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.
- 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)
- 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).
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!