Go Back Email Link
+ servings
close up of ten brownie crinkle cookies dusted with powdered sugar on a baking rack.
Print Recipe
5 from 4 votes

Brownie Crinkle Cookies

Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!
These Fudgy Brownie Crinkle Cookies are everything you want in a brownie crinkle cookie. The cookie is a close relative of your favorite fudgy brownie - soft and moist and rich with bittersweet chocolate. Add in chocolate chips for texture and a powdered sugar coating for that gorgeous crackly surface you expect in a crinkle cookie.
Prep Time15 minutes
Cook Time10 minutes
Chilling time30 minutes
Total Time55 minutes
Course: Cookies
Cuisine: Unspecified
Servings: 24 cookies
Calories: 187kcal

Equipment

  • Stand mixer or hand mixer

Ingredients

  • 10 ounces (283 grams) bittersweet chocolate
  • 4 tablespoons (2 ounces or 57 grams) unsalted butter
  • ½ cup (2.2 ounces or 63 grams) bleached all-purpose flour
  • ¼ cup (0.8 ounces or 24 grams) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (7.1 ounces or 200 grams) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet or bittersweet chocolate chips
  • 1 cup powdered sugar

Instructions

Brownie crinkle cookies

  • Preheat your oven to 350°F or 175°C.
  • Melt the chocolate and butter in a double boiler or heat-proof bowl over a pan with an inch of water and let it cool slightly as you make the cookies.
    10 ounces (283 grams) bittersweet chocolate, 4 tablespoons (2 ounces or 57 grams) unsalted butter
  • Whisk together the flour, cocoa powder, baking powder, and salt into a small bowl.
    ½ cup (2.2 ounces or 63 grams) bleached all-purpose flour, ¼ cup (0.8 ounces or 24 grams) unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
  • In the bowl of your stand mixer or medium-sized bowl if you are using a hand mixer, beat the sugar and eggs together on medium speed for about four to five minutes until it is light yellow in color.
    1 cup (7.1 ounces or 200 grams) granulated sugar, 3 large eggs
  • Add the vanilla extract and beat on medium speed for one minute.
    1 teaspoon vanilla extract
  • Add in the melted chocolate and beat until mixed.
  • Add the dry ingredients and mix on low or by hand just until the dry ingredients have been combined.
  • Stir in the chocolate chips by hand.
    1 cup semi-sweet or bittersweet chocolate chips
  • Put the bowl in the refrigerator for 15 to 30 minutes to make the batter easier to scoop. Meanwhile, line two baking sheets with parchment or silicone mats.
  • Put the powdered sugar into a small bowl, and use a medium-sized cookie scoop or two spoons to scoop out 1.5 tablespoons of cookie dough into the bowl. Toss with the powdered sugar and put on the baking sheet.
    1 cup powdered sugar
  • Repeat with the rest of the brownie cookie dough, leaving 1 to 2 inches between cookie balls.
  • Bake for about 9 to 10 minutes. The tops will be cracked, and the cookies should still be slightly soft.
  • Let the cookies cool fully on the cookie sheet.

Notes

The chilling step is necessary to make the brownie crinkle batter scoopable, but don't leave the batter in the refrigerator too long or it will be challenging to scoop.
A #40 cookie scoop holds about 1.5 tablespoons and is the perfect tool for making these brownie cookies.
Unbaked cookie dough can be frozen before coating in powdered sugar. Just place scoops of chilled batter on a cookie sheet and freeze overnight.

Nutrition

Calories: 187kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 75mg | Potassium: 139mg | Fiber: 2g | Sugar: 18g | Vitamin A: 95IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 1mg