Fudgy Chocolate Brownie Crinkle Cookies

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Resting Time 15

Total Time 35

Servings cookies

Calories 144kcal

Author Tristin Rieken

Ingredients

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

Instructions

Preheat oven to 350 and prepare a large full size baking sheet with parchment paper. Or two smaller half size baking sheets.
Melt butter in a small saucepan over medium heat then remove from heat and add chocolate but do not stir.
½ cup unsalted butter, 1 cup semi-sweet chocolate chips
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.
⅔ cup light brown sugar, 2 large eggs, ½ cup granulated sugar
Once chocolate is melted whisk chocolate and butter until smooth. Then fold melted chocolate into whipped egg mixture until just combined.
Whisk flour, cocoa powder, baking powder and salt in a medium bowl using a sieve if clumps remain. Then fold the dry ingredients into the chocolate mixture being careful not to overmix. Dough will be very loose.
1 cup all purpose flour, ¼ cup Dutch processed cocoa powder, 1 teaspoon baking powder, ¼ teaspoon fine salt
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.

Nutrition