Chocolate Crinkle Cookies
User Reviews
4.6
Chocolate Crinkle Cookies
Description
This recipe begins by whisking dry ingredients—flour, baking powder, and salt—separately. Unsweetened chocolate is melted carefully either in the microwave or double boiler to ensure smoothness without burning. Mixed with oil and sugar, the chocolate forms a rich base to which eggs and vanilla are slowly added to create a smooth batter. Incorporating the dry ingredients at low speed results in a sticky, thick batter akin to a brownie rather than typical cookie dough.
Chilling the dough for at least two hours, preferably overnight, is necessary to firm it up for shaping and baking. Before baking at 350°F, dough balls are rolled in confectioners’ sugar, which bakes to create a cracked, crinkle appearance. The finished cookies have a soft, moist crumb with deep chocolate flavor and a sweet, delicate sugar crust.
These cookies should be stored in an airtight container and can last three to four days while maintaining their texture and appearance. They offer a rich chocolate experience distinct from more traditional cookie recipes.
Ingredients
- 2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces unsweetened chocolate roughly chopped, 99%
- 1/4 cup canola oil or vegetable oil
- 2 cups granulated sugar
- 4 egg at room temperature, large
- 2 teaspoons vanilla extract pure
- 1 cup confectioners’ sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Alternatively, you can use a double broiler to melt the chocolate.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the melted chocolate, oil, and granulated sugar. Beat on medium speed until combined.
- With the mixer running on low, add the eggs, one at a time, followed by the vanilla extract. Stop and scape down the sides of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated. The dough will be sticky and more like a thick brownie batter and that is why you HAVE to chill It.
- Chill the dough for at least 2 hours, preferably overnight.
- When ready to bake, preheat the oven to 350 degrees F. Line large baking sheet with Silpats or parchment paper.
- Pour the confectioners’ sugar onto a plate or into a shallow bowl. Roll the chilled dough into 1-inch balls. Drop the balls onto the sugar and roll until all sides are completely covered in sugar. Place the cookie balls onto the prepared baking sheet, about 2 inches apart.
- Bake for 10 minutes or until cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a cooling rack and cool completely.
Notes
- Store cookies in an airtight container for 3 to 4 days to preserve softness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 29mg | 1% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 19IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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