Description
A perfect balance of rich chocolate and bright citrus, these cookies are soft, fudgy, and beautifully crackled. Ideal for cozy evenings, festive gatherings, or homemade gifts, the addition of orange zest elevates the classic chocolate crinkle into a fresh, irresistible treat.
Ingredients
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1 cup (225g) unsalted butter, softened
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2 cups (400g) granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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2 cups (240g) all-purpose flour
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1 cup (120g) unsweetened cocoa powder
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1 teaspoon baking powder
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1/2 teaspoon salt
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Zest of 1 large orange
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1/2 cup (60g) powdered sugar, for rolling
Instructions
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In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and orange zest.
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In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually mix dry ingredients into wet mixture until fully incorporated.
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Cover dough with plastic wrap and refrigerate for at least 2 hours or overnight.
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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Roll dough into 1-inch balls and coat each in powdered sugar.
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Place dough balls on baking sheets, spacing 2 inches apart, and bake 10–12 minutes until edges are set but centers remain soft.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Use freshly grated orange zest for best flavor.
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Do not overmix the dough to maintain a soft, fudgy texture.
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Chilling the dough ensures the classic crinkle appearance.
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Cookies firm up as they cool, so avoid overbaking.
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Store in an airtight container at room temperature for up to one week, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes