These easy, rich and fudgy crinkle brownie cookies are a fun twist on a classic fudgy brownie in cookie form with those amazing brownie cracks everyone loves! If you love decadent chocolate desserts, you have to try out our old fashioned chocolate pound cake recipe too.
These yummy brownie cookies are delicious all year round but are especially tasty and festive during the holidays! If you’re looking for cookies to bring to a cookie exchange, these brownie cookies, our chocolate peppermint kiss cookies, and thumbprint jam cookies are a must to share!
Why you’ll love this recipe
- CHOCOLATEY: If you’re a chocolate lover, then you will love these cookies because they are the fudgiest, chocolatiest, most decadent cookie recipe out there. They’re inspired by fudge brownies, which we all know are super chocolatey.
- EASY: These cookies are easy to make with simple ingredients and steps.
- VERSATILE: These cookies are great for any occasion, whether you’re bringing treats over to a friend or family's house, having them for dessert or a late-night snack, or sharing them during the holidays.
- CHOCOLATE CHIPS: Semi-sweet chocolate chips are melted and mixed into the cookie dough batter, making the cookies super rich, chocolatey, and gooey.
- BUTTER: Melted butter gives the cookies flavors and helps with the structure of the cookies.
- FLOUR: All-purpose flour is used in this recipe and gives structure to the cookies.
- COCOA POWDER: The cocoa powder gives these cookies their rich brown colour and enhances the chocolate flavor.
- BAKING POWDER: The baking powder helps the cookies rise to the correct amount.
- SALT: Salt will enhance the overall flavor of the cookies.
- SUGAR: Both brown and white sugar are used in this recipe to sweeten the cookies.
- EGGS: Eggs give structure to the cookies and make them chewy.
- VANILLA EXTRACT: A splash of vanilla extract adds a hint of vanilla, which pairs well with the chocolate in these cookies.
See the recipe card below for the ingredient measurements.
- MIXING BOWLS: You will need two mixing bowls for the wet and dry mixture and a smaller bowl for melting the chocolate before adding it to the wet mixture.
- ELECTRIC HAND MIXER: For mixing the cookie batter.
- BAKING SHEETS: For baking the cookies.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
1. Prepare: Preheat the oven to 350°F and prepare two baking sheets with parchment paper.
2. Melt: Add the chocolate chips and butter to a microwave-safe bowl and heat at 20-second intervals, mixing each time until you’ve made melted chocolate. Set this aside.
3. Dry Mixture: In a bowl, add and whisk the flour, cocoa powder, baking powder, and salt.
4. Wet Mixture: In a separate large bowl, add and mix the brown sugar, granulated sugar, eggs, and vanilla with an electric mixer. Pour the melted chocolate in and mix on low until combined.
5. Combine: Add half of the dry mixture ingredients to the wet mixture bowl and partially mix, and then add the rest and mix until just combined and fluffy.
6. Bake: Scoop out tablespoon-sized dough and roll them into balls in your hand. Place them an inch apart on the baking sheet and bake for 11-13 minutes. Tap the baking sheet on the counter once after removing the baked cookies from the oven.
Storage and Leftovers
Store the cookies in an airtight container in the refrigerator at room temperature for up to a week. They can also be stored in the freezer for up to 3 months.
- Use your hands. You should roll the cookie dough balls in your hands before placing them on the cookie sheet. This will help shape them, ensure they bake evenly, and give them a beautiful shine.
- Tap the baking sheet. Once you remove the baked cookies from the oven, tap the baking sheet on the counter. This will help give the cookies those beloved cracks you see in the pictures.
- Melt the chocolate carefully. To avoid spoiling the melted chocolate, microwave it with the butter at intervals. We recommend 20-second intervals, and while it may seem like a long time, your patience will pay off! You may risk seizing the chocolate if you heat it all at once without mixing it between intervals.
Frequently Asked Questions
Brownie cookies can be kept in the freezer sealed in an airtight container for up to 3 months for future use.
There may be too much flour in the mix. Try tapping the baked cookies on the baking sheet a couple of times. That should help them crack.
To get the shiny look, you need to roll the cookie dough balls in your hands. If you just plop them on the sheet without rolling them in your hands, they won’t be shiny.
This can happen if there aren’t enough dry ingredients in the mix, specifically flour, or there is too much sugar. However, these cookies should be relatively flat.
- Instant Coffee: Consider adding ½ a teaspoon of instant coffee or espresso to enhance and intensify the chocolate flavor of these cookies.
- Chocolate Chips: While there are already chocolate chips in this recipe, they’re melted, which you should still do, but why not fold some whole chocolate chips into the batter before rolling them into cookies and baking them?
- Sugar: Roll the cookie balls in granulated or confectioner sugar for extra sweetness and a beautiful look.
The alternative ingredients are just suggestions and have not been tested.Print