These Brownie crinkle cookies are super chocolatey brownie cookies loaded with melted chocolate, cocoa powder, and chocolate chips. These brownie cookies have a very fudgy and chewy texture with crisp edges. They also have that signature crinkle top!
These brownie crinkle cookies are the ultimate brownie cookies because they are a fudgy brownie cookie with a crinkle top.
The best part about these fudgy cookies is all of the chocolate! It has three types of chocolate, so they are perfect for chocolate lovers!
Why This Recipe Works
- Brownie cookies- These are just like having a brownie but in cookie form!
- Fudgy texture- They are super fudgy in the inside and chewy with crisp edges and crackly tops.
- Small chill time- They only need a small chill time to prevent extra spreading.
- Kid approved- These are so chocolatey and kids will love them!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsweetened cocoa powder- For best results use Dutch-process cocoa powder for a more rich cookie. I used this one.
- Cornstarch- This gives the cookie a more fudgy texture.
- Melted chocolate- I used two of the Lindt 70% chocolate bars. It needs to be melted and cooled before using.
- Unsalted butter- It needs to be softened and pulled out 2 hours before baking.
- Brown sugar- I used light brown sugar.
- Eggs + Egg yolk- Pull the large eggs out 2 hours before baking. The extra egg yolk helps with the fudgy texture!
- Chocolate chips- Use semi-sweet chocolate chips or dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet!
Step By Step Instructions
Here is how to make and bake these cookies. This recipe needs a stand mixer with a paddle attachment or a hand mixer.
STEP 1: Melt the chocolate. Chop the chocolate into small pieces and place in a microwave save bowl and melt into 15-20 second intervals until melted.
STEP 2: Mix the dry ingredients. In a medium bowl, sift the all-purpose flour and cocoa powder together. Then, add the baking powder, cornstarch and salt.
STEP 3: Beat the butter and sugar. In a large bowl using a mixer, beat the butter, brown sugar, and white sugar on high speed for 1 minute. Next, add the eggs and egg yolk on high speed and beat for 2 minutes.
Beating the sugar and the eggs together is the key to the crinkle top to the cookies!
STEP 4: Add the wet ingredients. Add the melted chocolate and vanilla extract. It will be a light chocolate color.
STEP 5: Add the flour mixture. Mix in the dry ingredients on low speed. Then, add in the chocolate chips.
Make sure to scrape the bottom of the bowl with a rubber spatula so everything is mixed together. However, be careful not to over mix.
STEP 6: Chill. Place the cookie dough in the fridge for 10-15 minutes while the oven preheats. It needs a very short chill time.
STEP 7: Scoop. Scoop the cookie dough using a large cookie scoop (3 Tablespoons). Scoop 6 cookie dough balls per cookie sheet with parchment paper.
STEP 8: Bake. Bake one prepared baking sheet at a time for 12-14 minutes.
Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 1 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
- When the cookies are fresh out of the oven, use a large biscuit cutter to scoot the cookies to perfect circles. Then, top with extra chocolate chips and sea salt flakes.
You can, but the cookies are a lot better baked large. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Make sure they come to room temperature before baking.
Storing and Freezing
Store these brownie crinkle cookies in an airtight container up to 5 days at room temperature.
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Brownie Recipes To Try
Brownie Crinkle Cookies
- 1 cup All-purpose flour
- ⅓ cup Unsweetened cocoa powder Use dutch-process cocoa powder
- 1 teaspoon Salt
- 1 teaspoon Cornstarch
- 8 oz Semi-sweet chocolate bars melted. I used Lindt 70% chocolate
- ½ cup Unsalted butter room temperature
- 1 cup Brown sugar packed light brown sugar
- ⅓ cup White granulated sugar
- 2 Large eggs room temperature
- 1 Large egg yolk room temperature
- 2 teaspoon Pure vanilla extract
- 1 ½ cups Semi-sweet chocolate chips
- Flaky sea salt optional to top the cookies
- In a medium bowl, sift the flour and cocoa powder. Then, add the salt and cornstarch and set aside.1 cup All-purpose flour, ⅓ cup Unsweetened cocoa powder, 1 teaspoon Salt, 1 teaspoon Cornstarch
- Melt the chocolate bars in a microwave safe bowl. Melt for 20 second intervals until melted. Make sure to stir well between each interval. Let it cool.8 oz Semi-sweet chocolate bars
- Using a mixer with a whisk attachment, beat the butter, brown sugar, and sugar on high for 2 minutes. Add the eggs and egg yolk. Beat on high for 3 minutes.½ cup Unsalted butter, 1 cup Brown sugar, ⅓ cup White granulated sugar, 2 Large eggs, 1 Large egg yolk
- If using a stand mixer, switch to a paddle attachment. Add the melted chocolate and vanilla. Mix on high speed until fully combined. Add in the dry ingredients and mix on low until just combined. Then, add in the chocolate chips.2 teaspoon Pure vanilla extract, 1 ½ cups Semi-sweet chocolate chips
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Place the cookie dough in the fridge while the oven preheats. It needs to chill for 10-15 minutes.
- Use a 2oz cookie scoop to scoop 6 cookie dough balls per cookie sheet. Top with extra chocolate chips.
- Bake one cookie sheet at a time. Bake for 12-13 minutes until edges are baked and the middle.
- Top the cookies with extra chocolate chips and a pinch of flaky sea salt. Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.Flaky sea salt