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
- Confectioners’ 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 2–3 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 350°F (180°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 confectioners’ sugar. Arrange on the lined tray with space between the cookies.
- Bake for 11–12 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.