Rich Chocolate Brownie Crinkle Cookies
These Rich Chocolate Brownie Crinkle Cookies are soft, fudgy, and irresistibly chocolatey with perfect crackly tops. Easy to make and always a family favorite.
EQUIPMENT
Ingredients
- 2 cups AP flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup canola oil
- 1 Tbsp vanilla
- 4 eggs, room temp
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- In a smaller mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In your large mixer bowl, add the cocoa powder, both sugars, oil and vanilla. Beat until well blended.
- Beat the eggs in to the chocolate mixture, one at a time.
- Add in the dry ingredients, (flour mixture), and mix on low speed until well combined.
- Scrape everything together in a ball, then cover and chill for a minimum of 3 hours.
- Preheat oven to 350 and line two cookie sheets with a silicone mat or parchment paper.
- Place the granulated sugar and powdered sugar in separate small bowls.
- Scoop the dough in to about 1 inch balls using a cookie scoop to measure, roll in the granulated sugar, then in the powdered sugar, then place on the baking sheet at least 2 inches apart.
- Bake at 350 for 10-12 minutes.
- Let the cookies cool on the baking sheet for at least 10-15 minutes, then transfer to a cooling rack to cool completely.
Notes
Pro Tips for Perfect Chocolate Brownie Crinkle Cookies:
- Use a good cocoa powder: Hershey's unsweetened cocoa works perfectly here.
- Oil swap: Canola or vegetable oil both work.
- Forgot to bring out the eggs? Warm water for 2 minutes brings them to room temp.
- Yes, the dough looks like brownie batter: It thickens as it chills — totally normal.
- Chill time matters: Minimum 3 hours, but overnight gives the fudgiest results.
- They finish setting on the tray: Don’t overbake; they firm up as they cool.
- Store in an airtight container for up to 5 days.
- Freeze baked cookies or dough balls for up to 3 months.