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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies
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These chocolate crinkle cookies are soft, chewy, and intensely chocolatey. The powdered sugar coating creates a beautiful crinkled effect as they bake.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup powdered sugar, for coating

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Cover the dough and chill in the refrigerator for at least 2 hours, or overnight.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Place the powdered sugar in a shallow bowl.
  8. Scoop out rounded tablespoons of chilled dough and roll each into a ball.
  9. Generously roll each dough ball in the powdered sugar, ensuring it’s completely coated.
  10. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  11. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is essential for the crinkle effect.
  • Don’t overbake, as they will continue to set as they cool.
  • Store leftover cookies in an airtight container at room temperature for up to 3-4 days.

Nutrition

Find it online: https://kitchenpivot.com/chocolate-crinkle-cookies/