Description
Delicious and fudgy Chocolate Crinkle Cookies with a signature powdered sugar crackled coating. These cookies are rich with cocoa and semi-sweet chocolate chips, offering a soft center and slightly crisp edges. Perfect for holiday treats or anytime 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
Instructions
- Mix Dry Ingredients: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl or liquid measuring cup for easy pouring. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment or using a hand mixer in a large bowl, cream the butter, granulated sugar, and brown sugar 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 combine thoroughly.
- Combine Dry and Wet Mixtures: On low speed, slowly add the dry ingredient mixture just until combined, then fold in the chocolate chips. The dough will be very thick and sticky.
- Chill Dough: Cover the dough tightly with plastic wrap clinging 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 before rolling.
- Preheat Oven and Prepare Pan: Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside. Allow frozen dough to soften slightly at room temperature if necessary.
- Shape and Roll Cookies: Using a 1 ½ tablespoon cookie scoop, scoop dough and roll into balls. Roll each ball first in granulated sugar, then between palms, followed by rolling in powdered sugar and again between palms to compact coating. Place balls 3 inches apart on prepared baking sheet, 8 balls per half sheet. Chill dough between batches to keep from softening.
- Bake: Bake at 350°F for 12 minutes until the edges are set, tops slightly cracked, and centers soft. Remove from oven and cool on sheet for 5 minutes.
- Cool Completely: Transfer cookies to a wire rack to cool completely before serving or storing.
Notes
- Use granulated sugar before powdered sugar coating to keep the powdered sugar white and prevent it from melting due to moisture.
- Powdered sugar coating lasts about 5 days at room temperature; use Snow Sugar for non-melting coating in warm or humid environments.
- Cookie dough can be refrigerated for up to 3 days before baking or frozen as dough balls for up to 3 months.
- Freeze baked cookies for up to 3 months; thaw at room temperature, optionally warm briefly in the microwave before serving.
- Store finished cookies in an airtight container at room temperature for up to 5 days.
- Recipe variations and additional tips are available in the source post for customization.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 80 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
