Chocolate Crinkle Cookie Recipe
User Reviews
5
Chocolate Crinkle Cookie Recipe
Description
This recipe mixes all-purpose flour with natural unsweetened cocoa powder, baking powder, and salt to form the dry base. Brown and granulated sugars are beaten with eggs until fluffy, then vanilla extract and melted salted butter are incorporated before gradually adding the dry ingredients. Semisweet chocolate chips fold in for pockets of melted chocolate.
Before baking, the dough is rolled into 1-inch balls thoroughly coated in powdered sugar, which cracks during baking to expose the dark chocolate dough underneath. Baking at 350°F for about 11-13 minutes yields cookies with a slightly crisp exterior and a soft, fudgy center.
The cookies keep well stored at room temperature and can be frozen baked or as dough balls coated with sugar. Chilling dough is optional but can make rolling easier. These cookies offer a rich chocolate indulgence with an appealing cracked coating.
Ingredients
- 2 1/2 cups all-purpose flour (353g)
- 1 cup unsweetened cocoa powder 118g, natural
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 4 egg room temperature, large
- 2 teaspoons vanilla extract
- 8 Tablespoons butter melted and cooled, salted
- 1 cups semisweet chocolate chips
- 1 cup powdered sugar for rolling
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat.
- Mix the flour, cocoa powder, baking powder, and salt together in a medium mixing bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat both sugars and the eggs for 3 minutes on medium speed until thick and light. Reduce the speed to low and add the vanilla and melted butter while mixing.
- Gradually add the flour mixture to the sugar and eggs while mixing on low speed, scraping the bottom and sides of the bowl to make sure everything gets mixed together. Add the chocolate chips.
- Place the powdered sugar in a small bowl and dust your hands with a little of the powdered sugar. Scoop heaping tablespoons of dough and roll them into 1-inch balls, then roll them in the powdered sugar to generously coat each cookie. Place the balls of sugar covered dough on the parchment or silicon mat lined baking sheet about 2-inches apart.
- Bake for 11-13 minutes until cracks appear in the top of each cookie but they are still slightly underbaked in the centers. Cool for 2 minutes on the cookie sheet before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container.
Notes
- Store cooled cookies in an airtight container at room temperature for 4-5 days to maintain freshness.
- Cookies freeze well for 2-3 months; thaw at room temperature before serving.
- Dough can be prepared and frozen ahead for 2-3 months; roll dough into balls, coat with powdered sugar, freeze on a tray, then transfer to a bag for storage.
- Chilling dough is optional and mainly helps reduce stickiness for rolling; dusting hands with powdered sugar is an effective alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 146mg | 6% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 132IU | 3% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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