Chocolate Crinkle Cookies
The ultimate comfort food, these Chocolate Crinkle Cookies are rich, chewy, and oh-so-chocolatey! Perfect as a sweet treat for any occasion, they’re easy to make and even easier to enjoy. Bake a batch tonight and indulge in pure chocolate bliss!
Equipment
- Electric Mixer
Ingredients
- ½ cup Salted Butter softened
- ½ cup Light Brown Sugar
- ½ cup White Granulated Sugar
- 2 large Eggs
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Cocoa Powder unsweetened
- 1¾ cups All Purpose Flour
- ½ cup Miniature Chocolate Chips
- 1 cup Powdered Sugar sifted
Instructions
- In a mixing bowl, combine the butter, brown sugar, and white sugar. Cream together on high speed for 2 to 3 minutes until light and fluffy, scraping down the sides of the bowl as necessary.
- Add in the eggs one at a time, mixing well in between. Add in the baking soda, salt, and cocoa powder. Keep mixing until everything is well incorporated.
- Gradually add in the flour while mixing slowly. Be careful not to overmix; stop when there are no flour pockets left. Your batter should be soft and sticky.
- Fold in the miniature chocolate chips with a spatula, ensuring they’re evenly distributed throughout the batter.
- Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes. Chilling helps the cookies hold their shape while baking.
- Preheat your oven to 350 °F (175 °C). Prepare a baking sheet by lining it with a silicon baking mat or lightly greasing it with cooking spray.
- While the oven is heating, sift the powdered sugar into a shallow bowl.
- Once the dough is chilled, scoop it into tablespoon-sized balls. Roll each ball in the sifted powdered sugar to coat completely. This will give your cookies the signature crinkle look.
- Place the dough balls onto the prepared baking sheet, leaving space between each, as they will spread while baking.
- Bake in the preheated oven for 8 to 10 minutes, or until the cookies have spread and developed their characteristic crackled tops. Let them cool for about 10 minutes on the baking sheet before transferring them to a wire rack.
Notes
- Storage: Store your cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.