A cakey chocolate cookie with a delightfully crackly exterior.
These chocolate crinkles cookies were one of my favorite cookies when I was growing up. Of course, I don’t think I’ve had them in years! When planning out my Christmas cookie baking, chocolate crinkles popped into my head. I decided it was time to recreate an old favorite!
I think what I remember most about chocolate crinkles is the outside of the cookie. The dough is rolled into a ball and then they are rolled in powdered sugar and baked. The sugar creates the crackly, crunchy exterior.
Don’t skimp on the powdered sugar. Toss each ball of dough into a bowl full of powdered sugar. Gently place each ball on an ungreased cookie sheet.
Some of the powdered sugar gets absorbed into the cookie, but the rest creates a lovely pattern across the top of the cookie.
Chocolate cookie rolled in powdered sugar
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
In a large mixing bowl, combine butter and sugar until light and fluffy.
Add eggs and vanilla and combine.
In a separate bowl, combine flour, cocoa powder, baking powder and salt.
Add dry ingredients into butter mixture. Mix until combined.
Remove dough from bowl and place on a sheet of plastic wrap. Form into a 6 inch disc and wrap completely with plastic wrap.
Refrigerate for at least 2 hours.
When dough is chilled through and firm, remove from fridge.
Form into balls. Place the balls into a bowl of powdered sugar. Roll each ball around until covered with powdered sugar. Place on an ungreased baking sheet.
Bake in a preheated 350 degree oven for 12-15 minutes.
Let cookies cool for a few minutes on baking sheet. Remove and place on a cooling rack until completely cooled.
Other Great Cookies to Try