Chocolate Crinkle Cookies
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These Chocolate Crinkle Cookies have the texture of brownies on the inside and a crunchy powdered sugar layer on the outside. Delicious cookies that are easy to make and will be perfect for holiday baking.
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients and easy to make. Try also Blueberry Fritters or Homemade Strawberry Ice Cream.
- These cookies are great for the Holiday Cookie Box.
- Cookies are so delicious. Check also Raspberry or Pistachio Cookies.
Ingredients
- Butter: I used unsalted butter at room temperature.
- Sugar: Granulated white sugar.
- Eggs: Room-temperature large eggs will work best.
- Flour: All-purpose flour was used in this recipe.
- Cocoa powder: Use Dutch processed cocoa powder. I used Extra Brute Cacao Barry, but natural cocoa or unsweetened cocoa powder will also work.
- Baking powder: Helps cookies to rise.
- Salt: Ads taste to cookies.
- Vanilla extract: Used for flavor.
- Powdered sugar: Sift powdered sugar before using.
How to Make This Recipe
In a mixing bowl, combine flour, cocoa powder, salt, and baking powder. Set aside. In a separate mixing bowl, beat unsalted butter and granulated sugar until light and smooth. Add eggs and vanilla extract. Beat again until all is combined. Sift in dry ingredients and stir to combine. Cover the dough with plastic wrap and refrigerate for a few hours or overnight. When you are ready to bake, preheat the oven to 350°F. Line the baking sheet with parchment paper or a baking mat. I used a Silikomart Air mat.
Tip from Marina: Sift powdered sugar before rolling cookies.
Scoop dough with an ice cream scoop or cookie scoop for even portioning into 18-20 cookies. After that, roll the cookie dough into even-sized balls. Then, roll each ball into sifted powdered sugar. Bake cookies for 12-14 minutes. Allow cookies to cool on the wire rack.
Expert Tips
- Use room temperature ingredients for better results.
- Do not overbake cookies; they will taste dry.
- You can also add spices, like cinnamon, to the powdered sugar when rolling cookies.
- Cookies are so delicious, I always recommend doubling this recipe.
Recipe FAQs
Store these cookies in an airtight container at room temperature for a week.
Freeze baked cookies in a Ziplock bag or an air-tight container for a few months. You can also freeze unbaked cookies without powdered sugar in a bag or container. When you are ready to bake, all you have to do is roll cookies in powdered sugar. They will be perfect for a holiday cookie box.
Yes, you can add any nuts when making the dough or on top of the cookie before baking.
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Recipe
Chocolate Crinkle Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 baking sheet pan
Ingredients
Chocolate Crinkle Cookies
- ½ cup unsalted butter room temperature
- ¾ cup granulated white sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp salt
- 1 tsp baking powder
- ½ cup powdered sugar sifted
Instructions
How to Make Chocolate Crinkle Cookies
- In a mixing bowl, combine flour, cocoa powder, salt, and baking powder. Set aside.
- In a separate bowl, beat unsalted butter and granulated sugar until light and smooth.
- Add eggs and vanilla extract. Beat again until all is combined.
- Sift in dry ingredients and stir to combine.
- Cover the dough with plastic wrap and refrigerate for a few hours or overnight.
- Preheat the oven to 350°F. Scoop dough with a cookie scoop or ice cream spoon for even portioning into 18-20 cookies. After that, roll the cookie dough into even-sized balls.
- Roll each ball into sifted powdered sugar.
- Place cookies on the baking sheet, and make sure to leave space between each of the cookies.
- Bake cookies for 12-14 minutes.
- Allow cookies to cool, and then move them to a wire rack to fully cool down.