Chocolate Crinkle Cookies
User Reviews
5.0
15 reviews
Excellent
Chocolate Crinkle Cookies
Report
Chocolate crinkle cookie recipe. Please read the recipe and notes. There are also step-by-step photos and tips above the recipe.
Share:
Ingredients
- 1 cup+ 2 tablespoons all-purpose flour properly measured, see the note below
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups brown sugar packed
- 3 large eggs
- 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
- Flour: To properly measure the flour, weigh or aerate it (stir it or sift it), then lightly spoon it into the measuring cup, and level. Packing the flour will give you a dry, crumbly cookie.
- Cocoa powder: Either unsweetened baking cocoa or Dutch processed cocoa powder is ok.
- Kosher salt: If you don't have kosher salt, you can use 1/4 teaspoon of regular (table) salt.
- Brown sugar: Light or dark brown sugar will work.
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.
- It's better that the cookies stay a little underbaked. That will help the cookies to stay soft.
- Nutrition values are estimates.
Nutrition Information
Show Details
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
