Chocolate Crinkle Cookies
User Reviews
4.3
Chocolate Crinkle Cookies
Description
Chocolate Crinkle Cookies start with a mixture of all-purpose flour, cocoa powder, baking powder, baking soda, and salt, blended into a chocolate-rich dough with light brown sugar, eggs, vanilla extract, melted unsweetened chocolate, and butter. After combining, the dough rests at room temperature to hydrate and slightly firm up. Small dough balls are then rolled in granulated sugar and followed by powdered sugar, creating a snow-dusted, cracked surface when baked.
Baking these cookies at 325°F allows them to puff and crack while maintaining a tender texture inside. The combination of unsweetened chocolate and cocoa powder intensifies the chocolate flavor, balanced by the sweetness of sugar coatings. The resulting cookies have a tender crumb with a slightly crisp exterior, highlighted by the visual cracked pattern.
They are well-suited as a treat for gatherings or holiday baking, providing an appealing texture contrast and chocolate depth. The recipe's instructions ensure consistent results in size and appearance by using a medium cookie scoop and coating method.
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups light brown sugar
- 3 egg
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate chopped
- 4 tablespoons butter unsalted
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Whisk together the brown sugar, eggs and vanilla in a large bowl. Combine the unsweetened chocolate and butter in a small bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
- Whisk the chocolate mixture into the egg mixture until combined. Fold in the flour mixture until no dry streaks remain. Let the dough sit at room temperature for 10 minutes.
- Place the granulated sugar and powdered sugar in separate shallow bowls. Working with 2 tablespoons dough (or a medium cookie scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.
- Bake the cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.
Notes
- Nutritional values provided are based on a single cookie serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 73mg | 3% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 90IU | 2% |
| Calcium | 30mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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