Feb 7, 2021

Simple Chunky Chocolate Cookies Dusted with Powdered Sugar (Not Exactly Chocolate Crinkles)

I know, I know, chocolate cookies dusted with powdered sugar, that almost sounds like chocolate crinkles. However, right in the beginning, I wasn't aiming for the cookies to crack as much in order to create that beautifully crinkled lines. Instead, I simply want a chunky cookie, not the flatten shaped, plus some powdered sugar on top for that extra airy sweetness. As a result, calling this a chocolate crinkles recipe would be misleading. Let's just stick with cookies dusted with powdered sugar. Simple and clear.

Simple chunky chocolate cookies dusted with powdered sugar -

Ingredients (about 16 pieces)?

  • 115 grams unsweetened chocolate
  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 4 tablespoons unsalted butter
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • Some powdered sugar


Remove butter from the fridge and wait till it softens. You can also turn the oven to low heat, put the butter to an oven-proof ramekin, then transfer to the oven for a short period. Once the butter softens with texture reminiscent of semi-melted ice cream, remove from heat.

Break the chocolate into smaller pieces. Melt the chocolate using a double boiler, or you can also put the chocolate pieces to a ramekin and let it melt slowly in the oven too. Once ready, remove from heat for later use.

Now turn up the oven heat to 375 degrees Fahrenheit/190 degrees Celsius. Line a baking sheet with parchment paper.

Simply use the big bowl attached to the stand mixer, pour in melted butter, melted chocolate, both the granulated and brown sugar, and vanilla extract. Also break in three eggs. 

Using medium speed and mix till fully blended.

Sift in all-purpose flour and baking powder. Blend again till fully combined.

Prepare a small bowl of powdered sugar on the side. Form the sticky dough into smaller balls, with size similar to medium sized meat balls. Roll onto the powdered sugar. The dough won't be sticky anymore as soon as covered with powdered sugar.

Transfer coated dough to the baking sheet. Leave some space apart between each dough. These cookie dough will expand a little during the baking process, so this will prevent them from sticking to one another.

Bake in few batches if the oven space is limited. Each batch takes about 10 to 12 minutes, or till the top cracks slightly. You can also test it out by carefully touching the top of the cookies, the texture should be rather soft still, no worries.

Remove from heat and let the cookies cool down. The cookies will start to harden once being removed from heat.  

Even though the dough was pretty sticky when trying to shape it into individual chunks, however, after baking and cooling down, the cookies turn out rather dry and flaky. The cookies won't fall apart when I hold it, but gradually crumbles down in my mouth. Consider it a "refreshing" type of chocolate cookies so to speak.

Also a nice touch with the powered sugar, which works well with such non-sticky or fudgy type of chocolate cookies. The cracks? Nah, we are not making chocolate crinkles, don't even bother if the cracks are pretty enough.

One other chocolate cookies recipe (that I absolutely adore):

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