1cupunsweetened cocoa powderI recommend sifting it if it is very lumpy
1 ½cupswhite sugar
Combine dry ingredients: Combine cocoa powder, flour, baking powder and salt in a medium bowl. Set aside.
Cream wet ingredients: Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until combined. Add the eggs, one at a time, and mix on medium-low speed just until combined - about 10 seconds each.
Make cookie dough: Add the dry ingredients to the egg mixture and mix on low speed until incorporated.
Chill cookie dough: Cover the bowl and chill the dough for at least 1 hour or up to overnight (the longer you chill, the thicker the cookies will be).
Roll cookies: When ready to bake, preheat the oven to 350°F. Place the powdered sugar in a medium bowl. Roll the dough into tablespoon-sized balls and cover them well with the sugar.
Bake cookies: Place on a lined baking sheet with enough space between them (bake in batches) and bake for 10-15 minutes, or until spread and crackled. Cookies will still be soft, so let them cool on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely.
Cookie size:To make larger cookies, use 2 tablespoons of dough per cookie. They will bake in 12-15 minutes.To make smaller cookies, use 1 generous tablespoon of dough per cookie. They will bake in around 10 minutes.Baking Time:The exact baking times will depend on your oven and how hot it runs, so remember to check on your cookies frequently. Do not overbake.Dough:
do not overheat the eggs or the cookies may be tough
dough will be sticky, that's normal
it helps to slightly dampen hands OR cover them liberally with powdered sugar when rolling cookies
Powdered Sugar:Coat cookies with thick, even layer of powdered sugar for the best look.
How to make taller/softer crinkles:
If you prefer your chocolate crinkles tall and soft, here are a few ways to achieve it:
chill the dough for a longer amount of time
place the cookie dough balls on a chilled baking sheet
bake the cookie dough balls straight after rolling them without letting them come to room temperature first
let the cookies cool on the baking sheet for 5 minutes without touching them before transferring them to a cooling rack
How to make your crinkle cookies more chewy:
If you want your chocolate crinkles to be a little denser and more fudgy (that’s how I love them!), here’s what to do:
chill the dough just as long as neededplace the cookie dough balls on a room temperature baking sheet
let the cookie dough balls stand at room temperature for 10-15 minutes before baking
if the cookies are still very tall when they come out of the oven, you can gently press them down with the bottom of a drinking glass – you just have to do it RIGHT as you take them out!
On the counter: The crinkle cookies stay fresh in an airtight container at room temperature for about 3-4 days.In the freezer: If you want to keep the cookies for longer, they freeze well for up to 3 months (see blow).
To freeze unbaked dough:Freeze rolled cookie dough (do not dip in powdered sugar!) on a lined baking sheet in a single layer until firm (about 2 hours), then transfer to freezer bags and freeze for up to 2 months.To bake, just take as many balls as you want to make from the freezer and let sit on a plate on the counter for 30 minutes, then roll in powdered sugar and bake.To freeze baked cookies:Place the cooled cookies in layers in freezer containers, separating layers with baking parchment. Label with the name and use-by date (freeze for up to 3 months).To defrost, put them on a wire rack and let them sit at room temperature for about 30 minutes. Do not let them sit in the container or on a plate, or they will get soggy.If you want warm, freshly-baked cookie flavors, you can place the thawed cookies on a baking sheet and warm them at 275°C for 5-6 minutes.
Recipe created with ♡ for you by savorynothings.com