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:
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- Melt chocolate and butter in a double boiler or in a microwave set aside.
- Add to a small bowl app-purpose flour, salt, baking powder, baking soda, and cocoa powder, set aside.
- In a large bowl, add white and light brown sugar.
- Add the eggs into the sugar mixture and beat with a hand mixer on a low speed for about one minute.
- Blend into the egg mixture, vanilla extract, espresso powder, and vanilla extract.
- Mix ingredients well.
- Blend in the flour mixture.
- Refrigerate for at least 2 hours or overnight.
- Place white sugar in one bowl and confectioners sugar in a second bowl
- Use a scoop for the dough to pick up dough balls.
- Drop into white sugar and cover dough, then do the same in confectioners sugar.
- Place cookies on to lined cookie sheet. I use a Silpat.
- Bake for 5 minutes on the middle rack, turn rack and bake another 5-7 minutes.
- Remove cookies, let cool. Serve
- Melt chocolate and butter in a double boiler or in a microwave set aside.
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📖 Recipe
Chocolate Crinkle Cookies
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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
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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
- any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
