Description
Make soft, fudgy chocolate crinkle cookies that feature the classic cracked powdered sugar coating. This recipe is simple to follow for perfect holiday baking.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (200g) packed light brown sugar
- 3/4 cup (65g) unsweetened cocoa powder, natural or Dutch-process
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (85g) semi-sweet chocolate chips (optional)
- 1 cup (120g) powdered sugar, for rolling
- 1/2 cup (60g) extra powdered sugar, for second rolling
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and brown sugar until combined.
- In a separate medium bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips if using.
- Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours. Chilling helps prevent spreading and improves the crinkle effect.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the 1 cup of powdered sugar in a shallow dish. Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each dough ball thoroughly in the powdered sugar until completely coated.
- Place the coated dough balls onto the prepared baking sheets, leaving 2 inches between them.
- Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft. Do not overbake.
- Immediately after removing the cookies from the oven, roll the warm cookies gently in the remaining 1/2 cup of powdered sugar. This second coating creates the best crinkle look.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best crinkle, ensure your dough is well-chilled before rolling.
- Use high-quality cocoa powder for an intense chocolate flavor.
- If the powdered sugar coating melts too much during the second roll, let the cookies cool for a few more minutes before trying again.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 24g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg