Chocolate Crinkle Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Chill Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
15 cookies
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Calories
154 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Crinkle Cookies
Description
The Chocolate Crinkle Cookies recipe combines melted unsweetened chocolate with standard baking ingredients to create a batter that resembles brownie dough. After mixing in granulated sugar, oil, vanilla, eggs, flour, baking powder, salt, and optional espresso powder, the dough is chilled for several hours to help it set properly. Once cold, spooning the dough into mounds and rolling them in confectioners' sugar provides the signature crinkle appearance as they bake at 350°F. The cookies develop cracked surfaces contrasting with their dense, chewy centers.
Adding instant espresso granules subtly brightens the chocolate depth without imparting coffee flavor. The use of vegetable or canola oil contributes moisture, while baking powder ensures lightness. Cooling the dough is essential to prevent spread and maintain the cracked effect. These cookies keep well at room temperature for about a week or can be frozen for longer storage.
This recipe yields approximately 15 cookies and can be adapted by storing unbaked dough in the fridge or freezer to bake fresh batches when desired. Their rich chocolate and tender texture make them a satisfying homemade treat for cocoa enthusiasts.
Ingredients
- 2 ounces unsweetened chocolate melted and cooled
- 1 cup granulated sugar
- ¼ cup vegetable oil or canola oil
- 1 teaspoon vanilla extract
- 2 egg large
- ½ teaspoon instant espresso granules optional
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- confectioners’ sugar for dredging, about 1 cup
Instructions
- To a large microwave-safe bowl, add the chocolate and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 10-second increments until chocolate can be stirred smooth. Set aside to cool, about 10 to 15 minutes.
- Add the granulated sugar, oil, vanilla, and whisk to combine.
- Add the eggs, optional espresso granules (enhances the chocolate flavor), and whisk to combine.
- Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
- Cover bowl with plasticwrap and place in the fridge to chill for at least 4 hours, overnight is better. The dough is more like brownie batter than cookie dough and baking with unchilled dough absolutely will not work.
- After dough has chilled, preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough; don’t flatten.
- Add confectioners’ sugar to a small bowl and dredge mounds very well thorough sugar before placing on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 10 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked and soft-looking in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Store baked cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
- Unbaked dough can be refrigerated for up to 5 days or frozen for up to 4 months to bake later.
- Chilling the dough thoroughly is crucial for proper cookie texture and crinkle formation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 154kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 25mg | 8% |
| Sodium | 79mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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