Chocolate Crinkle Cookies

5 from 3 votes

Chocolate Crinkle Cookies

These chocolate crinkle cookies are rich and incredibly chocolatey—basically brownies in cookie form! With their crackled powdered sugar tops, crispy exteriors, and melt-in-your-mouth centers, they are as beautiful as they are delicious. Plus, they are very easy to prepare, making them perfect for the holidays!

Prep Time30

Cook Time10

Chilling Time3

Servings: cookies

Author: Bea & Marco

Ingredients

Dry Ingredients

1 cup (130 g) all-purpose flour
½ cup (40 g) Dutch cocoa powder
1 teaspoon baking powder
¼ teaspoon salt

Wet Ingredient

2 oz (60 g) semisweet baking chocolate 55% cocoa , cut into chunks
½ cup (113 g) unsalted butter , room temperature
½ cup (100 g) granulated sugar
½ cup (75 g) brown sugar
1 teaspoon vanilla extract
2 large eggs , room temperature

Other

1 cup (120 g) powdered sugar

Instructions

Dry Ingredients

In a bowl, sift together flour, salt, baking powder, and cocoa powder. Mix everything well and set aside.

Wet Ingredients

Melt the chocolate gently in the microwave or over the stove (use the Bain Marine method). Let it cool before using.
In another bowl, add granulated and brown sugar together with butter. Mix using a handheld or standing mixer until pale.
Then add the cooled melted chocolate, vanilla extract, and the eggs, one by one, mixing well after each addition.
Mix in the dry ingredients until just combined, being careful not to overmix to prevent tough cookies. Cover the bowl with cling film and chill in the fridge for at least 3 hours or until firm.

Assemble

Preheat the oven to 350ºF (175ºC). Line a baking tray with parchment paper.
Scoop the dough using an ice cream scoop into 1-inch (2.5 cm) balls and roll them in icing sugar to coat. Place them on a baking tray lined with baking paper, keeping them 2 inches (5 cm) apart. Do this step just before baking, don't coat the balls in powdered sugar, and let them sit around.

Bake

Bake on the middle rack for 10 minutes. Avoid overbaking to prevent them from becoming dry. Let them cool for 10 minutes before removing to a cooling rack. Enjoy your fudgy chocolate crinkle cookies!

Notes

Use the scoop and level method. This prevents from using excess flour, resulting in tough cookies.
Let the melted chocolate cool slightly before using. This will avoid making the dough too loose with the heat.
Chill the dough. This is important so it gets to the right consistency and is more manageable before baking.
Bake immediately after coating the cookies with powdered sugar. It will prevent the cookies from absorbing the sugar if you let them sit on the counter. So coat them in batches as you're baking!

Nutrition