Chocolate Crinkle Cookies
User Reviews
5
Chocolate Crinkle Cookies
Description
This recipe blends unsweetened cocoa powder, granulated sugar, and softened butter to form a rich chocolate base. Eggs are added for structure and moisture, followed by vanilla extract, salt, baking powder, and all-purpose flour for balance and rise. Chilling the dough for at least four hours firms it, which helps prevent spreading and creates the signature crinkle texture.
Before baking, the dough is rolled into one-inch balls and coated in powdered sugar, which bakes into the cracking surface. At 350°F for 10 minutes, the cookies develop a crackled top and a tender, moist crumb inside. Cooling briefly on the baking sheet before transferring to a wire rack prevents breakage.
These cookies can be stored at room temperature layered with wax paper to preserve their texture for several days or frozen at various stages, including as prepared dough balls or baked cookies.
Ingredients
- ½ cup cocoa powder unsweetened
- 1 cup granulated sugar
- ¼ cup butter room temperature
- 2 egg large
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoons baking powder
- 1 cup all-purpose flour
- ½ cup powdered sugar
Instructions
- In a large mixing bowl combine cocoa, granulated sugar and butter. Beat on medium in a stand mixer or with hand held mixer until combined. Add eggs and beat on low until just combined.
- Add in vanilla, salt, baking powder and flour and beat on low until combined.
- Cover the bowl with plastic wrap, then place in the refrigerator to chill for 4 hours.
- When chill time is done, preheat the oven to 350 degrees F.
- Line baking sheets with parchment paper.
- Place powdered sugar in a small mixing bowl.
- Roll the dough into 1 inch balls then coat in powdered sugar.
- Place dough balls on the prepared baking sheet at least 2 inches apart.
- Bake for 10 minutes in preheated oven.
- Remove from the oven and allow the cookies to cool on a sheet pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Dough can be refrigerated for up to three days before baking to develop flavor.
- For longer storage, freeze dough balls on a baking sheet, then transfer to a container; freeze up to two months.
- Allow frozen dough balls to thaw fully, then roll in powdered sugar before baking.
- Chilling the dough is key to preventing cookie spread and achieving the crinkle effect.
- Check your baking powder is fresh to ensure proper rising and texture.
- Cookies freeze well after baking; store in layers separated by wax paper for up to one month.
- Ensure cookies are fully cooled before storing at room temperature in an airtight container to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 30mg | 1% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 53IU | 1% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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