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    Home » Recipes » Recipes

    The Best Chocolate Crinkle Cookies

    Published: Dec 3, 2018 · Modified: Nov 14, 2024 by Eileen Murphy Kelly

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    The Best Chocolate Crinkle Cookies are my first Holiday cookie of this season. A Classic cookie that should be on everyone's Christmas Cookie platter.

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    Why I love making Chocolate Crinkle Cookies

    The love/hate relationship with baking came because I don't love to follow directions! I like to cook with whatever is around. Baking, as you know, precise, down to weighing the ingredients! So precocious me as a child, I just wanted to do my thing.

    My Nana baked Irish Soda Bread the same way, no recipe, just a feel for it! So that is how I baked for a long time! You can imagine the many disasters!

    Chocolate Crinkle Cookie Recipe FAQs

    What are Chocolate Crinkle Cookies?

    The most chocolatey cookie that is rolled and confectioners sugar before it is baked. Results are a delicious chocolate cookie with cracks or crinkles in the cookie. If you haven't had a chocolate crinkle, change that today! Delish!

    Can Crinkle Cookies be frozen before baking?

    Yup! Place the rolled cookies, without confectioners sugar on a cookie sheet in the freezer for about 30 minutes. This sets the shape of the cookie. The cookies can be frozen for up to 6 months, well sealed. I defrost a few at a time or the whole batch in the fridge. Coat in confectioners' sugar and bake. YUMMY!

    Can I freeze these Chocolate Crinkle Cookies after they have baked?

    Absolutely. The baked cookie can be frozen after being baked. Layer the cookies with wax paper in between layers. Use a freezer bag, lay cookies in the bag on a baking tray in the freezer for about 30 minutes so cookies don't freeze together.

    How long can I keep Chocolate Crinkles after they have baked?

    Keep the crinkle cookies well covered in a storage tin. They don't last long in my house. My Mom says they keep well covered for about 2 weeks.

    Why does this Chocolate Crinkle Recipe use both granular sugar and confectioners sugar?

    • A great article about crinkle cookies by American Test Kitchen, yes I read cookie articles, suggested using both granular and confectioner sugar. Granular sugar draws out the moisture and the cookie has more cracks and looks pretty.
    • The extra roll in granulated sugar puts these over the top delicious.

    Tips to Make The Best Chocolate Crinkle Cookie Recipe:

    • Bake the crinkle cookies at room temperature. This ensures they spread correctly to create crinkles.
    • If you don't get a lot of crinkling in your cookies, the batter may not have been at room temperature.
    • Use both baking soda and baking powder to get height on the crinkle cookie.
    • A scoop to measure cookie batter to be rolled ensures the same size cookies.
    • A combination of rolling the dough in granulated sugar and then confectioners' sugar gives great texture to crinkle cookies.
    • Adding espresso powder to the mix adds an amazing depth of flavor to these yummy crinkle cookies.

    How to Make Chocolate Crinkle Cookies:

      1. Melt chocolate and butter in a double boiler or in a microwave set aside. Chocolate and butter melting in top photo and bottom photo is the combo of butter and chocolate melted to make chocolate crinkle cookies.
      2. Add to a small bowl app-purpose flour, salt, baking powder, baking soda, and cocoa powder, set aside. Flour, salt, baking powder, baking soda, cocoa powder,the dry ingredients for chocolate crinkle cookies in a clear glass bowl.
      3. In a large bowl, add white and light brown sugar. Getting the ingredients together for Chocolate Crinkle Cookies with white and light brown sugar in a large bowl.
      4. Add the eggs into the sugar mixture and beat with a hand mixer on a low speed for about one minute. Some of the ingredients for chocolate crinkle cookies in a bowl, white and brown sugar and eggs.
      5. Blend into the egg mixture, vanilla extract, espresso powder, and vanilla extract. Wet ingredients with espresso powder added in to the mix to make chocolate crinkle cookies
      6. Mix ingredients well. Wet ingredients for chocolate crinkle cookies in a large glass bowl.
      7. Blend in the flour mixture. The dry ingredients mixing into the wet ingredients to make chocolate crinkle cookies.
      8. Refrigerate for at least 2 hours or overnight. chocolate crinkle cookie recipe batter ready to be refrigerated
      9. Place white sugar in one bowl and confectioners sugar in a second bowl
      10. Use a scoop for the dough to pick up dough balls.
      11. Drop into white sugar and cover dough, then do the same in confectioners sugar. Chocolate crinkle cookie dough rolled in white sugar and then confectioners sugar before baking.
      12. Place cookies on to lined cookie sheet. I use a Silpat. Chocolate crinkle cookie dough on a Silpat ready to be baked.
      13. Bake for 5 minutes on the middle rack, turn rack and bake another 5-7 minutes.
      14. Remove cookies, let cool. Serve

