Chewy fudgy Chocolate Crinkle Cookies are pretty and easy to make. They’re rich and decadent and are perfect for cookie exchanges!
Ingredients
- ▢½ cup butter room temperature
- ▢½ cup granulated sugar
- ▢½ cup light brown sugar
- ▢1 egg
- ▢1 teaspoon vanilla extract
- ▢1 cup all-purpose flour
- ▢⅔ cup cocoa powder
- ▢1 teaspoon baking soda
- ▢⅛ teaspoon salt
- ▢1 cup powdered sugar for rolling
Instructions
- In a large mixing bowl, cream together butter and sugars until light and fluffy.
- Add egg and vanilla and beat until combined.
- In a separate mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Add dry ingredient mixture to butter mixture. Mix in.
- Cover dough tightly with plastic wrap or foil. Chill for at least 4 hours or up to 3 days.
- When ready to bake, preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop dough into balls about 1½ tablespoons in size. Roll in powdered sugar, and place on baking sheets, about 2-inches apart.
- Bake for 8-9 minutes. Cookies will still look very soft in the center when removed from oven.
- Allow to cool for 5 minutes on baking sheet before transferring to cooling rack.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 115mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 154IU | Calcium: 12mg | Iron: 1mg
