Description
Delicious Chocolate Crinkle Cookies with a tender, fudgy center and a signature powdered sugar crackled exterior. Perfectly balanced sweetness from granulated and brown sugars, enhanced by semi-sweet chocolate chips for a rich chocolate bite.
Ingredients
Scale
Cookies
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1 cup mini or regular size semi-sweet chocolate chips
For Rolling
- 3 tablespoons granulated sugar
- 2/3 cup powdered sugar for rolling
Instructions
- Mix dry ingredients: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl or liquid measuring cup for easier pouring. Set aside.
- Cream butter and sugars: In a stand mixer fitted with a paddle attachment or using a hand mixer in a large bowl, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 2 minutes.
- Add eggs and vanilla: Beat in the eggs, egg yolks, and vanilla extract, scraping down the sides of the bowl as needed to combine everything evenly.
- Combine with dry ingredients: On low speed, slowly mix in the dry ingredient mixture just until combined, then fold in the chocolate chips. The dough will be thick and sticky.
- Chill dough: Cover the dough tightly with plastic wrap clinging directly to its surface and freeze for 45 minutes to 1 hour or refrigerate for at least 3 hours up to 3 days to firm up for easier rolling.
- Preheat oven and prepare baking sheets: When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside. If the dough was frozen, let it soften slightly at room temperature while the oven preheats.
- Shape and roll cookies: Using a 1 ½ tablespoon cookie scoop, scoop dough and roll into balls. Roll each ball first in granulated sugar, then between your palms to compact, then roll in powdered sugar, and again between your palms for a full coating. Space the balls about 3 inches apart on the baking sheet, placing 8 per half sheet. Chill dough between batches to keep it manageable.
- Bake: Bake the cookies at 350°F for 12 minutes, or until the edges are set and the tops crack slightly but centers remain soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Coating all cookie balls first with granulated sugar before powdered sugar prevents the powdered sugar from melting and turning transparent.
- Powdered sugar coating stays bright white up to 5 days at room temperature; to extend freshness, consider using non-melting Snow Sugar.
- The cookie dough can be refrigerated up to 3 days before baking; let soften slightly before rolling.
- Cookie dough balls without powdered sugar can be frozen on a lined baking sheet for up to 3 months; thaw and roll in sugars before baking.
- Cookies themselves freeze well for up to 3 months; thaw at room temperature and warm briefly for best taste.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For best handling, chill dough between scooping batches as it softens quickly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
