Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are chewy, rich, and fudgy with a distinct crackled powdered sugar surface. They're ideal for holiday treats or satisfying chocolate cravings anytime. The crackled appearance is achieved by rolling the dough in powdered sugar before baking, allowing the dough to expand and crack.
Ingredients
For the Dough:
- 12 tablespoons unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons Grand Marnier (optional, substitute with orange or vanilla extract)
- 2½ cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
For Rolling:
- ½ cup granulated sugar
- 1 cup powdered sugar
Instructions
- Prep Work: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dough:
- Cream butter and sugar together until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in Grand Marnier (or substitute).
- Combine flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually mix into the wet ingredients until just combined. Avoid overmixing.
- Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours or overnight. This step is essential for easy handling and achieving the crackle effect.
- Shape Cookies: Scoop dough (about 1 tablespoon per cookie) and roll into balls. Coat each ball first in granulated sugar, then in powdered sugar for an even layer.
- Bake: Arrange cookies on the baking sheets, spacing them about 1½ inches apart. Bake for 10–12 minutes until puffed and crackled. If using multiple baking sheets, rotate them halfway through baking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.