The Best Chocolate Crinkle Cookies
The Best Chocolate Crinkle Cookies is a cookie recipe built around butter, packed light brown sugar and granulated sugar. Plan on 24 cookies and about 95 minutes.
- Yield 24 cookies
- Ready in 95 minutes
- Prep 25 minutes
- Cook 10 minutes
Ingredients
- 1/2 cup butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup powdered sugar, for rolling
Instructions
- In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes.
- Add the eggs and vanilla. Mix until the batter has lightened in color, 2-3 minutes.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt (or sift these ingredients right into the bowl with the cookie batter). Mix until evenly combined.
- Refrigerate the dough for at least 30 minutes but preferably an hour (and up to overnight). If refrigerating the dough overnight, consider scooping the soft dough into cookie dough portions before refrigerating as it will make it much easier to scoop than waiting until the dough has chilled/set up more.
- Preheat the oven to 350 degrees F. Line two, large baking sheets with parchment paper. Set aside.
- Place the powdered sugar in a bowl or shallow dish. If you haven't already, scoop the dough into heaping tablespoon-sized balls (I use a #40 cookie scoop) and roll into a smooth ball shape.
- Roll each ball in the powdered sugar and place several inches apart on the baking sheets.
- Bake for 10-11 minutes until puffed and crackled on top. Remove from the oven. Let the cookies rest a few minutes on the baking pan before removing to a cooling rack to cool completely.
Let the center settle before you cut it, or the slices will slump.
