Fudgy Chocolate Brownie Crinkle Cookies
Brownie Crinkle Cookies Recipe
:: Cook Me Food ::
These brownie chocolate crinkle cookies have everything you needed in a brownie and a cookie. It’s loaded with deep chocolate flavor with fudgy and chewy centers. It’s one of the all time cookie favorites especially on holidays but still perfect all year round.
You’ll need:
• 1 cup + 2 tbsp (141g) all purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt
• ¼ cup (56g) unsalted butter (cold)
• 4 ounces (113g) 60% dark chocolate bar (coarsely chopped)
• ¾ cup (116g) light brown sugar
• 2 large whole egg + 1 egg yolk
• 1 ½ tsp vanilla extract
• 1/3 cup white sugar (for coating)
• 1/2 cup or more as needed powdered sugar (for coating)
Makes 14 to 16 cookies
:: HELPFUL HINTS ::
Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
Do not overcook these cookies. You want them to be still soft in the middle (Oven temperatures may vary. I use a conventional oven and I take my cookies out at 9-minute mark). They will set and become fudgy as they cool. Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely.
Happy baking!
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