Indulge in the rich, deep chocolate flavor of these homemade Chocolate Crinkle Cookies. Each soft and chewy bite is beautifully contrasted with a sweet, snowy powdered sugar coating, creating a truly irresistible treat perfect for any occasion.
THE ULTIMATE CHOCOLATE CRINKLE COOKIE RECIPE
There’s an undeniable magic that chocolate crinkle cookies bring to the table, especially as the colder months approach and holiday baking traditions come alive. This isn’t just another cookie recipe; it’s a celebration of classic flavors and festive aesthetics. Imagine sinking your teeth into a cookie that’s wonderfully soft and intensely chewy, boasting a profound chocolate taste derived from real, quality chocolate. Then, picture that rich texture enveloped in a delicate layer of powdered sugar, which not only adds an extra touch of sweetness but also creates their signature cracked, snow-dusted appearance. These homemade Chocolate Crinkle Cookies are surprisingly easy to prepare, making them a fantastic choice for experienced bakers and beginners alike. They’re a guaranteed crowd-pleaser, perfect for gifting, holiday gatherings, or simply enjoying with a warm cup of coffee or milk.
What truly sets these chocolate crinkle cookies apart is their harmonious balance of robust chocolate flavor and tender chewiness. The combination of dark chocolate and Dutch process cocoa powder ensures a deep, complex cocoa profile that isn’t overly sweet, allowing the quality of the chocolate to shine. The addition of brown sugar contributes to their incredibly moist and chewy texture, while the exterior coating of powdered sugar provides that iconic visual appeal and a delightful burst of sweetness with every mouthful. This recipe is designed to yield consistently perfect results, ensuring that your cookies come out beautifully crinkled, tender on the inside, and irresistibly delicious every single time. Get ready to add this beloved classic to your baking repertoire!
FREQUENTLY ASKED QUESTIONS ABOUT CRINKLE COOKIES:
While not strictly essential, we highly recommend chilling the dough for at least 20-30 minutes, or even longer. Chilling plays a crucial role in preventing the cookies from spreading too much during baking, resulting in thicker, chewier cookies with a more pronounced crinkle effect. It also makes the dough much easier to handle and roll into perfect balls, ensuring an even coating of sugar.
No, you don’t strictly have to use dark chocolate, but it is highly recommended for the best flavor profile. This recipe utilizes a 60-75% dark chocolate bar, which provides a rich, intense chocolate base that beautifully balances the sweetness of the sugars. You could technically use any unsweetened or semi-sweet chocolate you prefer. However, since the recipe also incorporates Dutch process cocoa powder, the dark chocolate helps to achieve a deep, complex chocolate flavor without making the cookies overly sweet. Ultimately, the choice of chocolate depends on your personal preference for chocolate intensity.
This is a common issue that can occur due to excess moisture or insufficient cooling. If your powdered sugar coating melts or disappears during baking or cooling, don’t worry! You can easily remedy this by re-dipping the cooled cookies into more powdered sugar. For best results, ensure your cookies are completely cool before re-dusting. To prevent this from happening in the first place, make sure to heavily coat the dough balls in powdered sugar before baking and allow them to cool fully on the baking sheet before transferring.
The main difference lies in how the cocoa beans are processed, which affects both flavor and color. Dutch process cocoa powder is treated with an alkalizing agent that neutralizes its acidity. This results in a darker color and a milder, less bitter, and richer chocolate flavor. Natural cocoa powder, on the other hand, is acidic and lighter in color, offering a more robust, slightly fruity chocolate flavor. Because Dutch process cocoa is neutral, it reacts differently with leavening agents; it’s often paired with baking powder, whereas natural cocoa is usually paired with baking soda (which needs an acid to activate). For these crinkle cookies, Dutch process cocoa contributes to their deep, dark hue and smooth chocolate taste.
No, espresso powder is entirely optional, but it comes highly recommended for enhancing the chocolate flavor. Just a small amount of espresso powder doesn’t make the cookies taste like coffee; instead, it deepens and intensifies the natural notes of the chocolate, making them taste even more rich and complex. It’s a secret ingredient many bakers use to elevate their chocolate desserts, adding a subtle layer of sophistication without overpowering the primary chocolate taste.
These delicious cookies are simple to store, allowing you to enjoy them for days. Keep them in an airtight container at room temperature, where they will stay fresh and chewy for up to 1 week. For longer storage, chocolate crinkle cookies freeze exceptionally well. Place them in a freezer-safe airtight container or bag, ensuring they are separated by parchment paper to prevent sticking, and they will last for up to 3 months. Thaw them at room temperature before serving for the best texture and flavor.
