Chocolate Crinkle Cookies Recipe
The cookies are sweet and browned on the outside, while the inside is soft and fluffy. Being that they’re made with milk, they’re also filling, but they’re also nice to eat.
Ingredients
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (180g) mini or regular-size semi-sweet chocolate chips
Rolling
- 3 Tablespoons (35g) granulated sugar
- 1 cup (120g) confectioners’ sugar, for rolling
Instructions
- A hand-held or stand mixer fitted with a paddle attachment should be used to combine the butter, granulated sugar, and brown sugar in a large bowl and beat until fluffy and light in color.
- Using a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly pour the liquid into the wet ingredients while the mixer is running at low speed. Then beat in the chocolate chips on low until combined. It will be very sticky and thick. Put the dough in the refrigerator and chill it for at least three hours and up to three days. The sticky cookie dough must be chilled before baking.
- After 10 minutes, remove the cookie dough from the refrigerator and let it sit at room temperature. Let the cookie dough sit at room temperature for about 20 minutes if it has chilled longer than 3 hours. The chilled cookie dough is easier to scoop and roll when it is chilled.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Use parchment paper or silicone baking mats to line large baking sheets. Set aside (always recommended for cookies.)
- Make balls of dough by scooping and rolling 1.5 Tablespoons of dough each. Grass-sugar each ball lightly, then generously cover it with confectioners' sugar. On the baking sheets, place them 3 inches apart.
- After 11-12 minutes, the edges of the cookies will appear set and the centers will still appear soft. After minute 9, remove them from the oven and tap the baking sheet 2-3 times on the counter to spread them out. As a result, that spread is initiated. To continue baking, return the pan to the oven.
- Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack. Cooling will cause the cookies to deflate slightly.
- You can keep cookies at room temperature for up to a week covered.
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