0 from 12 votes
Brownie Crinkle Cookies
These Fudgy Brownie Crinkle Cookies are everything you want in a brownie crinkle cookie. The cookie is a close relative of your favorite fudgy brownie - slightly crisp edges, moist and chewy in the center, and rich with bittersweet chocolate. Add in chocolate chips for texture and a powdered sugar coating for that gorgeous crackly surface you expect in a classic crinkle cookie recipe.
Prep Time
15 mins
Cook Time
15 mins
Chilling time
30 mins
Total Time
55 mins
Servings: 24 cookies
Calories: 187 kcal
Course:
Baked Goods
Cuisine:
International
Ingredients
- 10 ounces (283 grams) bittersweet chocolate
- 4 tablespoons (2 ounces or 57 grams) unsalted butter
- ½ cup (2.2 ounces or 63 grams) bleached all-purpose flour
- ¼ cup (0.8 ounces or 24 grams) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (7.1 ounces or 200 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or bittersweet chocolate chips
- 1 cup powdered sugar
Instructions
Brownie crinkle cookies
- Preheat your oven to 350°F or 175°C.
- Melt the chocolate and butter in a double boiler or heat-proof bowl over a pan with an inch of water and let it cool slightly as you make the cookies.
- Whisk together the flour, cocoa powder, baking powder, and salt into a small bowl.
- In the bowl of your stand mixer or medium-sized bowl if you are using a hand mixer, beat the sugar and eggs together on medium speed for about four to five minutes until it is light yellow in color.
- Add the vanilla extract and beat on medium speed for one minute.
- Add in the melted chocolate and beat until mixed.
- Add the dry ingredients and mix on low or by hand just until the dry ingredients have been combined.
- Stir in the chocolate chips by hand.
- Put the bowl in the refrigerator for 15 to 30 minutes to make the batter easier to scoop. Meanwhile, line two baking sheets with parchment or silicone mats.
- Put the powdered sugar into a small bowl, and use a medium-sized cookie scoop or two spoons to scoop out 1.5 tablespoons of cookie dough into the bowl. Toss with the powdered sugar and put on the baking sheet.
- Repeat with the rest of the brownie cookie dough, leaving 1 to 2 inches between cookie balls.
- Bake for about 9 to 10 minutes. The tops will be cracked, and the cookies should still be slightly soft.
- Let the cookies cool fully on the cookie sheet.
Cup of Yum
Notes
- The chilling step is necessary to make the brownie crinkle batter scoopable, but don't leave the batter in the refrigerator too long or it will be challenging to scoop.
- A #40 cookie scoop holds about 1.5 tablespoons and is the perfect tool for making these brownie cookies.
- Unbaked cookie dough can be frozen before coating in powdered sugar. Just place scoops of chilled batter on a cookie sheet and freeze overnight.
- Don’t overbake: Bake just until the edges are set and the tops are crackled.
- Cool before handling: Allow your brownie crinkle cookies to cool fully on the tray.
Nutrition Information
Calories
187kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
26mg
(9%)
Sodium
75mg
(3%)
Potassium
139mg
(4%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
95IU
(2%)
Vitamin C
0.04mg
(0%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 187
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 75mg | 3% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.