Chocolate Crinkle Cookies

5 from 8 reviews

These chocolate crinkle cookies are super fudgy! They are a no chill recipe and are rolled in powdered sugar to get the crinkle top.

Prep Time15

Cook Time9

Total Time24

Servings: small cookies

Calories: 170kcal

Author: Stephanie Rutherford

Ingredients

1 1/8 cup All-purpose flour
1/2 cup Unsweetened cocoa powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Unsalted butter melted
1/2 cup Brown sugar packed light or dark
1/2 cup White granulated sugar
2 Large eggs room temperature
1 tsp Pure vanilla extract
3/4 cup Mini chocolate chips
3 TBSP White granulated sugar
1/3 cup Powdered sugar

US - Metric

Instructions

In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
1 1/8 cup All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/2 tsp Baking soda, 1/2 tsp Salt
Using a mixer, beat the melted butter, brown sugar, and sugar on high speed for 2 minutes. It will become a lot paler in color.
1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/2 cup White granulated sugar
Add in the vanilla and eggs. Mix on medium until well combined.
2 Large eggs, 1 tsp Pure vanilla extract
Add in the dry ingredients. Mix on low speed until just combined. Add in the mini chocolate chips.
3/4 cup Mini chocolate chips
Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to prevent spreading.
In two small bowls, place the granulated sugar in one and the powdered sugar in the other. Use a cookie scoop (1 oz or 1 Tablespoon), and scoop the dough. Roll the dough into a ball using your hands.
3 TBSP White granulated sugar, 1/3 cup Powdered sugar
Dunk the cookie dough ball in the granulated sugar. Then, roll in the powdered sugar., Make sure there is a ton of powdered sugar on the cookie dough ball! Place 12 cookie dough balls per cookie sheet.
Let the cookie dough balls rest for 15 minutes. This will reduce spreading and improve the crinkle top.
Bake one cookie sheet at a time. Bake for 8-10 minutes. For soft the fudgy cookies, they will be slightly underbaked. They will continue to cook on the hot pan.
Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition