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!
Servings 50 cookies
Melted Chocolate Mixture
- 1/2 cup unsalted butter
- 4 squares unsweetened baking chocolate
- 2 cups all-purpose flour
- 1/2 cup 100% Dutch cocoa powder Note 1
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated white sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 1/2 teaspoon Addams vanilla extract Note 2
- 1 teaspoon espresso powder
- 1/3 cup sugar
- 1 cup confectioners sugar
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.
To a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set bowl aside.
In a large bowl, blend white sugar, and brown sugar. Add in 4 eggs. Use a hand mixer to blend well, about 1 1/2 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 1/3 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.
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.
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