Chocolate Crinkle Cookies

132 mins
Serves 1
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Directions

  1. 1Combine 1 cup of flour and half a cup of cocoa.
  2. 2Combine 1 cup of flour and half a cup of cocoa.
  3. 3Combine 1 cup of flour and half a cup of cocoa.
  4. 4Add baking powder, baking soda, and salt to the flour and cocoa mixture.
  5. 5Add baking powder, baking soda, and salt to the flour and cocoa mixture.
  6. 6Add baking powder, baking soda, and salt to the flour and cocoa mixture.
  7. 7Whisk the dry ingredients together.
  8. 8Whisk the dry ingredients together.
  9. 9Whisk the dry ingredients together.
  10. 10In a new bowl, add half a cup of melted and cooled butter.
  11. 11In a new bowl, add half a cup of melted and cooled butter.
  12. 12In a new bowl, add half a cup of melted and cooled butter.
  13. 13Add one cup of white sugar to the butter.
  14. 14Add one cup of white sugar to the butter.
  15. 15Add one cup of white sugar to the butter.
  16. 16Add a fourth cup of brown sugar to the mixture.
  17. 17Add a fourth cup of brown sugar to the mixture.
  18. 18Add a fourth cup of brown sugar to the mixture.
  19. 19Add two eggs to the wet ingredients.
  20. 20Add two eggs to the wet ingredients.
  21. 21Add two eggs to the wet ingredients.
  22. 22Add two teaspoons of vanilla to the wet ingredients.
  23. 23Add two teaspoons of vanilla to the wet ingredients.
  24. 24Add two teaspoons of vanilla to the wet ingredients.
  25. 25Whisk the wet ingredients until well combined.
  26. 26Whisk the wet ingredients until well combined.
  27. 27Whisk the wet ingredients until well combined.
  28. 28Add the dry ingredients to the wet ingredients and mix until a brownie batter-like consistency is achieved.
  29. 29Add the dry ingredients to the wet ingredients and mix until a brownie batter-like consistency is achieved.
  30. 30Add the dry ingredients to the wet ingredients and mix until a brownie batter-like consistency is achieved.
  31. 31Cover the dough and chill it for at least two hours or overnight in the fridge.
  32. 32Cover the dough and chill it for at least two hours or overnight in the fridge.
  33. 33Cover the dough and chill it for at least two hours or overnight in the fridge.
  34. 34Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  35. 35Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  36. 36Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  37. 37Prepare a baking sheet with parchment paper.
  38. 38Prepare a baking sheet with parchment paper.
  39. 39Prepare a baking sheet with parchment paper.
  40. 40Take the chilled dough and roll it into small balls using a number 40 cookie scoop.
  41. 41Take the chilled dough and roll it into small balls using a number 40 cookie scoop.
  42. 42Take the chilled dough and roll it into small balls using a number 40 cookie scoop.
  43. 43Roll the dough balls first in granulated sugar and then in powdered sugar.
  44. 44Roll the dough balls first in granulated sugar and then in powdered sugar.
  45. 45Roll the dough balls first in granulated sugar and then in powdered sugar.
  46. 46Place the sugared dough balls on the prepared baking sheet.
  47. 47Place the sugared dough balls on the prepared baking sheet.
  48. 48Place the sugared dough balls on the prepared baking sheet.
  49. 49Bake the cookies for 10-12 minutes.
  50. 50Bake the cookies for 10-12 minutes.
  51. 51Bake the cookies for 10-12 minutes.
  52. 52Enjoy the finished chocolate crinkle cookies.
  53. 53Enjoy the finished chocolate crinkle cookies.
  54. 54Enjoy the finished chocolate crinkle cookies.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 0.25 cup packed brown sugar
  • 0.25 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 2 large eggs, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 0.5 cup granulated sugar for rolling
  • 0.5 cup granulated sugar for rolling
  • 0.5 cup granulated sugar for rolling
  • 0.75 cup powdered sugar for rolling
  • 0.75 cup powdered sugar for rolling
  • 0.75 cup powdered sugar for rolling

Equipment

mixing bowlwhiskbaking sheetparchment papercookie scoop

Tips

  • To prevent lumps, add dry ingredients to wet ingredients, not the other way around.
  • Chill the dough for at least two hours or overnight for best results.