Chocolate Crinkle Cookies

5 from 4 votes

Chocolate Crinkle Cookies with a soft, fudgy center and lots of melty chocolate chips. The powdered sugar coating takes them over the top.

Prep Time20

Cook Time9

Chilling Time1

Total Time1 29

Course: Dessert

Cuisine: American

Keyword: chocolate crinkle cookies

Servings: cookies

Author: Chelsea Lords

Cost: $4.13

Equipment

Sheet pan (15" x 10") lined

Ingredients

16 tablespoons unsalted butter cold, cut into cubes
1-1/2 cups light brown sugar packed
2 large eggs
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 cup Dutch process cocoa powder see note 1
1 cup cake flour see note 2
1-1/2 cups all-purpose flour
1 cup mini chocolate chips
2 cups chocolate chips see note 3
1 cup powdered sugar

Instructions

Cut cold butter into cubes. In a stand mixer with a whisk attachment, or a large bowl with a hand mixer, cream together butter and brown sugar for 3–4 minutes until the consistency is similar to peanut butter.
Beat in eggs and vanilla. Add the cornstarch, baking soda, salt, and cocoa powder and mix until just combined. Mix in the cake flour and all-purpose flour until no streaks remain. Avoid overmixing. Fold in the chocolate chips, then tightly cover and refrigerate the dough for at least 30 minutes up to an hour.
If the dough chilled longer than an hour, let it soften slightly at room temperature. Preheat the oven to 350°F. Roll the dough into 2-tablespoon sized balls (40 grams each). Place powdered sugar in a bowl and roll each dough ball generously to coat.
Space the cookies 2 inches apart on a lined sheet pan. Bake for 8-12 minutes, leaning toward the shorter bake time for fudgier cookies. Once out of the oven, gently press any uneven edges inward with a spatula. Let the cookies rest on the pan for 5 minutes, then use a spatula to move them to a cooling rack.

Video

Notes

Note 1: Use Dutch-process cocoa for the best flavor and texture. Regular cocoa makes the cookies drier and less flavorful. Spoon and level the cocoa to avoid adding too much.

Note 2: Cake flour is essential for a soft, tender texture. Don’t substitute or use DIY cake flour here.

Note 3: I love milk chocolate, but semi-sweet, white, or dark chocolate also work great.

Note 4: If cookies haven’t spread by 7 to 8 minutes, briefly remove the pan and tap it on the counter 2 to 3 times. Return the pan to finish baking.

Storage: Store cookies in an airtight container at room temperature for up to 1 week. Warm leftovers in the microwave. Dough balls can be frozen and baked straight from frozen with a few extra minutes added.

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