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    📖 Recipe

    Chocolate Crinkle Cookies

    Delicious Chocolate Crinkle cookies are a favorite cookie throughout the year! Especially popular at the Holidays! Every cookie platter needs chocolate crinkle cookies on the plate!
    5 from 1 vote
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    Course: Cookie, Snack
    Cuisine: American
    Keyword: Christmas Cookies, Classic Cookies
    Prep Time: 25 minutes minutes
    Cook Time: 10 minutes minutes
    refridgerate: 3 hours hours
    Total Time: 35 minutes minutes
    Servings: 50 cookies
    Calories: 95kcal
    Author: Eileen Murphy Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    Ingredients

    Melted Chocolate Mixture

    • ½ cup unsalted butter
    • 4 squares unsweetened baking chocolate

    Flour Mixture

    • 2 cups all-purpose flour
    • ½ cup 100% Dutch cocoa powder Note 1
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Egg Mixture

    • 1 cup granulated sugar
    • 1 cup light brown sugar
    • 4 large eggs
    • 1 ½ teaspoon pure vanilla extract Note 2
    • 1 teaspoon espresso powder

    Sugar Coating

    • ⅓ cup sugar
    • 1 cup confectioners sugar
    US Customary - Metric

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    Instructions

    How to Melt Chocolate

    • In a double boiler over medium heat, add butter and chocolate to top pot. Stir occasionally until mixture is melted and blended. Set aside. Alternative: Combine butter and chocolate in a microwavable bowl. melt mixture in the microwave, follow microwave instructions. Set mixture aside.

    Flour Mixture

    • To a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set bowl aside.

    Egg Mixture

    • In a large bowl, blend white sugar, and brown sugar. Add in 4 eggs. Use a hand mixer to blend well, about 1 ½ minutes. Add in vanilla extract and espresso powder. Blend about 15 seconds to mix ingredients. Add in the butter/chocolate mix to bowl. Blend again another 15-30 seconds to mix ingredients well.
    • Fold in ⅓ flour mixture into the wet ingredients. Use a wooden spoon to gently fold ingredients together. Do the same two more times, folding flour into wet ingredients blend. Once all ingredients mixed. Place bowl in the fridge covered with foil or lid for at least 3 hours or overnight. 

    How to Make Chocolate Crinkle Cookies

    • Preheat oven to 350 degrees. Use a Silpat or parchment paper on a large baking sheet. 
    • Have your two bowls of sugar for sugar coating ready for your rolled cookie dough.
    • Remove dough from fridge. Use a scoop to roll dough. If freezing before baking, see Note 5.
    • Place cookies into white granulated sugar then into confectioners sugar. Place cookie onto lined cookie sheet. Cookies should be 2-inches apart, about 9 cookies per tray. 
    • Place baking tray on center rack in oven for 5 minutes. Flip tray around ((front row is now in the back of the oven) for another 5 -7 minutes. (Note 3)
    • Once cookies are baked, remove and place on a cooling rack. Once cooled, cookies can be stored well-covered unrefrigerated for at least 2 weeks.

    NOTES

    Note 1: I generally use either Hershey or Rodelle cocoa powder.
    Note 2: Addams extract is my brand of choice for this recipe. If unavailable, another pure vanilla extract can be used.
    Note 3: Every oven is different. Also how much do you want your cookie to spread will depend on the cooking time. I love a crispy large cookie. Generally, bake my cookies 5 minutes then flip for another 6 minutes.  
    Note 4: Cookies are done baking when the center will be still soft. Crinkle cookies harden as they cool. 
    Note 5: To store cookies after baking, keep in a tin with a lid. These keep for a good while. 
    To Freeze Chocolate Crinkles before baking:
    At step 5, once the dough is rolled, place cookies on a baking tray into the freezer for about 15-30 minutes, to set dough. The cookie dough can then be placed into a freezer bag to use at a later date. When ready to bake, take out as many cookie balls as needed, defrost for about 30 minutes in the fridge. Then proceed with recipe.
    • any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes. 
     

    Nutrition

    Serving: 1cookie | Calories: 95kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 42mg | Potassium: 65mg | Fiber: 0g | Sugar: 10g | Vitamin A: 80IU | Calcium: 18mg | Iron: 0.9mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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