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a plate of chocolate brownie cookies
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5 from 6 votes

Brownie Crinkle Cookies with Cocoa Powder

Easy brownie crinkle cookies, made from scratch. They are just like a brownie, in cookie form! Rich and fudgy on the inside with a crackly, chewy exterior, they are made with melted butter and cocoa powder, with loads of chocolate chips thrown in for good measure. No chilling dough and no mixers required.
Prep Time5 minutes
Cook Time15 minutes
0 minutes
Total Time20 minutes
Course: Snack
Cuisine: American
Servings: 22
Calories: 109kcal
Author: Andrea Geddes

Ingredients

  • 150 grams plain flour 1 cup
  • 1 teaspoon baking powder
  • ½ cup cocoa unsweetened
  • 1 cup white sugar granulated
  • ⅓ cup chocolate chips dark or milk
  • 2 eggs room temperature
  • 65 grams butter melted
  • 1 teaspoon vanilla bean paste

For coating

  • ⅓ cup icing sugar
Metric - US Customary

Instructions

  • Pre-heat oven to 180 °C/356 F and line two oven trays with baking paper.
  • In a large mixing bowl, add all of the dry ingredients (flour, baking powder, cocoa powder, sugar and chocolate chips) and mix until combined. 
  • Add the eggs, melted butter and vanilla and stir until combined.
  • Using your hands, roll heaped teaspoons of the cookie dough into balls (approximately 22-24 cookies).
  • Roll the balls of cookie dough into the icing sugar until they are thickly coated.
  • Place the balls onto the baking trays, leaving enough space to allow the cookies to spread.
  • Bake for 10-15 minutes, until cooked through. The cookies will still appear fudgy and soft. Leave on the tray for 1-2 minutes to cool slightly, before transferring to a wire rack.

Notes

  1. If you don’t like cookies coated in icing sugar (powdered sugar), then roll them in granulated sugar instead. They’ll still be crackly and crunchy, without the extra powdery feel.
  2. Be sure to measure the flour accurately, for best results.
  3. This recipe makes about 22-24 cookies, when using heaped-teaspoon sized portions of dough. They can be made larger or smaller, but cooking times will vary.
  4. Leave them to cool on the baking tray for 1-2 minutes before moving, as they will be soft straight from the oven and will break if you attempt to move them right away.
  5. Sift the cocoa powder to prevent lumps.
  6. Leave some space between the cookies, as they will spread while baking.
  7. Freezing; You can freeze the cookies in an airtight container for up to 3 months, perfect for whenever you have a chocolate craving.
  8. Storage; These cookies will keep in an airtight container at room temperature for up to a week.
  9. Make ahead; You can make the dough ahead and keep it in the fridge for 1-2 days before baking. Alternatively, you can roll the balls out and chill them until solid before transferring to a container or freezer bag and freeze until ready to use. When ready to eat them, just thaw the balls for a few minutes while you pre-heat the oven, roll in icing sugar and bake! Chilled dough will need an extra minute or two in the oven.
  10. Please note that the nutrition information is based on the dough being divided into 22 cookies, with one cookie being one serve. The nutritional information is an estimate only and does not take into account any additional sides served with the cookies.
  11. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. I have included weights for the shortbread crust, to help with the exact measurements.

Nutrition

Calories: 109kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 27mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg