Name: Chewy Chocolate Brownie Crinkle Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 2 h 37 min
Cuisine: American
Ingredients: 200g dark chocolate (60–70% cacao); 85g unsalted butter; 100g granulated sugar; 100g brown sugar; 2 large eggs; 1 tsp vanilla extract; 120g all-purpose flour; 30g unsweetened cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 80g powdered sugar (for rolling)

I have a soft spot for any dessert that brings together the richness of brownies and the irresistible texture of cookies. That’s exactly what these Chewy Chocolate Brownie Crinkle Cookies deliver—an indulgent cross between two classics. The cracked, powdered sugar top makes them visually striking, while the inside stays fudgy and chewy, just like your favorite brownie corner piece.

I first made these cookies during the holiday season when I wanted something easy but show-stopping for a cookie exchange. They’ve been on repeat ever since, and not just in winter. They’re surprisingly simple to make, and the ingredients are pantry staples—making them the kind of cookie you can whip up anytime a craving strikes.

Why You’ll Love This Chewy Chocolate Brownie Crinkle Cookies Recipe

These cookies are a dream for chocolate lovers. They’re intensely chocolaty thanks to both cocoa powder and melted chocolate. The crinkle top dusted with powdered sugar gives them a festive look, but the real joy is in the texture—crispy on the outside, chewy in the center.

They’re quick to prepare, bake in under 15 minutes, and make your kitchen smell like a chocolate wonderland. Whether for a bake sale, a family gathering, or just to treat yourself, they never disappoint.

What Kind of Chocolate Should I Use?

For the richest flavor, I recommend using a good-quality dark chocolate, ideally around 60–70% cacao. This balances well with the sugar and gives the cookies that deep, brownie-like intensity. Cocoa powder also matters—unsweetened natural cocoa works best here to deliver that deep chocolate taste without being overly sweet.

Options for Substitutions

If you’re out of dark chocolate, semi-sweet chocolate chips work as a fine substitute. You can also switch out the all-purpose flour for a 1:1 gluten-free baking blend if needed. Want to make them dairy-free? Use vegan butter and dairy-free chocolate—these cookies are pretty forgiving.

For an extra twist, a pinch of espresso powder will intensify the chocolate flavor, and a dash of cinnamon adds unexpected warmth. Feel free to make it your own!

Ingredients for this Chewy Chocolate Brownie Crinkle Cookies Recipe

Dark Chocolate (60–70% cacao): Delivers deep, rich flavor and helps create the fudgy texture.
Unsalted Butter: Adds moisture and richness to the dough.
Granulated Sugar: Sweetens the cookies and helps create that crackly crust.
Brown Sugar: Adds chewiness and a slight molasses depth.
Eggs: Binds the dough and contributes to the brownie-like structure.
Vanilla Extract: Enhances the overall chocolate flavor.
All-Purpose Flour: The base structure for the cookies.
Unsweetened Cocoa Powder: Intensifies the chocolate flavor and enhances the crinkle appearance.
Baking Powder: Provides slight lift and helps achieve the soft yet chewy interior.
Salt: Balances the sweetness and enhances all other flavors.
Powdered Sugar: For rolling—creates the signature crinkle look when baked.

Step 1: Melt the Chocolate and Butter

In a heatproof bowl set over simmering water, melt together the dark chocolate and butter, stirring until smooth. Remove from heat and let it cool slightly. This will be the rich, fudgy base of your cookies.

Step 2: Mix the Sugars and Eggs

In a large mixing bowl, whisk the granulated sugar, brown sugar, and eggs until light, frothy, and pale in color—this takes about 2–3 minutes. Add the vanilla extract and stir to combine. This step helps create that crackly top.

Step 3: Combine Chocolate and Egg Mixture

Slowly pour the slightly cooled chocolate-butter mixture into the sugar and egg mixture. Mix gently until fully combined. You want a uniform, glossy batter.

Step 4: Add Dry Ingredients

Sift in the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until no flour streaks remain. The dough will be thick and sticky.

Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm. This is essential for achieving the perfect crinkle and chew.

Step 6: Preheat and Prep

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Pour powdered sugar into a shallow bowl for rolling.

Step 7: Roll and Coat

Scoop out tablespoon-sized balls of dough and roll them between your palms. Coat each ball generously in powdered sugar, then place on the prepared baking sheet, spacing them 2 inches apart.

