High Altitude Crinkle Brownie Cookies

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These super easy, gooey, and equal parts rich and sweet cookies can cure any holiday blues. You see I have a love hate relationship with the holidays. I love so much of what comes with the holidays… namely the time with family and our mini traditions. BUT as a parent I feel the imaginary pressure to have a picture perfect hallmark worthy holiday season. And I tend to let it suck the fun out of the season and leave me too stressed to do anything!

This year my goal is to worry less about making things perfect and more about making things happen. Instead of making homemade hot chocolate and finding the best Christmas lights in Denver we stopped at Starbucks and drove through a nearby neighborhood. And when I just couldn’t stomach the thought of rolling out, cutting, and decorating sugar cookies, we made these super easy and fun crinkle cookies. And honestly they were more fun and taste so much more interesting! Santa was NOT disappointed this year.

Also look at these little 10 year old hands! I also have a love hate relationship with my kiddo growing up! But that’s a rant for another time!!

kid holding gooey crinkle brownie cookies covered with powdered sugar with a white plate and pink napkin

Living at 5280ft whenever I see a baking recipe I love I know I’m going to have to look up the conversions, make calculations, AND after all that work still be prepared for it to turn out a disaster! So part of what I hope to do on this blog is keep a record of the high altitude adaptations I do (that work). This recipe is adapted from What’s Gaby Cooking – click here to get the original version.

gooey crinkle brownie cookies on white parchment paper

High Altitude Crinkle Brownie Cookies

A high altitude adaptation of crinkle brownie cookies. They are the perfect mixture of rich and sweet and even impressed my mother. Simple and quick (if you don’t count the cooling time) to make! My new favorite winter cookie.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Chilling TIm 3 hrs
Total Time 15 mins
Servings 36 cookies


  • 1 cup unsweetened cocoa powder
  • 2 cups minus 2 TBSP white sugar
  • 1/2 cup plus 2 TBSP vegetable oil
  • 4 eggs at room temp
  • 3 tsp vanilla extract
  • 2 cups minus 2 TBSP all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 cup powdered sugar for dusting
  • 1 tsp salt


  • Note: When subtracting 2 TBSP from the sugar and flour I just scoop out 2 TBSP straight from the cup measure I’m using. It doesn’t have to be super exact.
  • Combine the cocoa powder, white sugar, and oil with a mixer. Mix for two minutes.
  • Add the vanilla and eggs (one at a time). If your eggs aren’t at room temperature put them in a bowl and run warm (not hot) water over them for a few minutes. Mix until everything is well combined.
  • In a separate bowl mix the flour, baking powder, and salt (I just use a fork to mix them up). 
  • Add the flour mixture to the mixer in generous half cup increments, scraping down the sides as needed. Mix until well incorporated. At this point to not panic if the dough looks more like brownies than cookies! That’s the whole point!
  • Cover and chill the dough for at least three hours in the fridge. This step keeps the whole thing from turning into a gooey mess!
  • Preheat oven to 325° and line a baking sheet with parchment paper. Take a generous spoonful of dough and roll into a ball using lightly oiled hands. I just poured a tiny bit of oil on a paper towel and wiped my hands on that intermittently. 
  • Roll each ball in the powdered sugar until well coated and place on baking sheet. Leaving a decent amount of room between cookies, because they do spread!
  • Bake for 10 minutes and then let cool slightly before transferring to a cooling rack (or you know, eating the whole tray..). Enjoy!


This is Her Casual Kitchen’s high altitude adaptation from What’s Gaby Cooking – Gooey Chocolate Crinkle Cookies.

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