Chocolate chip cookies - these are rich, chocolatey cookies with a melt-in-the-mouth sweetness and a beautifully contrasting crackle powdered sugar finish. They look a lot like a brownie or your favorite chocolate cake but in cookie form and everyone loves them!
Classic cold chocolate cookies
An easy to make cookie that's very likely to become a family favorite!
There is a lot of pronounced but perfectly welcome chocolate flavor here, which is paired and complemented well by this sweet coating of powdered sugar. And I can't get enough of this too tender to resist the texture.
This is Hershey's classic cold chocolate cookie recipe and I haven't tried one that I like better yet. All around, it's just a perfectly satisfying cookie that's been around for decades!
It's a classic must-have cookie recipe worthy of the cookbook, and they're perfect for the holidays with that snowy white finish.
And who doesn't love how magical they are? My kids think it's amazing to roll them in powdered sugar before baking them, then put them in the oven and you end up with such a surprising finish! Snow-capped peaks with dark and beautiful folds, slightly concave.
Just plan for sharing, this recipe makes an abundance of cookies!
Ingredients of the chocolate crumpled cookie recipe
- All purpose flour: Preferably use unbleached flour.
- Yeast: This helps the cookies to rise well and puffy and create a crumpled effect.
- Salt: Just use table salt.
- Granulated sugar: Sugar is essential not only for providing sweetness, but the right amount provides a nice texture and balances out the bold flavor of cocoa.
- Vegetable oil: Vegetable oil works great for these cookies rather than butter. Just think of the same effect you get with a chocolate cake - it makes it super chewy. You can replace it with light olive oil.
- Cocoa powder: Just use a standard unsweetened process, not a Dutch process.
- Eggs: The eggs bind the ingredients together and also help achieve the cracked appearance of the cookies. Don't omit or substitute this recipe (if you have an allergy, I recommend looking for a recipe specifically without eggs for them).
- Vanilla extract: It is the perfect complement to the flavor of chocolate.
- Granulated sugar: An essential ingredient for the appearance we are looking for. It also adds more needed smoothness.
Scroll below for a full printable recipe.
How to make cold chocolate cookies
- In a medium bowl whisk together the flour, baking powder and salt, put aside.
- In the bowl of an electric stand mixer fitted with the paddle, mix together granulated sugar and oil.
- Incorporate the cocoa powder and mix well.
- Incorporate the eggs and vanilla.
- Add the flour mixture and mix until well blended.
- Cover the dough and refrigerate overnight.
- The next day Preheat the oven to 350 degrees. Line of baking sheets with baking paper or silicone liners.
- Place powdered sugar in a small mixing bowl.
- Remove about 1/4 of the dough from the refrigerator at a time to work and allow the rest to cool.
- Shape the dough into balls about 1 inch each.
- Roll in powdered sugar then place on a prepared baking sheet spacing them 2 inches apart.
- Bake in preheated oven 10-13 minutes until almost set - they should be soft to the touch and should appear slightly undercooked.
- Cool on a baking sheet for several minutes, then transfer to a wire rack to cool.
- Store cookies in an airtight container once they are almost cold. Repeat the process with the rest of the dough.
Storage and shelf life
- Store cookies in an airtight container in a single layer if possible.
- I like to use a cookie sheet with a tight-fitting lid.
- Store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can I use a hand mixer?
Yes, a hand mixer will work well for this recipe too. It is a fairly thin cookie dough.
Can chocolate crumpled cookies be frozen?
- Baked cookies can be frozen for up to 3 months. Keep the parchment paper between layers. Just keep in mind that the pretty white finish can dissolve and get a bit tacky when thawed.
- The dough freezes well for up to 2 months. Thaw overnight in the refrigerator before rolling in powdered sugar and baking in the oven.
- Add 1/2 teaspoon of peppermint extract for a chocolate mint cookie.
- Stuff with Rolo chocolate before baking to obtain a melted caramel center.
- Freeze teaspoons of Nutella or peanut butter until solid. Add to the center of the cookie dough balls before baking.
- Try adding 1 teaspoon of instant espresso powder to the batter for a slight mocha flavor.
- Stir chopped pecans, walnuts into the dough.
- Garnish with a Hershey kiss after baking (chocolate or peppermint).
Useful tips for cold chocolate cookies
- For best results, use a kitchen scale to measure the ingredients if you have any, if not make sure to use the correct method listed for measurement.
- Don't skip the coldotherwise the dough will be much too sticky and unmanageable to work.
- For less sticky, use the freezer option. Additionally, coating hands with non-stick cooking spray can also help if needed.
- Coat liberally with powdered sugar for a nice contrast between the light and dark finish.
- I love remove cookies when they look just slightly underbaked. This way they are more tender and look like brownies.
- If you want them to spread out a bit more, you can press them down lightly before baking and then sprinkle in a little more powdered sugar if needed.
More favorite cookies to try
Chocolate chip cookies
These cookies are a rich, chocolatey cookie with a melt-in-the-mouth sweetness and a beautifully contrasting crackle powdered sugar finish. They look a lot like a brownie and your favorite chocolate cake, but in cookie form and everyone loves them!
Portions: 48 biscuits
- 2 1/3 cups (284g) all purpose flour (spoon in a measuring cup to measure)
- 2 teaspoon yeast
- 1/2 teaspoon salt
- 2 cups (400g) Granulated sugar
- 3/4 cup (175 ml) vegetable oil
- 1 cup (85g) Cocoa powder without sugar (spoon in a measuring cup to measure)
- 4 tall eggs
- 2 teaspoon vanilla extract
- 3/4 cup (97g) Granulated sugar
In a medium mixing bowl, whisk together flour, baking powder and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, combine the granulated sugar and oil.
Add the cocoa powder and mix well. Stir in the eggs and vanilla.
Add the flour mixture and mix until well blended. Cover the dough and freeze for 45 to 60 minutes or refrigerate overnight (until it's not too sticky to work).
The next day, preheat the oven to 350 degrees. Line the baking sheets with parchment paper or silicone liners.
Place powdered sugar in a small mixing bowl.
Remove about 1/4 of the dough from the refrigerator at a time to work and allow the rest to cool.
Remove the dough and form balls of about 1 inch each. Roll in powdered sugar then place on a prepared baking sheet, spacing them 2 inches apart.
Bake in preheated oven 10 to 13 minutes until almost set - they should be tender to the touch and should appear slightly undercooked.
Let cool on a baking sheet for several minutes, then transfer to a wire rack to cool.
Store cookies in an airtight container once they are almost cold. Repeat the process with the rest of the dough.
Chocolate chip cookies
Quantity per serving
Calories 103 Calories from Fat 36
% Daily Value *
Saturated fat 3g19%
Cholesterol 15 mg5%
Sodium 30 mg1%
Potassium 60 mg2%
Carbohydrates 16 g5%
Vitamin A 25IU1%
Calcium 15 mg2%
The iron 0.6 mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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