Chocolate Brownie Crinkle Cookies are a quick no chill chocolate crinkle cookies recipe with a rich fudgy interior and crisp brownie like crust with deep crinkles and crackly texture.
This is the best chewy fudgy chocolate crinkle cookie recipe that’s made like homemade brownies but in cookie form!
No chill chocolate crinkle cookies
Chocolate Brownie Crinkle Cookies are made completely from scratch instead of the super quick chocolate crinkle cookies made from cake mix or brownie mix. Although brownie cookies from mix are delicious, these are like a special elevated version of those same cookies.
Chocolate crinkle cookies are typically chocolate cookies with a thick white powdered sugar coating. But these chocolate brownie crinkle cookies are more like brownies. Soft, chewy and fudgy with a glossy thin crisp shell broken up by deep cracks.
But if you’d like to coat them in powdered sugar, granulated sugar or peppermint candies simply sprinkle additional flavoring ingredients on before baking.
- All purpose flour
- Dutch processed cocoa powder – or substitute regular cocoa powder or dark cocoa powder.
- Baking powder
- Butter – salted or use unsalted and add a bit more salt to the dough.
- Semi-sweet chocolate chips – or other good quality chocolate of your choice – milk chocolate, dark chocolate or semi-sweet.
- Brown sugar – light brown sugar or dark brown sugar can be substituted.
- Granulated sugar
Step by step instructions
- Preheat oven and prepare baking sheets.
- Whisk dry ingredients.
- Melt butter in a small saucepan.
- Stir chocolate into melted butter off heat and let sit for 5 minutes before whisking smooth.
- Meanwhile beat egg and sugar on medium high speed for 5 minutes.
- Then fold melted chocolate into whipped egg mixture until just combined.
- Fold in dry ingredients being careful not to overmix. This is a very loose dough that dries up quickly which is what makes them crinkle so perfectly.
- Immediately, spoon small scoops of dough 2″ apart on prepared baking sheets. For the most crinkle place the whole batch on a single full size baking sheet. If unable to fit on a single sheet scoop all cookies as soon as the dough is done on multiple sheets so that the exterior shell can begin forming while the first batch bakes.
- Bake 10-12 minutes in preheated oven. Resist the urge to bake multiple sheets of cookies at once or the cookies on the bottom sheet will not have adequate air flow to seal the surface and form crinkles. Instead bake in two batches if unable to fit the entire batch on a single full size baking sheet.
- When cookies are puffy and cracks are visible in the surface remove.
- Allow cookies to cool on baking sheets 15-20 minutes until completely set. The cookies will flatten slightly as the cool deepening the crinkles and giving them an amazing soft chewy texture with crispy brownie like exterior.
How to make cookies crinkle
The no-chill chocolate crinkle cookie recipe isn’t difficult to make. But to make brownie cookies that crinkle you must follow the directions without deviation.
In order to get the smooth glossy top with the most crinkly cracks you must whip the eggs for as long as the directions call for and fold the chocolate and dry ingredients in with a light hand.
Then immediately drop the soft dough onto baking sheets.
Do this and the soft cookie dough will form a smooth exterior that will seal into a thin crust in the heat of the oven forming deep cracks as they continue to bake and expand.
If you follow directions and your crinkle cookies are flat or too smooth don’t worry! It’s possible all you need to do is bake them a little longer for crinkles to appear.
Stored covered at room temperature chocolate crinkle cookies last up to 5 days.
Or you can freeze cookies after baking for up to 3 months. Defrost at room temperature then serve.
Freezing the cookie dough before baking is not recommended because the no chill cookie dough must be baked immediately for best results.
- 1 cup all purpose flour
- ¼ cup Dutch processed cocoa powder or other cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 cup semi-sweet chocolate chips or 7 ounces chocolate
- ½ cup unsalted butter 1 stick
- ⅔ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- Preheat oven to 350 and prepare a large full size baking sheet with parchment paper. Or two smaller half size baking sheets.
- Whisk flour, cocoa powder, baking powder and salt in a medium bowl using a sieve if clumps remain.
- Melt butter in a small saucepan over medium heat then remove from heat and add chocolate but do not stir.
- Add eggs, brown sugar and granulated sugar to a large mixing bowl and beat on medium high speed for 5 minutes using a stand mixer, hand mixer or a whisk and vigorous, strong hand.
- Once melted whisk chocolate and butter until smooth.
- Fold melted chocolate into whipped egg mixture until just combined.
- Then fold in dry ingredients being careful not to overmix. Dough will be very loose.
- Immediately, using a small 1 ½ tablespoon (39mm) cookie scoop or spoon, place dough 2″ apart on prepared baking sheet.
- Bake cookies in preheated oven until puffy and cracked, 10-12 minutes .
- Cool on baking sheets 15-20 minutes until completely set.
- Store cooled cookies, covered, at room temperature for up to 5 days.