Crinkle brownie cookies are so festive and so delicious. These cookies are super fudge and only needs a hand whisk to be mixed together. They are therefore so super easy to make. These cookies are rolled in powdered sugar giving them their beautiful characteristic crinkled look, making them very festive.
These crinkle brownie cookies are so fudge and so good. They are very easy to make, requiring only a hand whisk and two bowls. These cookies are also rolled in the powdered sugar giving them their beautiful cracked look.
These cookies are so festive and a sure hit with the family, that you will want to make them again and again.
WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, and only needs two bowls and a hand whisk.
- Fudgy and soft texture: These cookies are thick and have the best fudgy and soft texture, making the last well for days!
- No mixer needed: These cookies need no mixer, making for a quick clean up.
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Oil: Use a flavor neutral oil, such as canola or rapeseed oil.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
- Instant espresso powder: I use 100% arabica instant espresso powder as it dissolves quickly and has a great flavor.
- Brown sugar: Brown sugar gives a delicious rich flavor as well as lots of moister to the cookies.
- Powdered sugar: The cookie dough is rolled in the powdered sugar right before they go into the oven.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these crinkle brownie cookies. This recipe doesn't need an electric mixer. Just two bowls, a hand whisk and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Stir together the flour, espresso powder, baking powder and salt.
STEP 2: In a bowl, with a hand whisk, whisk together the oil, brown sugar and granulated sugar until combined. Then add the cocoa powder and mix until combined.
STEP 3: Add both eggs and vanilla extract and whisk until combined. Add the flour mixture to the batter and with a spatula fold it together with the batter until combined.
STEP 4: Add a piece of cling film over the dough, so it touches the surface of the dough, and place it in the freezer for 1 hour or in the fridge for a minimum of 4 hours or overnight.
Preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a sheet pan with parchment paper.
STEP 5: Scoop out the chilled dough with a medium ice cream scoop (2.5 tbsp/1.33 oz).
STEP 6: Add the dough ball to a bowl with powdered sugar and roll them in it until covered. Place 6 cookie per tray and bake them for 12-14 minutes. Will yield 11 cookies.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
Yes, use a small cookie scoop (1 tbsp/0.75 oz) and bake them for 10 minutes.
Yes, make the dough the day before and store it in the fridge covered with cling film. Then follow the recipes as instructed.
Store the crinkle brownie cookies in an airtight container at room temperature. Enjoy them within 2-3 days for the best result.
Other Cookie Recipes To Try
Crinkle Brownie Cookies
Crinkle Brownie Cookies
- 150 g all-purpose flour
- 1 teaspoon espresso powder optional
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100 g granulated sugar
- 100 g brown sugar
- 60 ml vegetable oil
- 50 g unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 50 g powdered sugar
- Stir together the flour, espresso powder, baking powder and salt.150 g all-purpose flour, 1 teaspoon espresso powder, ½ teaspoon salt, 1 teaspoon baking powder
- In a bowl, with a hand whisk, whisk together the oil, brown sugar and granulated sugar until combined.100 g granulated sugar, 100 g brown sugar, 60 ml vegetable oil
- Add the cocoa powder and mix until combined.50 g unsweetened cocoa powder
- Then add both eggs and vanilla extract and whisk until combined.2 large eggs, 1 teaspoon vanilla extract
- Add the flour mixture to the batter and with a spatula fold it together until combined. Add a piece of cling film over the dough, so it touches the surface of the dough and place it in the freezer for 1 hour or in the fridge for a minimum of 4 hours or overnight.
- Preheat the oven to 175ºC /350ºF conventional oven and prepare a sheet pan with parchment paper. Scoop out the chilled dough with a medium ice cream scoop (2.5 tbsp/1.33 oz).
- Add the dough ball to a bowl with powdered sugar and roll them in it until covered. Place 6 cookie per tray and bake them for 12-14 minutes. Will yield 11 cookies.50 g powdered sugar
- Once baked, let them cool down on the sheet pan for 5-10 minutes before transferring them to a cooling rack.