Description
These Chewy Chocolate Brownie Crinkle Cookies combine the rich, fudgy texture of brownies with the classic crinkle cookie appearance. Rolled in granulated and powdered sugar before baking, these cookies offer a beautiful cracked top with a soft, chewy center studded with semi-sweet chocolate chips. Perfect for chocolate lovers looking for a decadent yet easy-to-make 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
Additional Ingredients
- 1 cup semi-sweet chocolate chips or chunks
- 1/3 cup granulated sugar (for first coating)
- 1/2 cup powdered (confectioners’) sugar (for final coating)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt until well combined and no lumps of cocoa remain.
- Combine Wet Ingredients: In a large mixing bowl, whisk the melted unsalted butter, granulated sugar, light brown sugar, and neutral oil until the mixture looks thick, glossy, and slightly lightened in color.
- Add Eggs and Vanilla: Add the room-temperature eggs and vanilla extract to the sugar mixture, whisking 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, similar to brownie batter.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips or chunks until evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl and refrigerate the dough for 30–45 minutes, or until firm enough to scoop and roll without excessive sticking.
- Prepare for Baking: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper while the dough chills.
- Prepare Sugar Coatings: Place the 1/3 cup granulated sugar in one shallow bowl and the 1/2 cup powdered sugar in another for rolling the cookies.
- Shape Cookies: Using a small cookie scoop or spoon, portion the chilled dough into about 24 equal pieces and roll each into a smooth ball between your palms.
- Coat Cookies: Roll each dough ball first in the granulated sugar to lightly coat it, then roll it generously in the powdered sugar to create a thick, even coating.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them a few inches apart to allow room for spreading during baking.
- Bake: Bake the cookies for 10–12 minutes, or until puffed, cracked on top, with edges set and centers still looking slightly soft.
- Cool on Pan: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to set up.
- Cool Completely: Transfer the cookies to a wire rack to cool completely; they will firm up while remaining chewy and fudgy in the center.
Notes
- For best texture, make sure eggs are at room temperature before mixing.
- If dough is too sticky after chilling, refrigerate a bit longer before rolling.
- Using a cookie scoop helps achieve uniform cookie sizes for even baking.
- Do not overbake; slight softness in centers ensures chewy, fudgy texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra chocolate intensity, try mixing in dark chocolate chunks or espresso powder.
