Chocolate Orange Brownie Crinkle Cookies

Ooh Chocolate Orange Brownie Crinkle Cookies. That’s a bit of a mouthful… I thought of abbreviating them to COBCCs but it sounded too much like cobcocks when the kids said it, which did not do justice to the delicious, melt-in-the-mouth, chocolately goodness that is these cookies. (Not saying there’s not a market for cobcocks, just not here)

Now the brownie crinkle cookie is not a new concept, however when I was looking for recipes to make my own they were all a bit scary.

At least 3 recipes were very specific on the egg whisk time and one warns of disaster if you don’t use two separate types of pretty niche cocoa powder.

I thought if ever there were a recipe that needs the ‘Baking with Kids’ treatment, it’s this!

It’s still a little more work than your standard 1 bowl cookie recipe but soooo worth it!

You will need a big mixing bowl and a smaller microwave safe bowl. 3 baking trays lined with non-stick baking paper and a whisk (electric is easier).

Makes 15 cookies


  • 200g dark chocolate (we used 100g Orange Bournville and 100g supermarket own brand)
  • 100g butter
  • 2 medium eggs
  • 150g caster sugar
  • 100g soft brown sugar
  • 125g plain flour
  • 20g cocoa powder
  • 1 tsp baking powder
  • 1 Terry’s chocolate orange

Preheat the oven to 210°C/ Gas mark 7

Get your biggest bowl out first (bigger bowls help avoid devastation level mess- I mean there’ll still be mess, just not quite as tear inducing) and crack 2 eggs in.Add the sugars and whisk until pale and about double the size. Kids love an electric whisk so if your kids are a bit bigger, you can let them whisk away while you melt the chocolate…

  • In your smaller microwave safe bowl, break up the dark chocolate to small pieces and melt using short bursts of 10-15 seconds in the microwave (be sure to keep stirring regularly to avoid burnt bits). When the chocolate is nearly all melted, add the butter for the last 15 seconds. Stir the melted butter through the metled chocolate.
    Pour the choccy-butter mixture into the whisked egg mixture and stir until just combined (my little ones loved watching the chocolate swirl into the paler egg mixture).Add the remaining dry ingredients and mix to form a thick batter.
    Drop heaped dessert spoons of mixture onto the lined baking trays with plenty of space in between. We put 5 to 6 blobs in each tray. Bake for 6-8 minutes until the edges are getting crinkly but the centre is still raw, then quickly remove from the oven, add a segment of chocolate orange and pop straight back in the oven for a further 4-5 minutes. Keep an eye on them, as the oven is set pretty high, they really don’t need very long.
    Allow to cool completely on the tray before lifting off and enjoying.