Chocolate Crinkle Cookies
These chocolate crinkle cookies are fudgy, deeply chocolatey, and have that signature crackled powdered sugar coating that makes them such a classic holiday favorite. Chewy in the center with slightly crisp edges, made with butter, brown sugar, cocoa powder, and chocolate chips for an intensely rich flavor. Rolling in powdered sugar before baking creates that gorgeous snowy, crinkled effect. Also try my Espresso Chocolate Chip Cookies, Chocolate Chunk Cookies, or Earl Grey Butter Cookies.
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 125 g all-purpose flour
- 50 g cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 115 g unsalted butter
- 100 g granulated white sugar
- 100 g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 150 g chocolate chips
For rolling
- Granulated sugar for coating
- Confectionersā sugar (powdered sugar) for coating
Instructions
- Whisk together the flour, cocoa powder, baking soda and salt, then set the dry mixture aside.
- Beat the softened butter with the granulated sugar and brown sugar on medium speed until creamy, about 2ā3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the dry ingredients and mix into the butter mixture. Fold in the chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 3 hours or overnight. Do not skip chilling.
- Preheat the oven to 350Ā°F (180Ā°C) and line a baking tray with parchment paper. Scoop about 2 tablespoons of dough for each cookie and roll into balls.
- Roll each ball first in granulated sugar, then in confectionersā sugar. Arrange on the lined tray with space between the cookies.
- Bake for 11ā12 minutes in the preheated oven.
Video
Notes
Chill the dough for at least 3 hours or overnight before baking. The complete total is left unset because chilling time varies; the preparation value is the existing estimate.
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