Description
Chewy Chocolate Crinkle Cookies are fudgy, tender treats coated in powdered sugar that crackle beautifully as they bake. These cookies are perfect for chocolate lovers seeking a rich, soft bite with a delightful contrast of textures.
Ingredients
Scale
Dry Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup butter softened
- 1 ½ cups white sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup powdered sugar (for coating)
Instructions
- Combine dry ingredients: In a medium bowl, sift together the cocoa powder, all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream wet ingredients: In a large mixing bowl, place the softened butter, white sugar, and vanilla extract. Beat with an electric mixer until well combined and creamy. Add the eggs one at a time, mixing on medium-low speed just until incorporated after each addition, approximately 10 seconds per egg.
- Make cookie dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully combined into a smooth dough.
- Chill cookie dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. Chilling longer will yield thicker cookies.
- Roll cookies: Preheat the oven to 350°F. Place the powdered sugar in a medium bowl. Using a tablespoon-sized scoop, roll the chilled dough into balls and thoroughly coat each ball in powdered sugar.
- Bake cookies: Arrange the coated dough balls on a lined baking sheet, leaving enough space between each for spreading. Bake in batches for 10-15 minutes or until the cookies have spread, cracked, and are slightly soft in the center. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For larger cookies, use 2 tablespoons of dough per cookie and bake for 12-15 minutes.
- Adjust baking time based on your oven’s temperature; do not overbake to keep cookies soft.
- Dough will be sticky; dampen hands slightly or cover them liberally with powdered sugar when rolling.
- Coat cookies with a thick, even layer of powdered sugar for optimal appearance.
- For taller, softer crinkles, chill dough longer, use a chilled baking sheet, bake immediately after rolling, and let cool on the baking sheet before moving.
- To make cookies chewier and fudgier, chill dough just enough, use a room temperature baking sheet, let dough stand at room temperature 10-15 minutes before baking, and gently press cookies down with a glass right after baking if too tall.
- Store cookies in an airtight container at room temperature for 3-4 days or freeze unbaked dough balls or baked cookies for up to 3 months.
- To freeze unbaked dough, freeze rolled balls on a lined sheet until firm, then transfer to freezer bags. Thaw 30 minutes before rolling in powdered sugar and baking.
- To freeze baked cookies, layer with parchment in freezer containers. Thaw on a wire rack for 30 minutes before serving; warm briefly in a 275°F oven for 5-6 minutes to refresh flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
