Chocolate Brownie Crinkle Cookies are perfect for the holidays! These festive cookies feature a fudgy brownie center with a crisp and crackly snowy powdered sugar exterior.
Measure out all ingredients and set aside. Leave eggs in fridge until needed.
Arrange a heatproof bowl fitted over a saucepan filled about 1/2-3/4 with water to make a double broiler. Ensure the water doesn't touch the bottom of your bowl, then heat the water to a low boil until simmering.
Coarsely chop 6 oz of the chocoalte (one and a half bar's worth) then finely chop the remaining 2 oz. Keep separate.
Add butter to the bowl of your double broiler and top with the corasely choppped chocoalte.
Leave the bowl over the simmering water, stirring occacionally (then often towards the end) until the ingredients are just melted.
Immediately remove the bowl from atop your pan and set aside.
Use a metal whisk or fork to stir in the granulated sugar. Mixture will appear grainy.
One by one add your cold eggs, vigorously whisking to temper the eggs into the chocolate mixture. Mix for about a minute with each egg, then an additonal minute at the end to fully incorporate. Dough will appear smoother and shinier. If very little room remains in your bowl, transfer to a larger bowl before adding vanilla, salt, and flour.
Vigorously whisk in vanilla and salt, then *gently* mix flour into the mixture unil just combined.
Fold in remaining 2 oz of finely chopped chocoalte.
Chill for a minumum of 3 hours or, overnight for advance cookie prep.
Preheat oven to 350°F and place rack in center position. Line two large baking sheets with parchment paper.
Place confectioner's sugar in a small-medium bowl, whisking or sifting if needed to remove any lumps.
Use an easy-release medium cookie scoop to scoop even portions of the chilled dough or use a tablespoon and an additonal spoon to measure out your dough. Roll each into balls and generously coat with powdered sugar from the bowl. I like to roll each around in the bowl until it's positively covered.
Arrange, spaced, on baking sheets and bake one sheet at a time. Bake each sheet of cookies at 350°F for 12 minutes, rotating the pan after 6 minutes. Cookies will spread and the powdered sugar will crack to look crinkled. Place the baking tray on a wire cooling rack and allow to cool on the pan for 2 minutes to crisp the bottom a little more, then transfer cookies with a spatula and place directly on the cooling racks. Repeat for the second tray of cookies.
Allow to cool to room temperature and dig in! Fresh from the oven cookies will have a fudgy brownie-like taste and texture with a delightful crinkle topping of powdered sugar on top. Love them so!
Cookie Dough can be chilled either 3 hours or overnight, whichever works best with your schedule!
These cookies are most brownie-like when freshly made and enjoyed right away but also taste amazing for 2-3 days following baking, making them great for cookie exchanges and such. While the fresh cookies have a warm fudgy brownie center, leftover cookies will resemble chewy brownie cookies with a crispier exterior and are oh so delightful as well.
Store cookies in an airtight container on the countertop at room temperature for up to 3 days.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Chocolate Brownie Crinkle Cookies https://peasandcrayons.com/2019/12/chocolate-brownie-crinkle-cookies.html