The Best Chocolate Crinkle Cookies

These are the very best chocolate crinkle cookies! They are a pleasant cross between a mushy, chewy chocolate cookie and a wealthy, fudgy brownie. They keep contemporary for days!

Literally one of the vital harmful cookies to maintain round my home, these chocolate crinkle cookies are irresistible! (Especially in the event you retailer them within the fridge and eat them chilled; SO GOOD.)

Chocolate Cookie Dough

We’re making a really scrumptious chocolate cookie dough right here. It consists of the standard suspects:

• brown sugar
• granulated sugar
• butter
• eggs + vanilla
• flour
• cocoa powder
• baking soda + salt

As somebody who’s often an anti-sifter on the subject of on daily basis cookie dough, I truly choose sifting the cocoa powder and flour into the batter for this recipe. Cocoa powder usually has pesky little lumps which are arduous to clean away with out extra mixing.

In a brownie batter, mixing for a very long time is all effective and good. But you don’t wish to over combine cookie dough. So, I sift. And I encourage you to do the identical. 😉

Chilling: Not Optional

Now that I’ve hit you with the sifting information, let me additionally break it to you that this dough advantages tremendously from a little bit of chilling within the fridge.

I do know. I KNOW. Along with sifting, I despise having to take the time to relax cookie dough.

But it’s wanted right here as a result of mushy dough, and the result’s one thousand billion instances value it. (It doesn’t work to skip the chilling in favor of including extra dry substances to the dough to assist stiffen it up…you’ll find yourself with a dry and tasteless cookie.)

Scoop and roll the chocolate cookie dough into balls after which roll each round in powdered sugar till evenly coated.

Another Unpopular Opinion

One Year Ago: Cranberry Brie Bites 
Two Years Ago: Raspberry White Chocolate Blondie Bars
Three Years Ago: Cranberry-Jalapeno Cream Cheese Dip 
Four Years Ago: Chocolate Peanut Butter Buckeye Cookies 
Five Years Ago: Easy Cinnamon and Sugar Candied Pecans
Six Years Ago: Easiest Ever Fudge {Tons of Add-In Options} 
Seven Years Ago: Russian Potato and Mushroom Leek Soup
Eight Years Ago: White Chocolate Gingerbread Truffles
Nine Years Ago: Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock Off} 
Ten Years Ago: Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock Off}

The Best Chocolate Crinkle Cookies

Yield: 24 cookies

Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Chilling: 1 hour hr

Total Time: 1 hour hr 35 minutes minutes

• ½ cup (113 g) butter, softened to room temperature
• ½ cup (106 g) packed mild brown sugar
• ½ cup (106 g) granulated sugar
• 2 giant (100 g) eggs
• 1 teaspoon vanilla extract
• 1 ⅔ cup (237 g) all-purpose flour
• ½ cup (43 g) pure unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (57 g) powdered sugar, for rolling

• In a big bowl with an electrical handheld mixer (or within the bowl of a stand mixer fitted with the paddle attachment), cream collectively the butter, brown sugar, and granulated sugar till mild and fluffy, 1-2 minutes.

• Add the eggs and vanilla. Mix till the batter has lightened in shade, 2-3 minutes.

• In a separate bowl, whisk collectively the flour, cocoa powder, baking soda, and salt (or sift these substances proper into the bowl with the cookie batter). Mix till evenly mixed.

• Refrigerate the dough for a minimum of half-hour however ideally an hour (and as much as in a single day). If refrigerating the dough in a single day, contemplate scooping the mushy dough into cookie dough parts earlier than refrigerating as it’s going to make it a lot simpler to scoop than ready till the dough has chilled/arrange extra.

• Preheat the oven to 350 levels F. Line two, giant baking sheets with parchment paper. Set apart.

• Place the powdered sugar in a bowl or shallow dish. If you have not already, scoop the dough into heaping tablespoon-sized balls (I exploit a #40 cookie scoop) and roll right into a clean ball form.

• Roll every ball within the powdered sugar and place a number of inches aside on the baking sheets.

• Bake for 10-11 minutes till puffed and crackled on high. Remove from the oven. Let the cookies relaxation a couple of minutes on the baking pan earlier than eradicating to a cooling rack to chill utterly.

Chilling: the chilling time is absolutely necessary for this recipe so the cookies don’t unfold or flatten an excessive amount of whereas baking. Speaking of chilling, the baked and cooled cookies are exceptionally scrumptious if saved within the fridge and eaten chilly. 
Flat Cookies: in case your cookies are baking up extra flat than you’d like strive rising the oven temperature by 25 levels and/or including 1/4 cup (roughly) further flour to the cookie dough. 

Serving: 1 cookie, Calories: 109kcal, Carbohydrates: 16g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 26mg, Sodium: 108mg, Fiber: 1g, Sugar: 9g

Follow @MelsKitchenCafe on Instagram and present me the recipes you’re making from my weblog utilizing the hashtag #melskitchencafe. I really like seeing all of the goodness you might be whipping up in your kitchens!

Recipe Source: from Mel’s Kitchen Cafe (barely tailored from this enjoyable vacation recipe)