Chewy Chocolate Brownie Crinkle Cookies Recipe
If you have a sweet tooth that craves a perfect blend of chewy and fudgy, then the Chewy Chocolate Brownie Crinkle Cookies Recipe is your new best friend. These gems combine the rich, chocolatey depth of a brownie with a delightful crinkly, powdered-sugar-coated exterior that cracks just so when baked. Every bite offers a spectacularly chewy texture that melts in your mouth, making them an irresistible treat for any occasion or just a cozy night in.
Ingredients You’ll Need
Gathering simple yet crucial ingredients is the first step to creating these unforgettable cookies. Each one plays an essential role in building their luscious texture, impressive chewiness, and intense chocolate flavor that make this recipe stand out.
- All-purpose flour: Provides structure while keeping the cookies tender and soft.
- Unsweetened cocoa powder: Boosts the deep chocolate flavor and enriches color.
- Baking powder: Adds a little lift and helps create the signature crinkle effect.
- Fine sea salt: Balances sweetness and enhances the chocolate notes.
- Unsalted butter, melted: Brings richness and a slight crisp edge once baked.
- Granulated sugar: Sweetens the dough and helps with texture.
- Light brown sugar: Adds moisture and a subtle molasses flavor for chewiness.
- Neutral oil (canola or vegetable): Keeps the cookies moist and soft inside.
- Large eggs, at room temperature: Bind ingredients and contribute to the chewy texture.
- Vanilla extract: Enhances overall flavor complexity.
- Semi-sweet chocolate chips or chunks: Create bursts of melty chocolate in every bite.
- Granulated sugar (for first coat): Forms a subtle crystal shell on the dough balls before baking.
- Powdered (confectioners’) sugar (for final coat): Gives the cookies that classic crackled, snowy appearance.
How to Make Chewy Chocolate Brownie Crinkle Cookies Recipe
Step 1: Combine Dry Ingredients
Start by whisking the all-purpose flour, cocoa powder, baking powder, and sea salt together in a medium bowl. This ensures even distribution of the leavening agent and salt, which is key for a uniform texture and flavor throughout your Chewy Chocolate Brownie Crinkle Cookies Recipe.
Step 2: Mix Wet Ingredients
In a large bowl, whisk the melted butter along with granulated sugar, brown sugar, and neutral oil until the mixture is thick, glossy, and slightly lighter in color. This creates a beautifully rich base that will contribute to the cookies’ moistness and chew.
Step 3: Incorporate Eggs and Vanilla
Whisk two large eggs and vanilla extract into the sugar mixture until smooth and shiny. This step helps build structure and adds a lovely sheen to the batter that hints at the fudgy goodness to come.
Step 4: Combine Wet and Dry Ingredients
Fold the dry ingredients into the wet mixture in two batches using a spatula. Gently fold just until no streaks of flour remain; the dough should resemble thick brownie batter—sticky and luscious, promising a chewy bite.
Step 5: Add Chocolate Chips
Gently fold in semi-sweet chocolate chips or chunks so they are evenly distributed. These little pockets of molten chocolate are what make the Chewy Chocolate Brownie Crinkle Cookies Recipe irresistible.
Step 6: Chill the Dough
Cover the bowl and refrigerate the dough for 30 to 45 minutes. Chilling firms up the dough, making it easier to handle and helping the cookies keep their shape while baking.
Step 7: Prepare for Baking and Rolling
When your dough is nearly chilled, preheat the oven to 350°F (180°C) and line baking sheets with parchment paper. Place granulated sugar in one shallow bowl and powdered sugar in another to prep for the signature crinkle coating.
Step 8: Shape and Coat the Cookies
Scoop equal portions of dough—approximately 24 pieces—and roll each into smooth balls. First roll each ball in granulated sugar for a subtle crunchy shell, then roll generously in powdered sugar to create that stunning cracked, snowy topping.
Step 9: Bake to Perfection
Place the coated dough balls on your baking sheets, spacing them a few inches apart to give each cookie room to spread. Bake for 10 to 12 minutes until the tops are puffed, cracked, and the edges look set while the centers stay soft and fudgy. This balance is what makes the Chewy Chocolate Brownie Crinkle Cookies Recipe so addictive.
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. As they cool, the centers will firm up just enough to give you that perfect chewy texture you loved from the start.
How to Serve Chewy Chocolate Brownie Crinkle Cookies Recipe
Garnishes
Sprinkle a little extra powdered sugar on top for a delicate, festive touch. You can also add a few chocolate shavings or a pinch of flaky sea salt for a flavor twist that enhances the richness without overpowering it.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a hot cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert experience. Their chewy consistency nicely contrasts creamy or cold sides.
Creative Ways to Present
Arrange these cookies on a rustic wooden board surrounded by fresh berries or edible flowers for a charming presentation at parties. You can also sandwich them with marshmallow fluff or peanut butter to turn them into decadent cookie sandwiches that wow guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chewy Chocolate Brownie Crinkle Cookies in an airtight container at room temperature for up to five days. They will maintain their chewy texture beautifully, making for perfect snacks anytime.
