Classic Chocolate Crinkle Cookies


Classic Chocolate Crinkle Cookies

Servings 6 dozen


  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 stick (½ cup) butter, softened
  • 2 cups white granulated sugar, plus more for rolling
  • 4 eggs, room temperature
  • 1 teaspoon vanilla bean paste or 2 teaspoons of vanilla extract
  • 1 cup mini semi-sweet chocolate chip morsels
  • ½ cup confectioners’ sugar


  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and, salt. Set aside until ready to use.
  • In a large bowl using a hand mixer or in the bowl of a stand mixer, beat the butter and sugar on medium speed until fully creamed (about 3-4 minutes). Beat in eggs, one at a time, and vanilla. Scrape down the sides with a rubber spatula and continue to mix until fully combined. Slowly add in the dry ingredients. Add chocolate chips and mix with rubber spatula. Cover dough with plastic wrap, and chill for at least 4 hours or overnight (I prefer chilling overnight). This step is mandatory.
  • Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes.
  • Preheat oven to 350º Fahrenheit. Line cookie sheets with parchment paper.
  • Roll dough into one-inch balls. Gently roll in granulated sugar and then generously coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
  • Bake for 10 minutes. Cool cookies for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely. Enjoy!