How do I make chocolate brownie crinkle cookies fudgy instead of cakey?

For fudgier cookies, avoid overbaking and measure your flour carefully. Using room temperature eggs and good-quality cocoa powder also helps create that rich, brownie-like texture.

Can I make this dough ahead of time?

Yes! This dough can be made up to three days in advance. Wrap tightly in plastic wrap and store in the fridge until ready to bake.

Perfect Chocolate Brownie Crinkle Cookies

Description

These chocolate brownie crinkle cookies are rich and fudgy- just like your favorite brownie! They are rolled in granulated sugar before baking to give them a classic, bakery-style crackly top with a beautifully shiny finish. Easy to make and perfect for Christmas baking (or anytime a chocolate craving hits).

Ingredients

Scale

2 sticks butter, softened
2 cups granulated sugar
2 eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp salt
1 tsp espresso powder
1/2 tsp baking powder
1 tsp baking soda
1/2 cup white granulated sugar ((for rolling))

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Instructions

Make the Dough: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, cream together the butter and sugar on medium high speed until light, about 1 minute.
Turn the mixer down to a lower speed, and then beat in the eggs and vanilla extract until combined.
Begin adding in the dry ingredients, mixing until thoroughly combined.
Chill the Dough: Optional but highly recommended! Place the dough in the fridge to chill for a minimum of 1 hour and for up to 2 days.
Preheat oven to 350 degrees F. Pull the chilled dough from the fridge and allow it to sit out on the counter for a few minutes while the oven preheats. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat and set aside.
Roll & Bake: Add the additional 1/2 cup of granulated sugar to a small bowl.
Using a medium sized cookie scoop, begin scooping out balls of cookie dough, rolling each ball of dough in the sugar before placing it onto the prepared cookie sheet.
Bake the cookies in the preheated oven for approximately 13-15 minutes, being careful not to overbake. The cookies will continue to bake slightly once they are pulled from the oven.
For best results, let them sit on the baking sheet for 5 minutes before removing to a wire rack to cool. Enjoy!

Notes

- Chilling the Dough: I HIGHLY recommend chilling the dough for at least an hour for best results. If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop, shape, and roll the cookies. Letting the dough come to room temperature makes this process much easier.
- Baking: I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
- Variations: Top these cookies with a drizzle of melted white chocolate (delicious!) or pair them with a scoop of vanilla ice cream for a quick brownie-cookie sundae.
- Storage: These cookies store well at room temperature on the counter for up to 3 days, or an airtight container for up to 5 days. Make Ahead: This dough can be made up to three days in advance. Wrap tightly in plastic wrap and store in the fridge until ready to bake.
- Freezing Instructions: This cookie dough freezes beautifully! To freeze cookie dough, follow these instructions:
  1. Make cookie dough per recipe instructions.
  2. Using a cookie scoop or large spoon, scoop out balls of cookie dough and add them to a gallon sized freezer safe bag, making sure to store the bag laying flat in the freezer.
  3. Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow the frozen dough extra time to bake.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert Recipes