Chocolate Crinkle Cookies

Rich, brownie-like Chocolate Crinkle Cookies have a fudgy center with crisp edges. They are a favorite Christmas cookie and perfect any time.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 12

Chilling Time (minimum) 2

Total Time 2 50

Servings 3-inch diameter cookies

Calories 138kcal

Author Toni Dash

Ingredients

1 cup granulated sugar
¼ cup (1/2 stick) unsalted butter softened
2 eggs
2 tsp vanilla extract
1 cup all-purpose flour regular or gluten-free measure-to-measure flour blend
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp kosher salt
1 tsp instant espresso powder
1/2 cup semi-sweet chocolate chips
¾ cup powdered sugar

Instructions

Whisk together the flour, cocoa powder, baking powder, salt, and espresso powder.
Using an electric hand held mixer or stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes
Mix in eggs and vanilla until just combined. Beat in the flour mixture just until combined.
Stir in the chocolate chips.
Cover with plastic wrap and refrigerate dough for 2 hours.
After chilling, remove and allow to sit for 10 minutes while preheating the oven.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Place the confectioners' sugar into a small bowl.
Using a 1 1/2 tablespoon cookie scoop, scoop dough and gently roll them into balls. Alternatively scoop 1 1/2 tablespoons of dough and roll into balls.
Roll the dough balls in the powdered sugar and place on the prepared baking sheet.
Bake cookies for 10-12 minutes.
Remove from oven. Leave cookies on baking sheet for 5-10 minutes then place on cooling rack to fully cool before serving.

Notes

To make smaller cookies:

Use a 1 tablespoon cookie scoop. The cookies will be 2 1/2-inch in diameter. Bake for 8-10 minutes. The yield will be approximately 30 cookies.

How to Store

Store in an airtight container at room temperature for up to 5 days.

How to Freeze

Once the cookies are fully cooled, place them in an airtight freezer container in a single layer separated with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature.

Testing notes: These cookies have been tested at sea level, 5400 foot elevation, with regular flour and gluten-free Bob's Red Mill 1-to-1 baking flour. If making cookies at altitudes higher than 5400 feet adjustments may be required.

Nutrition