Fudgy Chocolate Crinkle Cookies
These cookies have a dense, brownie-like texture and a deep chocolate flavor. The dough is very soft and must be chilled before being rolled in powdered sugar to create the classic cracked surface.
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.
Notes
Chilling dough is mandatory. Initial granulated sugar coating helps powdered sugar adhere better for more defined crinkles.