Chocolate Crinkle Cookies

5 from 2 ratings

from kristineskitchenblog.com

These 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!

Prep Time30

Cook Time10

Chilling Time3

Total Time3 40

Servings: cookies

Calories: 75kcal

Author: Kristine Rosenblatt

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

Nutrition information is only an estimate.