chocolate crinkle cookies recipe
Chocolate crinkle cookies are fudgy, chocolatey delights with a beautiful cracked surface that adds an appealing texture and taste. These cookies are perfect for holiday gatherings or as a sweet treat any time of the year.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 baking sheet
- 1 parchment paper
- 1 wire rack
- 1 set measuring cups and spoons
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and softened butter. Beat together until creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined. The dough will be thick and slightly sticky.
- Chill the dough in the refrigerator for about 30 minutes for easier handling.
- Once chilled, use a spoon to scoop out portions of dough (about 1 tablespoon each). Roll each portion into a ball.
- Roll each ball in powdered sugar until thoroughly coated, then place them on the prepared baking sheet about 2 inches apart.
- Bake for 8-10 minutes, or until the cookies are set and have crinkled on the surface. They should still look slightly soft in the middle.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can drizzle melted chocolate over the cooled cookies for an extra chocolatey touch.
Store cookies in an airtight container at room temperature for up to a week.
Feel free to add chocolate chips or nuts for added texture and flavor.