Description
These Chewy Chocolate Brownie Crinkle Cookies are a decadent treat featuring a rich, fudgy brownie-like center with a glossy, cracked powdered sugar exterior. Perfectly chewy with pockets of melty chocolate chips, they combine the best of both brownies and cookies into an irresistible handheld dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup neutral oil (canola or vegetable)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Mix-ins and Coating
- 1 cup semi-sweet chocolate chips or chunks
- 1/3 cup granulated sugar (for first coat)
- 1/2 cup powdered (confectioners’) sugar (for final coat)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt until they are fully combined and no lumps remain.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted and slightly cooled unsalted butter, granulated sugar, light brown sugar, and neutral oil until the mixture appears thick, glossy, and slightly lighter in color.
- Add Eggs and Vanilla: Whisk in the two room-temperature large eggs and vanilla extract into the sugar mixture until the batter becomes smooth and shiny.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture in two batches, gently folding with a spatula just until no flour streaks remain. The dough will be thick and sticky, resembling brownie batter.
- Fold in Chocolate Chips: Fold the semi-sweet chocolate chips or chunks evenly into the dough to disperse them thoroughly.
- Chill Dough: Cover the bowl and chill the dough in the refrigerator for 30 to 45 minutes until firm enough to scoop and roll without sticking excessively to your hands.
- Preheat Oven and Prepare Baking Sheets: Near the end of chilling, preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking.
- Prepare Sugar Coatings: Place 1/3 cup granulated sugar in one shallow bowl and 1/2 cup powdered (confectioners’) sugar in another shallow bowl for rolling the dough balls.
- Portion Dough: Using a small cookie scoop or spoon, divide the chilled dough into approximately 24 equal pieces. Roll each portion between your palms to form smooth balls.
- Roll Dough Balls in Sugars: First, roll each dough ball in the granulated sugar to lightly coat it all over. Then, roll the sugar-coated ball generously in powdered sugar to create a thick, even outer coating.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them a few inches apart to allow for spreading as they bake.
- Bake the Cookies: Bake at 350°F (180°C) for 10 to 12 minutes until the cookies puff up, develop cracked tops, and their edges look set while the centers remain slightly soft.
- Cool on Baking Sheets: Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes on the pans to set up.
- Transfer to Wire Rack: Move the cookies to a wire rack to cool completely. They will continue to firm up while maintaining a chewy, fudgy interior.
Notes
- Chilling the dough is important for ease of handling and to achieve the characteristic crackled surface on the cookies.
- Using both granulated and powdered sugar for rolling creates the crinkle effect and enhances the texture contrast.
- Room temperature eggs help create a smooth and shiny batter.
- Adjust baking time slightly depending on your oven; cookies should be soft in the center but set at the edges.
- These cookies store well in an airtight container at room temperature for up to 5 days.
- For an extra fudgy texture, consider slightly underbaking by a minute.
