Description
These Chewy Chocolate Brownie Crinkle Cookies combine the rich fudgy flavor of brownies with the classic crackled powdered sugar topping. Soft in the center and slightly crisp on the edges, these cookies are perfect for chocolate lovers craving a decadent but easy-to-make treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Sugars & Sweeteners
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup powdered sugar (for rolling)
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- â…“ cup vegetable oil
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Combine Sugars and Eggs: In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and slightly fluffy.
- Add Oil to Wet Ingredients: Gradually whisk in the vegetable oil to the sugar-egg mixture until fully incorporated and smooth.
- Form the Dough: Slowly add the dry flour mixture to the wet ingredients, stirring until a thick, sticky dough forms, ensuring no dry patches remain.
- Shape and Coat: Scoop the dough into balls using a spoon or cookie scoop, then roll each ball generously in powdered sugar to create the classic crinkle effect.
- Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the tops are crackled and the edges are set while the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a more intense chocolate flavor, use Dutch-process cocoa powder instead of natural cocoa powder.
- Do not overbake; cookies should have soft centers to retain the chewy brownie texture.
- Rolling dough balls generously in powdered sugar is key for the signature crinkle appearance.
- Store cookies in an airtight container at room temperature for up to 3 days; they can also be frozen for longer storage.
