Chocolate Crinkle Cookies
Rich, soft, and coated in a snowy layer of powdered sugar, these classic Chocolate Crinkle Cookies bake up with a beautiful crackled exterior and a fudgy brownie-like center. Perfect for holidays, gatherings, or anytime you need a simple but impressive chocolate treat.
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour (150 g)
- ½ cup unsweetened cocoa powder (50 g)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (113 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
For Coating
- 1 cup confectioners’ sugar (120 g)
Instructions
- Beat the Butter and Sugar
In a large mixing bowl, beat the softened butter on medium speed until light. Add the granulated sugar and continue mixing until smooth and creamy. - Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. - Form the Dough
Add the dry ingredients to the butter mixture on low speed and mix until a soft, sticky dough forms. - Chill
Cover the bowl and refrigerate the dough for at least 2 hours, or until firm enough to scoop. - Prepare for Baking
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Place the confectioners’ sugar in a shallow bowl. - Shape and Coat
Scoop out portions of chilled dough and roll into 1-inch (2.5 cm) balls. Roll each ball generously in confectioners’ sugar until completely covered. - Bake
Place the coated balls on the baking sheet, leaving space between them. Bake for 10 to 12 minutes, or until the cookies have spread and formed visible cracks. The centers should remain soft. - Cool
Allow the cookies to rest on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 7 days, or freeze for up to 2 months.