Yield: 18 cookies
Easy Chocolate Crinkle Cookies
Skip the box of cake mix and try these homemade chocolate crinkle cookies instead! Ready in just 30 minutes, these soft and pillow-y chocolate cookies are coated in sweet powdered sugar. Each bite is more addictive than the last!
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
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Instructions
- Preheat the oven to 350°F. Move racks to the center of the oven. Line two cookie sheets with parchment or silicone baking mats. Set aside.
- In a medium bowl, whisk to combine the flour, cocoa powder, baking powder, and salt. Set aside.
- In a stand mixer, or a bowl with a hand mixer, cream together the butter and sugar until light and fluffy. Add eggs and vanilla extract. With the mixer on low, slowly add in the flour mixture. Mixing until just combined.
- Place the powdered sugar to a shallow bowl. Using a medium cookie scoop, scoop 1 heaping tablespoon of dough and shape the dough into balls.
- Roll the dough balls in the powdered sugar to coat them. Place on the prepared cookie sheets, leaving 2 inches between for spreading. (The dough is going to be sticky and hard to actually “roll” into a ball. Just do the best you can, I promise they will turn out right!)
- Bake for 10 to 12 minutes, until the edges are set and the tops crack. Remove from the oven and leave the cookies on the baking sheets for 5 minutes. Transfer cookies to a baking rack to cool completely.
Notes
Storage: Store cookies in an airtight container for up to 5 days. Store with a slice of bread to keep soft, replacing the slice as it becomes stale.
Freeze Cookies: For extra protection, wrap each cookie in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge, or at room temperature for 30 minutes.
Freeze Dough: Freeze unbaked dough balls WITHOUT powdered sugar on a sheet pan for 30 minutes. Transfer to an airtight, freezer safe container and freeze for up to 6 months. When ready to bake, thaw frozen dough balls on the counter for 30 minutes. Roll in powdered sugar and bake as directed.
Measure Flour: Resist the urge to dunk the measuring cup into a packed bag of flour, it will create overly dense cookies. Instead, fluff the flour with a fork. Then spoon the flour into a measuring cup and level it off with a knife.
Sticky Dough: The dough will be sticky! If needed, chill the dough in the fridge for a few minutes before rolling.
Over-Bake: Take the cookies out once the tops have cracked and the edges are set, but the centers are still slightly gooey. Over-baking will result in dry cookies!
Nutrition
Serving: 1 cookie, Calories: 153kcal, Carbohydrates: 23g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 103mg, Potassium: 45mg, Fiber: 1g, Sugar: 14g, Vitamin A: 194IU, Calcium: 25mg, Iron: 1mg