Brownie Crinkle Cookies
Rich, fudgy double chocolate cookies with a beautiful crinkle top. Nut-free, dairy-free, and made without eggs.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder, unsweetened
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1/4 cup neutral oil (canola, sunflower, or melted coconut oil)
- 1/4 cup dairy-free milk (soy or oat work best)
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
- 1/3 cup dairy-free chocolate chips, melted
- 1/2 cup dairy-free chocolate chips, unmelted (for mix-in)
Instructions
- 1Prep the oven
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- 2Mix the dry ingredients
In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- 3Mix the wet ingredients
In a large bowl, whisk sugars, oil, milk, cornstarch, and vanilla until smooth. Stir in melted chocolate.
- 4Combine and form dough
Add dry ingredients to wet, mixing until just combined. Fold in unmelted chocolate chips. The dough should be thick but scoopable. If too soft, chill for 20 minutes.
- 5Shape and bake
Scoop approximately 1.5 tbsp portions, roll into balls, and place 2 inches apart on baking sheets. Bake 10-12 minutes, until the tops are crinkled and edges look set but centers still look slightly soft.
- 6Cool
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
