Fudgy Brownie Crinkle Cookies Recipe

I recently whipped up a batch of Fudgy Chocolate Crinkle Cookies that blend the rich flavors of melted unsalted butter, granulated sugar, and unsweetened cocoa powder into every bite. The balance of eggs, vanilla extract, and a hint of salt creates a familiar yet intriguing treat that keeps you wondering about the next bite.

I recently experimented with a treat that redefines the idea of brownie cookies, and these fudgy brownie crinkle cookies are a game changer. I started mixing 1/2 cup unsalted butter, melted perfectly with 1 cup granulated sugar, then tossed in 1/2 cup unsweetened cocoa powder to give it that deep chocolate punch.

Adding 2 large eggs along with 1 tsp vanilla extract really amp up the flavor, while 1 cup all purpose flour, 1/2 tsp baking powder and 1/4 tsp salt keep things balanced. It might sound like an odd combo, but the twist of dusting them with 1 cup powdered sugar after baking creates this irresistible crinkle effect that reminds me of a rich homemade brownies fudgy texture.

There’s even room for a little extra fun if you throw in 1/2 cup semisweet chocolate chips. Trust me, once you try these, you’ll be rethinking everything you knew about cookie recipes homemade.

Why I Like this Recipe

I like this recipe because it gives me that perfect fudgy texture that reminds me of brownies but in a cookie form. I also love that its pretty simple to make even though it feels fancy when I roll the dough in powdered sugar. Another thing is that the recipe has a cool mix of flavors like cocoa and vanilla that makes every bite feel rich and indulgent. Finally, I enjoy baking them with the optional chocolate chips because they add an extra layer of chocolatey goodness that just hits different.

Ingredients

• Unsalted butter provides rich flavor and moist texture; it’s essential for fudginess.
• Granulated sugar sweetens and adds crisp edges; it’s all about carbohydrates.
• Unsweetened cocoa powder gives deep chocolate taste and offers antioxidants sometimes.
• Eggs bind ingredients and contribute protein; but they can be tricky if overbeaten.
• Vanilla extract enhances cookie flavor without overpowering; it’s a simple magic touch.
• Semisweet chocolate chips add melty bursts; optional, but they make treats extra delicious.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup powdered sugar (for dusting)
• 1/2 cup semisweet chocolate chips (optional)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.

2. Mix the melted butter, granulated sugar and cocoa powder in a large bowl until well combined and smooth.

3. Beat in the eggs and then stir in the vanilla extract until everything looks uniformly mixed.

4. In a separate bowl, sift together the all purpose flour, baking powder and salt so they mix evenly.

5. Slowly add the dry ingredients into the wet mix stirring just until it comes together, then fold in the chocolate chips if you’re using them.

6. Cover the dough and chill it in the fridge for about 30 minutes so it’s easier to roll into balls.

7. Put the powdered sugar in a shallow dish. Scoop out about a walnut-sized amount of dough and roll it in the powdered sugar until completely coated.

8. Place the sugar-coated dough balls on the prepared baking sheet about 2 inches apart since they will spread a bit as they bake.

9. Bake for around 10 minutes until the edges set while the centers remain fudgy.

10. Let the cookies cool on the sheet for 5 minutes then transfer them to a cooling rack so they finish cooling completely before you dig in.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl (for mixing melted butter, sugar, cocoa, eggs and vanilla)
5. Second bowl (for sifting and mixing dry ingredients)
6. Measuring cups and spoons
7. Whisk or mixing spoon
8. Shallow dish (for powdered sugar)
9. Cookie scoop or spoon (to portion out the dough)
10. Refrigerator (to chill the dough)
11. Cooling rack (to let the cookies cool)

FAQ

Fudgy Brownie Crinkle Cookies Recipe Substitutions and Variations

• Unsalted butter: you can swap it with coconut oil or even margarine if you dont have butter.
• Granulated sugar: try using brown sugar or coconut sugar instead for a deeper flavor.
• Unsweetened cocoa powder: you could use Dutch process cocoa which gives a smoother taste.
• Eggs: for a vegan twist, mix 1 tablespoon flaxseed meal with 2.5 tablespoons water per egg.
• All purpose flour: if you’re lookin for a healthier option, use a gluten free all-purpose blend.

Pro Tips

1. If your dough seems too sticky to work with, chill it for a bit longer. Cold dough’s easier to roll into uniform balls and gives u more control over the shape.

2. Sift all your dry ingredients even if it seems like extra work. It helps prevent any lumps in your cookie mix and makes the end product way more even.

3. Once u add the flour, stir just until it all comes together. Overmixing can make your cookies too cakey instead of nice and fudgy.

4. Don t skimp on the powdered sugar coating. Rolling the dough balls properly in powdered sugar gives better flavor bursts and a sweet crunch on each bite.