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.
Ingredients note
- 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 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 oven to 350oF. Line the baking sheet with parchment paper or baking mat. I used a Silikomart Air mat.
Tip from Marina: sift powdered sugar before rolling cookies.
Scoop dough with 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.
Recipe FAQs
Store these cookies in an air-tight container at room temperature for a week.
Freeze baked cookies in a Ziplock bag or air-tight container for a few months. You can also freeze unbaked cookies without powdered sugar in the 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.
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Recipe
Chocolate Crinkle Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 baking sheet pan
Ingredients
- 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
- 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 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 350oF. 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.