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chocolate brownie crackle cookies on a parchment lined sheet pan
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4.63 from 8 votes

Chocolate Brownie Crackle Cookies

Chocolate Brownie Crackle Cookies are like a soft, chewy brownie in bite-sized cookie form. Roll the cookies in powdered sugar so that they reveal a sweet, festive cracked surface as they bake.
Roll these cookies into very smaller balls (about 1.5-inch in diameter) than you do other cookies. Their tiny size makes them extra fun!
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Course: Dessert
Keyword: chocolate, Christmas, cookies
Servings: 48
Calories: 75kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.50

Equipment

  • Stand Mixer
  • Sheet Pans
  • Parchment Paper
  • Cooling Rack

Ingredients

  • 2 ¼ cups (280 g) All-Purpose Flour
  • cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt
  • 8 Tbsp Unsalted Butter, softened to room temperature (½ cup or 1 stick)
  • ¾ cup (150 g) White Sugar
  • ¾ cup (150 g) packed Light Brown Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 large Eggs
  • 1 cup Powdered Sugar

Instructions

  • Preheat oven to 350°F / 177°C.
  • Line sheet pans with parchment paper or a Silpat baking mat or spray them with nonstick cooking spray.
  • In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • Using a standing mixer or hand mixer, beat butter until smooth. Add both sugars and continue to mix until light and fluffy, about 3 minutes.
  • Add vanilla extract and eggs and mix on low until eggs are fully incorporated, stopping to scrape down the bowl as needed.
  • Add dry ingredients to mixer and mix on low just until everything is combined.
  • Pour powdered sugar into a shallow baking dish or bowl.
  • Roll cookie dough into 1.5-inch balls (keep these small so the finished cookies are bite-sized) and then roll the balls in powdered sugar to fully coat. (You can do this in batches, dropping a bunch of the balls in powdered sugar and then rolling them all at once.)
  • Place cookie dough on prepared sheet pans, leaving a couple of inches of space between them.
  • Bake until cookies are just barely set in the middle, 9-10 minutes.
  • Allow cookies to cool on sheet pan for a few minutes before transferring to a cooling rack to finish cooling.
  • Store in an airtight container at room temperature for up to 1 week.

Notes

Unsweetened Cocoa Powder - Any type of cocoa powder will work here - Dutch process or regular. I love to use Hershey’s Special Dark Cocoa for these which has a darker color and a more rich chocolate flavor than the regular Hershey’s Cocoa Powder. 
Freezer Instructions - These cookies freeze really well! Roll them into balls and roll in powdered sugar before lining them up on a sheet pan. Freeze until fully set, about 1 hour. Transfer to a freezer-safe bag and freeze for up to 6 months. Bake directly from the freezer, adding an additional 2-3 minutes to baking time. 
 

Nutrition

Serving: 1cookie | Calories: 75kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 43mg | Potassium: 23mg | Fiber: 1g | Sugar: 8g | Vitamin A: 70IU | Calcium: 6mg | Iron: 1mg