Chewy Chocolate Crinkle Cookies
Share the thrill of making your batch of Chewy Chocolate Crinkle Cookies with this comforting recipe. These cookies are a chocolate lovers' dream, featuring a base clad in a beautifully cracked powdered sugar coating. Each bite offers a harmony of sweetness and just a whiff of saltiness while their chewy texture makes it impossible to resist having more than just one. Whether you're baking them for an occasion or simply treating yourself these cookies will always steal the show.
32 Servings
Ingredients
- 1 c. unsweetened cocoa powder I recommend sifting it if it is very lumpy
- 2 c. all-purpose flour
- 1.5 tsp. baking powder
- 1/4 tsp. salt
- 1/3 c. butter softened
- 1 1/2 c. white sugar
- 2 tsp. vanilla
- 4 large eggs
- 1/2 c. powdered sugar
Instructions
- Combine the ingredients by mixing 1 cup of cocoa powder (if it's lumpy sift it first), 2 cups of all purpose flour, 1.5 teaspoons of baking powder and 1/4 teaspoon of salt, in a medium bowl. Set this mixture aside.
- In a mixing bowl cream together 1/3 cup of butter, 1 1/2 cups of white sugar and 2 teaspoons of vanilla extract using an electric mixer until they are well combined. Add the eggs one at a time (4 eggs in total) mixing each one for around 10 seconds on low speed.
- Gradually add the mixture to the ingredients while mixing on low speed until everything is fully incorporated.
- Cover the bowl. Let the cookie dough chill for at least an hour; if you prefer thicker cookies you can even chill it overnight.
- Preheat your oven to 350°F. Take tablespoon portions of the chilled dough. Roll them into balls. Coat each ball thoroughly with sugar by rolling them in a bowl containing half a cup of powdered sugar.
- Arrange the sugar-coated dough balls on a baking sheet with space between them (you may need to bake them in batches). Bake, for around 10 to 15 minutes until the cookies spread out and develop cracks.
- Let them cool on the baking sheet for 5 minutes until they become firm then transfer them to a cooling rack to cool down completely. Indulge, in the pleasure of savoring these chewy chocolate crinkle cookies!
Notes
To assemble a gluten-free rendition of this recipe just replace the standard all-purpose flour with a top-notch gluten-free flour blend particularly made for baking. It's important to choose a blend that contains xanthan gum or another binding agent to replicate the texture of wheat flour. The rest of the ingredients are naturally free, from gluten so by making this substitution you can savor delightful chewy chocolate crinkle cookies that are both delicious and maintain their desired texture.