Chewy Chocolate Brownie Crinkle Cookies

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Crackly on the outside, fudgy in the center, and dusted in a snowy coat of powdered sugar—these Chewy Chocolate Brownie Crinkle Cookies are a chocolate lover’s dream. Each bite is like the corner piece of a brownie: crisp edges giving way to soft, rich, chocolatey goodness. They’re beautiful enough to impress at a holiday party but simple enough to make for a cozy night in.

If you’re craving that brownie-meets-cookie experience with just the right amount of chew and a crinkled top that looks like it came from a bakery window, this is the recipe you need in your life. Plus, they come together with pantry staples and zero chill time required, making them a go-to for quick chocolate cravings.

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What Kind of Cocoa Powder Should I Use?

To get the deep, rich flavor that mimics brownies, unsweetened Dutch-process cocoa powder is your best bet. It has a smoother, darker flavor that gives these cookies that intense chocolate punch. If you only have natural cocoa powder on hand, you can still use it, but the flavor will be slightly more acidic and less mellow.

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Ingredients for the Chewy Chocolate Brownie Crinkle Cookies

All-Purpose Flour: This forms the base of your dough, balancing the richness of the chocolate.

Unsweetened Cocoa Powder: For that deep, brownie-like flavor and dark color.

Granulated Sugar: Sweetens the cookies and helps create that crinkled top.

Brown Sugar: Adds moisture and chewiness with a slight molasses flavor.

Baking Powder: Helps the cookies rise and crack as they bake.

Salt: Enhances all the other flavors and keeps the sweetness in check.

Eggs: Provide structure and make the dough smooth and pliable.

Vanilla Extract: Rounds out the chocolate flavor with warmth and depth.

Vegetable Oil: Keeps the cookies moist and tender without the need for butter.

Powdered Sugar: Rolled over the dough before baking to create the iconic crinkle effect.

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How To Make the Chewy Chocolate Brownie Crinkle Cookies

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Then slowly add in the vegetable oil, mixing until fully incorporated.

Step 4: Make the Dough

Gradually add the dry ingredients into the wet mixture. Stir until a thick, sticky dough forms. It should be fudgy, almost like brownie batter.

Step 5: Roll and Coat

Use a cookie scoop or spoon to portion the dough into balls. Roll each ball in powdered sugar until well-coated. The more powdered sugar, the better the crinkle!

Step 6: Bake to Perfection

Place the coated dough balls on your prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the tops are crackly and the edges are set. The centers will still be soft.

Step 7: Cool Before Serving

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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How to Serve and Store Chewy Chocolate Brownie Crinkle Cookies

These cookies are delicious slightly warm when the centers are still soft and fudgy. Serve them with a glass of cold milk, a cup of coffee, or stack them up for a stunning holiday dessert tray.

To store, place them in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer first, then transfer to a freezer-safe bag or container—they’ll keep for up to 3 months. Thaw at room temp or microwave briefly to revive that chewy texture.

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Frequently Asked Questions

Can I use butter instead of oil?

Yes, you can substitute melted butter for oil for a slightly richer flavor, but the cookies may be a bit less chewy.

Why didn’t my cookies crack on top?

Make sure you’re using enough powdered sugar and that your oven is fully preheated. Also, avoid overmixing the dough.

Can I make the dough ahead of time?

You can chill the dough for up to 24 hours if needed. The flavor deepens, but the dough will firm up—let it sit at room temp before scooping.

What type of cocoa powder is best?

Dutch-process cocoa is ideal for that rich, dark flavor and better crinkle. Regular cocoa can work, but the taste will be more acidic.

Do I need to chill the dough?

Not at all! One of the best things about this recipe is that it’s a no-chill dough, perfect for when you’re in a hurry.

Can I double the recipe?

Absolutely! These freeze well, so doubling up is a smart move.

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Want More Cookie Ideas with a Twist?

If you love these Chewy Chocolate Brownie Crinkle Cookies, you’ll probably enjoy these other favorites:

• Salted Caramel Pecan Cookies for a deeper caramel crunch.
• Lemon Churro Cookies if you’re craving tangy meets warm spice.
• Peanut Butter Blossom Cookies for classic nostalgia.
• Cotton Candy Cookies for a whimsical twist.
• Maraschino Cherry Chocolate Chip Cookies for fruity meets fudgy.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with Dutch-process cocoa or classic? Did you add a pinch of espresso powder for more depth?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Explore more of my daily recipes on Pinterest @LifeWithNinaRecipes for fun new desserts and easy favorites!

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