Hot Chocolate Brownie Crinkle Cookies
Dive into the decadent world of Hot Chocolate Brownie Crinkle Cookies, where the rich flavors of a hot chocolate collide with the gooey texture of brownies in a crinkle cookie form. These cookies feature a fudgy center, crinkled tops dusted with powdered sugar, and a delightful crunch that makes each bite a heavenly experience.
Ingredients
Scale
- 3/4 cup(190 g) semi-sweet chocolate chips
- 1/2 cup(113 g) unsalted butter
- 3 tablespoonsLand O Lakes® Cocoa Classics® Chocolate Supreme Cocoa Mix (or substitute with an equal amount of Dutch process cocoa powder)
- 2 tablespoonsDutch-process cocoa powder
- 3/4 cup(150 g) granulated sugar
- 1/4 cup(50 g) light brown sugar, packed
- 2large eggs, room temperature
- 3/4 teaspoonvanilla extract (or use peppermint extract for a peppermint variation)
- 3/4 cup(95 g) all-purpose flour, spooned and leveled
- 1 teaspoonbaking powder
- 1/2 teaspoonsalt
Instructions
- Melt the chocolate and butter together in amicrowave-safe bowl until smooth.
- In a separate bowl, mix flour, baking powder, and salt.
- Whiskeggs with both sugars until fluffy, then blend in the melted chocolate mixture and vanilla.
- Fold dry ingredients into the wet mixture until combined.
- Chill dough for at least 2 hours.
- Preheatovento 350°F (175°C) and prepare a baking sheet withparchment paper.
- Form dough into balls, roll in powdered sugar, and place on the baking sheet.
- Bake for 10-12 minutes until cookies are crinkly and set.
- Let cool on the baking sheet before transferring to awire rack.
Notes
Ensure dough is thoroughly chilled to prevent spreading.
If cookies don’t crinkle, check the freshness of your baking powder.
Experiment with peppermint extract for a festive twist.
Nutrition
- Calories: Approx. 140
- Sugar: 15g
- Fat: 7g
- Carbohydrates: 18g
- Protein: 2g