Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are a classic! They are soft and chewy in the middle with a slightly crunchy edge. They will be perfect for the holidays!
So you may remember from a couple weeks ago that some bloggers and I helped celebrate Sally’s first baby with a virtual baby shower. She is not only due with her first child this week, but her third cookbook, Sally’s Cookie Addiction, also released yesterday. Talk about a big week! Today’s cookies are from her new cookbook and I’m excited to share it with you today!
If you’ve never seen Sally’s blog, Sally’s Baking Addiction, you definitely should check it out. I have been reading her blog since before I started my own. She already has two other cookbooks, Sally’s Baking Addiction and Sally’s Candy Addiction, and I would say this is probably her best one yet. Sally definitely knows her cookies!
She’s got so many delicious looking cookie recipes in the cookbook. There’s more than 75 new cookie recipes, including ones Brown Butter Toffee Chocolate Chip Cookies, Birthday Party Thumbprints, and classics like Gingerbread Cookies and Coffee Toffee Fhortbread. Not to mention that there is an entire chapter for sprinkles. A girl after my own heart!
Plus, being the cookie master she is, there’s lots of tips, tricks and suggestions on making things ahead and freezing. Important things to know, especially with holiday cookie baking coming up.
It was tough to decide what cookie to make to share with you, but I finally decided on these Classic Chocolate Crinkles. I had never actually made these myself so I wanted to try them. They did not disappoint!
One of my favorite things about them is how easy the dough is to put together. Mix together the dry ingredients and the wet ingredients and then mix them together. The only thing to be careful of is the eggs and butter. You want to make sure the eggs are actually room temperature and the melted butter has a chance to cool, so that everything incorporates well and as it’s supposed to.
The other great thing is that there’s no refrigeration required – yay! These cookies are quick and easy to put together, a total classic and perfectly chewy on the inside with a lightly crunchy edge. You definitely need to try them – especially for the holidays. And be sure to check out Sally’s new cookbook!
Chocolate Crinkle Cookies
Yield: 24-28 cookies
1 1/2 cups (180g) all-purpose flour
1 cup (200g) sugar
1/2 cup (115g) packed brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp (90g) unsalted butter, melted and slightly cooled
3/4 cup (65g) unsweetened natural cocoa powder
3 large eggs, room temperature
1 tsp vanilla extract
1 cup (120g) powdered sugar
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Whisk the flour, sugar, brown sugar, baking powder and salt together in a large bowl. Set aside.
3. Combine the melted butter and cocoa powder in a medium bowl. The mixture will be very thick, almost like a paste.
4. Stir in the eggs and vanilla extract.
5. Pour into the dry ingredients and, using a handheld or stand mixer fitted with a paddle attachment, beat it all together on medium-high speed. The mixture may seem dry at first, but will come together as you continue to mix.
6. Measure one tablespoon of the dough. Gently roll into a ball, then roll each ball in confectioners’ sugar to coat.
7. Place balls about 3 inches apart on the baking sheets. Bake for 12-13 minutes. The cookies will slightly spread and form cracks. The centers will look soft.
8. Remove from the oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
NOTE: Eggs must be room temperature. The won’t properly mix into the butter-cocoa mixture if they’re cold. For the butter, melt it in the microwave or on the stovetop before beginning so it has time to cool down slightly – we don’t want to cook the eggs.
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