Chocolate Crinkle Cookies
User Reviews
5.0
15 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
2 hrs 20 mins
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Servings
2 dozen cookies
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Course
Dessert
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Cuisine
American, Australian
Chocolate Crinkle Cookies
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Chocolate Crinkle Cookies are soft, chewy, and so chocolatey. Rolled in powdered sugar for a festive look, these classic Christmas cookies taste like a fudge brownie. And are the perfect addition to any holiday cookie tray or dessert spread!
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Ingredients
For the Chocolate Crinkle Cookies:
- 2 cups (240g) all-purpose flour
- 1/4 cup (21g) unsweetened 100% cocoa powder *not Dutch-processed
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 ounces 60% cocoa dark chocolate finely chopped
- 12 Tablespoons (169g) unsalted butter
- 3/4 cup (159g) light brown sugar packed
- 1/2 cup (99g) granulated sugar
- 4 large eggs room temperature
- 1/3 cup (76g) sour cream
- 1/4 cup (57ml) neutral oil vegetable or canola oil recommended
- 2 teaspoons vanilla extract
- 2 cups mini chocolate chips
For the Sugar Coating:
- 1 cup (199g) granulated sugar
- 1 cup (114g) confectioners' sugar sifted
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Instructions
For the Chocolate Crinkle Cookies:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside until needed.
- In a large, microwave safe bowl, combine the chocolate and the butter. Heat in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Set aside to cool briefly.
- In a large bowl whisk together both sugars and the eggs, beating until well combined. Beat in sour cream, oil, and vanilla. Then fold in the melted chocolate, stirring until evenly combined.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here! Fold in the mini chocolate chips, stirring until everything is just combined.
- Refrigerate for 2 hours. 30 minutes before baking, preheat the oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside
- Using a medium spring-loaded cookie scoop, scoop out level mounds of the cookie dough (about 65 grams each), and your hands to roll them into balls.
- Roll each ball into the granulated sugar first, then roll in the confectioners’ sugar, making sure each ball of cookie dough is well coated. Place balls of cookie dough onto the prepared baking sheets, leaving 2-inches in between each cookie for spreading.
- Bake, one tray at a time, for 12 to 14 minutes, or until cookies are puffed and the tops begin to crack. Allow the cookies to cool completely - at least 20 minutes - on the baking sheets before removing.
For the Sugar Coating:
- Pour the granulated sugar into a shallow bowl, set aside until needed.
- Pour the confectioners' sugar into a shallow bowl, set aside until needed.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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