Description
These Chewy Chocolate Brownie Crinkle Cookies are rich, fudgy, and irresistibly soft in the center with crackled, powdered sugar-coated tops. Perfect as a decadent treat for chocolate lovers, these cookies combine the deep flavor of cocoa with a chewy brownie-like texture in an easy-to-make recipe.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- â…“ cup vegetable oil
For Coating
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt until uniformly combined.
- Combine Sugars and Eggs: In a separate large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract together until the mixture is smooth and well-blended.
- Add Oil: Gradually incorporate the vegetable oil into the wet ingredients, mixing until fully combined and smooth.
- Combine Wet and Dry: Slowly add the dry ingredient mixture into the wet ingredients and stir until a thick, sticky dough forms; be careful not to overmix.
- Form Dough Balls and Coat: Scoop the dough into approximately 1.5-inch balls. Roll each ball thoroughly in powdered sugar until well-coated, which will create the signature crinkle effect during baking.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes. The tops should develop crackles, and the edges will be set, while the centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Be careful not to overbake; cookies will look slightly underdone in the center but will set as they cool.
- You can substitute vegetable oil with melted coconut oil for a hint of coconut flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra fudginess, chill the dough for 30 minutes before rolling and baking.
- Using parchment paper helps prevent the cookies from sticking and ensures even baking.
