Description
These Chocolate Crinkle Cookies are a delightful treat featuring a rich cocoa flavor and a distinctive powdered sugar coating that crackles as they bake. Soft and fudgy on the inside with a slightly crisp exterior, these cookies are perfect for chocolate lovers and holiday baking alike.
Ingredients
Dry Ingredients
- 120 g All-purpose Flour
- 35 g Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
- 114 g Unsalted Butter (room temperature)
- 200 g Granulated Sugar (plus extra for rolling)
- 2 Eggs (room temperature)
- 1 tsp Vanilla Extract
Add-ins and Coating
- 225 g Milk Chocolate Chips
- 60 g Powdered Sugar (for coating)
Instructions
- Prepare Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt into a bowl, mixing them to combine evenly. Set aside.
- Cream Butter and Sugar: In a separate bowl or using a stand mixer fitted with a paddle attachment, blend the room temperature unsalted butter and granulated sugar together until the mixture is combined, being careful not to over-cream.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture. Scrape down the sides of the bowl to ensure all ingredients are well mixed.
- Combine Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture, mixing until just combined to form the cookie dough.
- Fold in Chocolate Chips: Stir the milk chocolate chips into the dough until they’re distributed evenly throughout.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 24 hours, to allow it to firm up.
- Preheat Oven and Prep Baking Sheet: When ready to bake, preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper. Prepare two small bowls: one with powdered sugar and one with regular granulated sugar for rolling.
- Shape Cookies: Using a small cookie scoop or spoon, portion the chilled dough into walnut-sized balls. The dough is quite soft, so handle gently to avoid sticking.
- Coat the Dough Balls: Roll each dough ball first in granulated sugar to create a barrier, then roll generously in powdered sugar to coat completely. Place the coated balls on the prepared baking sheet, spacing them to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes. The cookies should remain soft and may still appear slightly wet on top; if needed, bake 1-2 minutes longer until the surface looks just set.
- Cool: Remove from the oven and let the cookies sit on the baking sheet for 10 minutes to firm up, as they will be very soft coming straight out of the oven. Then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is crucial to prevent spreading and to develop flavor.
- Rolling in granulated sugar before powdered sugar helps prevent discoloration of the powdered sugar coating.
- Handle the dough gently due to its softness; chilling helps with easier shaping.
- Cookies will be soft when warm; allow them to cool for proper texture.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
