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Yields:
3 dz.
Prep Time:
25 mins
Total Time:
2 hrs 40 mins
Chocolate crinkle cookies are one of my favorite Christmas cookies in the universe. They're extra fudgy and chocolaty and a must bring for any Christmas potluck or cookie swap. To make them the best of any chocolate crinkle cookie recipe you need to do two simple steps not often found in other recipes: first, use melted chocolate—not cocoa powder—in the dough, and second, roll the scooped cookie dough balls with granulated sugar, then powdered sugar for the ultimate crackly crust. It’s a process that takes slightly more time and effort but the results are well worth it in the end. These will stand up to any chocolate dessert on the sweets table!
What are crinkle cookies?
Crinkle cookies are iconic for their powder sugar-dusted crackly surfaces. For the right amount of lift and spread to crinkle the top, use a combination of baking soda and baking powder. And don't forget to factor in time for chilling the dough—it needs to be firm before being rolled in the sugar and baked.
How do you know when chocolate crinkle cookies are done?
When chocolate crinkle cookies are done they will be unmistakably crinkly on top! The cookies should have risen enough to crack through the powdered sugar but still be chewy on the inside.
Why are my crinkle cookies flat?
Flat cookies are often the result of too little flour or butter that's too soft. In the case of crinkle cookies, if you don't let the dough firm up in the fridge before scooping and rolling, they'll spread too much in the oven and lose their domed crackled topping.
What's the best way to store chocolate crinkle cookies?
Chocolate crinkle cookies are soft and chewy, so they stay fresh a bit longer than your average cookie. You can store them in an airtight container at room temperature for about a week. You can also freeze them to keep them fresh for up to three months.
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Ingredients
- 1/2 cup
salted butter, cubed
- 6 oz.
semisweet chocolate, chopped
- 1 1/2 cups
all-purpose flour
- 1/2 cup
unsweetened cocoa powder
- 1 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 1/2 cup
packed light brown sugar
- 3
large eggs
- 2 tsp.
vanilla extract
- 1 1/2 cups
granulated sugar, divided
- 1 cup
powdered sugar
Directions
- Step 1In a heatproof bowl, combine the butter and chopped chocolate, and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly.
- Step 2In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to combine and get rid of any lumps.
- Step 3In a large bowl, combine the brown sugar, eggs, vanilla, and ½ cup granulated sugar, and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the melted chocolate mixture and beat until combined. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Cover the dough and refrigerate until firm, at least 2 hours and up to 4 hours.
- Step 4Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the remaining 1 cup granulated sugar in a shallow bowl and the powdered sugar in a second shallow bowl. Scoop the dough into balls (about 1 tablespoon each). Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely.
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