Freezing
If you want to keep them longer, freeze cooled cookies in a sealed container or freezer bag for up to three months. Thaw at room temperature when ready to enjoy baking joy once again.
Reheating
To revive that fresh-baked warmth and softness, pop a cookie in the microwave for 10 to 15 seconds or in a low oven for a few minutes. This step brings back the fudgy middle and chewy bliss of the Chewy Chocolate Brownie Crinkle Cookies Recipe in no time.
FAQs
Can I use Dutch processed cocoa powder instead of natural cocoa powder?
Yes, Dutch processed cocoa powder can be used, but it has a milder acidity and slightly different flavor. Since this recipe relies on baking powder, which needs acidity to activate properly, you might notice a less intense rise and slightly different taste.
How do I prevent the cookies from spreading too much?
Chilling the dough thoroughly is key to preventing excessive spread. Also, make sure your baking sheets are properly lined and avoid using baking soda instead of baking powder, as this can change the spread and texture.
Can I substitute the semi-sweet chocolate chips with other types?
Absolutely! You can use dark chocolate, milk chocolate, or even white chocolate chunks based on your preference. Just be mindful that different chocolates may slightly alter the sweetness and melt behavior.
Why do my cookies not get the classic crinkle look?
Rolling the dough first in granulated sugar and then generously in powdered sugar creates the crinkle texture during baking. Don’t skip or reduce the powdered sugar coating, and ensure your oven temperature is accurate.
Is it possible to make these cookies gluten-free?
Yes, you can substitute the all-purpose flour for a gluten-free blend that includes xanthan gum. However, the texture may vary slightly, and chilling the dough might require more time to achieve the perfect consistency.
Final Thoughts
This Chewy Chocolate Brownie Crinkle Cookies Recipe is a surefire way to bring a smile to your face and warmth to your home. Each cookie is a delightful balance of chewy, fudgy, and chocolatey all wrapped in a beautiful crinkled coat. I encourage you to try this recipe soon—you might find these cookies becoming your new go-to for all your baking celebrations and comfort food cravings alike!
Print
Chewy Chocolate Brownie Crinkle Cookies Recipe
- Total Time: 1 hour
- Yield: 24 cookies 1x
Description
These Chewy Chocolate Brownie Crinkle Cookies are fudgy, rich, and perfectly chewy with a distinctive cracked top coated in powdered sugar. Made with cocoa powder and chocolate chips, they deliver intense chocolate flavor wrapped in a soft, crinkly crust that showcases a delightful texture reminiscent of brownies. Ideal for cookie lovers who enjoy a gooey center and a fun, snowy powdered sugar finish.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup neutral oil (canola or vegetable)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Mix-Ins and Coating
- 1 cup semi-sweet chocolate chips or chunks
- 1/3 cup granulated sugar (for first coat)
- 1/2 cup powdered (confectioners’) sugar (for final coat)
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined and no lumps of cocoa remain.
- Mix wet ingredients: In a large mixing bowl, whisk the melted butter, granulated sugar, brown sugar, and oil until the mixture looks thick, glossy, and slightly lightened in color.
- Add eggs and vanilla: Add the eggs and vanilla extract to the sugar mixture and whisk again until the batter is smooth and shiny.
- Incorporate dry ingredients: Add the dry ingredients to the wet mixture in two additions, gently folding with a spatula just until no dry streaks remain; the dough will be thick and sticky, resembling brownie batter.
- Fold in chocolate chips: Fold in the chocolate chips or chunks until evenly distributed throughout the dough.
- Chill dough: Cover the bowl and refrigerate the dough for 30 to 45 minutes until firm enough to scoop and roll without sticking badly to your hands.
- Preheat oven: As the dough nears readiness, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Prepare coating bowls: Place the 1/3 cup granulated sugar in one shallow bowl and the powdered sugar in another shallow bowl for rolling the dough balls.
- Portion dough: Using a small cookie scoop or spoon, portion the chilled dough into about 24 equal pieces and roll each piece into a smooth ball between your palms.
- Coat dough balls: Roll each ball first in granulated sugar for a light coating, then roll generously in powdered sugar to create a thick, even coating.
- Arrange on baking sheets: Place the coated dough balls on the prepared baking sheets spaced a few inches apart to allow spreading during baking.
- Bake: Bake for 10 to 12 minutes, or until the cookies puff up, the tops crack, and the edges look set but the centers still appear slightly soft.
- Cool briefly: Remove the baking sheets from the oven and let cookies cool on the pans for 5 minutes to set.
- Transfer to wire rack: Move the cookies to a wire rack to cool completely; they will continue to firm up while remaining chewy and fudgy inside.
Notes
- Use room temperature eggs to ensure smooth batter.
- Chilling the dough is key to preventing excessive spreading and achieving the perfect crinkly top.
- Do not overbake; the centers should remain slightly soft for a chewy texture.
- Store cooled cookies in an airtight container to maintain freshness for several days.
- For extra richness, experiment with mixing half bittersweet chocolate chips with the semi-sweet variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
