Description
Soft, chewy, and intensely chocolatey cookies with a beautiful crinkled powdered sugar coating. Perfect for the holidays or any time you crave a decadent treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar, for coating
Instructions
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar together until light and fluffy (3-5 minutes).
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Do not overmix.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight.
- Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare Powdered Sugar: Place the powdered sugar in a shallow bowl.
- Scoop and Roll: Using a cookie scoop or spoon, scoop out rounded tablespoons of dough. Roll each portion of dough into a ball.
- Coat in Powdered Sugar: Roll each ball of dough in the powdered sugar, making sure it’s completely coated.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Store in an airtight container at room temperature for up to 3 days.
Notes
- Don’t skip the chilling time! This is crucial for preventing the cookies from spreading too much and for developing the flavors.
- Use good quality cocoa powder. The flavor of the cocoa powder will really shine through in these cookies, so use the best you can find.
- Don’t overbake the cookies. They should be slightly soft in the center when you take them out of the oven.
- Roll the dough balls generously in powdered sugar. This is what creates the signature crinkled effect.
- For a deeper chocolate flavor, you can add a teaspoon of instant espresso powder to the dry ingredients.
- If your dough is too sticky to handle, try chilling it for a longer period of time. You can also lightly flour your hands before rolling the dough into balls.
- Experiment with different flavors! You can add a pinch of cinnamon, a dash of peppermint extract, or even some chopped nuts to the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes