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Giant Crinkle-Top Brownie Cookies: 4 Secrets

Giant Crinkle-Top Brownie Cookies (Bakery-Style Showstopper)
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Create bakery-style giant brownie cookies with crinkled tops. These cookies are rich, chewy, and impress with their jumbo size and beautiful crackled appearance.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
  3. Add the eggs one at a time, whisking after each addition until the mixture is smooth and glossy. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Scoop generous portions of dough (about 1/2 cup each) onto the prepared baking sheets, leaving plenty of space between them. For a more dramatic crinkle effect, you can gently press down on the tops of the dough balls.
  8. Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra fudgy cookie, use dark chocolate chips.
  • You can add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty flavor.
  • Ensure your oven temperature is accurate for the best crinkle effect.

Nutrition

Find it online: https://whiskdaily.com/giant-crinkle-top-brownie-cookies-recipe/