Make rich, brownie-like chocolate crinkle cookies that are fudgy inside and perfectly cracked outside. This simple, from-scratch recipe requires no chilling time.
Author:leogrant
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar, for rolling
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
Place the 1/2 cup of powdered sugar into a shallow dish.
Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the powdered sugar until completely coated.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes. The edges should look set, but the centers will still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cracks will set as they cool.
Notes
For the best crinkle effect, ensure the dough balls are completely covered in powdered sugar before baking.
If you prefer a slightly crisper edge, bake for an extra minute or two, but watch carefully to keep the center fudgy.
Store cooled cookies in an airtight container at room temperature for up to 4 days.