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Brownie Crinkle Cookies

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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

  • Prepare the Dry Ingredients:
    • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat the Oven and Prep the Baking Sheets:
    • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • 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.
  • 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.
  • 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

Find it online: https://deliceflash.com/brownie-crinkle-cookies/