Description
Deliciously rich and fudgy Chocolate Crinkle Cookies with a crackled powdered sugar coating. Perfectly soft centers with chewy edges, these cookies are rolled in granulated and powdered sugar for a visually stunning and tasty treat ideal for any occasion.
Ingredients
Scale
Cookies
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1 cup mini or regular size semi-sweet chocolate chips
For Rolling
- 3 tablespoons granulated sugar
- 2/3 cup powdered sugar
Instructions
- Mix Dry Ingredients: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl or liquid measuring cup and set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a hand-held mixer in a large bowl, cream the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs, egg yolks, and vanilla extract, scraping down the sides of the bowl as needed for even incorporation.
- Combine Dry and Chocolate Chips: On low speed, gradually add the dry ingredients until just combined, then mix in the chocolate chips. The dough will be thick and sticky.
- Chill Dough: Cover the dough tightly with plastic wrap clinging directly to its surface and freeze for 45 minutes to 1 hour or refrigerate for at least 3 hours, up to 3 days before rolling.
- Prepare for Baking: Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats. If dough was frozen, let it soften slightly at room temperature while the oven preheats.
- Roll Cookies: Using a 1 ½ tablespoon cookie scoop, scoop dough and roll into balls. Roll each ball first in granulated sugar, then between your palms, then in powdered sugar, and again between palms for a compact coating. Place on baking sheets 3 inches apart, 8 per sheet. Keep dough chilled between batches.
- Bake: Bake cookies at 350°F for 12 minutes until edges are set, tops are slightly cracked, and centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use granulated sugar before powdered sugar for rolling to create a moisture barrier that keeps the coating bright white and prevents it from melting quickly.
- Consider using non-melting powdered sugar like Snow Sugar or Sucraneige for longer-lasting coating in warm or humid environments.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Dough can be made ahead and refrigerated up to 3 days; allow it to soften before rolling.
- Freeze rolled dough balls on a lined baking sheet for 1-2 hours, then transfer to a freezer bag for up to 3 months. Thaw before rolling in sugar and baking.
- Baked cookies freeze well but powdered sugar coating may lose its crispness and whiteness after thawing. Thaw at room temperature and warm briefly in the microwave to refresh.
- Separate dough and baked cookies on parchment-lined sheets when freezing to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 45 mg
