Description
Delicious chocolate crinkle cookies that are soft and chewy inside with a sugary coating.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter (at room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup confectioners’ (powdered) sugar (for rolling)
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder and salt.
- In a large mixing bowl, use a hand mixer or the paddle attachment of a stand mixer to beat together the butter and granulated sugar on medium speed until creamy.
- Add the eggs and vanilla and mix on medium speed until well combined, scraping down the sides of the bowl as needed.
- Mix in the flour and cocoa powder mixture on low speed, until combined. The dough will be fairly soft and sticky but will firm up as it chills.
- Cover the bowl and chill the dough for at least 3 hours and up to 2 days.
- When you are ready to bake the cookies, preheat the oven to 350° F. Line baking sheets with parchment paper.
- Place the powdered sugar in a wide shallow bowl or pie dish. Roll the cookie dough into 1-inch balls and then roll the balls in the powdered sugar until fully coated. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 9-11 minutes, until cookies are just set and almost no indentation remains when you gently touch a cookie in the center.
- Let cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack to finish cooling.
Notes
- For best texture, allow the dough to chill.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg