Chocolate Crinkle Cookies
Chocolate Crinkle Cookies have irresistibly fudgy centers with a crackly finish on the outside, and they as pretty as they are delicious!
Servings: 18 cookies
Ingredients
- 6 tablespoons Butter room temperature
- ¾ cup Granulated sugar
- ¼ cup Brown sugar
- ¾ cup Cocoa powder not Dutch process
- 2 Large eggs room temperature
- 2 teaspoons Vanilla extract
- 1 ¼ cups All-purpose flour
- 1 ½ teaspoons Baking powder
- ¼ teaspoon Salt
- ½ cup Powdered sugar
Instructions
- In a large bowl with an electric mixer, beat the butter until light and fluffy; about 2-3 minutes. Add granulated and brown sugars and beat again until light and fluffy; about 4-5 minutes.
- Stir in the cocoa powder until smooth.
- Stir in the the eggs and vanilla until well incorporated.
- In a separate medium bowl, whisk together the flour, baking powder and salt. Stir into the wet ingredients just until combined, then cover and refrigerate for 20 minutes.
- Once chilled, preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper silicone mats and set aside.
- Using a cookie scoop or your hands form 1-inch cookie balls and roll them around in the powdered sugar. Place 2-inches apart evenly on the prepared baking sheet.
- Bake for 9-11 minutes, or until the tops have cracked and the dark brown parts only look slightly wet (they will still jiggle, but once cooled they will firm up). Let cool for 5 minutes on the pan and then remove them and let them cool on a cookie cooling rack for 5 more minutes.
Notes
Storage - These cookies are best enjoyed fresh, but can be stored in an airtight container for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 75mg | Potassium: 108mg | Fiber: 1g | Sugar: 15g | Vitamin A: 143IU | Calcium: 27mg | Iron: 1mg
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