Craving a treat that’s both crunchy and gooey? Brownie Crinkle Cookies are the ultimate Chocolate Dessert, blending a crackly, sugar-dusted exterior with a fudgy, molten chocolate core. These bakery-style cookies are perfect for holiday gatherings, cozy nights, or gifting, delivering a rich brownie-cookie hybrid that’s sure to impress!
Why You’ll Love Brownie Crinkle Cookies
The Brownie Crinkle Cookies shine as a Chocolate Dessert:
- Dual Texture: Crisp outside, gooey inside.
- Molten Core: Hidden chocolate melts perfectly.
- Bold Look: Crackled tops with snowy sugar.
- Easy to Master: Bakery results with simple steps.
I adore this Chocolate Dessert for its deep flavor and show-stopping appeal!
Ingredients for Brownie Crinkle Cookies
Here’s what you’ll need for Brownie Crinkle Cookies (makes ~20 cookies):
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips (for melting)
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup natural cocoa powder
- ½ tsp baking powder
- ¼ tsp kosher salt
- 20 small dark chocolate squares (about 4 oz total)
- ½ cup granulated sugar (for rolling)
- ½ cup powdered sugar (for rolling)
Ingredient Tips:
- Butter: Unsalted for flavor control; melt gently.
- Chocolate Chips: Ghirardelli or Guittard for smooth melting.
- Cocoa: Natural for lift and crackle; sift to avoid clumps.
- Dark Chocolate Squares: Use 70% cocoa for rich centers.
- Sugars: Sift powdered sugar for a fluffy coating.
Directions for Brownie Crinkle Cookies
Let’s create these irresistible Brownie Crinkle Cookies!
Melt Chocolate and Butter
- I set up a double boiler with a heatproof bowl over simmering water.
- I melt ½ cup butter and 1 cup chocolate chips, stirring until smooth, then cool to room temperature to avoid cooking the eggs.
Mix Dough
- In a large bowl, I whisk ¾ cup granulated sugar, ¼ cup brown sugar, 2 eggs, and 1 tsp vanilla extract until pale and airy, about 2 minutes.
- I stir in the cooled chocolate mixture.
- In a separate bowl, I whisk ¾ cup flour, ⅓ cup natural cocoa powder, ½ tsp baking powder, and ¼ tsp salt, then fold into the wet ingredients until just combined.
- I cover and chill the dough for 2 hours or overnight.
Shape and Coat Cookies
- I freeze 20 dark chocolate squares for 30 minutes.
- I scoop 1 tbsp chilled dough, flatten it in my palm, and wrap it around a frozen chocolate square, sealing well.
- I roll each ball in ½ cup granulated sugar, then generously in ½ cup powdered sugar.
- I place them 2 inches apart on parchment-lined baking sheets.
Bake Cookies
- I preheat the oven to 350°F (175°C) and bake for 10–12 minutes until the tops crack and edges set, keeping centers soft.
- I let the cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Nutrition
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 12 minutes
- Total Time: ~2 hours
- Yield: ~20 cookies
- Calories: ~150 kcal per cookie
- Macros per Cookie: 20g carbs, 2g protein, 8g fat, 1g fiber
Variations for Brownie Crinkle Cookies
Try these twists on Brownie Crinkle Cookies:
- Nutty Core: Swap chocolate squares for hazelnut-filled chocolate for a new Chocolate Dessert.
- Spiced Kick: Add ¼ tsp cinnamon to the dough for warmth in this Chocolate Dessert.
- White Chocolate: Use white chocolate squares for a sweeter center.
- Dutch Cocoa: Swap natural cocoa for a smoother, darker flavor.
- Peppermint Twist: Add ½ tsp peppermint extract for a festive touch.
Serving Ideas:
- Pair with Layla Cooks’ Fudgy Cosmic Brownie Cookies for a chocolate feast.
- Serve with vanilla ice cream to complement the Chocolate Dessert.
