It’s day two of cookie week! In case you missed the first recipe, you can find my soft ginger molasses cookies here. But now, it’s time for something chocolate. I’m a big believer in having chocolates in desserts, and these chocolate crinkle cookies are perfection. With a soft and chewy chocolate interior and powdered sugar on the outside, they’re the perfect addition to a cookie box. The powdered sugar looks like snow, and I only make crinkle cookies around the holidays, so you can always expect to see a crinkle cookie of some sort in my cookie boxes. These cookies get perfectly puffy in the oven and are full of chocolate flavor.
For this recipe, start by whisking together flour, baking powder, cocoa powder, and salt. Set aside and cream together your butter and sugar. Add the eggs, one at a time, and mix to combine. It’s important to ensure your eggs are at room temperature so they can properly be mixed with the butter. If the eggs are cold, your light and fluffy butter and sugar mixture will start to harden and the butter will solidify. Add your vanilla extract and then the dry ingredients. The dough will be pretty sticky and needs to be refrigerated for an hour before rolling the cookie balls in powdered sugar.
Chocolate crinkle cookies are a perfect addition to your cookie boxes this year thanks to their perfect chocolate flavor and snowy powdered sugar exterior. You can also add 1/2 a tsp. of peppermint extract to make these a peppermint chocolate crinkle cookie! I left the peppermint out of this version because I have two recipes coming to the blog this week that use peppermint, so stay tuned! Check back tomorrow for the third recipe of cookie week.
- 1½ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder (such as Hershey's Special Dark)
- 1/ ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- 3 eggs, at room temperature
- 1 tsp. vanilla extract
- 1 cup powdered sugar
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Using a stand mixer or a large bowl and a hand mixer, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix again.
- Add the dry ingredients and mix until just combined.
- Cover the mixing bowl and refrigerate for one hour.
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Place the powdered sugar on a plate or in a shallow dish. Form balls out of the cookie dough and roll in the powdered sugar before transferring to your prepared baking sheet.
- Bake for 12 minutes. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy!
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