Description
These decadent brownie crinkle cookies are rich, fudgy, and topped with a dusting of powdered sugar. With their signature crinkles and melt-in-your-mouth texture, they are the perfect sweet treat!
Ingredients
Scale
For the Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Wet Ingredients:
- 1/2 cup unsalted butter
- 8 oz dark or semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/2 cup chocolate chips or chunks
- 1/2 cup chopped nuts (e.g., walnuts, pecans)
Coating:
- 1/2 cup powdered sugar
Instructions
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Prepare the Dry Ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
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Melt the Chocolate:
- In a heatproof bowl, melt the butter and chopped chocolate together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
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Mix the Wet Ingredients:
- In a large bowl, whisk the granulated sugar, brown sugar, and eggs for 2-3 minutes until pale and thickened. Use an electric mixer if needed. Stir in the melted chocolate mixture and vanilla extract.
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Combine the Dry and Wet Ingredients:
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined. If desired, fold in chocolate chips or nuts.
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Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for 1-2 hours or until firm enough to scoop. Chilling helps create the fudgy texture and crinkles.
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Preheat the Oven and Prep the Baking Sheets:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
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Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls (about 1.5 inches in diameter). Roll each ball generously in powdered sugar, coating them fully.
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Bake the Cookies:
- Place the coated dough balls 2 inches apart on the 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 center.
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Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Chilling the dough is key to achieving the perfect fudgy texture and crinkles.
- You can use any type of nuts or chocolate you prefer in this recipe.
- These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg