Description
These Chewy Chocolate Brownie Crinkle Cookies offer a delightful fudgy texture combined with a crackled powdered sugar exterior. Perfectly sweet and chocolaty, these cookies are easy to make and provide a rich, chewy treat reminiscent of classic brownies but in a handheld cookie form.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Sugars
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup powdered sugar (for rolling)
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- â…“ cup vegetable oil
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Cream Sugars and Eggs: In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and slightly thickened.
- Add Oil: Gradually pour in the vegetable oil while whisking to incorporate it fully into the wet mixture.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and stir thoroughly until a thick, sticky dough forms.
- Form and Coat Dough Balls: Scoop the dough into evenly sized balls using a spoon or cookie scoop. Roll each ball generously in powdered sugar to coat them well, creating the signature crinkle effect.
- Place Dough Balls on Sheet: Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes. The tops should develop crackles, and the edges will be set while the centers remain soft and chewy.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra fudginess, do not overbake; the centers should remain soft.
- Chilling the dough for 30 minutes before baking can help manage spreading and produce thicker cookies.
- Use room temperature eggs for better mixing and texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies chewy longer, add a tablespoon of corn syrup or honey to the wet ingredients.
