Description
Delicious chocolate crinkle cookies featuring a rich cocoa dough studded with semi-sweet chocolate chips and coated in a perfect combination of granulated and powdered sugar to create the iconic snowy cracked appearance and chewy, soft texture.
Ingredients
Scale
Cookies
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1 cup mini or regular size semi-sweet chocolate chips
For Rolling
- 3 tablespoons granulated sugar
- 2/3 cup powdered sugar for rolling
Instructions
- Mix Dry Ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl or liquid measuring cup for easy pouring. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment (or use a large bowl and hand mixer), cream the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs, egg yolks, and vanilla extract, scraping down the sides of the bowl as needed to combine thoroughly.
- Incorporate Dry Ingredients and Chips: On low speed, slowly mix in the dry ingredients just until combined, then fold in the chocolate chips. The dough will be very thick and sticky.
- Chill Dough: Cover the dough tightly with plastic wrap, pressing it to the surface to prevent drying. Freeze for 45 minutes to 1 hour or refrigerate for at least 3 hours and up to 3 days to firm up.
- Preheat and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. If frozen, let dough soften slightly at room temperature while the oven heats.
- Form and Roll Cookie Balls: Using a 1 1/2 tablespoon cookie scoop, scoop dough and roll into balls. Roll each ball first in granulated sugar, then between your palms, followed by powdered sugar, then between palms again to coat fully and compact the sugar.
- Arrange and Chill: Place the coated balls on the prepared baking sheets, spacing about 3 inches apart with 8 balls per half sheet. Chill dough in between batches to maintain manageability.
- Bake Cookies: Bake at 350°F for 12 minutes until edges are set and tops are cracked but centers remain soft.
- Cool Completely: Remove from oven, let cookies cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Using granulated sugar before the powdered sugar coating prevents the powdered sugar from melting and keeps the snowy white appearance on cookies.
- For lasting powdered sugar coatings, use non-melting snow sugar which resists moisture and temperature effects, maintaining the coating longer.
- Store cookies in an airtight container at room temperature for up to 5 days; they may not last that long because they are tasty!
- Cookie dough can be made ahead and refrigerated up to 3 days; soften before rolling.
- Dough balls can be stored in a single layer in the refrigerator for up to 3 days before baking; do not roll in powdered sugar before storage.
- Freeze dough balls on a lined baking sheet until firm then transfer to a freezer bag for up to 3 months; thaw and roll in sugars before baking.
- Baked cookies freeze well too; powdered sugar coating may dull but flavor remains; thaw at room temperature and optionally warm briefly before serving.
- For variations and additional tips, consult the full recipe notes in the source post.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
