Chocolate crinkle cookies are classic chocolate cookies with a decadent chewy texture. The crinkle top on these rich fudgy cookies has a sweet sugar coating making them everyone's favorite holiday cookie!
To make brown butter, heat unsalted butter in a light-colored saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning.
Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7-9 minutes. Allow brown butter to cool to room temperature before using.
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl or a stand mixer bowl, add the egg, sugar, and cream cheese. Beat until light in color and creamy, about 2 minutes.
Add cooled brown butter and vanilla extract, and continue beating until light and fluffy, another 2 minutes.
In another mixing bowl, sift together flour, cocoa powder, baking soda, and baking powder, then stir in the salt.
Add the flour mixture to the wet ingredients and stir until incorporated.
Use a medium cookie scoop to scoop the cookie dough. Roll the dough into a ball with your hands. Place the rolled balls aside until you're ready to roll in sugar. The dough does not need to be refrigerated.
Sugar Coating and Baking
Add the granulated sugar and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on another parchment-lined baking sheet about 2 inches apart.
Bake the cookies for 11-12 minutes.
Remove the baking sheet from the oven and place it on a wire rack to cool for 5 -10 minutes before removing and placing the cookies on the wire rack themselves to cool completely.
Browned butter adds a delightful flavor to the cookies but it's not for everyone. If you want to you can substitute it for regular room-temperature unsalted butter.Originally Posted on December 23, 2019Updated on December 26, 2022