Chocolate Crinkle Cookies

Chocolate crinkle cookie recipe. Please read the recipe and notes. There are also step-by-step photos and tips above the recipe.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Resting 10

Total Time 35

Servings cookies

Calories 163kcal

Author Kate @ I Heart Eating

Ingredients

1 cup+ 2 tablespoons all-purpose flour properly measured, see the note below
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups brown sugar packed
3 large eggs
1 teaspoon vanilla extract
4 ounces unsweetened baking chocolate chopped
¼ cup butter
⅓ cup granulated sugar
⅓ cup powdered sugar

US Customary - Metric

Instructions

Preheat oven to 325 F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl. Please read the note about measuring flour.
1 cup+ 2 tablespoons all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt
Combine chocolate and butter in a microwave-safe bowl, and microwave at 50% power, stirring occasionally, until melted, about 2-3 minutes.
4 ounces unsweetened baking chocolate, ¼ cup butter
In a separate bowl, whisk brown sugar, eggs, and vanilla together until well-combined.
1 ½ cups brown sugar, 3 large eggs, 1 teaspoon vanilla extract
Whisk in the chocolate mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
Fold in flour mixture until just incorporated.
Let dough sit at room temperature for 10 minutes.
Place granulated sugar and powdered sugar in separate shallow dishes.
Working with 1.5 tablespoons dough (a medium cookie scoop) at a time, drop scoop of dough into granulated sugar.
⅓ cup granulated sugar
Roll in granulated sugar, and then roll in powdered sugar.
⅓ cup powdered sugar
Place dough about 2 inches apart on prepared baking pan.
Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft. The cookies will look raw between cracks and seem underdone, about 9-12 minutes.³
Cool the cookies on the baking sheet for about 10 minutes before removing to wire cooling rack.

Notes

Flour: To properly measure the flour, weigh or aerate it (stir it or sift it), then lightly spoon it into the measuring cup, and level. Packing the flour will give you a dry, crumbly cookie.
Cocoa powder: Either unsweetened baking cocoa or Dutch processed cocoa powder is ok.
Kosher salt: If you don't have kosher salt, you can use 1/4 teaspoon of regular (table) salt.
Brown sugar: Light or dark brown sugar will work.
Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.
It's better that the cookies stay a little underbaked. That will help the cookies to stay soft.
Nutrition values are estimates.

Nutrition