If you have a craving for something chocolatey, fudgy, and irresistibly soft, you’re going to fall head over heels for this Chewy Chocolate Brownie Crinkle Cookies Recipe. Imagine biting into a cookie that has the deep, rich flavors of a classic brownie with the delightful crackled powdered sugar exterior that gives way to a gooey, chewy center every single time. These cookies are perfect for sharing—or keeping all to yourself—and they bring a little magic to any cookie jar with their beautiful crinkle-topped appearance and intense chocolate taste. Trust me, once you try this Chewy Chocolate Brownie Crinkle Cookies Recipe, it will become one of your go-to treats for any occasion.
Ingredients You’ll Need
Getting the ingredients right is the first step to mastering this Chewy Chocolate Brownie Crinkle Cookies Recipe. The list is simple but each component plays a crucial role—from the cocoa powder providing that rich chocolate flavor, to the folded-in chocolate chunks adding bursts of melty chocolate surprises in every bite.
- 1 cup all-purpose flour: The backbone of the cookie, it keeps everything together and gives structure without making the cookie tough.
- 1/2 cup unsweetened cocoa powder: Adds the deep chocolate flavor and gorgeous dark color.
- 1 teaspoon baking powder: Helps the cookies puff up and develop their pretty cracks.
- 1/2 teaspoon fine sea salt: Just enough salt to balance the sweetness and enhance the chocolate notes.
- 4 tablespoons unsalted butter, melted and slightly cooled: Adds richness and a tender crumb.
- 1 cup granulated sugar: Sweetens the dough and helps create that glossy batter texture.
- 1/2 cup light brown sugar, packed: Brings moisture and a subtle caramel depth to every bite.
- 1/4 cup neutral oil (canola or vegetable): Keeps the cookies chewy and moist—more so than butter alone.
- 2 large eggs, at room temperature: Bind everything together while adding richness.
- 2 teaspoons vanilla extract: Enhances all the chocolate flavors and adds warmth.
- 1 cup semi-sweet chocolate chips or chunks: For those pockets of melty, gooey chocolate heaven inside.
- 1/3 cup granulated sugar (for first coat): Creates a light, crunchy coating that helps the powdered sugar stick.
- 1/2 cup powdered (confectioners’) sugar (for final coat): Forms the signature crinkle cookie look with a soft sweetness on the outside.
How to Make Chewy Chocolate Brownie Crinkle Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, cocoa powder, baking powder, and salt in a medium bowl. This ensures the cocoa powder is evenly distributed with no lumps, giving your cookies that consistent chocolate color and flavor from edge to edge.
Step 2: Combine the Wet Ingredients
In a large bowl, whisk the melted butter with the granulated sugar, brown sugar, and oil until you see the mixture become thick, glossy, and lightened in color. This step is key because it’s the foundation for that chewy, luscious texture everyone loves.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one by one along with the vanilla extract, whisking until everything is smooth and shiny. This will make the batter velvety and ready for the dry ingredients.
Step 4: Fold in the Dry Ingredients
Gently fold the dry flour mixture into the wet batter in two increments using a spatula. Be careful not to overmix. Your dough should be thick and sticky—think brownie batter consistency, because that’s exactly what creates those deliciously chewy cookies.
Step 5: Stir in the Chocolate Chips
Fold in your chocolate chips or chunks so that every bite promises some gooey melty chocolate pockets, making these cookies a chocolate lover’s dream come true.
Step 6: Chill the Dough
Cover the dough and chill it in the refrigerator for 30 to 45 minutes. This allows the dough to firm up, making it easier to scoop and roll while also helping the cookies hold their shape better during baking.
Step 7: Prepare for Baking and Coat the Dough Balls
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. Place the granulated sugar in one shallow bowl and the powdered sugar in another. Using a cookie scoop or spoon, portion the chilled dough into roughly 24 equal pieces. Roll each piece into a smooth ball between your palms, then first roll it in the granulated sugar for a light crunchy layer, followed by a generous coating of powdered sugar, creating the iconic crinkle effect.
Step 8: Bake to Perfection
Place the sugar-coated dough balls on your baking sheets, spaced evenly apart to allow spreading. Bake for 10 to 12 minutes until the cookies puff up, crack beautifully on top, and have set edges with centers that still look slightly soft. This combination ensures a chewy, fudgy bite once cooled.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes so they set without breaking, then transfer to a wire rack to cool completely. The cookies firm up while staying chewy and luscious in the center—just as promised in this Chewy Chocolate Brownie Crinkle Cookies Recipe.
How to Serve Chewy Chocolate Brownie Crinkle Cookies Recipe
Garnishes
While these cookies are perfect on their own, you can elevate their appearance by dusting an extra light sprinkle of powdered sugar just before serving, or drizzle with a little melted white chocolate for a beautiful contrast and added sweetness.
Side Dishes
Pair these cookies with a cold glass of milk or a scoop of vanilla ice cream for a classic experience. For grown-up gatherings, try serving alongside a cup of rich espresso or a warm mug of hot cocoa to enhance the chocolate intensity.
