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
Scale
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
