These Dark Chocolate Crinkle Cookies with their beautiful white, crackly tops have a rich, dark chocolate flavor, and taste just like brownies! Give them a try this holiday or anytime of the year!
1cupPowdered Sugar(for rolling the cookie dough balls in)
Instructions
In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt. Set aside.
1 cup All-Purpose Flour, ½ cup Dark Cocoa Powder, 1 teaspoon Baking Soda, ⅛ teaspoon Salt
Using your hand mixer or a stand mixer fitted with the paddle attachment, beat together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until nice and fluffy (about 2-3 minutes).
½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar
Add in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
1 Large Egg, 1 teaspoon Vanilla Extract
Switching the mixer speed to low, add in the whisked dry ingredients a little at a time until fully blended. The dough will be very thick.
Cover the dough tightly and refrigerate for a minimum hour. If you choose to refrigerate it over night, make sure to let it sit out at room temp for about 10-15 minutes prior to baking.
Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats and set aside.
Fill a bowl with the powdered sugar which you'll use to roll the balls of dough in.
1 cup Powdered Sugar
With a 1 tablespoon-size cookie scoop or a spoon, scoop the cookie dough and roll it into 1 inch balls, then coat it heavily in the powdered sugar.
Place cookies about 1 ½ inches apart on the cookie sheet. Repeat until the sheet is full.
Bake the cookies for 8-10 minutes at 350ºF (mine needed 10 minutes), then remove and allow to cool for about 5 minutes before transferring them to a cooling rack. They fall apart easily when still warm so be careful when moving them. You may want to have a paper towel or sheet of wax paper to catch the powdered sugar that will fall off from you cookie.
The cookies will sink a little as they cool...this is totally fine.
If you find that your cookies didn't flatten out enough to your liking, lightly press down on the cookie with the bottom of the glass.
Video
Notes
I used Hershey's Special Dark Cocoa Powder for the dark cocoa powder.
I recommend using non-melting powdered sugar, like the King Arthur Brand!
I recommend scooping out all the cookie dough balls first, then rolling them in the powdered sugar. It makes it a little less messy.