- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Chill Time: 30 minutes
- Total Time: About 1 hour
- Servings: 24 cookies
- Difficulty: Easy
Ingredients
- 1 cup (225g) semi-sweet chocolate chips
- ½ cup (113g) unsalted butter
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional, for extra chocolate)
Instructions
Step 1: Prepare the Chocolate
In a microwave-safe bowl or using a double boiler, melt the butter and semi-sweet chocolate chips together until smooth. Stir well and let the mixture cool for about 5 minutes.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and smooth. Slowly add the cooled chocolate mixture while whisking continuously.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
Step 4: Make the Dough
Gradually fold the dry ingredients into the wet ingredients until no dry flour remains. Fold in the additional chocolate chips if using.
Step 5: Chill
Cover the bowl and refrigerate the dough for 30 minutes. Chilling makes the dough easier to scoop and helps create the signature crinkle tops.
Step 6: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, portion the dough into equal-sized balls. Place them about 2 inches apart on the prepared baking sheets.
Step 8: Bake
Bake for 10–12 minutes. The tops should be shiny and cracked while the centers remain slightly soft.
Step 9: Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Brownie Crinkle Cookies
- Use high-quality chocolate for the richest flavor.
- Chill the dough to prevent excessive spreading.
- Do not overbake. The cookies continue cooking as they cool.
- Measure the flour accurately to keep the cookies soft.
- Let the melted chocolate cool slightly before mixing with the eggs.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
These cookies are delicious served with:
- Cold milk
- Hot coffee
- Hot chocolate
- Vanilla ice cream
- Fresh berries
Frequently Asked Questions
Why do my cookies not crack on top?
The batter may have been too warm, the oven wasn’t fully preheated, or too much flour was added.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1–2 extra minutes.
Can I use dark chocolate?
Absolutely. Dark chocolate creates a deeper, richer chocolate flavor.
How do I know when they’re done?
The tops should have visible cracks, and the centers should look slightly underbaked. They’ll firm up as they cool.
Nutrition Information (Per Cookie)
- Calories: 165
- Carbohydrates: 21g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 24mg
- Sodium: 70mg
- Fiber: 1g
- Sugar: 15g