CHOCOLATE CRINKLE COOKIES
These Chocolate Crinkle Cookies are soft, chewy, and bursting with rich chocolate flavor. Made with cocoa powder and dusted in powdered sugar, they’re perfect for satisfying a chocolate craving and a rich holiday treat!
Ingredients
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 60 g unsalted butter melted (room temperature)
- 200 g powdered sugar
- 50 g brown sugar packed light brown sugar
- 1 1/2 teaspoon pure vanilla extract
- 180 g all-purpose flour sifted
- 40 g unsweetened natural cocoa powder sifted
- 1 teaspoon baking powder
- ⅛ teaspoon salt
To Decorate:
- ⅓ cup powdered sugar (to coat the cookies, use more if needed)
Instructions
- Combine dry ingredients - Sift the flour, salt, baking powder, and cocoa powder into a medium sized bowl and mix using a whisk to combine.
- Combine powdered sugar, brown sugar, melted butter, eggs, vanilla extract in a large mixing bowl and whisk until the mixture is smooth.
- Add the flour mixture to the eggs-sugar-butter mixture and mix until combined. Scrape the bowl down and fold in any remaining pockets of flour. The cookie dough will be thick and very sticky.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling is essential for this sticky cookie dough.
- Preheat oven to 350° F and line large baking sheet with parchment paper. Place the powdered sugar in a small bowl.
- Form cookies - Remove cookie dough from the refrigerator and allow to sit at room temperature for 5 minutes. This makes the chilled cookie dough easier to scoop and roll. Scoop and roll balls of dough, about 1 Tablespoon (20 g) of dough each, into balls. Roll each ball generously in the powdered sugar and place 2 inches apart on the baking sheet.
- Form cookies - Remove cookie dough from the refrigerator and allow to sit at room temperature for 5 minutes. This makes the chilled cookie dough easier to scoop and roll. Scoop about 1 tablespoon (20 g) of dough, lightly coat it in powdered sugar, and roll it into a ball in the palm of your hands. Generously coat each ball in powdered sugar again, then place them on the baking tray, spacing them 2 inches apart.
- Bake at 350°F for 10 to 12 minutes, or until the surface cracks but the inside still feels soft. The exact time may vary depending on the size of the cookies, so check them after 10 minutes. (Don’t overbake the cookies or they will come out dry.) Repeat with any remaining batter. Cookies will come out soft but will harden as they cool down.
- Allow the cookies to cool completely before removing them from the baking tray. Store in an airtight container in a cool spot for up to 2 weeks.
Notes
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- Don’t Over Mix: It's important to avoid over mixing the dough after you add the flour. Over mixing can result in a tough, bread-like texture.
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- Don’t Skip the Chill: It’s important to chill the dough. Otherwise, it will be sticky and hard to roll. Also, the chilling process helps the cookies bake correctly.
- Parchment Paper: Using a parchment-lined baking sheet helps to prevent sticking and allows for easy clean up.
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- When baking: Be sure to place cookies 2-inches apart on baking sheet as they double in size while baking.
Nutrition
Calories: 55kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 10mgPotassium: 32mgFiber: 1gSugar: 2gVitamin A: 86IUCalcium: 13mgIron: 1mg
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