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Chocolate Brownie Crinkle Cookies

chocolate crinkle cookies on a cooling rack

If you are a chocolate lover like me then you are going to absolutely love these Chocolate Brownie Crinkle cookies.  While traditionally made at Christmas, there is no rule that says you have to wait for the holidays to make these morsels of deliciousness.  These cookies are soft, fudgy and rich on the inside, like a brownie, but are served up in cookie form.  They are cookie perfection!  

Easy to make with simple ingredients that you probably already have in your pantry, these crinkle cookies get their name from the fact that they crack open gently as they bake, giving you the crinkly tops.  Trust me when I tell you that they are absolutely irresistible - you won't be able to stop eating them.  They will be a family fav for sure!  (My fam ate these so fast I only got one of them!)

A couple of tips for this recipe:

  • I use Hershey's unsweetened cocoa powder for this recipe.  It works perfectly.
  • You can substitute vegetable oil for canola oil if that is what you have at your house.
  • If you forgot to take your eggs out of the refrigerator, just place them in a bowl of warm water for 2 minutes - it will bring them to room temperature.
  • Chilling the dough is an important part of this recipe.  The longer you chill, the more fudgy and thick they will stay.  Best practice at my house is to make the dough the night before I want to make them.
  • You can make this dough up to 24 hours ahead of time and store it in the refrigerator until you are ready to bake.
  • These cookies come out of the oven soft, but will firm up as they sit on the baking sheet and cool.
  • If you want to make the dough way ahead, make them up to the point where you roll them in to balls, then place them in a ziploc bag and freeze.  When ready to bake, place the frozen balls on your prepared cookie sheets, let sit 30 minutes at room temperature, then roll in the two sugars and bake! 

This recipe makes 30-40 cookies depending on how big you roll them.  (The bigger you make them, the longer they will need in the oven.)  


  • 2 cups AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/2 cup canola oil
  • 1 Tbsp vanilla
  • 4 eggs, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup powdered sugar
  1. In a smaller mixing bowl, whisk together the flour, baking powder and salt.  Set aside.
  2. In your large mixer bowl, add the cocoa powder, sugar, oil and vanilla.  Beat until well blended.
  3. Beat the eggs in to the chocolate mixture, one at a time.
  4. Add in the dry ingredients, (flour mixture), and mix on low speed until well combined.
  5. Scrape everything together in a ball, then cover and chill for a minimum of 3 hours.
  6. Preheat oven to 350 and line two cookie sheets with a silicone mat or parchment paper.
  7. Place the granulated sugar and powdered sugar in separate small bowls.  
  8. Scoop the dough in to about 1 inch balls using a small cookie scoop to measure, roll in the granulated sugar, then in the powdered sugar, then place on the baking sheet at least 2 inches apart.
  9. Bake at 350 for 10-12 minutes. 
  10. Let the cookies cool on the baking sheet for at least 10-15 minutes, then transfer to a cooling rack to cool completely.

chocolate crinkle cookies on a cooling rack

chocolate crinkle cookies on a cooling rack

chocolate crinkle cookies on a cooling rack


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