Chocolate Brownie Crinkle Cookies are where fudgy brownie meets cookie perfection. These treats are a breeze to make, even for novice bakers. Cocoa powder, brown sugar, and bittersweet chocolate create an intense chocolate flavor. The striking contrast between the dark cookie and its powdered sugar coating makes these an eye-catching addition to any dessert spread. Simple ingredients, bold taste, and beautiful presentation – what’s not to love?
When I was in grade school, my friend Claudia’s mother used to make these chocolate snowflake cookies. I had never had them before, and I remember sneaking into the kitchen to grab “just one more.”
Why you’ll love these chocolate brownie crinkle cookies
TASTE: Imagine biting into a cookie that’s a little crisp on the outside, fudgy on the inside, and bursting with rich chocolate flavor. That’s exactly what you’ll get with these Chocolate Brownie Crinkle Cookies. They’re the perfect blend of two beloved desserts, combining the best qualities of chewy brownies and classic cookies.
PERFECT FOR GIFTS: You can keep chocolate crinkles for a couple of days, so they make great gifts. Wrap them in a cellophane bag or a pretty box and give them to someone special. Or just have a plate at home waiting for loved ones to come for the holidays.
Whether you’re baking for a holiday gathering, a cozy family evening, or just because, these Chocolate Brownie Crinkle Cookies are an easy and delicious way to satisfy your sweet tooth.
I hope you make these cookies. I think you’ll love them as much as I do!
Ingredients for chocolate snowflake cookies
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Dark brown sugar
- Eggs
- Vanilla
- Bittersweet chocolate, coarsely chopped
- Unsalted butter
Chocolate Brownie Crinkle Cookies
Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups dark brown sugar
- 3 large eggs
- 2 teaspoons vanilla
- 4 ounces bittersweet chocolate, coarsely chopped
- ½ cup unsalted butter
Sugar Coating
- ½ cup granulated sugar, more as needed
- ½ cup powdered sugar, more as needed
Instructions
- Whisk together flour, cocoa, baking powder, soda, and salt. In another large bowl, whisk together brown sugar and eggs. Add vanilla to eggs.
- Combine chopped bittersweet chocolate in a microwave safe bowl with butter and microwave at 50% for about 2 minutes or until melted and combined. Stir to mix well.
- Whisk chocolate into egg mixture. Fold in flour. At this point your dough will look more like brownie batter. Place it in the refrigerator and chill for 2-3 hours or even overnight.
- When ready to bake, preheat oven to 325. Line cookie sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow bowl and 1/2 cup powdered sugar in another shallow bowl.
- Scoop out a tablespoon of dough and roll into a ball. Gently roll ball in the granulated sugar to coat, then place it in the powdered sugar and gently roll to coat well. Place sugar-coated dough balls on cookie sheet, spacing about 2 inches apart. I usually get 11 cookies on a cookie sheet.
- Bake about 12 minutes. Cookies will flatten some and the crackles will be shiny and almost appear undercooked.
- Allow to cool in pan on a rack for 3 minutes then use spatula to remove cookies to a rack to cool completely.
Nutrition
Update Notes: This post was originally published on December 17, 2014, and was updated with one or more of the following: step-by-step photos, video, an updated recipe, and new tips on September 19, 2024.
How to make chocolate brownie crinkle cookies
- In a large bowl, whisk together the flour, cocoa, baking powder, soda, and salt. In another large bowl, whisk together the dark brown sugar and eggs. Add vanilla to the eggs.
- Combine chopped bittersweet chocolate and butter in a microwave-safe bowl. Microwave at 50% for about 2 minutes or until melted and combined. Stir to mix well.
- Whisk the melted chocolate into the egg mixture. Fold in the flour. At this point, your dough will look more like brownie batter. Place it in the refrigerator and chill for 2-3 hours or overnight.
- When ready to bake, preheat oven to 325. Line cookie sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow bowl and 1/2 cup powdered sugar in another shallow bowl.
- Scoop out a tablespoon of dough and roll it into a ball. Gently roll the ball in the granulated sugar to coat it, then place it in the powdered sugar and gently roll to coat it well. Place sugar-coated dough balls on a cookie sheet, spacing them about 2 inches apart. I usually get 11 cookies on a cookie sheet.
- Bake for about 12 minutes. The cookies will flatten slightly, and the crackles will appear shiny and almost undercooked.
- Allow to cool in pan on rack for three minutes, then use a spatula to remove cookies to a rack to cool completely.
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