These brownie crinkle cookies have those fudge-like richness from brownies but are in cookie form, making them the best of both worlds.

When it comes to the holidays, let's be honest, one of the first things to come to mind are cookies - from chocolate sugar cookies to hazelnut cookies to sand tart cookies to chocolate peppermint blossoms to coffee cookies to white chocolate and raspberry cookies.
And the brownie crinkle cookies are the latest and greatest. They are slightly chewy, fudgy and rich.
Why This Recipe Works
- Dessert mash-up - If you aren't sure if you want a brownie or a cookie, this is the perfect option.
- Simple - You just mix up the ingredients, place on the baking sheet and let the oven do its work.
- Holiday friendly - Cookies and holidays go together like peanut butter and jelly and these are no different.
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Ingredient Notes
- Unsalted butter - Unsalted butter is used as the base fat in this recipe. Use unsalted so you can control the fat level.
- Chocolate - I like to use a combination of semi-sweet chocolate chips and cocoa powder. Choose high quality ingredients for a rich and deep chocolate flavor.
- Sugars - A combination of granulated sugar and brown sugar adds sweetness and moisture. Brown sugar contributes to the chewiness.
- Vanilla extract - Use pure vanilla extract for the best flavor. It adds depth to the chocolate and complements the overall taste of the cookies. You can try my homemade vanilla extract too.
- Instant espresso powder - Makes the chocolate flavor even more pronounced.
- Eggs - whisking the eggs not only helps create that crinkle top that everyone loves, but it adds structure.
- All-purpose flour - Measure the flour accurately, and sift it to prevent lumps. Avoid over mixing the batter once the flour is added to maintain a tender texture.
- Baking powder - Baking powder leavens the dough and results in a softer, more brownie-like texture.
- Salt - A small amount of salt enhances the chocolate flavor.
Ingredient Swaps
Like any recipe, you can mix up what you use for the cookies. Some variations include:
- Substitute part of the butter with coconut oil or vegetable oil for a slightly different texture and flavor.
- I'm a fan of semi-sweet chocolate, but milk or dark chocolate can be used instead.
- While I use a combination of granulated and light brown sugar for the dough, you can use one of all or the other. You can try alternative sweeteners like coconut sugar or maple syrup for a different flavor profile.
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor. You could also use a gluten-free flour blend to make gluten-free brownie crinkle cookies.
- I use natural cocoa powder, but Dutch cocoa powder works if you a more chocolatey flavor.
- Replace baking powder with a combination of baking soda and cream of tartar.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Melt the butter and chocolate in a bowl until smooth and set aside.
In another bowl, whisk together the sugars, vanilla extract, instant espresso powder and eggs for 2-3 minutes or until pale.
Mix in the cooled melted chocolate with the whisked eggs and sugar before adding in the dry ingredients.
Add tablespoon-sized balls to baking sheet and bake at 350°F for 10-12 minutes or until cracked.
FAQs
The key to getting these to crinkle is whisking the eggs and sugar. It will introduce just the right amount of air into the batter. This is needed for that shiny texture and crackle on top.
You can also make this even more pronounced by rolling the cookies in sugar before baking.
Crinkle cookies are traditionally rolled in powdered sugar before baking. However since these are also "brownies" I skip this step. However you can also roll in sugar.
I prefer a slightly smaller cookie, which uses a 1 tablespoon cookie scoop. You can use a 2 tablespoon cookie scoop for larger cookies but the cooking time is 1-2 minutes longer.
The cookies will start to crack and be slightly firm on the edges. They will still be soft/chewy in the middle.
Store brownie crinkle cookies in an airtight container at room temperature for 4-5 days. Adding a slice of bread to the container can help keep the cookies soft.
You can also freeze for up to 3 months.
How to Freeze Cookie Dough for Later
If you don't want to bake the cookies right away, you can freeze the dough. Just follow these steps:
- Roll into balls and place on baking sheet lined with parchment paper. Place in freezer for 30 minutes.
- Once they have firmed up, place in an airtight container or freezer-safe bag and freeze for up to 3 months.
- Once ready to bake, bake as directed, but add a couple of minutes to the baking time.
Equipment
The equipment you use is important to how the cookies turn out. What is needed is the following:
- Stand mixer - You can also use a hand mixer with mixing bowls.
- Large bowl - Need a bowl to be able to mix together the dry ingredients.
- Whisk - Used to mix together the dry ingredients.
- Cookie scoop - Use a 1 tablespoon cookie scoop for small cookies or a 2 tablespoon cookie scoop for medium-sized cookies.
- Baking sheet - Used to bake the cookies.
Pro Tips/Recipe Notes
- Ensure that ingredients like eggs are at room temperature. Room temperature ingredients incorporate more easily, resulting in a smoother batter.
- Use dark cocoa powder to give a more intense chocolate flavor.
- Use parchment paper so the cookies don't stick.
- Aim to underbake the cookies slightly. They will continue to set as they cool, resulting in a fudgy and chewy texture.
- Sprinkle sea salt once the cookies come out of the oven for some extra flavor.
- You can make a larger cookie, using a 2 tablespoon cookie scoop, but add 1-2 minutes of baking time.
Other Cookie Recipes
If you’ve tried these brownie crinkle cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Brownie Crinkle Cookies
Ingredients
- ½ cup unsalted butter, at room temperature
- 1 cup semi-sweet chocolate chips
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 2 large eggs
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In a microwavable bowl, melt butter and chocolate chips until melted and smooth. Stir in 30 second intervals. Set aside.
- In the bowl of a stand mixer with the whisk attachment, add the granulated sugar, light brown sugar, vanilla extract, instant espresso and eggs. Whisk on medium-high speed until combined and pale in color, about 2-3 minutes. Add cooled chocolate and mix until combined.
- In medium bowl, sift together the flour, cocoa powder, baking powder and salt. Using a spatula, add the dry ingredients to the wet ingredients and mix until just combined.
- Once ready to make the cookies, preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop the dough in tablespoon-sized balls and place each ball 2 inches apart on baking sheet.
- Bake for 10-12 minutes or until the tops begin to slightly crack. Allow the cookies to cool for 5 minutes before transferring to a cooling rack. Sprinkle with some flaky sea salt if desired.
Notes
- Ensure that ingredients like eggs are at room temperature. Room temperature ingredients incorporate more easily, resulting in a smoother batter.
- Use dark cocoa powder to give a more intense chocolate flavor.
- Use parchment paper so the cookies don't stick.
- Aim to underbake the cookies slightly. They will continue to set as they cool, resulting in a fudgy and chewy texture.
- Sprinkle sea salt once the cookies come out of the oven for some extra flavor.
- You can make a larger cookie, using a 2 tablespoon cookie scoop, but add 1-2 minutes of baking time.
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