Chocolate Crinkles are pure amazingness. An extra-soft, chewy, fudgy cookie that’s dipped in powdered sugar before baking.
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter, softened
- 1 1/2 cups white sugar
- 2 teaspoons vanilla
- 4 large eggs
- 1/2 cup powdered sugar
Combine cocoa powder, flour, baking powder and salt in a medium bowl. Set aside.
Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until combined. Add the eggs, one at a time, and mix on medium-low speed just until combined – about 10 seconds each.
Add the dry ingredients to the egg mixture and mix on low speed until incorporated.
Cover the bowl and chill the dough for at least 1 hour or up to overnight (the longer you chill, the thicker the cookies will be).
When ready to bake, preheat the oven to 350°F. Place the powdered sugar in a medium bowl. Roll the dough into tablespoon-sized balls and cover them well with the sugar.
Place on a lined baking sheet with enough space between them (bake in batches) and bake for 10-15 minutes, or until spread and crackled. Cookies will still be soft, so let them cool on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely.
To make larger cookies, use 2 tablespoons of dough per cookie. They will bake in 12-15 minutes.
To make smaller cookies, use 1 generous tablespoon of dough per cookie. They will bake in around 10 minutes.
The exact baking times will depend on your oven and how hot it runs, so remember to check on your cookies frequently. Don’t overbake or they will be hard – they’ll be soft like pudding when you take them out of the oven, but they’ll firm up as they cool!