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This is a vertical overhead image of a white plate with chocolate brownie crinkle cookies on it. One cookie has a bite taken out. The plate sits on a light grey surface. Recipe
GF Gluten-Free VG Vegetarian

Fudgey Chocolate Brownie Crinkle Cookies

Brownie crinkle cookies are soft and tender with fudgey middles and crisp edges. Roll them in powdered sugar for a sweet crinkle top!

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Prep: 30 minCook: 11 minTotal: 40 min
Servings: 12 cookies 1x

Ingredients

  • 1 1/4 cups blanched almond flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 cup sea salt
  • 5 tbsp unsalted butter, at room temperature
  • 3/4 cup coconut sugar
  • 1 1/2 tsp vanilla
  • 1 egg
  • 1/2 cup chocolate chips
  • 1 cup powdered sugar for rolling

Instructions

  1. Preheat the oven to 350F.
  2. Line the baking sheet or a silicone baking sheet.
  3. In a stand mixer or a large bowl with a whisk, beat the softened butter and coconut sugar until they are well combined. Add the egg and vanilla extract to the mixture. Whisk until they are fully combined.
    This is an overhead horizontal image of a silver mixing bowl with wet ingredients creamed together and an egg cracked on top. The mixing bowl sits on a light grey/white surface.
  4. In a separate bowl, combine the dry ingredients, including cocoa powder, almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing, ensuring that all the dry ingredients are incorporated. The resulting dough will be thick and sticky.
    This is an overhead horizontal image of a silver mixing bowl with raw chocolate batter in it. The mixing bowl sits on a light grey/white surface.
  5. Add the heaping 2 cups of chocolate chips to the dough and mix by hand until they are evenly distributed.
    This is an overhead horizontal image of a silver mixing bowl with raw chocolate batter in it. Chocolate chips are on top of the batter. The mixing bowl sits on a light grey/white surface.
  6. Place the dough in the refrigerator to chill for 20-30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in thicker cookies with a better shape.
  7. Once the dough has chilled, scoop out 1-2 tablespoon-sized balls of dough. Roll each ball in powdered sugar until it is well coated.
    This is a horizontal image looking from a side view of powdered sugar in a bowl with balls of chocolate cookie dough in them. Two balls are coated in powdered sugar and the other, closest to the camera is not yet coated, sitting on top of the sugar.
  8. Place the coated cookies on the lined baking sheet and press them to slightly flatten. Bake the cookies in the preheated oven for 11 minutes. The baking time may vary slightly depending on your oven, so keep an eye on them to ensure they don’t over-bake.
    This is an overhead horizontal image of a baking sheet lined with crinkled white parchment paper. Size cookie dough balls coated with powdered sugar are on the baking sheet. The baking sheet sits on a light grey surface.
  9. Once the cookies are baked, remove them from the oven and transfer them to a cooling rack. Allow the cookies to cool completely before storing them. However, you can also enjoy them warm if desired. Store the cookies in an airtight container to maintain their freshness.
    This is an overhead horizontal image of nine brownie crinkle cookies coated in powdered sugar on a gold cooling rack. The cooling rack sits on a light grey surface.

Tips

Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 cookie
  • Calories: 199
  • Sugar: 25.6g
  • Sodium: 2023mg
  • Fat: 91g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 28.8g
  • Fiber: 1.6g
  • Protein: 2.3g
  • Cholesterol: 28mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/chocolate-brownie-crinkle-cookies/