SALTED BROWNIE COOKIES: learn how to get that crinkle! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The moment I re…

SALTED BROWNIE COOKIES: learn how to get that crinkle!?
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The moment I realised brownies could be converted into cookie form was both a blessing and a curse! These are so delicious, you’ll want to eat them all!
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…I was eyeing up Mike’s crinkle cookies over on mikebakesnyc (you’re going to get lost in his gorgeous feed) and just had to give them a go – I didn’t have all the ingredients for his, so ended up with a blended recipe also using my spelt mocha brownies as a base (spelt flour version being tested soon, since I’ve nearly eaten all these!). The secret to that crinkle? WHIP your eggs for a good 5mins.
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So here’s the question, brownie cookies or straight-up brownies? Tell me in the comments! ?
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INGREDIENTS & METHOD:
(makes approx. 16 cookies)
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MELT (over a bain marie):
200g good dark chocolate (greenandblacks)
115g unsalted butter
– move onto the next stage whilst that melts and get your oven on.
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WHIP (use the whisk attachment):
125g golden caster sugar
125g light brown sugar (tateandlylesugars)
2 large eggs
1 tsp vanilla extract
– whip for a good 5 mins
– drizzle in melted chocolate/butter with mixer on low.
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FOLD:
120g plain flour
2.5 tbsp cocoa powder (foodthoughtsuk)
1 tsp baking powder
½ tsp sea salt
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– fold in all dry ingredients until just combined. – line baking trays (I needed 3) with parchment and dollop on a heaped dessert spoon of mix per cookie. 6 cookies per standard tray, leave a little space to spread. Option: top with pinch of maldonsalt.
– Mike’s method of loading up all baking trays with cookie dough BUT only cooking one at a time on the top rack. If the mix sits in the bowl, it gets dull & you loose the sheen on the cookie.
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OVEN: gas 4 – 11mins.
– they come out soft so cool on the tray for 10-15mins.