Classic Chocolate Crinkle Cookies


Classic Chocolate Crinkle Cookies

Servings 6 dozen


  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 stick (½ cup) butter, softened
  • ½ cup brown sugar
  • cup granulated sugar, divided
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mini semi-sweet chocolate chip morsels
  • 1 cup confectioners’ sugar


  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, 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 sugars on medium speed until fully creamed (about 3-4 minutes). Beat in egg, 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 a rubber spatula. Cover dough with plastic wrap, and chill for at least 4 hours or overnight.
  • Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes.
  • Preheat oven to 350º F. Line 2 cookie sheets with parchment paper.
  • Roll dough into one-inch balls. Gently roll in the remaining 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 sheets, then transfer to a wire rack to cool completely. Enjoy!