Brownie Crinkle Cookies

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 chocolate peppermint blossoms to coffee 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.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• How to Freeze Cookie Dough for Later
• Equipment
• Pro Tips/Recipe Notes
• Other Cookie Recipes
• Brownie Crinkle Cookies

Ingredient Notes

• All-purpose flour - has the right amount of gluten to give the cookies a good chew.
• Cocoa powder - where the chocolate flavor comes from.
• Instant espresso powder - enhances the chocolate flavor.
• Sugar - sweetens the dough.
• Vegetable oil - the base fat for the cookies.

Ingredient Swaps

Like any recipe, you can mix up what you use for the cookies. Some variations include:

• Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
• I use natural cocoa powder, but Dutch cocoa powder works if you a more chocolatey flavor.
• You can replace the vegetable oil with canola oil, coconut oil or even melted butter.
• While I use granulated sugar for the dough, light brown sugar can be used instead. They will spread more however.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Whisk together the dry ingredient and set aside. Mix together the sugar and oil before it is light and fluffy.

Beat in the eggs and vanilla extract until incorporated. Fold in the dry ingredients until just combined and place in the fridge for at least 4 hours.

Roll the dough into 1 inch balls and place 2 inches apart on a baking sheet. Bake for 10-12 minutes at 350°F. Sprinkle with some sea salt if desired.

FAQs

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:

1. Place dough in the fridge for 30 minutes.
2. Roll into balls and place on baking sheet lined with parchment paper. Place in freezer for 30 minutes.
3. Once they have firmed up, place in an airtight container or freezer-safe bag and freeze for up to 3 months.
4. 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

• Use dark cocoa powder to give a more intense chocolate flavor.
• Use parchment paper so the cookies don't stick.
• 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.