Description
Delicious and fudgy Chocolate Crinkle Cookies with a signature crackled powdered sugar coating. These cookies are soft in the center with a slightly crisp edge, perfect for chocolate lovers and festive occasions.
Ingredients
Scale
Cookies
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1 cup mini or regular size semi-sweet chocolate chips
For Rolling
- 3 tablespoons granulated sugar
- 2/3 cup powdered sugar for rolling
Instructions
- Mix dry ingredients: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl or liquid measuring cup for easier pouring. Set aside.
- Cream butter and sugars: In a stand mixer fitted with a paddle attachment or using a hand mixer and a large bowl, cream the softened butter, granulated sugar, and brown sugar together on medium-high speed until fluffy, about 2 minutes.
- Add eggs and vanilla: Beat in the eggs, egg yolks, and vanilla extract, scraping the sides of the bowl as needed to fully incorporate.
- Combine dry and wet ingredients: On low speed, slowly mix in the dry ingredients just until combined, then fold in the chocolate chips. The dough will be thick and sticky.
- Chill the dough: Cover dough tightly with plastic wrap directly on the surface and freeze for 45 minutes to 1 hour or refrigerate for at least 3 hours up to 3 days.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Shape and roll cookies: Using a 1 1/2 tablespoon cookie scoop, form dough into balls. Roll each ball first in granulated sugar, then firmly between your palms, followed by rolling in powdered sugar and again firmly between your palms to compact the sugar coating. Place on baking sheet leaving about 3 inches between each. Chill dough between batches to keep manageable.
- Bake cookies: Bake at 350°F for 12 minutes until edges are set, tops are cracked, and centers are soft.
- Cool cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use granulated sugar before powdered sugar for rolling to maintain a bright white coating and prevent moisture from making powdered sugar transparent.
- For longer lasting powdered sugar coating, try using non-melting powder sugars like Snow Sugar or Sucraneige.
- Store cookies at room temperature in an airtight container for up to 5 days.
- Cookie dough can be made and refrigerated up to 3 days before baking; allow it to soften slightly before rolling.
- Frozen cookie dough balls can be stored up to 3 months; thaw before rolling in sugars and baking.
- Baked cookies freeze well for up to 3 months but powdered sugar coating may lose crispness and whiteness after thawing.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 45 mg
