Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies

Soft, chewy, and perfectly crackled on top, these Chocolate Crinkle Cookies are made from scratch with just a handful of pantry items. A classic chocolate cookie recipe that requires no chill time - perfect for making whenever the chocolate craving strikes!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate cookies, chocolate crinkles, easy cookie recipes

Servings: cookies

Ingredients

1/2 cup (1 stick) regular salted butter , softened to room temperature
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 tablespoons sour cream
1 3/4 cups all-purpose flour , spooned and leveled
1 1/4 cups unsweetened cocoa powder , sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
3/4 cup powdered sugar

Instructions

Preheat the oven to 350 degrees F and line a large sheet pan with parchment paper.
In a large bowl, beat the salted butter, granulated sugar, and light brown sugar together using a stand or hand mixer for 3 minutes or until fluffy.
Mix in the eggs and sour cream until completely incorporated.
In a separate large bowl, whisk together the all-purpose flour, sifted unsweetened cocoa powder, baking soda, baking powder, and a pinch of salt.
Add the dry ingredients to the wet ingredients and beat until just combined. Do not overmix.
Pour the powdered sugar into a small bowl.
Use a 1 1/2-inch cookie scoop to measure balls of the cookie dough. Roll them between your hands into a smooth ball.
Roll each ball of cookie dough in the powdered sugar. (Be sure to thoroughly coat each cookie dough ball.)
Place coated cookie balls on the prepared sheet pan. Flatten each ball slightly with the palm of your hand or the bottom of a glass, as these cookies do not spread much.
Bake in the oven for 9-11 minutes or until the cookies crinkle and the edges set.
Let them cool on or off the pan for at least 10 minutes before serving.
Repeat with remaining cookies.

Notes

Stir in an add-in. If you're a fan of a little extra in every bite, you can easily stir in a bit of chocolate chips or crushed nuts.

Bake the cookies in batches. I don't recommend trying to put two sheet pans in the oven at the same time. Otherwise the cookies won’t bake at the right speed, and it is difficult to tell when these cookies are done because they are dark. If you only have one sheet pan, let the cookies cool for five minutes after each batch before putting them on a cooling rack and reusing the sheet pan for the next batch.

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