Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are a double chocolate, fudge-y, brownie-like cookie. Chewy on the inside and crispy around the edges, these are a classic holiday treat.
Servings: 16 cookies
Calories: 229kcal
Ingredients
- 1 cup dark brown sugar packed
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet mini chocolate chips
- Powdered sugar placed into a large bowl for dunking
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with a silicone mat.
- Cream together butter and sugar until fluffy, about 1-2 minutes.
- Add in vanilla and egg and mix until just combined, about 30 seconds.
- Add in flour, cocoa powder, baking soda, and salt. Beat until combined.
- Stir in chocolate chips.
- Use a 1.5 oz cookie scoop to scoop the dough into uniform balls.
- Dunk each in powdered sugar (make sure it’s aggressively coated).
- Bake 8 at a time (these do spread a bit) in preheated oven for about 9-11 minutes.
- Cool for 2 minutes before transferring onto a cooling rack.
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Notes
Trevor likes these at room temperature, but I like these warm either fresh out of the oven or warmed in the microwave!
Nutrition
Serving: 1cookie | Calories: 229kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 83mg | Potassium: 158mg | Fiber: 2g | Sugar: 19g | Vitamin A: 25IU | Calcium: 27mg | Iron: 1.8mg
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