Step 8: Bake

Bake for 10–12 minutes, or until the tops are puffed and cracked. The cookies should still be soft in the center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 9: Cool and Serve

Allow cookies to cool completely. Enjoy them warm for a gooey center or at room temperature for maximum chewiness.

How Long to Prepare the Chewy Chocolate Brownie Crinkle Cookies

Prep Time: Most of the prep time is hands-on and takes about 20–25 minutes. This includes melting the chocolate and butter, whisking the eggs and sugars, and combining all ingredients.

Chill Time: For best results, the dough needs to chill for at least 2 hours. This step ensures the cookies hold their shape and achieve that beautiful crinkle on top.

Baking Time: Each batch bakes for about 10–12 minutes. If you’re baking in multiple rounds, expect to spend around 30–40 minutes on baking and cooling.

Tips for Perfect Chewy Chocolate Brownie Crinkle Cookies

Use room temperature eggs: They mix more easily and help with volume and structure.
Chill the dough: Don’t skip this—it’s key for that classic crackled top and prevents spreading.
Coat generously in powdered sugar: A light coat will disappear during baking. Be generous!
Don’t overbake: They should look slightly underdone in the center when you take them out. They’ll finish setting as they cool.
Use a cookie scoop: This helps keep your cookies uniform in size, which ensures even baking.

Watch Out for These Mistakes While Cooking

Using warm dough: If you skip chilling, the cookies will spread too much and lose their signature crinkles.
Skipping the powdered sugar coating: This is what creates the dramatic crinkle effect. Without it, the cookies will just look like brownies.
Overmixing the dough: Mix just until combined after adding flour to avoid tough cookies.
Not letting the chocolate cool: Pouring hot chocolate into the eggs can cook them—let it cool first.
Crowding the pan: These cookies need space to spread and crackle. Give them room.

What to Serve With Chewy Chocolate Brownie Crinkle Cookies?

1. Glass of Cold Milk

Nothing complements chocolate like a classic cold glass of milk—simple and satisfying.

2. Scoop of Vanilla Ice Cream

Serve the cookies warm with a scoop of vanilla ice cream on top for an instant dessert upgrade.

3. Fresh Berries

The tartness of fresh raspberries or strawberries cuts through the richness and adds brightness.

4. Coffee or Espresso

Their deep chocolate flavor pairs beautifully with a hot cup of coffee, especially dark roasts.

5. Hot Chocolate

Go all in on chocolate with a cozy mug of hot cocoa—great for holiday or winter gatherings.

Storage Instructions

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy as long as they’re sealed well.

Freezing: You can freeze the baked cookies for up to 2 months. Just layer them between sheets of parchment in a freezer-safe container.

Freezing the Dough: For fresh cookies on demand, freeze the rolled dough balls (before coating in sugar). When ready to bake, let them sit out for a few minutes, roll in powdered sugar, and bake as directed.

Estimated Nutrition

(Per cookie, approx.)

Calories: 150
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 22g
Sugar: 15g
Protein: 2g
Fiber: 1g
Sodium: 50mg
Cholesterol: 20mg

Frequently Asked Questions

How do I get that perfect crinkle top?

The magic comes from rolling the dough in powdered sugar after it’s chilled and before baking. As the cookie spreads and puffs, the sugar cracks for that signature look.

Can I use cocoa powder instead of melted chocolate?

Cocoa powder is used in addition to chocolate in this recipe. Using only cocoa might result in a drier texture.

Do these cookies stay soft?

Yes! Thanks to the mix of brown sugar and melted chocolate, they stay soft and chewy for several days.

Can I skip the chilling step?

It’s not recommended. Chilling helps the dough firm up, which is key to both the texture and appearance of the final cookie.

Can I make them gluten-free?

Absolutely. Substitute with a gluten-free 1:1 baking flour. The texture may vary slightly, but they’ll still taste delicious.

Conclusion

Chewy Chocolate Brownie Crinkle Cookies combine the best of both worlds—intensely chocolaty like a brownie, but crisp-edged and portable like a cookie. Whether you’re baking for a special occasion or satisfying a weeknight craving, these cookies deliver every time. Their show-stopping appearance and rich, chewy bite make them a standout addition to any dessert table or cookie tin.