Chocolate Crinkle Cookies
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5.0
24 reviews
Excellent
Chocolate Crinkle Cookies
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Soft, chewy chocolate cookies rolled in powdered sugar that make a delicious Christmas cookie and freeze great!
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Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ¼ cup butter room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoons baking powder
- 1 cup all-purpose flour
- ½ cup powdered sugar
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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
- Yes, you can make the dough and keep in the refrigerator for two to three days before baking the cookies. Or, you can make the dough balls and freeze them for later.
- To freeze them, roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer container, and they will keep for two months. When you are ready to bake them, let them thaw, roll them in powdered sugar, and pop them in the oven!
- It’s really a toss up on this one. We tested it both ways and we had a hard time deciding, but liked the recipe using butter just a bit better!
- Did you chill the dough? This allows the butter to firm up, so the cookies don’t spread too much while they bake, so make sure you chill the dough for at least four hours before baking the cookies.
- Another reason they came out flat could be the baking powder. Double-check that it’s not expired. If the baking powder doesn’t activate, the cookies won’t puff up while baking.
- Yes, you can freeze the cookies after they are fully cooled. I usually place them in a container separating each layer with wax paper. They will keep for up to a month. Just keep in mind that the powdered sugar may dissolve a bit when they thaw.
- The first step is to ensure they are completely cooled before storing them. Once cooled, you will need an airtight container to store them in.
- For best results, I recommend placing them in layers with wax paper separating each layer. They will keep four to five days at room temperature!
Nutrition Information
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Calories
59kcal
(3%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.5g
Trans Fat
0.1g
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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