KEY INGREDIENTS FOR PERFECT CHOCOLATE CRINKLE COOKIES:
Crafting the perfect Chocolate Crinkle Cookies begins with selecting the right ingredients. Each component plays a vital role in achieving that signature rich flavor, soft texture, and beautiful crinkled finish. Below is a comprehensive list of what you’ll need to create these irresistible treats.
- Dark chocolate: Opt for a good quality dark chocolate (60-75% cacao) for the best flavor. Finely chop it for even melting.
- Unsalted butter: Softened butter creams easily and adds richness.
- Espresso powder (optional): A secret ingredient that intensifies chocolate flavor without adding a coffee taste.
- Granulated sugar: Used in both the dough and for the initial roll to help form the crinkles.
- Light brown sugar: Adds moisture and contributes to the chewy texture.
- Eggs: Binds the dough and adds structure.
- Vanilla extract: Enhances all the other flavors. Use pure vanilla for best results.
- All-purpose flour: The foundational dry ingredient for structure.
- Dutch cocoa powder: Provides a deep, dark chocolate color and a smoother, less bitter flavor compared to natural cocoa.
- Baking powder: Works with the Dutch cocoa to provide lift.
- Baking soda: Also contributes to leavening and tenderness.
- Salt: Balances sweetness and enhances the overall flavor profile.
- Powdered sugar: Crucial for the iconic crinkled, snowy coating. Ensure a generous amount is used.
HOW TO BAKE PERFECT CHOCOLATE CRINKLE COOKIES: A STEP-BY-STEP GUIDE
Follow these detailed instructions to create beautifully crinkled, intensely chocolatey cookies that will impress everyone.
Step 1: Melt the Chocolate Mixture. Begin by setting up a double boiler. Place a medium-sized, heat-safe bowl over a saucepan containing about 3-4 inches of simmering water, ensuring the bottom of the bowl does not touch the water. Alternatively, you can use a pre-made double boiler. Into this bowl, add your finely chopped dark chocolate, softened unsalted butter, and optional espresso powder. Stir the mixture constantly with a spatula or whisk over low heat until the chocolate and butter are completely melted and the mixture is smooth and glossy. Remove from heat immediately once melted.
Step 2: Incorporate Sugars and Wet Ingredients. Once the chocolate mixture is removed from the heat, add ¾ cup of granulated sugar and the light brown sugar directly into the bowl. Mix thoroughly until the sugars are well incorporated and the mixture is smooth. Next, whisk in the two large eggs one at a time, ensuring each is fully blended before adding the next. Finish by whisking in the vanilla extract until just combined. This creates a rich, shiny wet base for your cookie dough.
Step 3: Prepare Dry Ingredients. In a separate medium-sized bowl, combine the all-purpose flour, Dutch cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly. This step is crucial to ensure all the leavening agents and flavorings are evenly distributed throughout the dough, preventing pockets of unmixed ingredients and promoting a consistent rise.
Step 4: Combine Wet and Dry Mixtures. Gradually fold the whisked dry ingredients into the wet chocolate mixture. Use a spatula or wooden spoon and mix until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Stop mixing as soon as no streaks of flour are visible. Cover the bowl tightly with plastic wrap and refrigerate the dough for 20-30 minutes. Chilling is essential for firming up the dough, making it easier to roll and helping to create those beautiful crinkles.
Step 5: Preheat Oven and Prepare for Rolling. While the dough chills, preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Prepare two separate small bowls: one with the remaining granulated sugar and the other with a generous amount of powdered sugar. This two-step coating process is key to achieving the distinct crinkled look and ensures the powdered sugar adheres well.
Step 6: Roll and Coat the Dough Balls. Using a medium cookie scoop (about 1.5-2 tablespoons), portion out the chilled dough. Gently roll each portion between your palms to form a smooth ball. First, roll each dough ball into the granulated sugar until it’s lightly coated. This initial granulated sugar layer helps the powdered sugar adhere and contributes to the crinkle texture. Then, immediately roll the sugar-coated dough ball into the powdered sugar, ensuring it is heavily coated on all sides. Don’t be shy with the powdered sugar – the more, the better for pronounced crinkles.
