This simple recipe for Chocolate Crinkle Cookies combines common ingredients for a moist chocolate cookie that is both pretty and delicious!
Prep Time 10 minutesminutes
Cook Time 11 minutesminutes
Total Time 21 minutesminutes
Servings 8servings
Ingredients
½cupsalted buttersoftened
¾cupdark brown sugar
¾cup+ 2 tablespoons white granulated sugar
2large eggs
½teaspoonvanilla extract
1 ¾cupsall-purpose flour
⅔cupunsweetened cocoa powder
2teaspoonsbaking powder
¼cuppowdered sugar
1teaspooncornstarch
Instructions
Preheat the oven to 350 degrees F.
In a large mixing bowl, use a mixer to cream together the butter, dark brown sugar, and 3/4 cup granulated sugar until smooth and creamy. Set aside the additional 2 tablespoons of sugar for later.
Whisk in the eggs until they are fully incorporated into the creamed butter and sugar. Add the vanilla and stir until thoroughly mixed.
Gently whisk in the flour, cocoa powder, and baking powder until no clumps of dry flour or cocoa powder remain in the cookie dough.
In a small separate bowl, combine the powdered sugar and the cornstarch. Mix until thoroughly combined.
Divide or scoop the dough into balls, approximately 1 ½ tablespoons each.
Roll each of the cookie dough balls in the remaining 2 tablespoons of granulated sugar and then in the powdered sugar and cornstarch mixture.
Place 6 cookies at a time on a cookie sheet and bake on the top rack of the oven for 11 minutes.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Remove them to a cooling rack to cool completely.
Makes about 16 cookies.
Notes
Don’t skip rolling the cookies in granulated sugar. The granulated sugar forms a barrier between the cookie dough and the powdered sugar that helps give the cookies the distinctive crinkled look.
Completely cooled cookies may be stored in an airtight container on the counter for up to 1 week. May be frozen for up to 3 months.