Chocolate Crinkle Cookies
Soft, fudgy chocolate cookies rolled in powdered sugar for a crackled finish. Perfect for holidays or any time you need a chocolatey treat!
Yield
About 24 cookies
Prep Time
15 minutes (+ 2 hours chill)
Cook Time
10–12 minutes
Ingredients
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (115 g) unsalted butter, melted and cooled slightly
- 2 tsp vanilla extract
- ½ cup (60 g) powdered sugar, for coating
Instructions
- In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.
- In a large bowl, whisk granulated sugar and eggs until pale and slightly thickened (2–3 minutes).
- Whisk in melted butter and vanilla until fully combined.
- Gradually fold dry ingredients into wet, mixing just until no streaks of flour remain. Dough will be soft and a bit sticky.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours (or up to overnight). Chilling is essential for the crackle effect.
- Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- Place powdered sugar in a shallow bowl. Using a small cookie scoop or spoon, portion out 1½-inch (4 cm) balls of dough. Roll each ball lightly between your palms, then coat thoroughly in powdered sugar.
- Arrange on prepared sheets, spacing cookies 2 inches (5 cm) apart.
- Bake 10–12 minutes, until edges are set but centers still look slightly soft. Cookies will puff and crackle on top.
- Let cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra fudgy centers, bake closer to 10 minutes.
- Stir in ½ cup mini chocolate chips or chopped nuts before chilling for added texture.
- Dough can be frozen in pre-shaped balls; freeze on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to baking time.
- Store cooled cookies in an airtight container at room temperature up to 5 days, or freeze up to 1 month.
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