Chocolate Crinkle Cookies
25m prep 10m cook 1h 5m ready
Classic chocolate crinkle cookies with a chewy texture and powdered sugar coating.
Ingredients
- 355 ml all-purpose flour
- 118 ml unsweetened cocoa
- 7.39 ml baking powder
- 1.23 ml kosher salt
- 118 ml unsalted butter at room temperature
- 237 ml dark brown sugar firmly packed
- 2 large eggs
- 4.93 ml pure vanilla extract
- 113 g bittersweet chocolate chopped, melted and cooled
- 118 ml confectioners' sugar
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.1 mg
- Iron: 0.72 mg
- Magnesium: 11.4 mg
- Phosphorus: 37.7 mg
- Potassium: 42.9 mg
- Zinc: 0.24 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 355 ml all-purpose flour
- 118 ml unsweetened cocoa
- 7.39 ml baking powder
- 1.23 ml kosher salt
- 2 large eggs
- 4.93 ml pure vanilla extract
- 118 ml confectioners' sugar
Prepare
- 118 ml unsalted butter, at room temperature
- 237 ml dark brown sugar, firmly packed
- 113 g bittersweet chocolate, chopped, melted and cooled
Let's Cook
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Step 1.
Line 2 baking sheets with parchment paper. In a medium bowl, whisk together 1½ cups all-purpose flour, ½ cup unsweetened cocoa, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature) and 1 cup firmly packed dark brown sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 2 large eggs and 1 teaspoon pure vanilla extract, then 4 ounces melted and cooled bittersweet chocolate. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
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Step 3.
Place ½ cup confectioners’ sugar in a small bowl. Drop a slightly heaping tablespoonful of dough (the dough will be soft) into the confectioners’ sugar and roll to coat and form into a ball; repeat with remaining dough. Place the balls onto a prepared baking sheet and refrigerate until chilled, about 30 minutes (or up to 4 days).
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Step 4.
Heat oven to 350°F. Lightly toss the chilled cookie dough balls in confectioners’ sugar again and place onto the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the positions of the baking sheets halfway through, until cookies are puffed, cracked, and just set around edges, 9 to 11 minutes. Let cool on baking sheets for 3 minutes before transferring to a cooling rack to cool completely.
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