Brownie Crinkle Cookies

I can’t stop making these incredible brownie crinkle cookies! They have a dense, chocolatey interior that mirrors the corner piece of a brownie.

What sets these apart is their intense chocolate flavor, achieved by using melted chocolate and cocoa powder.

Whether you’re a devoted brownie enthusiast or a cookie connoisseur, these treats bridge the gap between both worlds.

Trust me, you’ll adore them!

Why You’ll Love These Brownie Crinkle Cookies

Visual Showstopper: The contrast between the chocolate cookie and snow-crackled top makes these cookies Instagram-worthy.

Irresistible Indulgence: These cookies perfectly combine the rich decadence of a brownie with the satisfying chewiness of a cookie.

Perfect Texture: With a fudgy, gooey center and slightly crisp edges, they have a delightful contrast of textures.

Make-Ahead Magic: The dough actually benefits from chilling time. So, the recipe is perfect for make-ahead entertaining.

Ingredients

• All-Purpose Flour: It provides structure to the cookies, creating a stable base for the crinkle effect.
  
• Unsweetened Cocoa Powder: It contributes to the brownie-like taste and appearance.
  
• Baking Powder: It acts as a leavening agent, helping the cookies rise.
  
• Salt: It enhances the chocolate flavor while balancing the sweetness.
  
• Unsalted Butter: It adds richness and ensures a tender, moist texture.
  
• Dark or Semi-Sweet Chocolate: It creates an intense chocolate foundation, melting into the dough for a fudgy, brownie-like interior.
  
• Granulated and Brown Sugar: Granulated sugar forms crispy edges, while brown sugar contributes moisture and caramel notes.
  
• Eggs: They bind the ingredients together and provide structure.
  
• Vanilla Extract: It enhances the chocolate flavor and introduces a warm, aromatic note that complements the sweetness.
  
• Powdered Sugar: It coats the cookies to create their iconic white, crackled exterior, adding a sweet visual contrast to the chocolate base.
  
• Optional Add-ins: Chocolate chips or nuts enhance the texture and introduce additional layers of flavor.

How to Make Brownie Crinkle Cookies

These cookies are so easy despite the impressive result!

1. Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

2. Melt the butter and chocolate. In a heatproof bowl, melt the butter and chopped chocolate together over a double boiler. Or, microwave in 30-second intervals, stirring until smooth. Let it cool slightly.

3. Combine the wet ingredients. In a large bowl, whisk the granulated sugar, brown sugar, and eggs for 2-3 minutes until the mixture is pale and thickened. You can use an electric mixer for this step. Stir in the melted chocolate mixture and vanilla extract until well combined.

4. Make the batter. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined. If desired, fold in chocolate chips or nuts at this stage.

5. Chill. Cover the dough with plastic wrap and refrigerate for at least 1-2 hours or until firm enough to scoop. Chilling ensures a fudgy texture and pronounced crinkles.

6. Roll and coat. Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough (about 1.5 inches in diameter) and roll into balls. Generously roll each ball in powdered sugar, ensuring they are fully coated.

7. Bake. Place the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the tops are crackled and shiny, but the centers remain soft. Avoid overbaking for a fudgy texture.

8. Cool and serve. Allow the cookies to cool on the baking sheets for 5 minutes. Then, transfer to a wire rack to cool completely. Enjoy!

Tips for the Best Brownie Crinkle Cookies

For perfect crinkle cookies, follow these easy steps.

• Be precise. Accurately measure your dry ingredients, especially flour and cocoa powder, to avoid a dense or dry texture. Use the spoon-and-level method to measure flour.

• Treat yourself. Opt for high-quality dark or semi-sweet chocolate (at least 60% cocoa). It enhances the rich, chocolatey flavor.

• Cool the chocolate mixture. Allow the melted butter and chocolate mixture to cool slightly before combining it with the eggs. This will prevent curdling or cooking the eggs.

• Room temperature is key. Always use room-temperature eggs for better incorporation and a smoother batter.

• Don’t overmix! When folding the dry ingredients into the wet mixture, mix until just combined. You want to avoid overworking the batter and losing the tender texture.

• Chill for crinkles. Chill the dough for at least 1-2 hours and longer if it becomes sticky or difficult to work with. This prevents overspreading during baking and ensures the classic crinkled texture.

How to Store

Follow these simple steps to keep leftover cookies fresh.

To Store: Keep cookies in an air-tight container at room temperature for up to 5 days. The powdered sugar coating will stay intact as long as your kitchen isn’t too humid.

To Freeze Baked Cookies: Place cookies in single layers separated by parchment paper in an air-tight container. Freeze for up to 3 months. Let them thaw at room temperature before serving.

To Freeze Dough: Roll the dough into balls. Freeze them on a lined baking sheet until solid, then transfer to a freezer bag for up to 3 months. When ready to bake, thaw the dough balls for 30 minutes at room temperature. Coat in powdered sugar and bake as directed.