Description
Chocolate Crinkle Cookies are soft, fudgy treats with a crackled powdered sugar coating and rich chocolate flavor. These classic cookies are perfect for holiday baking or any sweet craving, featuring a tender center studded with semi-sweet chocolate chips and a beautiful snow-white finish from being rolled in both granulated and powdered sugar.
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
- Prepare Dry Ingredients: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl or liquid measuring cup to combine evenly. Set aside for later use.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment or using a large bowl with a hand mixer, cream the unsalted butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs, egg yolks, and vanilla extract, scraping the sides of the bowl as needed to ensure everything is well incorporated.
- Combine Dry Ingredients: On low speed, slowly add the dry flour mixture to the wet ingredients just until combined, then fold in the semi-sweet chocolate chips. The dough will be thick and sticky at this stage.
- Chill Dough: Cover the dough tightly with plastic wrap pressed directly onto its surface. Freeze for 45 minutes to 1 hour or refrigerate for at least 3 hours and up to 3 days to firm up.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Allow frozen dough to soften slightly at room temperature if necessary while heating the oven.
- Scoop and Roll Cookies: Using a 1 ½ tablespoon cookie scoop, portion dough and roll into balls. Roll each ball first in granulated sugar, then between your palms to compact, and then roll in powdered sugar, again compacting it with your palms to ensure an even, full coating.
- Arrange and Chill: Place the coated dough balls on the prepared baking sheets spaced about 3 inches apart. Only fit about 8 balls per half sheet. Chill dough between batches to keep it manageable and prevent softening.
- Bake: Bake at 350°F for 12 minutes or until the edges are set, the tops have slightly cracked, and centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely before serving.
Notes
- Using granulated sugar before the powdered sugar creates a moisture barrier that keeps the powdered sugar coating bright white and prevents melting.
- For a longer-lasting powdered sugar coating, consider using Snow Sugar or Sucraneige, which do not melt due to moisture or temperature changes.
- Store baked cookies at room temperature in an airtight container for up to 5 days.
- Cookie dough can be made ahead and chilled in the refrigerator for up to 3 days. Let soften slightly before rolling into balls.
- Cookie dough balls without powdered sugar can be frozen on a baking sheet until firm, then transferred to a plastic bag for up to 3 months. Thaw before rolling in sugars and baking.
- Baked cookies freeze well for up to 3 months but the powdered sugar coating may lose its crispness and bright white appearance upon thawing.
- To thaw frozen cookies, bring to room temperature and optionally warm briefly in the microwave for best taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 45 mg
