Chocolate Crinkle Cookies

How to Make Chocolate Crinkle Cookies

1. 1

   Step 1: Melt chocolate and combine wet ingredients

   Place the butter and chopped chocolate in a heatproof bowl set over (or just above) simmering water, stirring until fully melted and smooth. Remove from heat and whisk in the granulated sugar until dissolved, then whisk in the eggs one at a time until glossy and combined. Stir in the vanilla extract and allow the mixture to cool slightly before adding the dry ingredients.

   For this step

   • 1/2 cupUnsalted butter, cut into pieces
   • 4 ozSemisweet or dark chocolate, chopped
   • 1 cupGranulated sugar
   • 2 largeLarge eggs
   • 1 tspVanilla extract
   
2. 2

   Step 2: Whisk dry ingredients and fold into batter

   In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Add the dry mixture to the chocolate mixture and fold gently with a spatula until just combined; avoid overmixing to keep the cookies tender. The dough will be thick and slightly sticky.

   For this step

   • 1 3/4 cupsAll-purpose flour
   • 1/2 cupUnsweetened cocoa powder
   • 1 tspBaking powder
   • 1/2 tspSalt
   
3. 3

   Step 3: Chill dough and prepare to bake

   Cover the dough and refrigerate for 45–60 minutes; chilling firms the dough and helps create pronounced surface cracks during baking. When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Using a small cookie scoop or tablespoon, portion the dough into roughly 1-inch to 1¼-inch balls.
   
4. 4

   Step 4: Coat with powdered sugar and bake

   Place the powdered sugar in a shallow bowl and roll each chilled dough ball generously to coat, tapping off any excess, then transfer to the prepared baking sheets spaced 1½–2 inches apart. Bake for 10–12 minutes, until the edges are set and the tops have formed deep, crackled surfaces; centers should still look slightly soft. Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.

   For this step

   • 1 cupPowdered (confectioners') sugar, for coating
   
5. 5

   Step 5: Cool and store

   Allow cookies to cool completely on a wire rack for the best texture and appearance. Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months for longer storage.
   

1. Place the butter and chopped chocolate in a heatproof bowl set over (or just above) simmering water, stirring until fully melted and smooth. Remove from heat and whisk in the granulated sugar until dissolved, then whisk in the eggs one at a time until glossy and combined. Stir in the vanilla extract and allow the mixture to cool slightly before adding the dry ingredients.
2. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Add the dry mixture to the chocolate mixture and fold gently with a spatula until just combined; avoid overmixing to keep the cookies tender. The dough will be thick and slightly sticky.
3. Cover the dough and refrigerate for 45–60 minutes; chilling firms the dough and helps create pronounced surface cracks during baking. When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Using a small cookie scoop or tablespoon, portion the dough into roughly 1-inch to 1¼-inch balls.
4. Place the powdered sugar in a shallow bowl and roll each chilled dough ball generously to coat, tapping off any excess, then transfer to the prepared baking sheets spaced 1½–2 inches apart. Bake for 10–12 minutes, until the edges are set and the tops have formed deep, crackled surfaces; centers should still look slightly soft. Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
5. Allow cookies to cool completely on a wire rack for the best texture and appearance. Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months for longer storage.