Description
Delight in these rich and fudgy Chocolate Crinkle Cookies with a soft, chewy center and a beautiful crackled powdered sugar exterior. Perfectly chocolatey and studded with miniature chocolate chips, they’re an irresistible treat ideal for holiday baking or any occasion that calls for a special homemade cookie.
Ingredients
Scale
Wet Ingredients
- ½ cup salted butter, softened
- ½ cup light brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1¾ cups all-purpose flour
Add-ins and Coating
- ½ cup miniature chocolate chips
- 1 cup powdered sugar, sifted
Instructions
- Cream Butter and Sugars: In a mixing bowl, combine the softened butter, light brown sugar, and white granulated sugar. Using a mixer, cream them together on high speed for 2-3 minutes until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Once all eggs are incorporated, add the vanilla extract and mix thoroughly to combine.
- Mix Dry Ingredients: In a separate small bowl, whisk together the baking soda, salt, unsweetened cocoa powder, and all-purpose flour until evenly combined. Gradually add this dry mixture into the wet ingredients, mixing slowly to incorporate fully and eliminate any flour pockets.
- Add Chocolate Chips: Fold in the miniature chocolate chips until evenly distributed throughout the sticky, soft batter. Using a spatula, spread the batter thinly up the sides of the mixing bowl to help reduce chilling time.
- Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes. Meanwhile, preheat your oven to 350 °F (175 °C) and prepare a baking sheet by lining it with a silicone baking mat or spraying it with non-stick cooking spray. Sift the powdered sugar into a bowl for coating.
- Form Cookies: Using a spoon or scoop, take chilled dough and drop it directly into the sifted powdered sugar. Roll each dough ball around with a spoon to ensure an even, generous coating of powdered sugar.
- Bake Cookies: Arrange the coated dough balls on the prepared baking sheet, spacing them apart to allow spreading. Bake in the preheated oven for 8-10 minutes, or until the cookies have spread out and the tops have developed characteristic crackles. Remove from oven and let cool on the baking sheet for 10 minutes before serving.
Notes
- For best texture, make sure to chill the dough as directed—this also helps prevent spreading while baking.
- You can substitute salted butter with unsalted butter, but reduce added salt to ⅛ teaspoon.
- Do not overbake; cookies should still be slightly soft in the center when pulled from the oven.
- If desired, use a cookie scoop for uniformly sized cookies.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Crinkle Cookies, chocolate cookies, holiday cookies, fudgy cookies, crackled sugar cookies, easy baking recipes
