Description
Deliciously fudgy Chocolate Crinkle Cookies with a crackled powdered sugar coating, perfect for any chocolate lover. These cookies offer a soft center with slightly crisp edges and are rolled in both granulated and powdered sugar to create their signature snowy appearance.
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 for rolling
Instructions
- Prepare Dry Ingredients: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl or liquid measuring cup to make pouring easier. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar together on medium-high speed until fluffy, about 2 minutes. Scrape the sides as needed.
- Add Wet Ingredients: Beat in the eggs, egg yolks, and vanilla extract, mixing well and scraping the bowl sides to ensure an even mixture.
- Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually mix in the dry ingredients just until combined. Fold in the chocolate chips. The dough will be very thick and sticky.
- Chill the Dough: Cover the dough tightly with plastic wrap clinging directly to its surface. Freeze for 45 minutes to 1 hour or chill in the refrigerator for at least 3 hours up to 3 days before rolling.
- Preheat and Prepare Baking Sheet: When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside. If dough was frozen, allow it to soften slightly while oven preheats.
- Shape Cookies: Using a 1 ½ tablespoon cookie scoop, form dough into balls. Roll each ball first in granulated sugar, pressing gently between palms to compact the sugar coating, then roll in powdered sugar, and press again between palms to coat evenly.
- Arrange and Chill: Place dough balls on baking sheet about 3 inches apart, fitting 8 per half sheet. Chill dough between batches to keep it manageable and prevent softening.
- Bake: Bake at 350°F for 12 minutes or until edges are set, tops are slightly cracked, and centers remain soft.
- Cool: Remove from oven and cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Rolling the dough balls in granulated sugar before powdered sugar helps maintain the bright white, snowy appearance by creating a moisture barrier.
- If powdered sugar melts due to moisture, consider using Snow Sugar (non-melting powdered sugar) to preserve the coating longer.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- Make-ahead tip: Cookie dough can be refrigerated up to 3 days before baking; allow to soften slightly before rolling.
- To freeze dough balls, roll in granulated sugar only, freeze on lined baking sheets until firm, then store in freezer bags up to 3 months. Thaw 30-60 minutes before baking and roll in powdered sugar prior to baking.
- Cookies can be frozen after baking; however, powdered sugar coating may lose crispness or color upon thawing but flavor remains excellent.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
