Chocolate Crinkle Cookies
Make perfect chocolate crinkle cookies for Christmas with this easy recipe. Fudgy cookies crackled with powdered sugar - the best holiday cookie treat!
Equipment
- mixing bowl
- whisk
- stand mixer
- hand mixer
- spatula
- plastic wrap
- oven
- baking sheets
- parchment paper
- measuring cups
- measuring spoons
- cookie scoop
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened (1 stick)
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 cup confectioners' sugar for rolling
Instructions
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the pure vanilla extract.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough. The dough will be thick and sticky.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or preferably overnight. Chilling is crucial for the dough to firm up and for the crinkle effect.
- When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Pour the confectioners' sugar into a shallow bowl.
- Scoop rounded tablespoons of the chilled dough (about 1 ounce each) and roll them into smooth balls. Roll each dough ball generously in the confectioners' sugar, ensuring it is completely coated. Place the coated balls about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will puff up and then crack, revealing the chocolate beneath the sugar coating. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling is crucial for the dough to firm up and for the crinkle effect.