Creative Ways to Present
For a festive touch, arrange the cookies on a platter with fresh berries and mint leaves. You could also sandwich two cookies with a scoop of ice cream in between for a decadent brownie cookie ice cream sandwich that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your Chewy Chocolate Brownie Crinkle Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and fudgy for up to 4 days, perfect for sharing with friends and family throughout the week.
Freezing
If you want to enjoy these cookies later, freeze the baked and cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They’ll keep beautifully for up to 3 months and thaw quickly at room temperature.
Reheating
To enjoy a warm, soft cookie straight from the freezer, pop it in the microwave for about 10-15 seconds or until just warmed through. This will bring back that fresh-baked chewy texture that makes this Chewy Chocolate Brownie Crinkle Cookies Recipe so addictive.
FAQs
Can I use Dutch-processed cocoa powder instead of natural cocoa powder?
Yes, you can substitute Dutch-processed cocoa powder, but it tends to be less acidic and more mellow in flavor, so your cookies might taste a bit less tangy. The texture will remain just as deliciously chewy.
Why do I need to chill the cookie dough?
Chilling the dough makes it easier to handle because it firms up the sticky batter. It also helps control spreading when baking, so your cookies hold their shape and develop those beautiful crinkle tops.
Can I make these cookies gluten-free?
Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Your cookies will still be wonderfully chewy and chocolaty.
What’s the secret to achieving chewy brownies texture in a cookie?
The combination of brown sugar, oil, melted butter, and not overbaking ensures the cookies stay soft and chewy. Also, underbaking slightly so the edges set but centers remain soft contributes to that fudgy brownie bite.
How do I prevent the crinkle sugar coating from disappearing?
Make sure to roll the dough balls generously in powdered sugar right before baking. Avoid touching them too much after coating, and bake promptly—this will preserve the iconic crinkle look perfectly.
Final Thoughts
Honestly, this Chewy Chocolate Brownie Crinkle Cookies Recipe is a game changer if you love rich, indulgent chocolate treats with a beautiful homemade look and incredible flavor. They’re straightforward to make, deliciously addictive, and guaranteed to delight anyone lucky enough to try them. So don’t hesitate—grab your ingredients and whip up a batch; your taste buds will thank you over and over again.
Print
Chewy Chocolate Brownie Crinkle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert, Snack, Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Chocolate Brownie Crinkle Cookies combine the fudgy richness of brownies with the fun crinkly powdered sugar coating of classic crinkle cookies. They feature a thick, chewy texture loaded with semi-sweet chocolate chips, providing a deeply chocolatey treat perfect for any occasion. The double sugar coating ensures these cookies have a beautiful cracked top and a melt-in-your-mouth softness inside.
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
Add-ins
- 1 cup semi-sweet chocolate chips or chunks
Coating
- 1/3 cup granulated sugar (for first coat)
- 1/2 cup powdered (confectioners’) sugar (for final coat)
Instructions
- Mix 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. This creates the base for the brownie cookie batter.
- Combine 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, building a rich, smooth sugar base.
- Add Eggs and Vanilla: Whisk the eggs and vanilla extract into the wet sugar mixture until the batter is smooth and shiny, helping to bind and flavor the dough.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet mixture in two additions, gently folding with a spatula just until no dry streaks of flour remain. The dough will be thick and sticky, resembling brownie batter.
- Fold in Chocolate Chips: Fold the semi-sweet chocolate chips or chunks evenly throughout the dough for bursts of melty chocolate in every bite.
- Chill the Dough: Cover the bowl and refrigerate the dough for 30–45 minutes until firm enough to scoop and handle without sticking too much, which helps maintain the cookie shape during baking.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Set Up 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 dough balls before baking.
- Portion the Dough: Using a small cookie scoop or spoon, divide the chilled dough into about 24 equal portions. Roll each piece between your palms to form smooth balls.
- Coat the Dough Balls: Roll each dough ball first in granulated sugar to lightly coat all sides, then roll generously in powdered sugar to create a thick, even coating critical for the classic crinkle effect.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spaced a few inches apart to allow spreading while baking.
- Bake the Cookies: Bake for 10–12 minutes until the cookies are puffed, tops are cracked, edges look set, and centers appear slightly soft, ensuring chewy and fudgy interiors.
- Cool on Baking Sheets: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the pans to set their shape and texture.
- Transfer to Wire Rack: Move the cookies to a wire rack to cool completely; they will continue to firm up while maintaining a chewy and fudgy consistency inside.
Notes
- Refrigerating the dough is key to prevent excessive spreading and to make the dough easier to handle.
- Ensure eggs are at room temperature to incorporate better into the batter, resulting in a smooth dough.
- Use parchment paper or silicone baking mats to avoid sticking and promote easy cookie release.
- The double sugar coating on the outside helps create the signature crinkled cracked surface as the cookies bake.
- For extra richness, use dark cocoa powder and high-quality chocolate chips or chunks.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
