Brownie Crinkle Cookies [No Flour]
- 28 g (2 tbsp) unsalted butter
- 140 g (5 oz) semi-sweet chocolate
- 100 g (1/2 cup) granulated sugar
- 1 medium-size egg (about 48 g without shell)
- 1/4 tsp vanilla extract
- 13 g (2 tbsp) unsweetened cocoa powder, sifted
- 1/8 tsp baking powder, sifted
- 10 ml (2 tsp) milk
- 1 pinch salt, optional
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.
Beat egg and sugar with a mixer for about 2 minutes.
Add the melted chocolate. Beat again until well combined.
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.
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.
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.
Let cool completely on the tray before serving.