Description
Chewy Chocolate Brownie Crinkle Cookies combine the fudgy richness of brownies with the fun texture of crinkle cookies. Rolled in granulated and powdered sugar, these cookies bake up with crackled tops and chewy, gooey centers, perfect for chocolate lovers who want an easy and irresistible treat.
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
Add-ins and Coatings
- 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 thoroughly combined with no lumps remaining.
- Mix Wet Ingredients: In a large mixing bowl, whisk together melted butter, granulated sugar, brown sugar, and oil until the mixture is thick, glossy, and slightly lightened in color.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract until the batter becomes smooth and shiny.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture in two additions, gently folding with a spatula until no streaks of flour remain, resulting in a thick, sticky batter resembling brownie batter.
- Fold in Chocolate Chips: Fold the chocolate chips or chunks evenly throughout the dough.
- Chill Dough: Cover the bowl and refrigerate for 30–45 minutes until firm enough to handle and scoop.
- Prepare Oven and Baking Sheets: Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Set Up Coating Bowls: Place 1/3 cup granulated sugar in one shallow bowl and powdered sugar in another for rolling.
- Portion Dough: Use a small cookie scoop or spoon to portion dough into roughly 24 equal pieces, then roll each into smooth balls between your palms.
- Roll in Sugars: Roll each ball first in granulated sugar to coat lightly, then roll generously in powdered sugar for a thick, even coating.
- Arrange on Sheets: Place coated balls on baking sheets, spacing a few inches apart to allow for spreading.
- Bake: Bake for 10–12 minutes until cookies are puffed, cracked on top, edges set, and centers still soft.
- Cool on Baking Sheets: Let cookies cool on sheets for 5 minutes to firm up.
- Transfer to Rack: Move cookies to wire racks to cool completely; they will firm up while maintaining a chewy, fudgy center.
Notes
- Ensure eggs are at room temperature for a smoother batter.
- Don’t overmix the batter once dry ingredients are added; fold gently to keep cookies tender.
- Chilling the dough is essential for easier handling and to prevent excessive spreading.
- Use parchment paper or silicone baking mats for easy release and cleaning.
- Cookies will be soft and fudgy when warm but firm up as they cool.
- Store cooled cookies in an airtight container to maintain freshness for up to 5 days.
