Chocolate Crinkle Cookies

These irresistible chocolate cookies are perfect for the holidays. Soft and fudgy in the middle and crunchy on the outside.

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Adjust Servings
1/2cup unsweetened cocoa
1 1/4cup sugar
90grams butter
2 eggs
1 3/4cup all purpose flour
1 1/2teaspoon baking powder
1/2cup semi sweet chocolate chips
1teaspoon salt
1/4 cup powdered sugar + 2 Tablespoons extra for covering cookies
1teaspoon vanilla



Line a baking sheet with parchment paper and set aside.
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In a medium bowl, sift all of the dry ingredients and whisk together.
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In a large bowl, with a hand mixer, beat the butter and sugar together until it is light and fluffy. Start with the butter, and then add the eggs, and vanilla. Mix until well combined.
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Little by little add in the dry ingredients. Mix until combined.
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Fold in the chocolate chips. Be careful to not overmix.
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Cover the bowl, and place the mixture in the refrigerator for at least two hours.
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When ready to bake, remove the cookie dough from the refrigerator. Preheat the oven to 375 degrees F.
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Scoop the mixture and roll firmly into a ball of dough. Roll each ball very lightly in powdered sugar and place on the baking tray.
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Place the balls of dough at least 2 inches apart and bake for 12 - 14 minutes until ready. Let the cookies cool completely before serving.
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