Description
These Chocolate Crinkle Cookies are rich, fudgy, and irresistibly chewy! With a crisp, crackly powdered sugar coating, they’re a perfect treat for holidays or any chocolate craving.
Ingredients
1 cup (120g) all-purpose flour
1/2 cup (40g) unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
3/4 cup (150g) granulated sugar
1/4 cup (55g) unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 cup (90g) chocolate chips (optional, for extra richness)
1/2 cup (60g) powdered sugar (for coating)
Instructions
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Mix wet ingredients: In a separate bowl, whisk together granulated sugar, melted butter, eggs, and vanilla extract until smooth.
Combine: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Fold in chocolate chips if using.
Chill dough: Cover and refrigerate for at least 2 hours (or up to overnight) to firm up.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape cookies: Scoop tablespoon-sized portions of dough and roll into balls. Coat each ball generously in powdered sugar.
Bake for 10-12 minutes, until the cookies have spread and cracked on top but are still soft in the center.
Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra fudginess, slightly underbake the cookies.
Chilling is essential for achieving the crinkle effect—don’t skip it!
Store in an airtight container for up to 5 days or freeze for up to 3 months.