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
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
- 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.
