The Best Chocolate Crinkle Cookies
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
24 cookies
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Course
Dessert, Baked Goods, Others
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Cuisine
Canadian
The Best Chocolate Crinkle Cookies
Description
These chocolate crinkle cookies start with creamed butter and sugars blended with eggs and vanilla to create a light batter. A mixture of all-purpose flour, cocoa powder, baking soda, and salt is folded in, forming a dough which is refrigerated to firm up. Chilling the dough is crucial to prevent excessive spreading in the oven and to develop texture.
The dough is portioned and rolled in powdered sugar before baking, which forms the characteristic crackled pattern as the cookies expand. The result is a contrast between a crisp outer sugar crust and a tender, soft crumb inside. Baking modifications include adjusting oven temperature or flour quantity to control spread and thickness.
Baked cookies can be enjoyed warm or stored in the refrigerator for a cooler treat, where the flavor and texture remain pleasing. These cookies complement a variety of occasions and pair well with milk or coffee.
Ingredients
- ½ cup butter softened to room temperature
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- ½ cup unsweetened cocoa powder natural
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup powdered sugar for rolling
Instructions
- In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes.
- Add the eggs and vanilla. Mix until the batter has lightened in color, 2-3 minutes.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt (or sift these ingredients right into the bowl with the cookie batter). Mix until evenly combined.
- Refrigerate the dough for at least 30 minutes but preferably an hour (and up to overnight). If refrigerating the dough overnight, consider scooping the soft dough into cookie dough portions before refrigerating as it will make it much easier to scoop than waiting until the dough has chilled/set up more.
- Preheat the oven to 350 degrees F. Line two, large baking sheets with parchment paper. Set aside.
- Place the powdered sugar in a bowl or shallow dish. If you haven't already, scoop the dough into heaping tablespoon-sized balls (I use a #40 cookie scoop) and roll into a smooth ball shape.
- Roll each ball in the powdered sugar and place several inches apart on the baking sheets.
- Bake for 10-11 minutes until puffed and crackled on top. Remove from the oven. Let the cookies rest a few minutes on the baking pan before removing to a cooling rack to cool completely.
Notes
- Chilling the dough for at least 30 minutes is essential to prevent excessive spreading during baking.
- For easier scooping after overnight chilling, pre-portion dough into cookie-sized balls before refrigerating.
- If cookies turn out flatter than desired, increase oven temperature by 25°F or add up to 1/4 cup more flour to the dough.
- Store baked cookies in the refrigerator for a firmer texture and enhanced flavor when eaten cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 109kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 108mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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