Chewy fudgy Chocolate Crinkle Cookies are pretty and easy to make. They're rich and decadent and are perfect for cookie exchanges!
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Chocolate Crinkle Cookies

Course Dessert
Cuisine American
Keyword Chocolate Crinkle Cookies
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 4 hours
Total Time 4 hours 18 minutes
Servings 20 cookies
Calories 126kcal
Author Michelle

Ingredients

  • ½ cup butter room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • cup cocoa powder
  • 1 teaspoon baking soda
  • teaspoon salt
  • 1 cup powdered sugar for rolling

Instructions

  • In a large mixing bowl, cream together butter and sugars until light and fluffy.
  • Add egg and vanilla and beat until combined.
  • In a separate mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • Add dry ingredient mixture to butter mixture. Mix in.
  • Cover dough tightly with plastic wrap or foil. Chill for at least 4 hours or up to 3 days.
  • When ready to bake, preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Scoop dough into balls about 1½ tablespoons in size. Roll in powdered sugar, and place on baking sheets, about 2-inches apart.
  • Bake for 8-9 minutes. Cookies will still look very soft in the center when removed from oven.
  • Allow to cool for 5 minutes on baking sheet before transferring to cooling rack.

Notes

  • Chilling is mandatory for this recipe. The dough is very sticky just after mixing, and you'll be unable to roll into balls until it has been chilled.
  • Powdered sugar is also known as confectioner's sugar or icing sugar.
  • Recommended equipment: silicone mat| cookie scoop
  • Make Ahead: Cookie dough can be made ahead and stored covered tightly in the fridge for up to 3 days.
  • Storage: Store baked cookies covered at room temperature for up to a week.
  • Freezer Instructions: Baked cookies can be stored in a freezer bag in the freezer for up to 3 months. To freeze unbaked cookies, roll dough into balls, but don't roll in powdered sugar. Place on a baking sheet and freeze for 4-6 hours. Then transfer dough balls to a freezer bag for storage for up to 3 months. To bake, coat frozen balls in powdered sugar. Bake about 10-11 minutes. No need to thaw.

Nutrition

Serving: 1cookie | Calories: 126kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 115mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 154IU | Calcium: 12mg | Iron: 1mg