Chocolate Brownie Crinkle Cookies
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!
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.
