Description
Chewy Chocolate Crinkle Cookies are a delightful treat featuring a rich cocoa-flavored dough that cracks beautifully when baked, creating a snow-dusted exterior thanks to a coating of powdered sugar. These cookies are soft and chewy inside, perfect for chocolate lovers seeking a classic homemade dessert that balances fudgy texture with a slightly crisp surface.
Ingredients
Scale
Dry Ingredients
- 1 cup unsweetened cocoa powder (sifted if lumpy)
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup butter, softened
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 4 large eggs
Coating
- 1/2 cup powdered sugar
Instructions
- Combine dry ingredients: In a medium bowl, sift and mix together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream wet ingredients: In a large mixing bowl, use an electric mixer to beat the softened butter, white sugar, and vanilla extract until well combined. Then add eggs one at a time, mixing on medium-low speed for about 10 seconds with each addition to fully incorporate.
- Make cookie dough: Gradually add the dry ingredient mixture to the wet mixture and mix on low speed until just combined to form a uniform dough.
- Chill cookie dough: Cover the dough bowl and refrigerate for at least 1 hour, or up to overnight. Chilling helps thicken the dough, which results in thicker cookies.
- Roll cookies: Preheat your oven to 350°F (175°C). Place the powdered sugar in a medium bowl. Using tablespoon-sized portions, roll the chilled dough into balls and thoroughly coat each ball in the powdered sugar.
- Bake cookies: Arrange the coated dough balls on a lined baking sheet, leaving enough space between each to accommodate spreading. Bake in batches for 10 to 15 minutes, until the cookies have spread and developed a crackled surface. They will appear soft; allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- For best results, sift the cocoa powder to remove lumps before mixing.
- The dough should be well chilled to prevent excess spreading and to achieve the signature thick, chewy texture.
- Do not overbake; cookies are done when the tops are cracked but still look a little soft in the center.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Rolling dough balls generously in powdered sugar creates the signature crinkle effect and adds a sweet contrast to the rich chocolate.