Description
Delight in these classic Chocolate Crinkle Cookies, featuring a rich, fudgy center with a crackled powdered sugar crust. Perfectly soft and chewy, these cookies combine cocoa, melted butter, and chocolate chips for an indulgent treat that’s easy to make and ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 6 tablespoons butter (melted and cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups granulated sugar (divided: 1 cup + 1/2 cup)
- 3/4 cups unsweetened cocoa powder
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup semi-sweet chocolate chips
- 1 cup powdered sugar
Instructions
- Mix Butter, Sugar and Cocoa: In a medium mixing bowl, beat together melted and cooled butter, 1 cup granulated sugar, and the cocoa powder until well combined and smooth.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly to ensure a uniform batter.
- Combine Dry Ingredients: Sift together the baking powder and all-purpose flour, then gradually mix the dry ingredients into the wet butter/sugar mixture until fully incorporated.
- Incorporate Chocolate Chips: Beat in the semi-sweet chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, allowing it to harden and become easier to handle; longer chilling improves the crinkle effect.
- Preheat Oven: Set the oven to 350 degrees F (175 degrees C) to reach the proper baking temperature.
- Shape the Cookies: Scoop even portions of the chilled dough and use your hands to roll each portion into a smooth ball.
- Coat Dough Balls: Roll each dough ball first in the remaining 1/2 cup granulated sugar, then coat thoroughly in powdered sugar for the signature crinkle surface.
- Prepare Baking Sheet: Place the dough balls on a greased or parchment-lined baking sheet, spacing them 2 to 3 inches apart to allow for spreading.
- Bake Cookies: Bake for 10 minutes until cookies spread and form a crackled pattern in the powdered sugar, with centers that remain soft but set.
Notes
- Chilling the dough is essential for achieving the classic crinkled appearance and proper texture.
- Use parchment paper for easier cleanup and to prevent sticking.
- Do not overbake; cookies should be soft in the center.
- Store cookies in an airtight container at room temperature for up to a week.
