Chocolate Crinkle Cookies
Soft, chewy, rich, fudgy chocolate cookies rolled into two types of sugar and baked until the edges crinkle.
Servings: 30
Equipment
- 1 kitchenaid mixer
- 1 baking sheet
- 1 parchment paper baking sheets
- 1 measuring cups and spoons
- 1 turner
- 1 spatula set
- 1 cookie scoop
Ingredients
- 1 cup Butter (softened)
- 1 cup Brown Sugar
- 1 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Unsweetened Cocoa Powder
- 2 cups + 2 Tablespoons Flour
- 2 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips
Roll-in:
- 1/3 cup Granulated Sugar
- 1 1/2 cups Powdered Sugar
Instructions
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes, or until light and fluffy.
- Add eggs and vanilla and beat for 1 minute longer.
- Stir in cocoa powder, flour, baking soda, and salt. Dough may be slightly crumbly but keep mixing until incorporated. Fold in chocolate chips.
- Wrap the dough tightly in plastic wrap and place in the refrigerator to chill for at least 30 minutes.
- When ready to bake, preheat the oven to 350 degrees. Place granulated sugar into one bowl, and the powdered sugar in another bowl. Remove the dough from the refrigerator and begin to roll into small balls (about the size of a ping-pong ball).
- Roll each ball into the granulated sugar first and then follow up with the powdered sugar. Place on a parchment paper-lined baking sheet. If you desire flatter cookies, lightly press down on the center of the cookie.
- Bake for 9-10 minutes. If you want even flatter cookies, bang the pan on the counter to slightly flatten the cookies. Let cool for about 5 minutes before transferring to a cooling rack.
