These Chocolate Brownie Crinkle Cookies with Pecans and Coconut Flakes may look like regular CRINKLES, but they are NOT! Regular Crinkles have cocoa powder and a lot more flour, these have CHOCOLATE and LOTS of it.
These festive cookies taste FUGGY, BROWNIE-like.
If you are a CHOCOLATE LOVER – this is your COOKIE!
I have baked 6 dozens of these for our annual Christmas Cookie Exchange, they were a HIT! I loved the comment that my neighbor said: “You can taste the QUALITY ingredients!“.
My hubby and son said that these are the BEST COOKIES they ever had! Mom couldn’t be happier!
I normally do not bake cookies because of their Caloric factor. So, in this recipe, I tried to cut down on the “bad” ingredients as much as possible.
I’ve used “Light Butter” (47% fewer calories) than regular. Less sugar than normally required, since I like refined tastes rather than too much salt or sugar.
Use the best quality ingredients.
Great Chocolate is the Key to this recipe!
I hope you will give this a try over the Holidays!
And I have baked these Amazing cookies again for Christmas this year!
How to make Chocolate Brownie Crinkle Cookies with Pecans and Coconut Flakes
This recipe makes 2 dozen regular size cookies.
Ingredients:
- 16 ounces or 4 (4 oz.) baking bars of Bittersweet Chocolate, White chocolate, and Semi-sweet chocolate, (use any combination) chopped
- 4 Tbsp. butter (Use Light butter to cut down on calories), at room temperature
- 4 Eggs
- 1/2 to 3/4 cups granulated sugar (depending on your chocolate mix, if you use bittersweet chocolate add more sugar, If you use white chocolate use less sugar)
- 1 teaspoon Vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp. Baking Powder
- Dash of Salt
- 1/2 cup semisweet or bittersweet mini Chocolate Chips (optional)
- 1 cup of chopped Pecans
- 1/2 cup of Coconut Flakes
- 1 cup powdered sugar (or as needed)
Instructions:
- Melt Chocolate and Butter. Use a microwave-safe bowl and microwave a few times 30 seconds each time and mix until smooth.
- Cool it for 10 minutes.
- In a large bowl whisk eggs, vanilla, and sugar. I’ve used an electric hand mixer.
- In the small bowl add flour, baking powder, and salt, mix together.
- Add cooled melted chocolate mixture to egg mixture and stir with a hand mixer to combine.
- Slowly add flour mix to the batter and then chocolate chips, if desired.
- Cover and chill. Make chocolate batter the day before baking or chill for at least 4 hours.
- Preheat the oven to 350°F.
- Line two large baking sheets with parchment paper.
- Add 1 Cup of powdered sugar to a medium bowl.
- Scoop a tablespoon of batter and drop into a bowl, roll in powdered sugar to coat on all sides.
- Make into a ball (don’t overwork it, be gentle).
- Place a ball onto parchment paper.
- Push in the center gently, add chopped pecans and coconut flakes.
- Make sure not to overcrowd, leave space in between since cookies will expand in size.
- Bake at 350F for 10 to 13 minutes for each batch.
- They will be soft when you take them out. They will harden as they cool.
- Do not Overbake!
- Cookies will expand and the tops will “crack” leaving the cracked pattern.
- Transfer gently to a wire rack to cool.
- Cookies will last about 1 week (covered in an airtight container on the countertop at room temperature).
Happy Holidays!
MORE DELICIOUS HOLIDAY RECIPES HERE
If you’re looking for a holiday baking recipe that everyone will love,
these Chocolate Brownie Crinkle Cookies with Pecans and Coconut Flakes will fit the bill!
Chocolate Brownie Crinkle Cookies with Pecans and Coconut Flakes
These Chocolate Brownie Crinkle Cookies with Pecans and Coconut Flakes are perfect for the Holidays or bring them to a Cookie Exchange party!
Ingredients
- 16 ounces or 4 (4 oz.) baking bars of Bittersweet Chocolate, White chocolate, and Semi-sweet chocolate, (use any combination), chopped
- 4 Tbsp. butter (Use Light butter to cut down on calories), at room temperature
- 4 Eggs
- 1/2 to 3/4 cups granulated sugar (depending on your chocolate mix, if you use bittersweet chocolate add more sugar, If you use white chocolate use less sugar)
- 1 teaspoon Vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp. Baking Powder
- Dash of Salt
- 1/2 cup semisweet or bittersweet mini Chocolate Chips (optional)
- 1 cup of chopped Pecans
- 1/2 cup of Coconut Flakes
- 1 cup powdered sugar (or as needed)
Instructions
- Melt Chocolate and Butter. Use a microwave-safe bowl and microwave a few times 30 seconds each time and mix until smooth.
- Cool it for 10 minutes.
- In a large bowl whisk eggs, vanilla, and sugar. I've used an electric hand mixer.
- In the small bowl add flour, baking powder, and salt, mix together.
- Add cooled melted chocolate mixture to egg mixture and stir with a hand mixer to combine.
- Slowly add flour mix to the batter and then chocolate chips, if desired.
- Cover and chill. Make chocolate batter the day before baking or chill for at least 4 hours.
- Preheat the oven to 350°F.
- Line two large baking sheets with parchment paper.
- Add 1 Cup of powdered sugar to a medium bowl.
- Scoop a tablespoon of batter and drop into a bowl, roll in powdered sugar to coat on all sides.
- Make into a ball (don’t overwork it, be gentle).
- Place a ball onto parchment paper.
- Push in the center gently, add chopped pecans and coconut flakes.
- Make sure not to overcrowd, leave space in between since cookies will expand in size.
- Bake at 350F for 10 to 13 minutes for each batch.
- They will be soft when you take them out. They will harden as they cool.
- Do not Overbake!
- Cookies will expand and the tops will “crack” leaving the cracked pattern.
- Transfer gently to a wire rack to cool.
- Cookies will last about 1 week (covered in an airtight container on the countertop at room temperature).
