These beautiful cookies are known as Chocolate Crinkles which is a perfect name for this soft, fudge-like chocolate cookie that is encased in a coating of confectioners’ sugar. With an attractive light and dark contrast they are a perfect addition to any cookie tray. This is an easy recipe that produces delicious cookies you can share during the holidays with family and friends.
: Makes 24 cookies.
- 1 1/4 cups sugar
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 – 3/4 cup confectioners' sugar
: parchment paper
Put the confectioners' sugar into a bowl and set aside.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
Beat together butter and sugar in another bowl with an electric mixer on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Then add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended. Cover bowl with plastic wrap and chill dough in refrigerator until firm, 2 to 3 hours.
Form and Bake the cookies
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a 1-inch ball. Roll the ball in the confectioners' sugar to coat generously. Place the balls on a prepared lined baking sheet. Repeat, spacing the balls about 2 inches apart until 2 baking sheets are filled.
Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 10 to 12 minutes. Don’t overbake!
Transfer cookies (still on parchment) to racks to cool completely. Enjoy!
Chilling the dough is a must and makes them much easier to roll into balls.
Cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature 5 days, or in sealed ziplock bags in the freezer for 2 months.