These Chocolate Brownie Crinkle Cookies are so pretty to look at and make a great addition to your cookie tray. They are rich in chocolate flavor with the perfect chewy texture. Melt in your mouth delicious!
There is nothing better than a chocolatey, chewy cookie that melts in your mouth and these Chocolate Brownie Crinkle Cookies fit the bill! Every year during Christmas time I make these cookies and everyone loves them! I usually have to make two batches because they disappear within seconds of coming out of the oven. Thus the reason I try to make them while my kids are in school!
If you love chocolate as much as I do, then this recipe will definitely satisfy that chocolate craving! What are you waiting for? Let’s get started…
Chocolate Brownie Crinkle Cookies-Ingredients
Powdered sugar, salt, flour, unsweetened Baker’s chocolate, vegetable oil, vanilla, eggs, baking powder, salt and sugar.
Instructions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside. In a stove top pan, melt the unsweetened chocolate.
In a stand mixer using the paddle attachment, beat the oil, sugar, vanilla extract and melted chocolate.
Add eggs, one at a time, beating well after each addition.
Add flour, baking powder and salt and beat until combined. Dough will be sticky. Cover with plastic wrap and refrigerate for 2 hours.
Gather a small amount of dough in a cookie scoop. Drop into your hands and roll into a ball.
Drop the ball into the powdered sugar and coat well.
Place onto the parchment lined cookie sheet.
Bake for 9-11 minutes. Do not over bake to ensure a chewy cookie! Remove from oven and let sit on the tray for about 2-3 minutes. Then remove to a wire rack to cool completely.
Serve and enjoy!
To freeze: store in an air tight container for up to 3 months. Place wax paper between layers.
For other great (Christmas) cookies try my Iced Oatmeal Cookies, 5 Ingredient Chocolate Chip Coconut Balls, Salted Double Dark Chocolate Cookies.
Chocolate Brownie Crinkle Cookies
Equipment
- Stove top pan
- Baking Sheets
- Parchment paper
Ingredients
- 4 oz unsweetened Baker's chocolate melted
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- 1/2 cup vegetable oil
- 4 eggs
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar to roll the cookies in
Instructions
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a stove top pan, melt the unsweetened chocolate.
- In a stand mixer using the paddle attachment, beat the oil, sugar, vanilla extract and melted chocolate.
- Add eggs, one at a time, beating well after each addition.
- Add flour, baking powder and salt and beat until combined. Dough will be sticky.
- Cover with plastic wrap and refrigerate for 2 hours.
- Gather a small amount of dough in a cookie scoop. Drop into your hands and roll into a ball. Drop the ball into the powdered sugar and coat well. Place onto the parchment lined cookie sheet.
- Bake for 9-11 minutes. Do not over bake to ensure a chewy cookie!
- Remove from oven and let sit on the tray for about 2-3 minutes. Then remove to a wire rack to cool completely.
- Serve and enjoy!
- To freeze: store in an air tight container for up to 3 months. Place wax paper between layers.
I think I’m going to try these, they sound delicious!
Mar