Description
These Chewy Chocolate Crinkle Cookies are rich, fudgy, and beautifully crackled with a powdered sugar coating. Perfectly soft inside with a slightly crisp exterior, these cookies are easy to make and are a delightful treat for chocolate lovers.
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
Coating
- ½ cup powdered sugar
Instructions
- Combine dry ingredients: In a medium bowl, sift or stir together the cocoa powder, all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream wet ingredients: In a large mixing bowl, beat the softened butter, white sugar, and vanilla extract with an electric mixer until fully combined and smooth. Add the eggs one at a time, mixing on medium-low speed for about 10 seconds per egg until just combined.
- Make the cookie dough: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until incorporated to form the dough.
- Chill the dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 1 hour or up to overnight to allow it to firm up, which will help the cookies to be thicker and chewier.
- Preheat oven and prepare rolling sugar: When ready to bake, preheat your oven to 350°F (175°C). Pour the powdered sugar into a medium bowl for rolling.
- Roll cookies: Using tablespoon-sized portions of chilled dough, roll each into a ball. Thoroughly coat each ball with powdered sugar until well covered.
- Bake cookies: Place the coated dough balls on a baking sheet lined with parchment paper or a silicone mat. Leave enough space between cookies as they will spread while baking. Bake in batches for 10 to 15 minutes until the cookies have spread and developed a crackled surface. They will still be soft when done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For larger cookies, use 2 tablespoons of dough and bake for 12-15 minutes.
- Use 1 generous tablespoon of dough for smaller cookies, baking for about 10 minutes.
- Watch the baking time closely to avoid overbaking, which can make cookies tough.
- The dough will be sticky; dampening your hands or coating them with powdered sugar helps when rolling.
- Coat cookies generously with powdered sugar for the classic crackled look.
- To achieve taller and softer cookies, chill dough longer, bake on a chilled sheet, and do not let dough warm to room temperature before baking.
- For chewier, fudgier cookies, chill dough just enough, use a room temperature baking sheet, and let dough balls sit 10-15 minutes at room temperature before baking.
- If cookies are very tall after baking, gently press them with the bottom of a glass immediately after removing from the oven.
- Store cookies in an airtight container at room temperature for 3-4 days or freeze baked cookies for up to 3 months.
- Freeze unbaked rolled dough balls (without powdered sugar coating) on a lined sheet, then transfer to a bag; bake after thawing and rolling in powdered sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
