Irresistibly Fudgy Chocolate Crinkle Cookies
Ingredients
- 6 tablespoons butter at room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup cocoa powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
Preparation
In a large bowl with an electric mixer, beat the butter until light and fluffy for about 2-3 minutes. Add granulated and brown sugars and beat again until light and fluffy for about 4-5 minutes
Stir in the cocoa powder until smooth
Stir in the eggs and vanilla until well incorporated
In a separate medium bowl, whisk together the flour, baking powder, and salt. Stir into the wet ingredients just until combined, then cover and refrigerate for 20 minutes
Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper or silicone mats. Set aside
Using a cookie scoop or your hands, form 1-inch cookie balls and roll them in the powdered sugar. Place 2 inches apart evenly on the prepared baking sheet
Bake for 9-11 minutes, or until the tops have cracked and the dark brown parts only look slightly wet. They will still jiggle, but once cooled they will firm up. Let cool for 5 minutes on the pan, and then remove them and let them cool on a cookie cooling rack for 5 more minutes
Notes
These cookies are best enjoyed fresh, but can be stored in an airtight container for up to 5 days
