Description
Delightfully fudgy and tender Chocolate Crinkle Cookies coated in a sparkling powdered sugar crust. These cookies feature a rich cocoa flavor with melty chocolate chips and a signature crinkled top that makes them as beautiful as they are delicious. Perfect for holidays, gifting, or everyday indulgence.
Ingredients
Scale
Cookies
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1 cup mini or regular size semi-sweet chocolate chips
For Rolling
- 3 tablespoons granulated sugar
- 2/3 cup powdered sugar for rolling
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl to ensure even distribution. Set aside for later use.
- Cream Sugars and Butter: In a stand mixer fitted with paddle attachment, or using a hand-held mixer in a large bowl, beat softened unsalted butter, granulated sugar, and brown sugar on medium-high speed until fluffy, approximately 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs, egg yolks, and vanilla extract one at a time, scraping down the sides of the bowl as needed to maintain an even mix.
- Combine with Dry Ingredients: Reduce mixer speed to low and slowly mix in the dry flour mixture until just combined. Avoid overmixing. Fold in the mini or regular semi-sweet chocolate chips last, ensuring an even distribution within the thick, sticky dough.
- Chill Dough: Cover the dough tightly with plastic wrap that clings to the surface. Freeze the dough for 45 minutes to 1 hour or alternatively chill in the refrigerator for at least 3 hours and up to 3 days. This helps the dough firm up for easier rolling.
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. If the dough was frozen, allow it to soften slightly at room temperature while the oven heats.
- Scoop and Roll Dough: Using a 1 ½ tablespoon cookie scoop, portion out dough balls. Roll each ball in granulated sugar, then between your palms to compact the sugar coating. Next, roll the ball in powdered sugar followed again by a roll between your palms to create a thick, even powdered sugar coating. Place dough balls on baking sheets spaced 3 inches apart, about 8 per half sheet. Chill dough briefly between batches to prevent softening.
- Bake Cookies: Bake in the preheated oven for 12 minutes, until edges are set, tops develop signature cracks, and centers remain soft. Remove from oven and allow cookies to cool on the sheets for 5 minutes.
- Cool Completely: Transfer cookies to a wire rack to cool fully for best texture and flavor before serving or storing.
Notes
- Coating Tip: Rolling cookie dough balls first in granulated sugar before powdered sugar creates a moisture barrier, keeping the powdered sugar coating bright white and prevent it from melting into transparency.
- Powdered Sugar Alternatives: For lasting powdered sugar coatings in warm or humid environments, use non-melting powdered sugars such as Snow Sugar or Sucraneige, which resist moisture and temperature changes.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, although they rarely last that long!
- Make Ahead: Cookie dough can be made and refrigerated for up to 3 days. Soften lightly before shaping. Cookie dough balls rolled in granulated sugar but not powdered sugar freeze well for up to 3 days before baking.
- Freezing Dough: Freeze rolled dough balls on parchment-lined sheets until firm (1-2 hours), then transfer to airtight freezer bags for up to 3 months. Thaw before rolling in sugars and baking as directed.
- Freezing Cookies: Freeze baked cookies on lined sheets until solid, then store layered with parchment in airtight bags up to 3 months. Thaw at room temperature and warm briefly before serving.
- Recipe Variations and Tips: Check the original recipe post for many variations, tips, and troubleshooting advice to customize your crinkle cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
