Description
These chocolate crinkle cookies are soft-baked and fudgy in the middle, with crisp, crackly ridges coated in powdered sugar. They’re studded with chocolate chips for double the chocolate!
Ingredients
- ½ cup (113g) Salted butter, room temperature
- 1 cup (190g) Granulated sugar
- 2 large Eggs, at room temperature
- 2 teaspoons (10ml) Pure vanilla extract
- 1 ¼ cup (150g) All-purpose flour, spooned and leveled
- ⅔ cup (52g) Natural unsweetened cocoa powder
- 1 teaspoon (5g) Espresso powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup (112g) Mini chocolate chips
For Rolling
- ½ cup (90g) Granulated sugar
- 1 cup (130g) Powdered sugar
Instructions
- In a large bowl beat the butter and sugar together until lightened in color and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating them into the butter mixture until fully incorporated. Add in the vanilla extract. Scrape down the sides and bottom of the bowl occasionally with a rubber spatula.
- In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. Slowly add this mixture to the wet ingredients as you mix on medium-low speed. The dough will be very thick and sticky. Once all of the dry ingredients are just mixed in, add in the chocolate chips and mix just until evenly distributed. Cover bowl with plastic wrap and refrigerate for at least 2 hours, until dough is firm.
- Preheat oven to 350℉. Line 2 baking sheets with parchment paper. Set aside. Place the granulated sugar and powdered sugar in separate shallow bowls or pie plates.
- Using a medium cookie scoop or tablespoon, scoop 1½ to 2 tablespoons of dough and quickly roll into a ball. Place in the granulated sugar to coat lightly, then roll in the powdered sugar and coat generously.
- Place the sugared dough balls on cookie sheets 2 inches apart. Bake for 10-12 minutes, until just set and firm. Do not overbake. Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack to finish cooling.
Notes
- Storing and freezing: Store cookies in an airtight container for up to 1 week. Uncooked dough can be scooped into balls and frozen before coating in the sugar for up to 3 months in an airtight container in the freezer. Just remove from the freezer, roll in the sugars and bake according to recipe, adding an additional 1-2 minutes of bake time.
Nutrition
- Serving Size: 1 Cookie
- Calories: 193
- Sugar: 24.2 g
- Sodium: 165.7 mg
- Fat: 7.1 g
- Carbohydrates: 32.3 g
- Fiber: 1.7 g
- Protein: 2.4 g
- Cholesterol: 30.8 mg