- Present on a festive tray for holiday gifting.
Storage
I store Brownie Crinkle Cookies in an airtight container at room temperature for up to 3 days, layering with parchment to protect the sugar coating. For longer storage, I freeze unbaked dough balls or baked cookies in a freezer-safe bag for up to 2 months. I bake frozen dough balls with an extra 1–2 minutes or thaw baked cookies at room temperature. To revive the molten core, I microwave for 10 seconds.
FAQs About Brownie Crinkle Cookies
Here are some common questions about this recipe:
Can I use Dutch-processed cocoa instead of natural cocoa?
Yes, but natural cocoa gives better lift and crackle. Dutch-processed cocoa creates a smoother, darker flavor but may result in flatter cookies.
Why do I need to chill the dough?
Chilling for at least 2 hours firms the dough, controls spread, and ensures the chocolate core stays molten without leaking during baking.
Can I skip the granulated sugar roll?
No, the granulated sugar layer prevents the powdered sugar from soaking into the dough, ensuring a bold, crackled look after baking.
What type of chocolate is best for the molten core?
Small dark chocolate squares (70% cocoa) hold their shape and melt perfectly. Avoid chocolate chips, as they may not create the same gooey effect.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend with xanthan gum to maintain structure. The texture may vary slightly, but the flavor remains rich.
More Cookies Ideas You’ll Love
- Peach Cobbler Cookies
- Perfect Soft and Chewy Vegan Sugar Cookies
- Copycat Milano Cookies
- Lemon Gooey Butter Cookies
Conclusion
Brownie Crinkle Cookies are a delightful treat that will satisfy your sweet tooth and add a burst of color to your dessert table. Whether you’re baking for a family gathering or just because, these cookies are sure to impress. Try them out today and enjoy the delicious combination of fudgy brownies and chewy cookies in every bite!
Brownie Crinkle Cookies
Ingredients
- FOR THE DRY INGREDIENTS
- 1 cup 120g all-purpose flour
- 1/2 cup 45g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine salt
- FOR THE WET INGREDIENTS
- 1/2 cup 115g unsalted butter
- 1 cup 180g semi-sweet chocolate chips
- 3/4 cup 150g granulated sugar
- 1/4 cup 55g brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- FOR COATING
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar sifted
- FOR THE MOLTEN CENTERS
- 12 squares dark chocolate 70% cocoa preferred, chilled or frozen
Instructions
- FREEZE THE CHOCOLATE CENTERS: Place 12 squares of dark chocolate on a plate or tray and freeze for at least 30 minutes to help them stay intact during baking.
- MELT BUTTER AND CHOCOLATE: In a heatproof bowl, melt the butter and chocolate chips over a double boiler or in the microwave in short intervals, stirring between bursts until smooth. Set aside to cool slightly.
- WHISK WET INGREDIENTS: In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract together until the mixture is pale and thick, about 2 to 3 minutes.
- COMBINE WITH MELTED CHOCOLATE: Stir the cooled chocolate mixture into the sugar and egg mixture until fully blended and smooth.
- ADD DRY INGREDIENTS: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet mixture just until combined. The dough will be soft and sticky.
- CHILL THE DOUGH: Cover the dough and refrigerate for at least 1.5 to 2 hours, or overnight, to firm it up and prevent spreading during baking.
- SHAPE, COAT, AND BAKE: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Scoop out 2 tablespoons of dough, flatten it in your palm, place a frozen chocolate square in the center, and wrap the dough around to form a ball. Roll each dough ball in granulated sugar, then coat thoroughly in powdered sugar. Place on the prepared tray, spacing cookies 2 inches apart. Bake for 11 to 13 minutes, until the tops are cracked and the edges are set. Let cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- To keep the powdered sugar coating bright white, do not skip the initial roll in granulated sugar. Use a cookie scoop for even sizing and consistent baking. Chilling the chocolate squares before baking helps preserve the molten center.
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