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Chocolate Crinkle Cookies Recipe

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These rich and fudgy Chocolate Crinkle Cookies boast a crackled powdered sugar exterior with a moist, chocolatey interior. Perfectly balanced with cocoa and a hint of vanilla, these cookies are a delightful treat for any chocolate lover and easy to prepare in under 30 minutes.

Ingredients

Cookies

  • 6 tablespoons Butter (room temperature)
  • ¾ cup Granulated sugar
  • ¼ cup Brown sugar
  • ¾ cup Cocoa powder (not Dutch process)
  • 2 Large eggs (room temperature)
  • 2 teaspoons Vanilla extract
  • 1 ¼ cups All-purpose flour
  • 1 ½ teaspoons Baking powder
  • ¼ teaspoon Salt

Coating

  • ½ cup Powdered sugar

Instructions

  1. Beat butter and sugars: In a large bowl with an electric mixer, beat the butter until light and fluffy, about 2-3 minutes. Add granulated and brown sugars and beat again until light and fluffy, about 4-5 minutes.
  2. Add cocoa powder: Stir in the cocoa powder until the mixture is smooth and evenly combined.
  3. Incorporate eggs and vanilla: Stir in the eggs and vanilla extract until well incorporated into the chocolate mixture.
  4. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually stir these into the wet ingredients just until combined, being careful not to overmix.
  5. Chill dough: Cover the dough and refrigerate it for 20 minutes to firm up and develop flavor.
  6. Preheat oven and prepare baking sheet: Once chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  7. Form and coat cookie balls: Use a cookie scoop or your hands to form 1-inch dough balls. Roll each ball in powdered sugar until fully coated and space them 2 inches apart on the prepared baking sheet.
  8. Bake the cookies: Bake for 9-11 minutes, or until the tops crack and the dark brown areas appear slightly wet but not raw. The cookies will still jiggle slightly but will firm up as they cool.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for an additional 5 minutes.

Notes

  • Use room temperature eggs and butter for better mixing and texture.
  • Do not over-bake; the cookies should look slightly wet in the center as they firm up upon cooling.
  • Rolling the dough balls thoroughly in powdered sugar creates the distinctive crackled appearance.
  • You can store these cookies in an airtight container at room temperature for up to 5 days.
  • For a richer flavor, consider using high-quality cocoa powder.

Find it online: https://cozyplatter.com/chocolate-crinkle-cookies-recipe/