Salted Dark Chocolate Crinkle Cookies

/ Jodi

Salted Dark Chocolate Crinkle Cookies.

Oh My Stars!

These fudgy, brownie-like, dark chocolate, chewy, but crispy heavenly bites may just have you seeing stars!

I saw a photo of these stop-me-in-my-tracks, make-me-wanna-bake, longing-to-get-in-my-belly cookies on ButterandBrioche, but alas the recipe was in metric measurements.

Thank goodness for Convert-me.com!

I’m not quite sure what the addition of ground coffee scientifically does to these, but I do know coffee somehow enhances the true flavor of coffee.

And the sprinkling of flaked sea salt that is just enough to balance the fudgy, chocolately amazingness…. well – all I can say is – you really want to try these!

Here is how I made them after converting:

Salted Dark Chocolate Crinkle Cookies

Ingredients:

  • 22-24 oz high quality dark chocolate (I like Moser Roth 70% Dark Chocolate, which I find at Aldi)
  • 8 Tbsp butter
  • 2/3 cup flour
  • 2 Tbsp instant or fresh ground coffee
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups brown sugar
  • 4 eggs
  • 2 Tbsp water
  • Flaked sea salt (Maldon is my fave!)

Directions:

Melt chocolate and butter in microwavable bowl for 1 minute on high.  Stir.  Microwave in 30 second intervals, stirring, until melted and blended.  Cool.

Mix brown sugar and eggs with electric mixer until thick and doubled in volume, about 4 minutes.  Add the melted and slightly cooled chocolate.  Mix until well incorporated.

Add flour, coffee, baking powder, and salt, and mix just until combined.  Add water, and mix until combined.

Refrigerate the fluid batter for 15-30 minutes.

Preheat oven to 350 degrees F.

Scoop batter with a cookie scoop onto baking stone or parchment lined baking sheet.  Once sheet is full, tap lightly 2-3 times on counter to slightly flatten cookie dough.  Sprinkle with a little flaked salt.

Bake for approximately 11 minutes.  Open oven and tap sheet lightly to flatten a bit.  Return to oven for 2 more minutes.  Repeat until cookies are firm around the edges and set in the middle with plenty of crinkles.

Cool for at least 10 minutes on baking stone or cookie sheet before transferring to a cooling rack to cool completely.

Enjoy!

Cheers & Hugs,
Jodi

40 thoughts on “Salted Dark Chocolate Crinkle Cookies”

  12. Oh my, Jodie, this looks and sounds absolutely delicious!!! I LOVE sweet and salty together, I always order sweet and salty popcorn mixed together in the movies 😊 Have a wonderful Sunday – here Sunday is almost over already… 😘

    Liked by 1 person

    Reply

  15. Yum. My brother was a chocolate aholic, these remind me of a coookie he used to make. A cross of brownie meets truffle. I think joyrose13 wants these in your Etsy store. Haha, or maybe I do ? Id have to track down that salt. Slivered salt, love exotic salts.

    Liked by 1 person

    Reply

  22. Yumalicious! I made these cookies at 6 A.M. Monday morning, A/C cranking to keep the kitchen cool! I made some without salt on top for me…I want sweet or salty, not together. That is why I can not get on the salted caramel bandwagon. I did make most with the flaked salt for the eldest daughter to take to share at work. They were a hit there too! Dark chocolate is my favorite in anything chocolate. Next time, I’ll attempt gluten-free! Thank-you!

    Liked by 1 person

    Reply

I love hearing from you - hope you'll drop me a line