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Chocolate Crinkle Cookies Recipe

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★★★★★

4.6 from 89 reviews

Deliciously fudgy Chocolate Crinkle Cookies featuring a rich cocoa flavor and a crackled powdered sugar topping. These cookies are soft inside with a slightly crisp exterior, perfect for chocolate lovers looking for an easy-to-make treat.

Ingredients

Scale

Dry Ingredients

  • 1 1/8 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt

Wet Ingredients

  • 1/2 cup Unsalted butter (melted)
  • 1/2 cup Brown sugar (packed light or dark)
  • 1/2 cup White granulated sugar
  • 2 Large eggs (room temperature)
  • 1 tsp Pure vanilla extract

Add-ins and Coating

  • 3/4 cup Mini chocolate chips
  • 3 TBSP White granulated sugar (for rolling)
  • 1/3 cup Powdered sugar (for rolling)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
  2. Beat Butter and Sugars: Using a mixer, beat the melted unsalted butter, brown sugar, and granulated sugar on high speed for 2 minutes until the mixture becomes lighter in color and fluffy.
  3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the mixture and mix on medium speed until well combined.
  4. Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the mini chocolate chips gently.
  5. Rest Dough: Preheat your oven to 350℉ (175℃). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes to prevent excessive spreading during baking.
  6. Scoop and Shape: In two small bowls, place the granulated sugar in one and powdered sugar in the other. Using a 1 oz or 1 tablespoon cookie scoop, portion out the dough and roll each portion into a ball with your hands.
  7. Coat Dough Balls: Roll each dough ball first in the granulated sugar, then generously coat in the powdered sugar, ensuring a thick layer. Place 12 dough balls per cookie sheet.
  8. Rest Before Baking: Allow the coated cookie dough balls to rest for 15 minutes on the cookie sheets. This step helps reduce spreading and enhances the classic crinkle top.
  9. Bake: Bake the cookies one sheet at a time for 8-10 minutes at 350℉. For soft, fudgy cookies, remove them slightly underbaked since they will continue to cook on the hot pan.
  10. Cool: Let the baked cookies sit on the hot pan for 5 minutes to finish setting, then transfer them to a cooling rack to cool completely.

Notes

  • Resting the dough before and after shaping is key to achieving the signature crinkle effect and preventing excessive spreading.
  • Using room temperature eggs helps in proper emulsification and achieving a smooth batter.
  • Do not overbake the cookies; underbaking slightly will yield a soft, fudgy texture inside.
  • Rolling cookies generously in powdered sugar gives the classic crackled appearance after baking.
  • Cookies keep well in an airtight container for up to 5 days and can be frozen for longer storage.

Keywords: Chocolate Crinkle Cookies, fudgy cookies, cocoa cookies, holiday cookies, crackled cookies, soft chocolate cookies

Find it online: https://yumwithmia.com/chocolate-crinkle-cookies-recipe/