Chocolate Crinkles
Chewy, soft, and packed with rich chocolate flavor, these homemade chocolate crinkle cookies are easy to make and perfect for the holidays. Customize them with peppermint, raspberries, or extra chocolate chips!
Ingredients
- ¾ cup salted butter SLIGHTLY softened, see note 1
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 ⅓ cups flour
- ¾ cup cocoa powder make sure not to pack the cocoa powder! See note 2
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- powdered sugar for rolling the dough balls in
Instructions
- Line 2 baking sheets with parchment paper and preheat the oven to 350° F.
- Mix together the flour, cocoa powder, baking soda, baking powder and salt in a bowl with a fork or whisk and set aside.
- Beat the slightly softened butter, granulated sugar and brown sugar on medium high with an electric mixer. Add the eggs and vanilla and beat until lightened and fluffy, about 30-60 seconds. Add the dry ingredients and mix on low speed just until combined, no longer.
- Form dough into balls around 1.5 Tablespoon in size. Roll generously in powdered sugar (see note 3 below) and place on the parchment lined baking sheet. Bake for 10 or so minutes. The cookies will puff up tall, the edges will be set and the tops matte. Remove from the oven and allow to cool on the baking sheet at least 5 minutes before removing. Enjoy!
Notes
- If you use fully softened butter in these cookies they will spread too much and not turn out!
- For slightly softened, you should be able to make a slight indent into the butter when you push on it with your finger, but it should never be smooshy or soft.
- When measuring cocoa powder, you want to spoon it into your measuring cup then level it off. If you pack the cocoa powder or smash it in, you will get way too much and the cookies will be too chocolatey and dry.
- If you want them to be more chocolate-y, replace some of the flour with cocoa powder so you don't change the texture.
- I found while testing this recipe that if I didn't get a ton of powdered sugar on the dough balls it would all melt into the cookie while baking. Your dough balls should have globs of powdered sugar on them.
- Store cookies in an airtight container for up to 5 days. We think they taste best eaten within 2 days though!
- You can freeze the dough balls (allow to thaw for 30 minutes then bake) or the cooked cookies. When freezing, we love to put them in the freezer while they are still slightly warm. This will make them super soft and help them seem more fresh when thawing and eating.
Nutrition
Calories: 158kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 145mgPotassium: 70mgFiber: 1gSugar: 13gVitamin A: 197IUCalcium: 20mgIron: 1mg
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