High Altitude Chocolate Crinkle Cookies
These chocolate crinkle cookies are rich and fudgy, like a soft, chewy brownie coated in powdered sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Medium Cookie Scoop with Release Lever (approximately 1 1/2 tbsp capacity)
Ingredients
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ½ cup unsweetened Dutch processed cocoa powder
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ⅓ cup light or dark brown sugar, lightly packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup powdered sugar
Instructions
- In a bowl, sift together the flour, cocoa powder, baking powder and salt, then whisk until evenly distributed.
- Separately, whisk together the melted butter, granulated sugar, brown sugar, eggs and vanilla. Add the wet ingredients to the dry, and use a spatula to stir everything together into a soft dough.
- Cover the bowl, and refrigerate the dough for 2 hours.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Use a medium cookie scoop with a release lever to portion the chilled dough into 17 portions. The dough will be sticky. Roll each portion into a smooth ball between your hands, then coat in the powdered sugar.
- Place the cookies 3 inches apart on the baking sheet. Bake for about 10-11 minutes, until the cookies have puffed and spread slightly, the edges are set, and the cookies are cracked on top. Let cool on the baking sheet for 1 minute, then transfer to a cooling rack to cool completely.
- Store the leftover cookies in a single layer in an airtight container at room temperature for up to 3 days.
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