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.
Why I love making Chocolate Crinkle Cookies
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 in confectioners' sugar before it is baked. Results are a delicious chocolate cookie with cracks or crinkles in the cookie.
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 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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Chocolate Crinkle Cookies
Equipment
Ingredients
Instructions
- In a double boiler over medium heat, add ½ cup unsalted butter and 4 (1) ounce squares, unsweetened baking chocolate to the top pot. Stir occasionally until mixture is melted and blended. Set aside. Alternative: Combine butter and chocolate in a microwaveable bowl, melt the mixture in the microwave, following manufacturer's instructions. Set mixture aside.
- In a medium-sized mixing bowl, whisk together 2 cups all-purpose flour, ½ cup 100% Dutch cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Set bowl aside.
- In a large mixing bowl, whisk together 1 cup granulated sugar and 1 cup light brown sugar. Use a hand mixer with beaters attached and beat in 4 large eggs, until completely blended, about 1 ½ minutes. Mix in 1 ½ teaspoons pure vanilla extract and 1 teaspoon espresso powder Blend about 15 seconds to mix ingredients.
- Add in the butter/chocolate mix to the bowl. Use the hand mixer to mix the ingredients until combined for another 15-30 seconds.
- Fold in ⅓ of the flour mixture into the wet ingredients. Use a wooden spoon to gently fold ingredients together. Do this step two more times, folding ⅓ of the flour mixture into wet ingredients and blend until combined. Once all ingredients mixed. Place bowl in the refrigerator, covered with plastic wrap or a lid, for at least 3 hours or overnight.
- Preheat oven to 350°F. Use a Silpat or parchment paper to line 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.
- In a small mixing bowl, combine ⅓ cup granulated sugar and 1 cup confectioners sugar, set aside until ready to coat the crinkle cookies.
Nutrition
Notes
- any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
