why make this recipe
Chocolate Crinkle Cookies are a delightful treat that combines rich chocolate flavor with a beautiful, crinkled appearance. They are soft and chewy on the inside, with a light, sugary coating on the outside. This recipe is perfect for any occasion, from holiday gatherings to casual snack times. Enjoying these cookies fresh out of the oven will surely bring a smile to your face!
how to make Chocolate Crinkle Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, cubed
- 4 ounces bittersweet chocolate, coarsely chopped
- 1/2 cup unsweetened natural cocoa powder
- 3 large eggs
- 1 1/2 cups plus 1/3 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3/4 cup powdered sugar
Directions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a saucepan, combine the butter and chopped chocolate over low heat, stirring until melted and smooth.
- Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, granulated sugar (1 1/2 cups), and vanilla extract until well combined.
- Stir in the chocolate mixture until fully incorporated.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Cover the dough and refrigerate for about 30 minutes.
- Once chilled, using a cookie scoop or tablespoon, scoop out the dough and roll it into balls.
- Roll each ball in the powdered sugar to coat.
- Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Chocolate Crinkle Cookies
Serve Chocolate Crinkle Cookies as a delicious dessert or snack. They pair wonderfully with a glass of milk, coffee, or tea. For an extra special treat, serve them warm with a scoop of vanilla ice cream on top. Enjoy these cookies at parties, gatherings, or just as a sweet treat for yourself!
how to store Chocolate Crinkle Cookies
To keep your Chocolate Crinkle Cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. If you want to keep them for longer, you can freeze the cookies. Place them in a freezer-safe container, separating layers with parchment paper, and they will last for up to three months.
tips to make Chocolate Crinkle Cookies
- Make sure to let the melted chocolate mixture cool slightly before adding it to the eggs. This prevents the eggs from cooking.
- For extra richness, you can add a pinch of espresso powder to enhance the chocolate flavor.
- Use a cookie scoop to keep the cookies uniform in size for even baking.
variation
You can customize these cookies by adding chocolate chips or nuts to the dough. For a minty twist, try adding a few drops of peppermint extract for a refreshing flavor.
FAQs
Can I use unsweetened chocolate instead of bittersweet chocolate?
Yes, you can use unsweetened chocolate, but you may want to add a little extra sugar to balance the bitterness.
What if I don’t have cocoa powder?
You can substitute cocoa powder with additional all-purpose flour, but the cookies will be less chocolatey.
Can I make the dough ahead of time?
Yes! You can prepare the dough, refrigerate it, and bake the cookies later. Just make sure to let it come to room temperature before rolling into balls.
Chocolate Crinkle Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious soft and chewy cookies with a rich chocolate flavor and beautiful crinkled appearance.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 8 tablespoons unsalted butter, cubed
- 4 ounces bittersweet chocolate, coarsely chopped
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 1 1/2 cups plus 1/3 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a saucepan, combine the butter and chopped chocolate over low heat, stirring until melted and smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, granulated sugar (1 1/2 cups), and vanilla extract until well combined.
- Stir in the chocolate mixture until fully incorporated.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Cover the dough and refrigerate for about 30 minutes.
- Once chilled, using a cookie scoop or tablespoon, scoop out the dough and roll it into balls.
- Roll each ball in the powdered sugar to coat.
- Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra richness, add a pinch of espresso powder to enhance the chocolate flavor. Store in an airtight container for up to a week, or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, dessert, chocolate, baking, sweets
