Chocolate Crinkle Cookies with Powdered Sugar
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Ingredients & Equipment
What we send
- 1/4 cupunsalted butter
- 1/2 cupgranulated sugar
- 1/4 cupcocoa powder
- 1/2 teaspoonvanilla extract
- 1/2 cupflour
- 1/4 teaspoonbaking powder
- 1/2 cupmini semisweet chocolate chips
- 1/2 cuppowdered sugar
- 1parchment paper
What You’ll Need
- kosher salt
- baking sheet
Preheat oven to 350°F. Line a baking sheet with parchment paper. Place butter in a large heatproof bowl and microwave in 30-second intervals until completely melted. Alternatively, in a small pot, melt butter over medium heat, then pour into a large heatproof bowl.
Add granulated sugar and cocoa powder to bowl with melted butter and whisk to fully combine. Add vanilla extract and 1 egg and whisk until dough is shiny. Stir in flour, baking powder, chocolate chips, and ⅛ teaspoon salt until fully combined. Then, place dough in freezer to allow dough to harden slightly, 10 minutes.
Place powdered sugar in a medium bowl. Once dough has hardened slightly, using your hands, divide and roll into 12 even balls (roughly 2 tablespoons of dough per ball)—be careful not to overhandle, though, as the warmer the dough gets, the more difficult it will be to form. Working 1 at a time, transfer dough balls to bowl with powdered sugar and toss to fully coat.
Place dough balls on prepared baking sheet, spacing apart, and bake until outside is slightly crisp with a crackled appearance, about 13 minutes.
Allow chocolate crinkle cookies with powdered sugar to cool, 5-10 minutes. Dig in—glass of milk optional! Store any leftovers in an airtight container at room temperature for up to 3 days.