Chocolate Crinkle Cookies


– 1 cup all-purpose flour – 1/2 cup unsweetened cocoa powder – 1 tsp. baking powder – 1/4 tsp. baking soda – 1/2 tsp. salt – 3 large eggs – 1 1/2 cups light brown sugar – 1/4 cup butter, room temperature – 1 tsp. vanilla extract – 4 oz. unsweetened baking chocolate, melted Coating: – 1/2 cup powdered sugar


Step 1

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats. Set aside. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt.

Step 2

In a larger bowl, cream together the eggs, brown sugar and butter. Add in the vanilla and mix until well combined. Melt the chocolate according to package directions. (If using the microwave, melt in 30 second increments, stopping to stir.) Pour melted chocolate into the wet ingredients and mix well to combine.

Step 3

Gradually add the dry ingredients to the wet ingredients until completely combined. Dough will be thick. Cover dough and refrigerate for at least 1 hour.

Step 4

Using a cookie scoop, scoop out dough and roll with your hands into uniform 1" balls. Roll in the powdered sugar to coat, and place on the lined cookie sheets.

Step 5

Bake 12 cookies at a time, at 350 degrees for 8-10 minutes. Remove from oven and let the cookies cool on the baking sheet for 5-10 minutes. Transfer cookies to a rack to cool completely.

Step 6

Store in an airtight container for up to 5 days at room temperature. Can be frozen for up to 1 month.

Check out a couple of our other cookie recipes below!