Description
Delicious Chocolate Crinkle Cookies with a rich cocoa flavor and a distinctive powdered sugar cracked exterior. These chewy cookies are perfect for any occasion and easy to prepare with a chilled dough process for the perfect texture.
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 to ensure even mixing. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs, egg yolks, and vanilla extract, scraping down the sides of the bowl as needed to combine fully.
- Combine Dry with Wet: On low speed, gradually mix in the dry ingredients until just combined, then fold in the chocolate chips. The dough will be thick and sticky.
- Chill Dough: Cover the dough tightly with plastic wrap, pressing it against the surface of the dough, and freeze for 45 minutes to 1 hour or chill in the refrigerator for at least 3 hours up to 3 days before shaping.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Allow frozen dough to soften at room temperature if necessary.
- Shape and Roll Dough Balls: Using a 1 ½ tablespoon cookie scoop, form dough into balls. Roll each ball first in granulated sugar, then between palms to compact sugar, then roll in powdered sugar and press again to adhere. Place dough balls spaced 3 inches apart on baking sheets.
- Bake Cookies: Bake at 350°F for 12 minutes until edges are set, tops crack slightly, and centers remain soft. Remove from oven.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Coating cookie balls first in granulated sugar before powdered sugar helps maintain a bright white, opaque powdered sugar coating by creating a moisture barrier.
- For longer lasting powdered sugar coating, consider using Snow Sugar or Sucraneige as a non-melting alternative to traditional powdered sugar.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The dough can be chilled for up to 3 days before baking to enhance flavor and manageability.
- Cookie dough balls can be pre-rolled and stored chilled without powdered sugar for up to 3 days before baking.
- Freeze dough balls on a baking sheet before transfer to freezer bags to maintain shape for up to 3 months; thaw, roll in sugars, and bake as usual.
- Baked cookies can also be frozen up to 3 months, though powdered sugar coating may fade; thaw at room temperature and warm slightly before serving for best taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
