Buttery Chocolate Crinkles
Indulge in the rich, melt-in-your-mouth decadence of Buttery Chocolate Crinkles, the ultimate treat for chocolate lovers! These cookies combine the deep, velvety flavor of semisweet chocolate with the buttery softness that gives them their irresistible texture. Rolled in a generous coating of powdered sugar, each bite reveals a striking crinkle pattern that makes these cookies as beautiful as they are delicious. Easy to prepare with just 15 minutes of prep time and a quick bake, this recipe is perfect for the holidays or any time you’re craving a sweet, chocolaty delight. Serve them with a glass of milk or a cup of coffee, and watch them disappear! With key ingredients like unsalted butter, cocoa powder, and pure vanilla extract, these soft, fudgy treasures are sure to become a favorite.
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Recipe Information
Ingredients
- 0.5 cups unsalted butter
- 1 cups semisweet chocolate chips
- 1 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cups powdered sugar
Instructions
In a microwave-safe bowl, melt the butter and semisweet chocolate chips together in 30-second increments, stirring after each, until fully melted and smooth. Let the mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until light and fluffy. Gradually add the chocolate-butter mixture and stir until fully combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or until firm enough to handle.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Place the powdered sugar in a shallow bowl. Scoop out 1-inch balls of dough (about 1 tablespoon each), roll them between your palms to form smooth balls, and then roll them generously in the powdered sugar to coat completely.
Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart. They will spread slightly as they bake.
Bake for 10-12 minutes, or until the cookies have puffed up and the crinkle patterns have formed. Do not overbake—the centers should remain soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1714 mg | 74% | |
| Total Carbohydrate | 729.0 g | 265% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 448.3 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 433 mg | 33% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 3092 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
