Cakey Chocolate Crinkle Cookies Recipe
These Cakey Chocolate Crinkle Cookies are rich, fudgy, and perfectly soft with signature cracked tops dusted in powdered sugar. Made with cocoa powder, butter, and eggs, they offer an irresistible chocolate flavor and a delightful cakey texture that’s easy to achieve and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 4 hours 35 minutes (including chilling)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Base
- 1 cup unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- ½ cup melted butter
- 1 tablespoon melted butter (for extra richness)
- 1 tablespoon vanilla extract
- 4 large eggs
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For Coating
- 1 cup powdered (confectioners’) sugar
Instructions
- Mix the chocolate base: In the bowl of a stand mixer or using a hand mixer, combine 1 cup unsweetened cocoa powder, 1 ¼ cups granulated sugar, and ½ cup plus 1 tablespoon melted butter. Beat on medium speed until the mixture looks shiny yet still feels slightly gritty from the sugar.
- Add eggs and vanilla: Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Add 1 tablespoon vanilla extract and beat for an additional minute until smooth.
- Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gradually add these dry ingredients to the chocolate mixture and mix just until combined, taking care not to overmix.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours or overnight. This chilling firm ups the dough and helps develop the cookies’ signature cracked tops.
- Preheat and prepare: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Shape and coat: Place 1 cup powdered sugar in a shallow bowl. Using a small cookie scoop (about 1 ½ tablespoons), portion out dough balls and roll each thoroughly in the powdered sugar. Extra sugar on the surface is encouraged to enhance the crinkle effect.
- Bake: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 15 minutes until the tops are cracked and set but the centers remain slightly soft.
- Cool and enjoy: Allow cookies to cool on the baking sheet for 2–3 minutes before transferring to a wire rack. Cool completely before serving to fully set the texture and flavor.
Notes
- Chilling the dough is essential for the classic crinkle effect and to make handling easier.
- Do not overmix the dough once dry ingredients are added to keep the cookies tender.
- If you prefer a more intense chocolate flavor, consider using Dutch-processed cocoa powder.
- Store cookies in an airtight container at room temperature for up to a week.
- You can freeze unbaked dough balls coated in powdered sugar for up to 1 month; bake directly from frozen adding an extra 2 minutes baking time.
Keywords: chocolate crinkle cookies, cakey cookies, chocolate cookies, holiday cookies, cocoa cookies, powdered sugar cookies, easy cookie recipe
Find it online: https://cookwithruby.com/cakey-chocolate-crinkle-cookies-recipe/
