5 from 12 votes
Brownie Crinkle Cookies
Brownie Crinkle Cookies combine rich melted bittersweet chocolate and butter with cocoa powder, flour, and sugar to create a dense, fudgy cookie dough studded with chocolate chips. Chilling the dough helps with shaping, then the cookie dough is coated in powdered sugar and baked until the edges set and tops crackle, giving a distinctive crinkled appearance and a chewy, tender texture inside.
Prep Time
15 mins
Cook Time
10 mins
Chilling time
30 mins
Total Time
55 mins
Servings:
24
cookies
Calories:
187 kcal
Course:
Baked Goods
Cuisine:
International
Ingredients
- 10 ounces bittersweet chocolate 283 grams
- 4 tablespoons unsalted butter 2 ounces or 57 grams
- ½ cup all-purpose flour bleached, quantity 2.2 ounces or 63 grams
- ¼ cup unsweetened cocoa powder quantity 0.8 ounces or 24 grams
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar quantity 7.1 ounces or 200 grams
- 3 egg large
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips 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
- Chilling the dough is important for scoopability but avoid leaving it too long to prevent difficulty in scooping.
- Use a #40 cookie scoop (about 1.5 tablespoons) for uniform cookie sizes.
- You can freeze unbaked dough scoops on a sheet overnight for later baking.
- Bake just until edges are set and tops are cracked to keep a fudgy texture.
- Allow cookies to cool completely on the tray before moving to maintain shape.
Nutrition Information
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%)
Nutrition Facts
Serving: 24 cookies
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.