Chocolate Crinkle Cookies
Gooey chocolate crinkle cookies with the classic powdered sugar coating.
Servings: 24 cookies
Ingredients
- 1 stick Butter 114g (room temperature)
- 1 cup Sugar 200g (plus extra for rolling)
- 1 cup All-purpose Flour 120g
- ⅓ cup Cocoa Powder 35g
- 2 Eggs large (room temperature)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 ½ cups Milk Chocolate Chips 225g
- ½ cup Powdered Sugar for coating
Instructions
- Sft together the dry ingredients and mix to combine (except the powdered sugar).
- In a separate bowl or a stand mixer with a paddle attachment, beat the butter and sugar together until combined (we're not trying to cream them).
- Add the eggs and vanilla and mix them in. Scrape down the sides of the bowl.
- Add the dry ingredients into the batter and mix until incorporated.
- Pour in the chocolate chips and stir them until they are evenly dispersed through the cookie dough.
- Cover the dough and chill for at least 1 hour (or up to 24 hours).
- Preheat the oven to 350°F / 180°C and line a cookie sheet with parchment paper. Prepare two small bowls, one with powdered sugar and one with regular sugar.
- Scoop the cookie dough and roll it into walnut-sized balls. I like to use a small cookie scoop but you can just use a spoon. It is a very soft dough so this can get a little messy!
- Roll each ball in white sugar to coat completely, then roll in powdered sugar, coating generously. Place on the cookie sheet with space for them to spread. (the first sugar coating is optional, but it prevents the powdered sugar from melting and getting discolored).
- Bake for 10-12 minutes. You may need to do multiple batches to make all the cookies depending on the size of your baking sheet. When they are done, they will still be very soft. If they still look wet on top, bake for another minute or two.
- The cookies will still be very soft and fragile when coming out of the oven, allow them to sit on the baking sheet for 10 minutes before transferring to a wire rack to cool.
Notes
I highly recommend weighing your ingredients with a kitchen scale rather than using cups. Measuring with cups often causes mismeasured ingredients which can make these cookies too dense or cakey. Using a kitchen scale is much more accurate.
Make Ahead:
If you want to, you can make the cookie dough 1-2 days in advance. Store in the fridge in an airtight container until you are ready to bake them, then proceed as normal.
Tip:
If your cookies don't turn out perfectly round after they spread, you can do the 'cookie scoot' to make them perfect. Take a circular cookie cutter that is a little larger than your cookies and gently move it in circles around the edge of the cookies immediately after they come out of the oven.