Description
Delightfully fudgy and melt-in-your-mouth, these Easy Chocolate Crinkle Cookies are perfect for chocolate lovers. Rolled in confectioner’s sugar, they create a beautiful crackled appearance with a soft, chewy center and a slightly crisp edge. Simple to make with pantry staples, these cookies are an ideal treat for any occasion or holiday baking.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- 2 cups all-purpose flour
- 1/2 tsp table salt
- 1/2 cup confectioner's sugar (for coating)
Wet Ingredients
- 2 cups granulated sugar
- 1/2 cup butter, room temperature
- 4 large eggs
- 2 tsp vanilla extract
Instructions
- Mix Cocoa, Sugar, and Butter: In a mixing bowl, combine the unsweetened cocoa powder, granulated sugar, and softened butter. Beat together on medium speed until well blended and smooth.
- Add Eggs: Reduce the mixer speed to low and add the eggs one at a time, mixing just until combined to avoid overmixing.
- Add Flavorings and Dry Ingredients: Mix in the vanilla extract, salt, and baking powder. Then gradually add the all-purpose flour, mixing until the dough is fully incorporated and smooth.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours. This step firms up the dough, making it easier to handle and improving texture.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape and Coat Cookies: Using a cookie scoop or your hands, form dough into 1-inch balls. Roll each ball generously in confectioner’s sugar until well coated.
- Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 minutes, or until the cookies have expanded and the tops have cracked noticeably.
- Cool the Cookies: Remove from oven and let the cookies cool on the baking sheet for 1 minute to set. Then transfer them to a wire rack to cool completely before serving.
Notes
- You can expect to get approximately 72 smaller cookies using 1-inch dough balls. For larger cookies, increase baking time slightly.
- The dough is quite sticky; using a cookie scoop and rolling the dough directly in the confectioner’s sugar minimizes handling and mess.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 5 days.
- This recipe creates cookies about 1-2 inches in diameter when baked, with a characteristic crinkled cracked appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 11 g
- Sodium: 35 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
