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Chocolate Crinkle Cookies

Chocolate crinkle cookies bake into soft-centered treats with a generous coating of confectioners’ sugar and a distinctive cracked top. Chill the dough until firm before baking for cookies with set edges and tender centers.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 2 hours 5 minutes
Total Time 2 hours 37 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 141
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 eggs large
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Equipment

  • 2 18x13-inch baking sheet

Method
 

  1. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
  2. Beat the butter and granulated sugar in a large bowl until creamy, about 2 minutes.
  3. Beat in the eggs one at a time, then the vanilla extract.
  4. Mix the dry ingredients into the butter mixture just until no dry streaks remain.
  5. Cover and refrigerate until firm, at least 2 hours.
  6. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  7. Put the confectioners’ sugar in a shallow bowl.
  8. Scoop the dough into 24 portions, about 1 1/2 tablespoons each, and roll into balls.
  9. Coat each generously in confectioners’ sugar and arrange on the baking sheets about 2 inches apart.
  10. Bake for 10 to 12 minutes, until the cookies are cracked and the edges look set while the centers remain soft.
  11. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For deep cracks, refrigerate the dough until firm before scooping. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free variation, use plant-based butter.