!!! I feel like technology in the comments section is limited >_<
Hi Grace,
Ahh that sounds incredible! Rocky road in cookie form is such a genius twist, love the marshmallow and pecan combo!! I’m so happy they hit the spot!
Wish I could upload a photo!! These turned out perfect. The first batch didn’t quick have the crispy tops but the 2nd was exactly like the photo. Definitely helped to put the batter in the fridge to help cool, not long but maybe 5mins. Thanks!!
I wish we could share photos on here too! Glad the second batch turned out perfect, and that’s a great tip, thank you for sharing Linda 🙂 Happy baking!!
Not sure what I did wrong. Came out very thin and almost wafer like. Only thing I can think of was maybe my eggs were still too cold?
Any advice would be great!
So sorry to hear that Maddie! Sometimes if the chocolate is still really warm when it’s added to the dough it can cause the cookies to spread more! Did you let the chocolate cool off for a bit before mixing it into the battter? That’d be my first guess, but if it’s not that let me know and we can keep trouble shooting! <3
Hi! These cookies are YUMMY but mine turned out like regular soft cookies and not very brownie like and also no crackle ? Where did I go wrong?? Thank you so much!
Ah I’m so sorry to hear that Christina! This recipe can be a bit finicky. My first thought is that maybe your baking soda might be a bit old, and has lost some of it’s potency? An opened box can start to lose its potency after 6 months!
Or is there any chance you used baking powder instead of baking soda? If it’s not either of those let me know and we can keep troubleshooting!
I followed the instruction exactly the way it was instructed and my cookies turned out super flat too. I don’t see backing powder in this recipe. Could that be what’s missing from the recipe to create a raised chewy cookie? Just curious as to the reason for them to turn out so flat. The flavor is great. Thank you!
Hi Maria! So sorry to hear your cookies turned out flat :/ That is such a bummer! When I was recipe testing these I found that baking powder does not help with that (it messes up the crinkled brownie top of the cookie), which is why it’s not included in this recipe.
Did you bake them on parchment paper by chance? I will say that they spread a lot less when baked on silicon mats than parchment paper.
My only other thought would be to ask what type of chocolate you’re using! Hopefully we’ll be able to figure out what happened to avoid it in the future! Let me know 🙂
Hi I made these yesterday andthe puffed up too much..i wanted them more flat. i let them cool
So sorry to hear that Melissa! Usually the deflate/ flatten out a bit as they cool, did you find that they did that once they had fully cooled? Hopefully they did!
So so good!! Only issue I had was my dough turned out really hard, almost fudgey and I could form dough balls instead of scooping it onto the pan, but I figured I would bake them anyway and they turned out great. Taste great and look great too! Glad I did.
Oh that is wild!!! I have not had that happen before, but I’m so glad to hear they baked up great!! That’s the most important part! Thank you for sharing Kaitlyn 🙂
My cookies didn’t crinkle?. They fell flat.
So sorry to hear that Aimee! What type of chocolate did you use? Did you set it aside to cool down before adding it to the batter? Hopefully we’ll be able to figure out what happened!
Would it be possible to freeze the dough and then let it sit on the counter before baking?
Hi Shanley,
I haven’t tested this like that before, and while it seems like it should work in theory, this dough can be a bit temperamental when it comes to the temperature. If you try to do this I’d love to hear how they turn out!
My mixture was very dry compared to the wet mixture in your video/picture and probably why I didn’t get a crinkly top? I also had to bake them at a lower temperature and flatten the dough balls because they were not flattening while they cooked at all. I used a scale to measure my ingredients – any idea what went wrong? I’m guessing the 2 tsp corn starch might be the culprit.
Hi Bhumi,
Baking them at a lower temperature makes them spread less, and could definitely be the reason the tops didn’t get crinkly! What made you bake them at a lower temperature? Does your oven run hot? What type of pan did you bake them on, and did you use parchment paper or silicone mats? Hopefully we’ll be able to figure out what happened!
My dough was thicker/dryer and they didn’t spread much. They tops did crinkle but they are quite high compared to the picture and last year’s when I made them last. I used a scale for all ingredients. Any idea what went wrong? I don’t recall using corn starch last year but followed the recipe last year too.
Hi Carolina,
So sorry to hear that! Did you by chance use a different type of chocolate? Or let the dough sit for longer, or was you kitchen a bit colder? The temperature of the cookie dough and the type of chocolate both have a big impact on how the cookies spread. If it’s not any of those things, let me know and we’ll keep trouble shooting!
@Chelsey White, hi I used Guittard dark chocolate chips. Maybe I let the chocolate cool too long? The dough was already thick when I mixed in the dry ingredients so I didn’t let it sit long before I baked. I may give them another try because I loved them last year!
That’s what I use too! Yah my second guess would be that the chocolate may have cooled for too long. The chocolate should make the cookie dough a bit looser once you add it it! Hopefully you gave them another try and they turned out better! Let me know if you did <3
The best brownie cookie recipe! It’s a very good cookie… I have been making these over and over… Thank you for sharing this recipe.
Yessss!! So happy to hear that Myra, thank you for sharing!! 🙂 Happy holidays!
My cookies did not spread much. They came out thicker than I thought they’d be and I followed the recipe exactly. Regardless these exceeded my expectations! These are so rich and delicious.
Glad to hear the tasted amazing Sel 🙂 Thanks for sharing!!
These cookies are wonderful. For me, I added 1/4 – 1/2 tsp. of baking powder and got wonderfully “poofy” cookies that spread less, which is what I wanted. I also rested them overnight in the fridge.
Hi Skyler,
So glad to hear your cookies turned out great! And thank you for sharing, I’m sure that will help others who also want a poofier cookie 🙂 Happy baking!
There’s a typo. You say add all the chocolate in the first step instead of saving some as chips. It’s “CC, divided”
Hi Delia,
There actually is not a typo 🙂 I share the amount the should be melted down at the beginning of the recipe, and then the amount that should be folded into the batter (this second amount is listed at the bottom of the ingredients list). I have chocolate chips listed twice in the ingredients list, once at the beginning and once at the end, because while you do need to use dark chocolate to melt down for the batter, you can use any type of chocolate chip to fold in the cookies (milk, semi-sweet, dark). The amounts listed in both the ingredients list and steps in the instructions are correct. Happy baking!
Made this recipe yesterday. I have wanted to make a chocolate cookie that gives you everything this cookie does: chewy edges, softer brownie like inside and the crackle top. And I always make large cookies, so this recipe was perfect for me. I found that in order to scoop them easier and have far less spreading, I let the dough sit for about 15 minutes. It was much firmer and scoopable and gave me 3″+ diameter cookies. I went a bit over the 3 tbsp amount and made 13. This cookie has a deep chocolate flavor and color (I used all semi sweet chocolate chips). Thank you, Chelsweets!
Mine turned out like pancakes even after chilling the dough first in the fridge. First ever chelsweet recipe fail for me!
I am so sorry to hear that Zoe!! I will say these cookies do spread out as they bake, that’s what gives them those perfect crinkly tops! But they should still be soft and chewy. What was the texture like once they’d baked and cooled? Were they hard or crispy at all?
What type of chocolate were you using? Did you add the cornstarch? Were you baking them on silicone or parchment paper? What type of pan were you using? Hopefully we’ll be able to figure out what happened!