Chocolate Crinkle Cookies

5 from 1 vote

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!

Course Cookie

Cuisine American

Keyword Christmas Cookies, Classic Cookies

Prep Time 25

Cook Time 10

refrigerate cookie dough 3

Total Time 3 35

Servings cookies

Calories 95kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

Melted Chocolate Mixture

½ cup unsalted butter
4 (1) ounce 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 kosher salt

Egg Mixture

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

Sugar Coating

⅓ cup granulated sugar
1 cup confectioners sugar

US Customary - Metric

Instructions

How to Melt Chocolate/Butter Mixture

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.

Flour/Cocoa Powder Mixture

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.

Sugar/Egg Mixture

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.

How to Make Chocolate Crinkle Cookies

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.

How to make the sugar coating

In a small mixing bowl, combine ⅓ cup granulated sugar and 1 cup confectioners sugar, set aside until ready to coat the crinkle cookies.

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