Chocolate Crinkle Cookies Recipe
Rich and fudgy chocolate crinkle cookies with a crisp, powdered sugar exterior—perfect for holiday baking or whenever you crave a chocolaty treat!
Servings: 20 cookies
Ingredients
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsalted butter
- ½ cup semisweet chocolate chips milk chocolate chips or dark chocolate chips also work well
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup confectioners' sugar for rolling
Instructions
- Melt the butter and chocolate: In a large microwave-safe bowl, melt the butter and semisweet chocolate chips in 20-second intervals, stirring after each time until smooth and combined. Let the mixture cool slightly.
- Mix the wet ingredients: Add the granulated sugar, brown sugar, and vanilla to the melted butter and chocolate- whisk to combine until smooth. You can also use a stand mixer. Add the eggs and beat until the mixture is fluffy and smooth.
- Prepare the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, stirring until fully combined. The dough will be sticky, which makes it rich and fudgy.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 3 hours or overnight. This chilling step is crucial for achieving the perfect texture.
- Prepare for baking: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Let the chilled dough sit at room temperature for 10-15 minutes to make it easier to work with. If the dough is chilled overnight, let it sit for 20 minutes on the counter.
- Shape and coat the cookies: Using a small cookie scoop or a heaping tablespoon, portion out about 20 cookie balls. Wet your hands slightly to help shape the dough into even-sized balls. Generously roll each ball in confectioners' sugar, making sure they're well-coated.
- Bake the cookies: Place the coated cookie balls onto the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, depending on the size of the cookies. The cookies will appear soft but will firm up as they cool.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the fudgy centers and crisp outer crinkle!
- These cookies are perfect for holiday trays, or any time you're craving a rich chocolate treat!
Notes
Top Tips:
- Chill the Dough: Don’t skip the chilling step! It helps the cookies maintain their shape and achieve the perfect crinkled texture.
- Roll Generously in Powdered Sugar: Coat the dough balls well in confectioners' sugar to ensure they get that beautiful crackled effect during baking.
- Wet Hands for Shaping: The dough is sticky, so lightly wet your hands when rolling the dough into balls to make it easier to handle.
- Don’t Overbake: The cookies should be soft when they come out of the oven. They’ll firm up as they cool, so aim for slightly underbaked centers for a fudgy texture.
- Use High-Quality Chocolate: For the best flavor, use good-quality cocoa powder and chocolate chips for that extra rich and deep chocolate taste.
Nutrition
Calories: 122kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 60mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 100IU | Calcium: 24mg | Iron: 1mg
