Chocolate Crinkle Cookies - 2Teaspoons

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies – Rich fudgy chocolate cookies coated with a light dusting of powdered sugar
Course Dessert
Author 2Teaspoons


  • 1/2 cup 115g unsalted butter,
  • 1 cup 180 g semi-sweet chocolate chips
  • 1 cup 200g packed, light or dark brown sugar
  • 1 cup 120g all-purpose flour
  • 1/2 cup + 2 Tablespoons 50g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup 50 g granulated sugar, for rolling
  • 1/2 cup 60 g confectioners' sugar, for rolling


  1. Melt the butter and semi-sweet chocolate on low heat on the stove or in the microwave on 50% power, stirring often. Stir in the brown sugar and set aside to cool.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Once butter-chocolate-sugar mixture is cool, whisk in vanilla and eggs, one egg at a time.
  4. Pour wet ingredients over dry and gently fold together.
  5. Let dough sit in the refrigerator until it’s not too sticky to work with, about 10-15 minutes.
  6. While dough sits, preheat oven to 325 degrees F.
  7. Form 2 tablespoons of dough into a ball. Roll ball in granulated sugar to coat, then roll in powdered sugar to coat again.
  8. Line a cookie sheet with two layers of parchment paper or a silicon baking mat. Arrange dough balls at least 3-4 inches apart. Bake for 10-12 minutes, until almost set. Let cool completely on cookie sheet. Enjoy!