First time I made these like 2 days ago, they kind of turned out messy. Not going to lie, they tasted PHENOMENAL. Rich, dark, velvety, chocolatey. All that. But they were lacking the lightness and chewiness of a true brookie. Mission stated- I set out to find out just why mine didn’t crackle much. The recipe I used had way too much flour than necessary. The amount of sugar called for was immensely high. And it didn’t utilize the most effective method: Thalia’s tapping method. The dough, when inverted onto your baking sheet, should be fairly wet and leave a small tail of batter hanging from the 2.5 inch ice cream scoop. I made super large ones!!
If you look closely, you can actually tell that there are two batches: the 1st batch was super pretty and yummy and crinkly. The second needed a bit more tapping than the first, was more rich in flavor, and a little less sweet. What’s great about these are that you can customize them- as with all other cookies- to your own liking. Just don’t add too much flour. Baking soda is also a must if you want a nice spread to your brownie cookies. Make sure you beat you eggs and sugar for no more than 7 minutes. I found that 4-5 for a handheld mixer was a tad too short. And don’t overmix that batter when you add the flour in! It’s better to fold it in by spatula after giving it a few pulses.
So here’s my thoughts on the Crinkle Brookie Recipe (using Butter and Brioche’s amazing tapping recipe as reference):
- I made 10 XL ones using a big ice cream scoop. It’s really up to you what size you want to use since the crinkle effect is the same for all shapes and sizes.
- I used 100 grams brown sugar and 40 grams of white sugar.
- I beat this on high for 7 minutes. No more than that!
- I melted the chocolate and butter in the microwave. There’s no need to use a double boiler. It’s just more things to wash.
- I lowered the butter content to 92 grams.
- I increased the dry ingredients amount (flour) to 90 grams flour + 3 tablespoons of cocoa powder.
- If the batter seems a little wet, chill it for 5 minutes. As she notes, it really does make a huge difference in terms of taste.
- I sprinkled sea salt on top of the scooped out batter. It tastes sooo good with the salt! It goes well with the chocolate.
- As noted in her recipe, please use > 70% cocoa. I used Ghirardelli because “oh so rich and good.”
- Bake for about 12.5-13 minutes. For me, 11 was too short of a time because mine were larger.
Mind you, these can be dangerous. I actually ate way too much than was good more my health this time I made these. Be careful!!! 😀 But they are so flavorful and delicious. Have fun baking! Let me know how these go for you…