High Altitude Chocolate Crinkle Cookies
These chocolate crinkle cookies are rich and fudgy, like a soft, chewy brownie coated in powdered sugar.
Ingredients
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.
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Reviews from the Original Source
I used a pinch more salt for personal preference. Perfect mix of cake and brownie, 10/10 cookie!
I love these cookies.
I added more protein by substituting 1/4 cup flour with 1/4 cup Whey Protein. Still fantastic taste.
Just tried these chocolate crinkle cookies and they are amazing. They were so beautiful and delicious that I'm including them in my Thanksgiving goodie plates for my neighborhood. I made 100 of them and they all turned out perfect! I doubled the recipe and it turned out great. Thank you! I will definitely try more of your recipes.
Somewhere I had heard that chocolate crinkle cookies were kinda hard to make. Well, not these! Great recipe, great results. Almost fudgy, beautiful enough to gift. Thanks, Curly Girl!
I never leave comments on recipes but these are the very best chocolate crinkle cookies I have ever had. Ours turned out crunchy on the outside and fudgy in the middle. And the flavor!!! To die for!!! Thank you. Note: we are at 5500 feet
I don't think it was the butter being too melted. These cookies are easy to over-bake, which will make them dry and cakey instead of fudgy. Try 1-2 minutes less in the oven for a fudgier texture.
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