Description
Delight in these Gooey Chocolate Crinkle Cookies, a perfect treat that offers a fudgy, rich chocolate center with a beautiful powdered sugar crackled exterior. These cookies bake up soft and slightly chewy, with bursts of semi-sweet chocolate chips throughout. Ideal for chocolate lovers wanting an easy-to-make, crowd-pleasing dessert that stays fresh for days.
Ingredients
Scale
Wet Ingredients
- 1 1/2 sticks (3/4 cup) salted butter, melted
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Add-ins and Coating
- 1 cup semi-sweet or dark chocolate chips/chunks
- 1 cup powdered sugar
- 2 tablespoons granulated sugar (optional)
Instructions
- Mix the wet and sugar ingredients: Using an electric mixer or stand mixer, combine the cocoa powder, granulated sugar, brown sugar, melted butter, and eggs. Beat for 2 minutes until the mixture is very glossy and smooth, creating a rich chocolate base.
- Add remaining dry ingredients: Mix in the vanilla extract, all-purpose flour, baking soda, salt, and chocolate chips. Continue beating until all ingredients are fully incorporated, forming a thick cookie dough.
- Prepare the dough balls: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into rounded tablespoon-size balls and place them spaced apart on the prepared baking sheet.
- Chill the dough balls: Freeze the cookie dough balls for 10 to 20 minutes until firm. This step helps the cookies maintain their shape and develop their characteristic cracks.
- Coat the dough in sugar: If desired, roll each chilled dough ball first in granulated sugar (optional), then generously roll in powdered sugar so they have a thick layer of white coating.
- Bake the cookies: Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges begin to set and crack while the centers remain soft and doughy.
- Cool and serve: Let the cookies cool on the baking sheet. Enjoy them warm for that gooey chocolate experience or store in an airtight container for up to 2 to 3 days.
Notes
- Freezing the dough balls before baking is key to achieving the signature crackled tops and gooey centers.
- Use room temperature eggs to ensure even mixing and smooth batter.
- For extra fudgy cookies, slightly underbake and enjoy immediately once cooled enough to handle.
- Cookies can be stored in an airtight container at room temperature for up to 3 days without losing texture or flavor.
- You can substitute salted butter with unsalted butter and add a pinch more salt for balance.
- Rolling in granulated sugar before powdered sugar is optional but adds an extra crunch outside the soft powdered sugar coating.
