Chocolate Crinkle Cookies
User Reviews
5
Chocolate Crinkle Cookies
Description
These cookies start with a dough mixing all-purpose flour, cocoa powder, baking powder, baking soda, salt, brown sugar, eggs, vanilla, chopped unsweetened baking chocolate, and butter melted together. The ingredients combine to create a moist and dense dough. Proper flour measurement is essential to achieve the right texture; aerating or weighing the flour is recommended.
After chilling slightly, the dough is portioned and rolled first in granulated sugar, then powdered sugar. The double coating cracks distinctively during baking at 325°F, revealing a crinkled chocolate surface. The cookies bake until just set and slightly underbaked for softness.
Ideal for chocolate lovers seeking a fudgy, chewy cookie with a crisp sugar crust, these treats work well served alongside milk or tea. Variations like using Dutch-processed cocoa or salted butter can subtly influence the flavor. Attention to measuring and baking time helps maintain the desired soft center and cracked exterior.
Ingredients
- 1 cup+ 2 tablespoons all-purpose flour properly measured, see the note below
- ½ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups brown sugar packed
- 3 egg large
- 1 teaspoon vanilla extract
- 4 ounces unsweetened baking chocolate chopped
- 1/4 cup butter
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
Instructions
- Preheat oven to 325 F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl. Please read the note about measuring flour.
- Combine chocolate and butter in a microwave-safe bowl, and microwave at 50% power, stirring occasionally, until melted, about 2-3 minutes.
- In a separate bowl, whisk brown sugar; eggs, and vanilla together until well-combined.
- Whisk in the chocolate mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
- Fold in flour mixture until just incorporated.
- Let dough sit at room temperature for 10 minutes.
- Place granulated sugar and powdered sugar in separate shallow dishes.
- Working with 1.5 tablespoons dough (a medium cookie scoop) at a time, drop scoop of dough into granulated sugar.
- Roll in granulated sugar, and then roll in powdered sugar.
- Place dough about 2 inches apart on prepared baking pan.
- Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft. The cookies will look raw between cracks and seem underdone, about 9-12 minutes.³
- Cool the cookies on the baking sheet for about 10 minutes before removing to wire cooling rack.
Notes
- Measure flour by weighing or aerating and lightly spooning into the cup to avoid dry, crumbly cookies.
- Unsweetened baking cocoa or Dutch-processed cocoa powder can be used interchangeably for the cocoa component.
- If using unsalted butter, add an extra 1/4 teaspoon salt to the dough for balance.
- Light or dark brown sugar both work, adjusting slight flavor nuances.
- It's better to slightly underbake the cookies to maintain a soft texture in the center.
- Nutrition values provided are estimates and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 163kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 90mg | 4% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 90IU | 2% |
| Calcium | 31mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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