Chocolate Crinkle Cookies
User Reviews
0.0
0 reviews
Unrated
Chocolate Crinkle Cookies
Report
Soft and chewy, these Chocolate Crinkle Cookies are like fudge brownies in cookie form. Melted chocolate and cocoa powder add a rich chocolate flavor while powdered sugar adds the crinkle appearance on the outside.
Share:
Ingredients
- 1¾ cups dark chocolate (60 - 75%) finely chopped
- 8 tablespoons unsalted butter softened
- 1 teaspoon espresso powder
- 1½ cups granulated sugar divided
- ¼ cup light brown sugar
- 2 eggs large
- 3 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup dutch cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup powdered sugar
Instructions
- Place a medium-sized heat-safe bowl over a medium-sized saucepan with 3-4 inches of simmering water on low heat. You can also use a double boiler. Add chocolate, butter, and espresso powder to the bowl.
- Stir chocolate constantly until smooth and melted.
- Remove chocolate from heat, and add ¾ cup granulated sugar and brown sugar. Mix until smooth.
- Whisk in the eggs and vanilla.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet until just combined.
- Cover the bowl with plastic and let chill in the fridge for 20-30 minutes.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place granulated sugar and powdered sugar in two separate small bowls.
- Using a medium cookie scoop, scoop the dough and roll carefully to create a ball.
- Roll the dough balls into the remaining granulated sugar until coated. Then roll in the powdered sugar until heavily coated.
- Place cookies 1-2 inches apart on a baking sheet. Bake for 9-11 minutes. Cookies will appear underdone when removed from the oven.
- Allow cookies to cool for 15 minutes on the cookie sheet before transferring to a cooling rack.
Notes
- The dough doesn’t HAVE to chill but it does make these cookies thicker and chewier.
- If the powdered sugar starts to melt you can re-dip in powdered sugar after the baked cookies cool.
- Espresso powder can be omitted but doesn’t reduce the intensity of the chocolate flavor.
- You’ll need about 7 to 8 ounces of chocolate to get 1¾ cups.
- These are best consumed within 2 days of baking.
Nutrition Information
Show Details
Calories
157kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
93mg
(4%)
Potassium
43mg
(1%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
91IU
(2%)
Calcium
11mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 93mg | 4% |
| Potassium | 43mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 91IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
