Chewy Chocolate Crinkle Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup unsweetened cocoa powder, sifted if lumpy
02 -
2 cups all-purpose flour
03 -
1.5 teaspoons baking powder
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
⅓ cup softened butter
06 -
1 ½ cups white sugar
07 -
2 teaspoons vanilla extract
08 -
4 large eggs
→ For Rolling
09 -
½ cup powdered sugar
# Instructions:
01 -
In a medium bowl, combine the cocoa powder, flour, baking powder, and salt. Set aside.
02 -
In a large mixing bowl, beat the butter, sugar, and vanilla extract with an electric mixer until well combined. Add the eggs one at a time, mixing on medium-low speed for about 10 seconds each or just until combined.
03 -
Add the dry ingredients to the wet mixture. Mix on low speed until fully incorporated.
04 -
Cover the bowl and refrigerate the dough for at least 1 hour, or up to overnight. Chilling longer results in thicker cookies.
05 -
Preheat the oven to 175°C (350°F). Place powdered sugar in a medium bowl.
06 -
Roll the dough into tablespoon-sized balls and coat thoroughly with powdered sugar.
07 -
Arrange the dough balls on a lined baking sheet with enough space between them. Bake in batches for 10-15 minutes, or until the cookies have spread and crackled. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack.