I’ve Made Hundreds of Batches of Cookies — But I Always Come Back to This One

Real talk: I’ve baked over 100 batches of cookies in my life. Probably more. There was a point in my life when I would bake multiple batches of cookies each week just so I could practice my technique. (To say that I take cookies seriously is an understatement.)

Along the way I’ve discovered a handful of recipes that stood above the rest — ones that have earned a permanent spot in my rotation. At the top of that list lives my favorite chocolate chip cookie recipe, as well as the one I’m sharing today: Edd Kimber’s Brownie Crinkle Cookies. The crinkly, picture-perfect brownie cookies are rich, chewy, and impossibly fudgy, and unlike any other recipe I’ve seen before. In fact, it’s one of those rare recipes that’s so delicious, it makes me rethink every other cookie I’ve ever made.

It’s no surprise that this award-worthy recipe is written by Great British Bake Off season one winner Edd Kimber, also known as The Boy Who Bakes. They are hands-down the best chocolate cookies I have ever made, and I can’t recommend them enough. Here’s why I love them.

Get the recipe: Edd Kimber’s Brownie Crinkle Cookies

These cookies are a chocolate-lover’s dream. They combine all of the best qualities of a perfectly baked brownie with those of a crispy-on-the-outside, soft-in-the-middle cookie. They’re made with both cocoa powder and melted chocolate for a double hit of flavor, and they’re the perfect amount of chocolatey without being bitter. A generous amount of brown sugar gives them a rich molasses flavor that deepens the dark chocolate notes, while a final flourish of flaky sea salt adds both crunch and a pop of flavor.

The texture is what really sets these cookies apart. They are incredibly fudgy — like the most decadent brownie imaginable. And it all comes down to technique. Kimber has you whip the eggs and sugars together for five full minutes until they are ribbony and aerated. This new-to-me technique helps the cookies puff up and deflate as they cool, resulting in those beautiful cracks and a pleasantly dense interior. It’s chewy on the inside, crisp on the outside, and oh-so fudgy. If you’re a fan of chewy brownies, this is the cookie for you.

Heads up: The recipe is written using weight measurements, not volume. If you have a kitchen scale, this is the time to bust it out. But if you don’t, you can easily convert the measurements using an online tool. It’ll take a few minutes to calculate everything, but I promise the cookies are worth the extra effort.

Read more: 3 Reasons You Need a Food Scale in the Kitchen

Before you head into the kitchen to make these cookies, keep these tips in mind.

1. Follow each step exactly as written. The key to making the picture-perfect cracks is to time everything just right. Kimber’s recipe states you should whip the eggs for exactly five minutes. This gives the melted chocolate just enough time to cool off slightly, so make sure to set a timer.

2. Watch Kimber’s video before making them. Kimber has a video of him making these cookies that is super helpful. It goes into a little bit more detail and shows you each step. Give it a watch before making them.

3. Bake the cookies right away. The cookie dough will be very wet and have the texture of brownie batter versus traditional cookie dough. It’s a bit difficult to portion out, but using a cookie scoop makes it easier. Make sure to bake the dough right away for best results. The batter firms up after a few minutes and results in cookies that are more matte than shiny, so work quickly for the best results.

At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. Kitchn Love Letters is a series that shares our favorite, over-and-over recipes.