Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are incredibly easy to make and with the texture of soft brownies, they're are wonderfully moist and fudgy!
Servings 16 cookies
Calories 102kcal
Ingredients
- 1/2 cup unsweetened cocoa powder, or Dutch-process cocoa powder
- 1 1/4 cups all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar, how to measure brown sugar
- 1/2 tsp instant coffee powder
- 1 tsp vanilla extract
- 60 g unsalted butter, melted
- 2 large eggs, at room temperature
- 1/4 cup powdered sugar
Instructions
- Prep Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in salt and set aside.
- Combine Sugars and Coffee: In a large mixing bowl, add granulated sugar, brown sugar, and coffee powder. Whisk until well combined.
- Add Butter and Vanilla: Pour in the melted butter and vanilla. Whisk until well combined.
- Add Eggs: Add eggs one at a time, whisking for 10 seconds after each addition.
- Mix in Flour Mixture: Add half of the flour mixture to the wet ingredients, whisking until just combined. Add the remaining flour mixture and use a spatula to mix until a soft, pliable dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and transfer to the fridge to chill for 2 hours.
- Preheat the Oven: While the dough is chilling with 30 minutes remaining, preheat the oven to 356ºF (180ºC) fan-forced. Line a large baking sheet with parchment paper and set aside.
- Prepare Powdered Sugar for Rolling: Sift the powdered sugar into a small bowl and set aside.
- Shape Cookies: Remove dough from the fridge. Scoop up 1 tablespoon (35g) of dough and roll it into a smooth ball. TIP: Roll the dough quickly to keep it cold.
- Roll in Powdered Sugar: Place the ball in the powdered sugar and roll it around until completely covered. Tip: Roll generously to achieve the best crinkle results.
- Arrange on Baking Sheet: Place each ball on the lined baking sheet, leaving a 2-inch gap between each.
- Bake: Bake for 10-12 minutes until cracks have appeared and edges look set. Tops will still be soft but will firm as they cool.
- Cool: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 4-5 days.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.
Nutrition
Calories: 102kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 73mg | Fiber: 1g | Sugar: 12g | Vitamin A: 99IU | Calcium: 19mg | Iron: 1mg