Brownie Crinkle Cookies Recipe

I can't stop looking at these cookies.  And I can't stop eating these cookies.  Actually, I can, since they're all gone already.  Ha!  Need to make a new batch asap.

I had seen these brownie crinkle type cookies floating around the internet for a few month now, and had them on my (endlessly long) "to bake" list for a while.  They're just so darn beautiful, and they looked like the dreamiest, chewy chocolate cookie ever.

This recipe is very slightly adapted from Edd from The Boy Who Bakes (who you should definitely be following...duh), and they turned out exactly as I had hoped.  They're chocolatey, fudgey, brownie-like, and have the prettiest crackled top.  

Now, I won't lie, these cookies are a tiny bit fussy.   But don't be scared!  They're just pretty time-sensitive, and it really makes  a difference if you're not prepared.  So, make sure your oven is pre-heated, your pan is prepped, and all of the ingredients are measured out before you start!  

Edd shared all the ingredients in grams, and I've added cup conversions here.  Please note that using a kitchen scale and grams is truly the best way to bake, especially with flour!  Kitchen scales are super cheap, and are a life-saver in the kitchen.  I've been using them more and more, and will hopefully start sharing both here on the blog!  

Anyhow, back to cookies.  Go make these and I dare you not to eat them all yourself!

Ingredients:

• 1 heaping cup (200g) dark chocolate (around 65-70% cocoa solids), chopped into chocolate chip sized pieces
• 1/2 cup (125g) unsalted butter, diced
• 2/3 cup (150g) caster sugar/superfine sugar/granulated sugar*
• 1/2 cup (100g) light brown sugar, packed
• 2 large eggs
• 1 cup (130g) plain flour
• 3 tbsp (22g) cocoa powder (dutch processed)*
• 1 tsp baking powder
• 1/4 tsp salt

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