Cocoa Crinkle Cookies

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Chocolate crinkle cookies.

Merry Christmas everyone! I’m busy taking a vacation from all of the hustle and bustle of life, relaxing and enjoying the holiday. Of course, it wouldn’t be a holiday if I wasn’t baking something. For this bit of the holiday season, it’s another of my favorite Christmas cookies: crinkle cookies!

I’ve seen these called both crinkle and crackle cookies. I’ve always heard crinkle, my partner thinks crackle is a better descriptor. Either way, they’re very distinctive and look gorgeous. I made a pretty big batch of these to try out (and I’m sure my neighbors are enjoying them), but you’ll see the fruits of that labor a little ways down the line. Hint: chocolate isn’t the only flavor you can make.

Cookie ingredients in glass bowls on a sunflower placemat.

These cookies are a great middle ground between crispy, crunchy cookies and soft, cake-like cookies. They’re crisp around the edges and have a bit of a “shell” on top, which is what cracks and it bakes to give it the distinctive look.

Also, these are great cookies to modify to add a bit of flavor to them. While plain old dark chocolate is always a favorite around here, you can add a bit of peppermint extract or orange extract to make a mint cocoa or a chocolate orange cookie as well. They all work out great.

Since it’s the holidays, I’m sure you’ll forgive me for a bit of a shorter post this time around. Let’s get right to the recipe!

Cocoa Crinkle Cookies

Rich, dark chocolate cookies that are soft on the inside and crisp around the edges.
Servings 24 Cookies
Prep Time 20 mins
Cook Time 13 mins
Total Time 33 mins

Equipment

  • Baking Sheets
  • Parchment Paper
  • Mixing Bowls

Ingredients

  • Cup Flour
  • 1 Cup White Sugar
  • ½ Cup Brown Sugar
  • Tsp Baking Powder
  • ¼ Tsp Salt
  • 6 Tbsp Unsalted Butter
  • ¾ Cup Cocoa Powder
  • 3 Eggs Room temperature
  • 1 Tsp Vanilla Extract
  • ½ Cup Powdered Sugar

Instructions

  • Preheat oven to 350°F. Line your baking sheets with parchment paper. While you can use a silicone mat if you like, the cookies tend to stick a bit more.
  • Melt the butter, then mix in the cocoa powder until smooth.
  • In a bowl, mix together the flour, sugars, baking powder, and salt.
  • Stir the eggs and vanilla into the butter mixture.
  • Add the wet ingredients to the dry and beat together until combined well.
  • Roll the dough into roughly one tablespoon balls. Roll those balls in powdered sugar to coat them.
  • Place the dough balls on your baking sheets, about 3" apart, to give them space to spread.
  • Bake for 11-13 minutes. They may look a little under-done; that's fine, they're a soft cookie.
  • Let cool, transferring to a cooling rack if you want. Then enjoy!
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Cookies

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