Corner brownie fans, this one’s for you. These mini brownie crinkle cookies are chewy, fudgy, and packed with rich dark chocolate, finished with a shiny, crackly top that’s so satisfying. The recipe takes under 30 minutes and yields about 60 bite-sized cookies—finish them with a sprinkle of flaky salt and enjoy.
Life is a little chaotic over here—holiday recipe testing, home projects, and preparing for a trip have turned my kitchen into a creative mess. Still, this cookie recipe is easy enough to fit into a busy weekend. If you’re looking for a cozy project, these cookies are a perfect start.
Similar to my mini chocolate chip cookies and chewy little M&M cookies, these are super chocolatey and foolproof. Unlike some recipes, these require no chilling—if you want those shiny tops, don’t chill the dough.
The secret to the glossy, crackled crust is simple: whip the sugars and egg for a full 6–7 minutes. That aeration helps create the glossy finish, so grab your hand mixer or stand mixer and be patient for just a few minutes.
Dark chocolate
I tested several chocolates. Milk chocolate was too sweet, semi-sweet was good but not rich enough, and dark chocolate—around 70%—gave the flavor I wanted. Use a high-quality dark chocolate, either chips or a chopped baking bar.
Step-by-step directions
Scrape the sides of the bowl frequently so there are no streaks of egg or dry ingredients.
Full sheet pan
For the shiniest tops, work quickly. As the dough cools the tops will dull. Using a full sheet pan lets you bake most of the cookies at once so they all get that glossy finish. If you only have half sheet pans, the cookies will still taste great; the later batches may lose some shine.
If you make this recipe, please leave a rating and review—I read every comment and appreciate your support.
No Chill Mini Brownie Crinkle Cookies
Ingredients
- 60 grams all purpose flour (1/2 cup)
- 12 grams Dutch process cocoa powder (2 Tablespoons)
- 1/2 teaspoon espresso powder optional
- 1/2 teaspoon baking powder
- 1/4 teaspoon Kosher salt
- 115 grams good-quality dark chocolate (4 ounces)
- 60 grams unsalted butter (cut into cubes, 1/4 cup)
- 75 grams dark brown sugar (6 Tablespoons, packed)
- 50 grams superfine or granulated sugar (1/4 cup)
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- Flaky salt for serving
Equipment
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Stand mixer or hand mixer
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#100 cookie scoop or teaspoon
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1 full sheet pan or 2 half sheet pans
Instructions
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Preheat the oven to 350°F (177°C). Line a full sheet pan (or two half sheet pans) with parchment paper. In a small bowl, whisk together the flour, cocoa powder, espresso powder (optional), baking powder, and Kosher salt. Set aside.
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Fill a small pot with 1–2 inches of water and bring to a gentle simmer. Place the dark chocolate and butter in a heatproof bowl and set it over the pot, ensuring the water doesn’t touch the bowl. Stir constantly until the mixture is smooth and fully melted, then remove and let cool slightly.
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In a large mixing bowl, combine the dark brown sugar, granulated or superfine sugar, and the egg. Using a whisk attachment, whip the mixture for 6–7 minutes until lighter in color, nearly doubled in volume, and resembling cake batter.
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With the mixer running, slowly drizzle in the melted chocolate until smooth. Scrape the bowl sides occasionally. Stir in the vanilla, then fold the dry ingredients into the batter just until combined.
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Quickly scoop the dough into small balls using a #100 cookie scoop or teaspoon and place them about 1 inch apart on the prepared sheet pan. Work quickly to preserve dough temperature for shiny tops.
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Bake for 5–6 minutes, flipping the pan halfway through, until the edges are set but centers remain slightly underdone and tops look shiny. Cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky salt to taste and serve.
Notes
Use a good-quality dark chocolate like Ghirardelli or Guittard. Chocolate chips or a chopped bar both work.
Superfine sugar dissolves more readily and helps create shinier tops, but granulated sugar can be used; coarser sugar may produce a slightly duller finish without affecting flavor.
If you want glossy tops, move quickly so the dough stays warm; a full sheet pan helps bake most cookies at once for consistent shine. Half sheet pans are fine—later batches may be less glossy but will still be delicious.
For fudgy, chewy cookies, underbake slightly so the edges are set but the centers remain a bit soft.
Store leftovers in an airtight container for 2–3 days.