Chocolate Crinkle Cookies
User Reviews
5
Chocolate Crinkle Cookies
Description
This recipe for Chocolate Crinkle Cookies begins with melting unsalted butter and chocolate chips together, creating a smooth chocolate base enriched further by cocoa powder. The eggs and sugars are beaten until pale and slightly ribboned, providing structure and lightness. Folding in the flour, baking soda, and salt gently maintains a tender texture.
The dough is chilled for 20 minutes to firm up, making it easier to handle. Before baking, dough balls are rolled in powdered sugar which, during baking, cracks open to reveal the moist and fudgy interior contrasting with the snowy white exterior. The cookies bake at 350°F until the outsides set but the centers remain soft.
The result is a rich, chocolatey cookie with a delicate balance between soft centers and a textured crust of cracked powdered sugar. These cookies stand out for their distinctive cracked look and soft-bite texture, great with milk or coffee.
Ingredients
- 1 tick butter unsalted
- ½ cup chocolate chips
- ¼ cup cocoa powder
- 2 egg at room temperature
- 2/3 cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup powdered sugar
Instructions
- Place butter and chocolate chips in a small, heavy-bottomed saucepan. Set over low heat and cook, stirring often, until everything is melted. Remove from heat and let cool slightly, then whisk in cocoa powder until smooth.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the eggs, brown sugar, and granulated sugar at medium speed until pale yellow and the mixture ribbons on itself slightly. Add vanilla and mix until combined.
- Carefully pour the butter and chocolate mixture into the bowl of the stand mixer on top of the egg and sugar mixture, and mix at low speed until the chocolate has been incorporated.
- Add the flour, baking soda and salt and mix at low speed just until only a few streaks of flour remain.
- Using a rubber spatula to fold in any remaining flour, then chill for 20 minutes. Meanwhile, preheat the oven to 350˚F and line 2 rimmed baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
- Once chilled, using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 dough balls on each prepared baking sheet about 3 inches apart. Roll into even balls, then coat each in powdered sugar. Bake for 8 to 10 minutes, or until the cookies have spread significantly and have crackly tops.
- Remove from the oven and let cool for about 1 minute on the baking trays before transferring to a rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 78mg | 3% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 140IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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