These confectioners’ sugar-dusted, rich, chewy chocolate crinkle cookies will make you dream about snow falling during prime cookie season.
- 4 ounces unsweetened chocolate, (chips or roughly chopped chocolate)
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1–3/4 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1–1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sea salt flakes
- 1/2 cup vegetable oil
- 1–3/4 cups granulated sugar
- 1 cup confectioners’ sugar, sifted
- Place the chocolate in a microwave-safe bowl. Melt in 30-second blasts in the microwave, stirring after each time to distribute the heat and encourage the chocolate to melt.
- In a small bowl, combine the eggs and vanilla extract. Do not mix them together.
- In a medium bowl, combine the flour, cocoa powder, baking powder and both salts.
- Use an electric mixer to beat the oil and granulated sugar for 1 minute on low speed.
- Pour in the melted chocolate and mix until combined, about 30 seconds. Use a spatula to scrape the bottom and sides of the bowl.
- On medium speed, beat in the eggs, one at a time, about. After the eggs have been added, beat for an additional 20-30 seconds until fully combined.
- Add the dry ingredients and mix for 30 seconds until a shaggy dough forms. Bring the dough together with your hands and cover the bowl with plastic wrap. Refrigerate the dough until firm, at least 3 hours or up to 1 day.
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Place the confectioners’ sugar in a bowl. Portion the dough into balls using a 3/4-ounce (1-1/2-tablespoon) ice cream scoop. Roll the balls in the sugar and place them 2 inches apart on the prepared sheet pans. Sprinkle each one with a pinch of confectioners’ sugar.
- Bake the cookies for 8 minutes, rotate the sheet pan and bake for an additional 3 to 4 minutes until they are crinkled and just set in the middle. Cool the cookies on the pan for 1 to 2 minutes before transferring to a wire rack to cool completely.
When you’re shaping the cookies and rolling them, do this in batches per pan. Then keep the dough chilled in the refrigerator when you’re not working with it.
Store in an airtight container up to 4 days. The dough can be kept in the refrigerator up to 1 week.
Before storing the cookies make sure they have cooled.
You can freeze baked or unbaked cookies. For baked cookies, put them in an airtight container up to 1 month. Thaw at room temperature.
Freeze the dough portioned into balls. The best way to do this is to put them on a sheet pan lined with wax paper. When they are frozen, transfer them to an airtight container. Before you are planning to bake the frozen dough, let them sit in the fridge for 30 minutes to 1 hour. Then roll them in confectioners’ sugar and bake.
Adapted from Cookie Love by Mindy Segal
Keywords: chocolate crinkle cookies, chocolate cookies
Are you sure this recipe only calls for 1-3/4 cups of flour? I’m combining everything together now and this batter is no where near being a shaggy dough ball or able to be brought “together with your hand”… in fact, it looks like brownie batter….
That’s the correct amount of flour. Stir everything together as best as you can, and then chill the dough in the refrigerator. That should firm it up. I like to leave my dough to rest overnight because I think the cookies have more flavor.
I added an additional cup of flour and it’s still pretty loose, more like a loaf cake batter. No way I can “bring together with my hands.” I’m going to refrigerate and hope for the best. The batter is delicious, I hope the cookies come out ok!
I made them this morning, with the additional c of flour, and they’re amazing!! Thank you for the recipe!
I’m so happy they turned out amazing!!!
These look gorgeous! Quick question: why two types of salt? We’re trying to do low-sodium here and I’m thinking 2 teaspoons of salt is a whole lot. Just wondering ….
Salt balances out the sweetness in baked goods, and it makes other ingredients like chocolate standout. You could half the amount of salt in the recipe, but I wouldn’t completely take it out.
Hi Paige: Thanks for the answer. I’m going to make these with half the salt and be a happy and “balanced” person.