Chocolate Crinkle Cookies

chocolate crinkle cookies

makes about 20 cookies

Ingredients

• all purpose flour: 1-¾ cups (228g)

• unsweetened cocoa powder: ½ cup (50g)

• baking powder: 1-½ teaspoons

• kosher salt: ½ teaspoon

• finely chopped bittersweet or semisweet chocolate: 2 oz 

• room temp unsalted butter: 1 stick (8 tablespoons)

• granulated sugar: 1 cup (200g)

• light brown sugar: ½ cup (100g)

• large eggs: 2

• vanilla extract: 1 teaspoon

for rolling

• powdered sugar: ½ cup (60g)

A Few Notes:

• Your dough will be sticky, it’s OK! I like using a cookie scoop with these.

Pairs Well With:

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This quick and easy holiday recipe makes a soft, intensely chocolatey cookie.

the how-to:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, kosher salt, and finely chopped chocolate.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium high speed until creamy, about 2 minutes. Scrape down the bowl with a rubber spatula. With the mixer running on medium high speed, beat in the eggs. Add the vanilla extract and mix until combined. Turn off the mixer and add the flour mixture. Mix on low speed until the dough comes together. Scrape the bowl down again to make sure everything’s combined.

Form the dough into 1-1/2 tablespoon (30g) balls. Roll each ball in the powdered sugar, completely covering all of the surfaces. 

Place the cookies at least 2 inches apart on the baking sheet. Bake at 350 degrees F for 10-12 minutes, until crackly and puffy. Let the cookies cool on the pan for 2 minutes, then transfer them to a wire rack. 

store in an airtight container at room temp for up to three days