Description
Delight in these chewy chocolate crinkle cookies that offer a rich cocoa flavor with a perfect crackled powdered sugar coating. These cookies are soft, fudgy, and easy to make, perfect for any chocolate lover seeking a classic treat with an irresistible texture.
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
- 1.5 cups white sugar
- 2 teaspoons vanilla extract
- 4 large eggs
Coating
- ½ cup powdered sugar
Instructions
- Combine dry ingredients: In a medium bowl, sift together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt until evenly mixed. Set this mixture aside.
- Cream wet ingredients: In a large mixing bowl, beat the softened butter, white sugar, and vanilla extract using an electric mixer until well combined. Add the eggs one at a time, mixing on medium-low speed just until incorporated, about 10 seconds per egg.
- Make cookie dough: Slowly add the dry ingredient mixture to the wet ingredients and mix on low speed until all ingredients are fully incorporated, forming a sticky dough.
- Chill cookie dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or overnight. Chilling longer will result in thicker cookies.
- Preheat oven and prepare baking sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick liner.
- Roll cookies: Place powdered sugar into a medium bowl. Using a tablespoon-sized scoop, roll the chilled dough into balls and coat each ball thoroughly with powdered sugar.
- Bake cookies: Arrange the sugar-coated dough balls on the prepared baking sheet with enough space between them to allow spreading. Bake for 15 minutes or until the cookies have spread, cracked, and the surface has a crackled appearance. The cookies will be soft.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them carefully to a wire rack to cool completely.
Notes
- Cookie Size: For larger cookies, use 2 tablespoons per ball and bake 12-15 minutes; for smaller cookies, use 1 generous tablespoon and bake around 10 minutes.
- Baking Time: Oven temperatures vary, so watch cookies closely to avoid overbaking and dryness.
- Dough Handling: Dough will be sticky; dampen hands slightly or dust with powdered sugar when rolling.
- Powdered Sugar Coating: Apply a thick, even coating of powdered sugar for a classic crinkle look.
- Taller/Softer Cookies: Chill dough longer, bake on chilled baking sheet, and cool cookies on the baking sheet before moving to a rack.
- Chewy Texture: Chill dough only as long as necessary, bake on room-temperature baking sheet, and let dough sit 10-15 minutes before baking; gently press cookies down with a glass rim right after baking if needed.
- Storage: Store in an airtight container at room temperature for 3-4 days or freeze baked cookies up to 3 months.
- Freezing Dough: Freeze unbaked rolled dough (without powdered sugar) on a baking sheet for 2 hours, then transfer to bags for up to 2 months. Thaw 30 minutes before coating and baking.
- Freezing Baked Cookies: Freeze wrapped in layers separated by parchment for up to 3 months; thaw 30 minutes at room temperature. Warm in oven at 275°F for 5-6 minutes for fresh-baked taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
