Description
Chewy Chocolate Brownie Crinkle Cookies are rich, fudgy treats with a crackled powdered sugar coating. These cookies combine the dense, gooey texture of brownies with a sweet, crisp sugar crust that creates an irresistible contrast. Perfect for chocolate lovers, they are easy to make and bake to a perfect chewy consistency with a crackled exterior.
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
- 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 ensures even distribution of dry ingredients for a consistent texture.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, and oil until the mixture is thick, glossy, and slightly lightened in color, creating a smooth and rich base for the dough.
- Add Eggs and Vanilla: Whisk the eggs and vanilla extract into the sugar mixture until the batter is smooth and shiny, which helps emulsify the mixture and builds a base for chewy texture.
- Incorporate Dry into Wet: Add the dry ingredients in two additions, gently folding with a spatula just until no streaks remain. The dough should be thick and sticky, similar to brownie batter, which is essential for chewy cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips or chunks evenly throughout the dough to add bursts of melted chocolate in every bite.
- Chill Dough: Cover the bowl and refrigerate the dough for 30–45 minutes until firm enough to scoop and roll without sticking excessively to your hands, which facilitates shaping.
- Preheat Oven and Prepare Baking Sheets: When dough is nearly chilled, preheat oven to 350°F (180°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Sugar Coatings: Place granulated sugar in one shallow bowl and powdered sugar in another to prepare for rolling the dough balls and creating the crinkle effect.
- Portion Dough: Use a small cookie scoop or spoon to divide the dough into 24 equal pieces, then roll each piece between your palms to form smooth balls for uniform baking.
- Roll in Sugars: Roll each dough ball first in granulated sugar to lightly coat all sides, then roll generously in powdered sugar to form a thick, even coating that cracks during baking.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared sheets, spacing them a few inches apart to allow spreading during baking.
- Bake Cookies: Bake for 10–12 minutes until puffed, with cracked tops, set edges, and centers that are still slightly soft to maintain chewy, fudgy texture.
- Cool on Pans: Remove from oven and let cookies cool on baking sheets for 5 minutes, allowing them to firm up before transferring.
- Transfer to Wire Rack to Cool Completely: Move the cookies to a wire rack to cool fully. They will continue to set while remaining chewy and fudgy inside, ready to enjoy.
Notes
- Ensure eggs are at room temperature for better mixing and structure.
- Chilling the dough is essential to prevent excessive spreading and to make rolling easier.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- Do not overbake; cookies should look slightly soft in the center when removed for optimal chewiness.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
