Brownie Crinkle Cookies [No Flour]


  1. 28 g (2 tbsp) unsalted butter
  2. 140 g (5 oz) semi-sweet chocolate
  3. 100 g (1/2 cup) granulated sugar
  4. 1 medium-size egg (about 48 g without shell)
  5. 1/4 tsp vanilla extract
  6. 13 g (2 tbsp) unsweetened cocoa powder, sifted
  7. 1/8 tsp baking powder, sifted
  8. 10 ml (2 tsp) milk
  9. 1 pinch salt, optional



  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.

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