Easy Chocolate Crinkle Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 45 mins
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Servings
32 cookies
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Calories
106 kcal
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Cuisine
American, International
Easy Chocolate Crinkle Cookies
Description
Easy Chocolate Crinkle Cookies feature a rich chocolate dough made from cocoa powder, flour, and standard baking ingredients. The dough is mixed by combining dry cocoa and flour mixture separately from the butter, sugar, eggs, and vanilla blend. After chilling the dough to control thickness, balls are rolled in powdered sugar before baking. The sugar coating cracks and spreads during baking, forming the signature crinkle pattern. The cookies should be baked until just set, with a soft center and cracked, slightly firmer exterior.
The texture is chewy inside with a tender crumb, accented by the cocoa's deep chocolate flavor. The chilling step is important to manage spread and maintain an ideal thickness. The cracked sugar surface adds a slight contrast in texture and a powdered sugar sweetness.
This cookie is well-suited for those wanting a chocolate cookie with a tender, slightly fudgy interior and an interesting cracked top. Controlling bake time is key to avoid dryness, and the recipe notes highlight using unsweetened cocoa powder and not overbeating eggs to maintain texture. The recipe yields a batch of cookies formed from tablespoon-sized dough balls baked at 350°F.
Use unsweetened cocoa powder and opt for butter rather than oil for best texture.Chilling the dough for longer creates thicker cookies.Adjust bake time depending on cookie size; avoid overbaking to keep them soft and tender.
Ingredients
- 1 cup unsweetened cocoa powder 100g
- 2 cups all-purpose flour 220g
- 1 1/2 teaspoons baking powder
- 1/3 teaspoon salt
- 1/3 cup butter softened, 76g
- 1 1/2 cups white sugar 320g
- 2 teaspoons vanilla
- 4 egg large
- 2/3 cup powdered sugar 65g
Instructions
- Mix the cocoa powder, flour, baking powder and salt together in a medium bowl and set aside.
- Using an electric mixer, mix the butter, sugar and vanilla in a large bowl and beat until combined. One at a time, add in the eggs and mix on low to medium speed until just combined.
- Add the dry ingredients from the medium bowl to the large bowl and mix on a low speed until all mixed together.
- Cover the bowl and chill the dough for an hour, up to overnight, depending on how thick you want your cookies. The longer you chill the dough, the thicker they’ll be.
- Preheat oven to 350F/177C. Place the powdered sugar in a medium bowl and roll the dough out into balls about the size of a tablespoon and cover them well with the powdered sugar.
- Line your baking sheets with parchment paper and place cookies on them and bake for 10-15 minutes, or until they spread out and start cracking. The cookies should still be soft, so make sure you let them cool on the sheet for 5 minutes before moving them your cooling rack to finish cooling.
Notes
- Select unsweetened cocoa powder such as Hershey’s for optimal flavor; avoid Dutch process for this recipe.
- Butter kits work best; margarine can substitute but oil is not recommended as it alters texture.
- Longer dough chilling times produce thicker cookies, influencing final texture.
- Monitor baking times carefully; larger cookies need 12-15 minutes while smaller ones bake about 10 minutes.
- Do not overbeat eggs during mixing to avoid undesired changes in cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 55mg | 2% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 114IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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