Chocolate Crinkle Cookies
Soft, chewy, rich chocolate cookie covered in sweet powdered sugar. Chocolate Crinkle Cookies are a classic Christmas cookie.
Equipment
- Rimmed baking sheets
- parchment paper
- Measuring cups and spoons
- Mixing bowls
- Microwave safe bowls
- Shallow bowls
- Silicone spatula
- Kitchen scale
Ingredients
Cookies
- ½ cup (114 g) unsalted butter
- ½ cup (85 g) semi sweet chocolate chips
- 2 cups (240 g) all-purpose flour
- ⅔ cup (53 g) cocoa powder
- ½ teaspoon (3 g) salt
- 1 ½ (6.9 g) teaspoons baking powder
- 1 ½ cups (320 g) light brown sugar, packed
- 2 eggs
- 1 teaspoon (4 g )vanilla extract
Sugar Coating
- ¼ cup (50 g) granulated sugar
- ½ cup (60 g) powdered sugar
Instructions
- Preheat the oven: Preheat oven to 375° F (190° C). Line two baking sheets with parchment paper and set aside.
- Melt butter and chocolate: In a microwave safe bowl, melt butter and chocolate chips at 50% power for 1 minute 30 seconds. Stir until smooth and set aside.
- Dry ingredients: In a medium sized mixing bowl, whisk flour, cocoa powder, salt, and baking powder.
- Wet ingredients: In a large mixing bowl, whisk brown sugar, chocolate butter mixture, eggs, and vanilla until well combined.
- Combine Ingredients: Fold dry ingredients into the wet ingredients until a dough forms.
- Sugar coating: Pour granulated sugar in a shallow bowl and pour powdered sugar in a separate shallow bowl.Portion about 1 ½ - 2 tablespoons of dough into balls and coat dough balls in granulated sugar, then coat in powdered sugar. Make sure to get a good coating in the powdered sugar.
- Bake: Place dough on prepared baking sheet and bake for 6-8 minutes. Cookies will be done with cracks on top of cookies form.
- Cool: Allow cookies to cool on baking sheet for 5 minutes then transfer to wire cooling rack to cool completely.