Fudgy Brownie Crinkle Cookies Recipe

Imagine biting into a cookie that boasts a satisfyingly soft center complemented by a crisp, sugary exterior. These Fudgy Chocolate Crinkle Cookies offer a delightful balance of rich cocoa and buttery sweetness, evoking the charm of homemade treats. Each bite is a celebration of texture and flavor, perfect for those craving indulgence.

I’ve been experimenting with Fudgy Brownie Crinkle Cookies and I gotta say this recipe is something else. I mixed 1/2 cup unsalted butter, 1 cup granulated sugar, and 2 large eggs with a teaspoon of vanilla extract to create a rich base.

Then I added a sifted 1/3 cup unsweetened cocoa powder along with 1/2 cup all-purpose flour, a pinch of salt and 1/4 teaspoon baking soda to balance out the flavors. After baking, I dredge the cookies in 1 cup of powdered sugar so you get that signature crinkle effect that gives these treats their name.

This Fudge Brownie Crinkle Cookies recipe not only packs a fudgy, chocolaty punch but also falls nicely into the category of Homemade Brownies Fudgy variations people love. Its nutritional details are pretty straightforward too which makes it easy to fit into any kind of diet plan when you watch your cookie calories.

Enjoy this delicious twist on the classic brownie mix crinkle cookies recipe!

Why I Like this Recipe

1. I really like how the cookies turn out super fudgy in the middle, but still get a nice crisp edge when they bake.
2. I love the extra kick of flavor from the cocoa powder mixed with the hint of vanilla which makes every bite taste rich and chocolatey.
3. I enjoy how simple the process is; even though it can be a bit messy sometimes, rolling the dough in powdered sugar makes it fun and totally worth it.
4. I appreciate that the texture and taste remind me of my favorite homemade treats, giving me a cozy, nostalgic feeling every time I bake them.

Ingredients

• Unsalted butter: Rich fat that adds creaminess and fudgy texture to cookies.
• Granulated sugar: Sweetens dough and gives soft crunchy edges with lots of sweetness.
• Eggs: They help bind the dough and add a bit of protein for structure.
• Unsweetened cocoa powder: Gives intense chocolate flavor and a hint of antioxidants magic.
• All-purpose flour: Supplies carbohydrates that build the cookie’s body and a tender bite.
• Vanilla extract: Enhances overall flavor with a sweet, rich aroma that ties everything together.
• Salt: Balances sweetness and intensifies flavors without overpowering the dough.
• Baking soda: Lightly raises the cookies for a softer, more tender crumb.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder, sifted
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup powdered sugar (for coating)

How to Make this

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

2. In a large bowl, cream the softened butter and granulated sugar until it looks light and fluffy.

3. Crack in the eggs one at a time, stirring well after each addition. Then mix in the vanilla extract.

4. In another bowl, sift together the cocoa powder, all-purpose flour, salt and the baking soda.

5. Gradually add the dry ingredients to the butter mixture. Stir gently until just combined dont over mix.

6. Cover the dough and chill it in the fridge for about 30 minutes so it firms up a bit.

7. Scoop about a tablespoon of dough and roll it into a ball then roll that ball in the powdered sugar until its fully coated.

8. Place each dough ball about 2 inches apart on the prepared baking sheet.

9. Bake the cookies for 9-11 minutes until the edges start to look set. The centers might look a bit soft but they will firm up as they cool.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your fudgy brownie crinkle cookies!

Equipment Needed

1. Preheated oven
2. Baking sheet with parchment paper
3. A large mixing bowl for the butter and sugar
4. A smaller bowl for sifting together the cocoa, flour, salt, and baking soda
5. An electric mixer or whisk for creaming the butter and sugar
6. Measuring cups and spoons for the ingredients
7. A sifter or fine strainer for the dry ingredients
8. A spatula for folding in the dry mix
9. A tablespoon measure or a cookie scoop for the dough
10. A refrigerator for chilling the dough
11. A wire cooling rack for cooling the cookies

FAQ

Fudgy Brownie Crinkle Cookies Recipe Substitutions and Variations

• Instead of unsalted butter, you could use an equal amount of coconut oil which will give your cookies a slight coconut note.
• If you dont have granulated sugar, brown sugar can be used instead, although it will make your cookies a bit softer and chewier.
• You can try using almond extract in place of vanilla extract, but remember to use only half as much since its flavor is quite strong.
• For unsweetened cocoa powder, you might substitute with some melted dark chocolate, just reduce the butter a little to keep the texture right.
• If baking soda is scarce, baking powder works as a substitute – use roughly three times the amount as baking powder is milder.

Pro Tips

1. Make sure your butter is soft enough but not melted. When it’s too soft or melted, it can mess up the texture of the cookies so try to use butter that’s just at room temperature.
2. Chill the dough for a bit longer if you can. I find that even though the recipe says 30 minutes, sometimes letting it chill for 40 minutes helps with rolling and keeps the shape better.
3. Be careful not to overmix when adding in the dry ingredients. Overmixing can make the cookies turn out cakey, so stir until you just see no flour.
4. Check your cookies a minute or two before the timer goes off. Oven temperatures can vary a lot and you dont wanna overbake them, because even if the centers look soft they firm up as they cool.