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snow-kissed chocolate crinkle cookies

Snow-Kissed Chocolate Crinkle Cookies

There's really no other cookie that matches the intensity of the chocolate flavor and yet offers a great crunch on the exterior.
You won't be in the kitchen all day to create these, but they will taste like you have been.
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Course: Recipes
Cuisine: COOKIES
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 10 minutes
Total Time: 32 minutes
Servings: 24 cookies
Calories: 155kcal
Author: dana vento

Ingredients

  • 1 C Light Brown Sugar
  • A stick of unsalted butter softened
  • 2 Eggs do not use brown eggs
  • 1 1/2 Tsp Vanilla
  • DRY MIXTURE
  • 1/4 Tsp Salt
  • 1 1/4 C Flour
  • 3/4 - 1 C Unsweetened Dutch Cocoa Powder
  • 1 1/2 Tsp Baking Powder
  • Confectioner's Sugar

Instructions

  • Preheat your oven to 350° F.
  • Prepare your trays with silicone baking mats
  • Wet Ingredients
  • In a large mixing bowl (or your stand mixer bowl), add in the softened butter.
  • Next, add in the eggs.
  • Now the brown sugar.
  • Vanilla.
  • Mix this together.
  • Let's move to the dry ingredients and add those in (you can thank me for not making you use a separate bowl to mix them in, it serves no purpose than to make an additional bowl to clean up!)
  • Baking powder.
  • Salt.
  • Cocoa Powder (I add the heavier hand as listed on this to make it really yummy, but if you just want the taste and color of chocolate stay on the 3/4 C side.
  • Add in the flour.
  • Mix to combine.
  • Using a cookie scoop (1.5"), place cookies 2" apart on your prepared baking pan.
  • Leave them in a ball scoop, do NOT FLATTEN.
  • The cookie will bake for 10-12 Minutes Do NOTE The cookies will CRACK on their own while baking.
  • Don't over bake.
  • Naturally, the first batch is going to be the longer bake of 12 minutes.
  • By the second round, you will be at about 10 minutes firm.
  • When you remove the cookie from the oven (with hot mitts on), firmly smack the pan against the countertop (I do this on a layered towel) and the cookies will crinkle more!
  • Allow these to cool, then transfer to a cooling rack (about 10 minutes).
  • Repeat the entire process above until all of our cookies are baked (approximately 24 cookies)
  • Once cooled, it's time to snow cover the cookies, or if you are not serving immediately transfer to an airtight container.
  • If You Are Serving The Cookies
  • Leave the cookies on the cooling racks.
  • Before moving the racks, line the space with parchment paper, then place the cookies on the cooling rack over the parchment paper.
  • Simply move the confectioner shaker over the cookies and snow cover.
  • That's it.
    mountain of cookies stacked
  • I do not suggest storing with confectioner's sugar on them, as it could melt from the moisture of the container.

Nutrition

Serving: 1g | Calories: 155kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 69mg | Fiber: 1g | Sugar: 13g
Tried this recipe?Follow me on Pinterst at @Dana_Vento for more!