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<\/p>\nThese classic chocolate crinkle cookies look like snow-dusted mountains with their contrasting chocolate cookie and cracked powdered sugar shell. These rich, cake-like cookies are a delicious chocolaty treat around the holidays or any time.<\/p>\n
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These chocolate crinkle cookies cracked exterior is created by rolling the chocolate dough balls in powdered sugar before baking. As the cookie bakes, it cracks into a festive black and white cookie.<\/p>\n
Gather your ingredients to be sure you have everything on hand before you begin. Here are a few tips for making chocolate crinkle cookies:<\/p>\n
The full detailed recipe can be found at the bottom of this article, but here are the illustrated steps for this chocolate crinkle cookie recipe:<\/p>\n
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt with a wire whisk and set aside.<\/p>\n
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Add the softened butter and sugar to a large bowl. Use a stand mixer or electric hand mixer to cream the butter and sugar together on medium speed until fluffy and well combined. Add the eggs, vanilla, and mix until well blended.<\/p>\n
Add the flour mixture to the wet mixture a little at a time, scrape the bowl, and mix until well blended after each addition. Cover and chill for at least two hours (or overnight) to make the dough easier to handle.<\/p>\n
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Preheat the oven and prepare your cookie sheets by lining them with parchment paper. I like using parchment paper because it helps prevent the bottoms from over browning. Skip this step if you do not have parchment paper. Greasing the pans with extra butter isn\u2019t necessary even without using parchment paper. There is enough butter in the cookies to prevent them from sticking. Instead, bake the cookies on un-greased cooking sheets.<\/p>\n
Sift the powdered sugar through a fine mesh strainer into a small bowl so it is nice and fluffy.<\/p>\n
Remove the cookie dough from the refrigerator. Form the cookie the dough into 1-inch sized balls. This is super easy when using a cookie scoop. Simply scoop out the dough, and roll briefly in your hands to form a ball. Try not to handle the dough too long or the butter will melt from the heat of your hands. Drop the cookie dough balls into the powdered sugar, and toss to coat evenly.<\/p>\n
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Place each ball 2-inches apart onto the baking sheets and bake in a preheated oven until edges are set and tops are cracked, about 8 to 10 minutes.<\/p>\n
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Cool slightly on the cookie sheets until set, and then remove the cookies and place them on a wire rack to cool completely. Repeat with the remaining cookie dough. Makes about 48 chocolate crinkle cookies.<\/p>\n
Let the cookies cool completely, and then store in an airtight storage container for up to a week. The powdered sugar tends to melt a bit the longer the cookies are stored.<\/p>\n
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If you are getting ready for holidays, and not ready to bake the cookies right away. You can freeze the dough for up to 2 months.<\/p>\n
Form the balls and place them in a single layer on parchment lined cookie sheets. Place the sheets in the freezer until the balls are frozen, and then place the frozen cookie balls in a freezer bag and store in the freezer for up to 2 months.<\/p>\n
When you are ready to bake, remove the cookie balls from the freezer and let them to thaw in the fridge for about one hour. Roll in powdered sugar, and bake as instructed.<\/p>\n
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