Chocolate Crinkle Cookies

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Super easy to make, this classic fudgy cookie is always a hit with chocolate lovers. Remember, you'll need to chill the dough at least 3 hours before baking. We like to make the dough the day before and leave it in the fridge overnight.

Prep Time: 20 min (+ min 3 hours chill time)

Cook time: 12 min

Yield: approx. 20 cookies

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter softened

• 1/2 cup (100g) granulated sugar

• 1/2 cup (100g) packed light or dark brown sugar

• 1 large egg, at room temperature

• 1 tsp vanilla

• 1 cup (125g) all-purpose flour 

• 1/2 cup + 2 tbsp (51g) unsweetened cocoa powder

• 1 tsp baking soda

• 1/8 tsp salt

• 1 cup (180g) semi-sweet chocolate chips

For rolling:

• 3 tbsp (35g) granulated sugar

• 1 cup (120g) confectioners’ sugar

Directions

1. In a large bowl beat the butter, granulated sugar and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then stir in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days.

3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.

4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

5. Scoop and roll dough into balls, about 1.5 tbsp of dough each. A medium cookie scoop works great. Roll each ball very lightly first in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.

6. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Leave cookies to cool for 5 minutes on the baking sheet, and then transfer to a cooling rack.

7. Cookies stay fresh covered at room temperature for up to 1 week.

This amazing recipe was written by Sally McKenney. Find it on Sally's Baking Addiction.