Step 7: Bake to Perfection. Place the heavily coated dough balls on the prepared baking sheet, spacing them 1-2 inches apart to allow for spreading. Bake for 9-11 minutes. It’s important not to overbake these cookies; they will appear slightly underdone and soft in the center when removed from the oven. This ensures they remain wonderfully soft and chewy. The residual heat from the baking sheet will continue to cook them as they cool.
Step 8: Cool and Enjoy. Allow the baked cookies to cool on the baking sheet for at least 15 minutes. This cooling period is crucial as it allows the cookies to set and finish baking without becoming dry. After 15 minutes, carefully transfer them to a wire cooling rack to cool completely. Cooling on a rack ensures air circulation, preventing the bottoms from becoming soggy.
Once cooled, these gorgeous and delicious Chocolate Crinkle Cookies are ready to be served! Pair them with a cold glass of milk, a warm cup of coffee, or a steaming mug of hot chocolate for the ultimate treat. They are perfect for holiday platters, bake sales, or simply as an everyday indulgence. Enjoy the delightful blend of rich chocolate and sweet, tender chewiness.
EXPLORE MORE DELICIOUS COOKIE RECIPES!
If you loved these Chocolate Crinkle Cookies, you’re in for a treat! Discover more fantastic cookie recipes that are perfect for any occasion, from festive gatherings to simple everyday indulgences.
- Pumpkin Crinkle Cookies
- Red Velvet Crinkle Cookies
- Mrs. Fields Chocolate Chip Cookies
- Subway’s Raspberry Cheesecake Cookies
- Copycat Chocolate Cupcake Cookies
- Chocolate Cake Cookies
- Carrot Cake Cookies
- Sprinkle Cookies
- Hot Chocolate Marshmallow Cookies
Chocolate Crinkle Cookies
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Ingredients
- 1¾ cups finely chopped dark chocolate (60 – 75%)
- 8 tablespoons unsalted butter softened
- 1 teaspoon espresso powder
- 1½ cups granulated sugar divided
- ¼ cup light brown sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- ½ cup dutch cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup powdered sugar
Instructions
- Place a medium-sized heat-safe bowl over a medium-sized saucepan with 3-4 inches of simmering water on low heat, creating a double boiler setup. Add the finely chopped dark chocolate, softened unsalted butter, and optional espresso powder to the bowl.
- Stir the chocolate mixture constantly until it is completely smooth and melted. Remove the bowl from the heat as soon as it’s melted to prevent scorching.
- To the melted chocolate, add ¾ cup of granulated sugar and the light brown sugar. Mix thoroughly until the sugars are well incorporated and the mixture is smooth.
- Whisk in the two large eggs, one at a time, ensuring each egg is fully blended into the mixture before adding the next. Finish by whisking in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Gradually fold the dry ingredients into the wet chocolate mixture using a spatula. Mix until just combined and no streaks of flour remain; be careful not to overmix.
- Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for 20-30 minutes. This step helps firm the dough for easier handling and better crinkle formation.
- While the dough is chilling, preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- Prepare two separate small bowls: one with the remaining granulated sugar and another with the powdered sugar for coating.
- Using a medium cookie scoop (about 1.5-2 tablespoons), scoop portions of the chilled dough and gently roll them into smooth balls.
- First, roll each dough ball into the granulated sugar until it’s lightly coated. Then, immediately roll it into the powdered sugar, ensuring it is heavily coated on all sides. A thick layer of powdered sugar is key for pronounced crinkles.
- Place the coated cookies 1-2 inches apart on the prepared baking sheet. Bake for 9-11 minutes. The cookies will appear soft and slightly underdone in the center when you remove them from the oven, which is perfectly normal.
- Allow the cookies to cool on the baking sheet for 15 minutes before carefully transferring them to a wire cooling rack to cool completely. This helps them set and prevents breaking.
Helpful Notes for Baking:
- For the best deep chocolate flavor and color, ensure you use Dutch process cocoa powder and not regular unsweetened cocoa powder.
- While optional, a teaspoon of espresso powder can significantly enhance and deepen the rich chocolate flavor of these cookies without imparting any coffee taste.
- This recipe is perfect for scaling! It can easily be doubled or even tripled if you’re baking for a large gathering, a holiday cookie exchange, or preparing thoughtful homemade gifts.
- Don’t skip the chilling step for the dough. It helps prevent the cookies from spreading too much and ensures you get those beautiful, distinct crinkles.
- Ensure a generous coating of powdered sugar. The more sugar that adheres to the dough balls, the more pronounced and appealing the “crinkle” effect will be after baking.
Nutrition Information
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.