Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons plus 2 teaspoons Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup milk chocolate chips
- 1/4 cup granulated sugar, for rolling
- 1/4 cup powdered sugar, for rolling
Make and Chill the Dough
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the room-temperature butter and 1/2 cup of granulated sugar with a mixer until just combined. You don’t need to cream them together until they are light and fluffy. Beat in the egg and the vanilla.
Add the dry ingredients to the wet ingredients and mix on low speed until a dough forms. The dough will be very soft and sticky, similar to a thick batter. Stir in the chocolate chips.
Cover the bowl and chill the dough for at least one hour. This step is not optional; the dough is too soft to handle otherwise.
Roll and Bake the Cookies at 350F
Preheat your oven to 350°F and line a baking sheet with parchment paper. Place the extra granulated sugar and the powdered sugar into two separate shallow bowls.
Scoop the chilled dough into balls about the size of a walnut. First, roll each ball in the granulated sugar to coat it completely.
This initial sugar layer helps the powdered sugar adhere better and prevents it from melting into the cookie, which results in a more defined crinkle pattern.
Next, roll the sugar-coated ball generously in the powdered sugar. Place the finished balls on the prepared baking sheet, leaving some space between them.
Bake for ~10-12 minutes. The cookies will still be very soft and might look slightly underdone, but the tops should appear dry. Let them cool on the baking sheet for at least 10 minutes to set before transferring them to a wire rack.
Fudgy Chocolate Crinkle Cookies
Ingredients
- 4 tablespoons unsalted butter 1/2 stick, room temperature
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons plus 2 teaspoons Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup milk chocolate chips
- 1/4 cup granulated sugar for rolling
- 1/4 cup powdered sugar for rolling
Instructions
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
- Beat butter and 1/2 cup granulated sugar until combined in a large bowl.
- Beat in egg and vanilla.
- Mix dry ingredients into wet ingredients until dough forms.
- Stir in chocolate chips.
- Cover and chill dough for 1 hour.
- Preheat oven to 350°F and line baking sheet with parchment.
- Place granulated sugar and powdered sugar in separate shallow bowls.
- Scoop chilled dough into walnut-sized balls.
- Roll each ball in granulated sugar, then coat generously in powdered sugar.
- Place on prepared baking sheet, spacing apart.
- Bake 10-12 minutes until tops are dry but cookies are still soft.
- Cool on baking sheet 10 minutes before transferring to wire rack.