Crispy on the outside, soft and fudgey in the center, these are the BEST Chocolate Crinkle Cookies and are always the first to vanish. Coated in a healthy layer of powdered sugar right before baking, the soft dough spreads to form the crunchy, crackly exterior. Glass of milk, not included.
Recipe and photos updates on 12/21/2016.
I saved the best (and easiest!) for last. These are, by far, my favorite cookie out of the twelve holiday cookies I made this year. This was the first cookie I made when I lived on my own. This cookie recipe and I….we have memories together. Long, lasting, happy memories. The Very Best Chocolate Crinkle Cookies recipe has been tested and perfected for decades….and now I’m sharing it with all of you.
I remember my mother making these when I was little. And I remember not remembering what kind of cookie they were and hunted down the recipe for weeks when I was on my own. I knew they were rich, chocolately and sinfully delicious. I knew they were something I would make for years to come. I knew that others made them but somehow they seemed elusive. I rarely saw them on a cookie platter at any party I attended or on a cookie tray I received as a gift. Maybe they were not as popular as they should be. Maybe I should make them the most popular, Very Best Chocolate Crinkle Cookies in the world.
These are so simple to make and are a great project to get your kids to help with. Unfortunately, Landon is not quite old enough to understand that we are making cookies…not eating the dough. And he has a cold…I didn’t want to contaminate the cookies even though the 10 minutes in a 350 degree oven should kill any virus that would have been mixed in. And Katie is WAY too busy to help. Plus, she was taking care of cranky Landon while I finished up.
When you make these cookies, don’t dawdle when the timer goes off. You don’t want to over cook them, they will dry out. They’re still delicious but they’re just so meltingly decadent when you take them out at just the right moment….still a little soft and moist in the middle. It makes your knees buckle a little bit. Or maybe that’s just me. They kind of remind me of these chocolate chunk cookies but doused in powdered sugar and without chocolate chunks. Just pure chocolate joy.
The Very Best Chocolate Crinkle Cookies are, by far, my favorite still and probably forever. The Neiman Marcus cookie is a close second but really…why can’t we just have both. Right? And since we’re adding favorites….we should add these fudge filled beauties, as well.
- 1 2/3 cups all purpose flour, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup confectioner's sugar
- In the bowl of an electric mixer, beat the butter until light and fluffy. Add the sugar and continue beating until smooth. Add the eggs one at a time incorporating completely after each addition. Add the vanilla and blend well.
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the mixer bowl at low speed gradually until combined.
- Chill the dough for 2 hours or until firm.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Pour the confectioner's sugar in a small bowl.
- Using a tablespoon, scoop a rounded spoonful of dough and form into a ball using your hands. Roll the ball in the confectioner's sugar until completely covered and place on the prepared baking sheet about 2 inches apart.
- Bake in a 350 degree oven for 10-12 minutes. Cool for 2 minutes on the baking sheet and then move to a wire rack to cool completely.
- Store in an airtight container.
Total time includes 2 hours chilling time.