Description
Classic Chocolate Crinkle Cookies feature a fudgy, rich chocolate dough rolled in powdered sugar that cracks beautifully while baking, creating a delightful snowy appearance. These soft-centered, slightly crisp-edged cookies are perfect for holiday treats or any chocolate craving.
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
- Prepare Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl to combine and set aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, cream the softened butter, granulated sugar, and packed light brown sugar on medium-high speed for about 2 minutes until fluffy and light.
- Add Eggs and Vanilla: Beat in the eggs, egg yolks, and vanilla extract while scraping down the bowl sides as needed to ensure everything is evenly mixed.
- Combine Dry Ingredients and Chocolate Chips: On low speed, gradually mix in the dry ingredient mixture just until combined, followed by stirring in the chocolate chips. The dough will be thick and sticky.
- Chill Dough: Cover the dough tightly with plastic wrap pressed to the surface and freeze for 45 minutes to 1 hour or chill in the refrigerator for at least 3 hours up to 3 days to firm up before shaping.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats and set aside.
- Scoop and Roll Dough: Using a 1 1/2 tablespoon cookie scoop, portion dough balls. Roll each ball first in granulated sugar, pressing between palms to compact, then roll in powdered sugar and repeat the pressing to firmly coat the dough. Place on prepared baking sheets, spacing about 3 inches apart, about 8 balls per half sheet. Chill dough between batches to maintain firmness.
- Bake Cookies: Bake in the preheated oven for 12 minutes until edges are set, tops crack slightly, and centers remain soft.
- Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Use granulated sugar before powdered sugar when rolling to create a moisture barrier that keeps the powdered sugar coating bright white for longer.
- To maintain the powdered sugar coating longer, consider using non-melting powdered sugar like Snow Sugar that resists moisture and heat.
- Cookie dough can be made ahead and refrigerated up to 3 days; allow to soften slightly before shaping.
- Cookie dough balls can be frozen without powdered sugar coating for up to 3 months; thaw before rolling in sugar and baking.
- Baked cookies can be frozen up to 3 months; powdered sugar coating may fade but flavor remains excellent.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Keep dough chilled between rolling batches as it softens quickly and becomes hard to handle.
- For best results, use eggs and butter at room temperature for smoother mixing and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
