Chocolate Crinkle Cookies
from kristineskitchenblog.comThese chocolate crinkle cookies are a holiday classic! They're rich and fudgy, with beautiful crackled tops. My recipe is made with butter instead of vegetable oil for a richer flavor and chewier, melt-in-your-mouth texture. These chocolate crinkles are always the first to disappear from Christmas cookie plates!
Servings: 56 cookies
Calories: 75kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter at room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup confectioners' (powdered) sugar for rolling
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder and salt.2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl, use a hand mixer or the paddle attachment of a stand mixer to beat together the butter and granulated sugar on medium speed until creamy.10 tablespoons unsalted butter, 1 ¾ cups granulated sugar
- Add the eggs and vanilla and mix on medium speed until well combined, scraping down the sides of the bowl as needed.4 large eggs, 2 teaspoons vanilla extract
- Mix in the flour and cocoa powder mixture on low speed, until combined. The dough will be fairly soft and sticky but will firm up as it chills.
- Cover the bowl and chill the dough for at least 3 hours and up to 2 days.
- When you are ready to bake the cookies, preheat the oven to 350° F. Line baking sheets with parchment paper.
- Place the powdered sugar in a wide shallow bowl or pie dish. Roll the cookie dough into 1-inch balls and then roll the balls in the powdered sugar until fully coated. Place on the prepared baking sheet, about 2 inches apart.1 cup confectioners' (powdered) sugar
- Bake for 9-11 minutes, until cookies are just set and almost no indentation remains when you gently touch a cookie in the center. Let cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling.
Video
Notes
- Store cookies in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months.
- To make Double Chocolate Crinkle Cookies: Mix 1 cup of chocolate chips into the cookie dough. I prefer dark/bittersweet chocolate chips, but semi-sweet also work well here.
- Recipe may be halved or doubled.
Nutrition
Serving: 1cookie | Calories: 75kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 26mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Vitamin A: 79IU | Calcium: 11mg | Iron: 0.5mg
