These are called chocolate crinkle cookies because as these chocolate cookies bake, they puff up and crackle. This is a delectable chocolate cookie that’s crunchy on the outside but soft and chewy on the inside. I love this cookie! You can serve this during Christmas and Thanksgiving; you can also give them as a gift.
1 cup unsweetened cocoa powder
1/2 cup powdered sugar (for dusting)
3 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
4 eggs, at room temp
2 cups white sugar
2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon espresso powder (optional)
- In a stand mixer, combine the cocoa powder, white sugar and butter. Mix for a few minutes.
- Add the eggs and vanilla extract and give it another mix.
- Sift together the flour and baking powder and salt set aside and incorporate all the ingredients.
- Cover the dough and refrigerate for at least 3 hours or overnight.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Measure out small ball of dough; I used about 1 tbsp. of dough per cookie. Roll the dough into balls with lightly oiled hands. Coat each ball in powdered sugar before placing onto prepared baking sheets.
- Bake for 10 minutes until the tops are cracked. Cool slightly on the baking sheets, then transfer to wire racks to cool completely
Substitute 1/4 teaspoon peppermint oil for the vanilla, for a peppermint twist. You can add espresso powder with the vanilla to achieve a mocha flavor. Enjoy your chewy, gooey cookie!