Brownie Crinkle Cookies
Brownie Crinkle Cookies combine the rich flavor of a fudgy brownie with the classic texture of a crackled cookie. A chilled square of dark chocolate hidden in the center melts during baking to create a molten core. The signature crinkle finish is achieved using a double coating of granulated and powdered sugar, which helps maintain a bold white contrast against the dark dough. These cookies are chewy, chocolate-packed, and bakery-style in both appearance and taste.
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.