These chocolate crinkle cookies are a crowd favourite because of their rich chocolate flavour and brownie like texture!
Cookie season is officially here! It is that time of year when I make more cookies than I can count and my oven barely gets a break! If you are looking for a new cookie to add to your rotation this year these chocolate crinkle cookies would make the perfect addition. They use common ingredients and are oh so delicious! They have the perfect fudge-y brownie like texture with those perfectly crisp edges and a soft center.
Tips for Making Chocolate Crinkle Cookies
Chill the cookie dough: This is a crucial step in making these cookies! The cookie dough is very wet and sticky before it has been chilled making it difficult to roll into balls. The unchilled dough will also spread more while baking leaving you with flat cookies. In order to achieve soft pillowy delicious chewy cookies make sure you chill your dough.
Use a cookie scoop: To get uniform cookies I highly recommend using a cookie scoop. A cookie scoop will allow for the perfect amount of cookie dough each time.
Space out your cookie dough and leave them rolled: There is no need to press down your rolled cookie dough balls, they will spread out and bake into shape naturally. Be sure to leave enough room between the dough to allow for spreading.
Chocolate Crinkle Cookies
Makes: 1 dozen cookies
These chocolate crinkle cookies are a crowd favourite because of their rich chocolate flavour and brownie like texture!
Ingredients
1 c flour
½ c dark cocoa powder
1 tsp baking powder
½ tsp salt
1 c sugar
¼ c butter, melted
2 egg
1 tsp vanilla extract
½ c icing sugar, for rolling
Directions
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
In the bowl of a stand mixer, fitted with a paddle attachment, over medium speed, beat together sugar and melted butter. Beat in eggs one at a time, scrapping down the side of the bowl after each addition. Add in vanilla extract. On low speed, slowly mix the dry ingredients into the wet until just combined.
Cover the dough mixture and chill in the fridge for a minimum of 4 hours or overnight.
Preheat the oven to 350F. Line baking trays with parchment paper and set aside. Scoop cookie dough (about 1 tbsp) and roll into roll balls. Roll cookie dough balls in powdered sugar and place on baking tray. Bake 6-8 cookies per tray for 11-12 minutes.
When done baking, allow cookies to cool for 5 minutes on the baking tray before transferring to a wire rack to cool completely. Store cookies in an airtight container.
