These fudgy, crackly cookies are rolled in powdered sugar for a snowy holiday look—rich, chocolatey, and perfect for gifting!
Ingredients (Makes ~24 cookies)
For the Cookies
- ½ cup (115g) salted butter, softened
- ½ cup (100g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup (50g) unsweetened cocoa powder
- 1¾ cups (220g) all-purpose flour
- ½ cup (90g) mini chocolate chips
For Coating
- 1 cup (120g) powdered sugar, sifted
(Optional: Add ½ tsp espresso powder to enhance chocolate flavor!)
Step-by-Step Instructions
1. Make the Dough
- Cream butter + sugars until fluffy (~3 mins).
- Beat in eggs one at a time, then vanilla.
- Whisk dry ingredients (baking soda, salt, cocoa, flour); mix into wet ingredients.
- Fold in chocolate chips.
2. Chill
- Spread dough thinly in bowl; chill 30 mins (or up to 2 days).
3. Bake
- Preheat oven to 350°F (175°C). Line baking sheets.
- Roll dough into 1-inch balls; coat heavily in powdered sugar.
- Bake 8-10 mins until crackled but soft in center.
- Cool 10 mins on sheet before transferring.
FAQs & Tips
Q: Why didn’t my cookies crackle?
⚠️ Dough too dry or overbaked—keep dough sticky and pull cookies out when centers look underdone.
Q: Can I use Dutch-process cocoa?
✅ Yes! But replace baking soda with 1 tsp baking powder (Dutch cocoa isn’t acidic).
Q: How to get thicker cookies?
➡️ Chill dough overnight for less spread.
Q: Can I freeze unbaked dough?
✅ Yes! Freeze rolled balls; bake from frozen (+1 min bake time).
Q: What’s the best cocoa powder?
➡️ Use natural unsweetened cocoa (like Hershey’s) for classic flavor.
Serving Suggestions
🎄 Perfect for:
- Holiday cookie swaps
- Santa’s plate
- Hot cocoa dunking
Nutrition (per cookie): ~149 kcal
These decadent crinkles are crisp outside, fudgy inside—a chocolate lover’s dream! 😋
Pro Tip: For extra shine, roll cookies in powdered sugar twice! ✨
