Ingredients
1/2 cup (1 stick) unsalted butter
1 cup semi-sweet chocolate chips
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
Optional: powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a saucepan or microwave-safe bowl, melt butter and chocolate chips together until smooth. Let cool slightly.
3. Whisk in granulated sugar, brown sugar, eggs, and vanilla until glossy and combined.
4. Sift in flour, cocoa powder, baking powder, and salt. Stir until a thick, brownie-like dough forms.
5. Chill dough for 20–30 minutes to firm up slightly.
6. Scoop tablespoon-sized balls onto baking sheet, spacing 2 inches apart.
7. Bake 10–12 minutes, until tops are crinkled and edges are set.
8. Cool on the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
Don’t overbake—cookies will continue setting as they cool.
Add espresso powder for a mocha twist or fold in chopped walnuts.
Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: brownie crinkle cookies, fudgy chocolate cookies, chewy brownie cookies