Chocolate Crinkle Cookies
Their fluffy, melt-in-your-mouth texture is to die for and the powdered sugar coating really gives them that snowy, wintry feel.
- 8 Tbsp salted butter, room temperature ($1.00)
- 1 cup granulated sugar ($0.36)
- 2 large eggs ($0.18)
- 1 tsp vanilla extract ($0.25)
- 1.25 cups all-purpose flour ($0.19)
- 1/2 cup unsweetened cocoa powder ($0.44)
- 1 tsp baking powder ($0.06)
- 1/4 tsp salt ($0.02)
- 1/2 cup powdered sugar ($0.17)
- Beat the butter an granulated sugar together on high until light and fluffy (2-3 minutes). Add the eggs and vanilla extract and beat on high again until the mixture is light and creamy (another 2 minutes).
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- Pour half of the flour mixture into the butter mixture and beat on low until incorporated. Add the remaining flour mixture and beat or stir until incorporated again. The dough should be very thick.
- Cover the bowl of cookie dough with plastic and refrigerate for two hours or up to two days.
- Once ready to bake, preheat the oven to 350ºF. Place the powdered sugar in a bowl for rolling and line a baking sheet with parchment paper. Scoop the cookie dough in 2 Tbsp portions, roll into a ball, then roll to coat in powdered sguar. Place the rolled and coated cookies on the baking sheet 2-3 inches apart. You'll likely need to cook in batches, so keep the remaining dough chilled until ready to roll and bake. Avoid coating the cookies in powdered sugar until just before they go into the oven.
- Bake the cookies for 10-12 minutes, or until they're puffed and the powdered sugar is cracked on top. Allow the cookies to cool, then enjoy!
They’re light and cakey, but they kind of melt into a rich and fudgy texture in your mouth. The powdered sugar instantly dissolves on your tongue, giving them an close to cooling wintry effect.
You’ll need granulated sugar for the batter and some powdered sugar to get that cool crinkle effect. You can as well stir some mini chocolate chips into the batter for a double-chocolate crinkle!
Or, add a Tablespoon or two of instant coffee to the batter to make cafe mocha-flavored crinkles! Add the eggs and vanilla extract and beat on high again until the mixture is light and creamy (another 2 minutes).
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Pour half of the flour mixture into the butter mixture and beat on low until incorporated.
Add the remaining flour mixture and beat or stir until incorporated again. Once ready to bake, preheat the oven to 350ºF.
Place the powdered sugar in a bowl for rolling and line a baking sheet with parchment paper. You'll likely need to cook in batches, so keep the remaining dough chilled until ready to roll and bake.
Add two large eggs and 1 tsp vanilla, and beat together again until the mixture is light and creamy. In a separate large bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, and ½ cup unsweetened cocoa powder. Add half of the dry elements to the butter mixture and beat on low speed until combined, then add the remaining half and beat again over low until a batter forms.
Cover the bowl with plastic and refrigerate for 2 hours. When ready to bake, preheat the oven to 350ºF and place ½ cup powdered sugar in a bowl. Take the chilled dough out of the refrigerator and, working quickly, scoop it up in 2 Tbsp portions rolling each portion into a ball, then rolling in the powdered sugar.
You’ll likely need to bake them in two batches, so keep the dough chilled between each batch.
