Chocolate Crinkle Cookies Recipe
A thick and chewy chocolate crinkle cookie with powdered sugar.
butter, unsalted (room temperature)
powdered sugar (for rolling)
chocolate chips (optional)
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a small bowl whisk together the flour, cocoa powder, baking soda, and sea salt until incorporated.
In a medium bowl, cream butter, sugar, brown sugar until smooth.
Add egg and mix well.
Add vanilla and water and stir.
Add flour mixture, half at a time, mixing fully.
Fold in chocolate chips (if using)
Using 1 TBS cookie scoop, scoop dough in balls, carefully roll in powdered sugar, and place on a lined cookie sheets.
Bake cookies for 12 minutes, rotating halfway through.
Cool cookies on the pan for 5 minutes prior to transferring to a wire rack.
Store in an airtight container for up to a week or freeze.
*Dough will be sticky. Drop the dough balls directly from the scoop into the powdered sugar.