Chocolate Crinkle Cookies
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Chocolate Crinkle Cookies
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These soft and chewy chocolate crinkle cookies made with two kinds of chocolate are coated in sugar and baked until the signature crackles are formed exposing that fudgy center.
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Ingredients
- 1 ¾ cups (7-8 ounces) finely chopped dark chocolate (60%-75%)
- 8 TBS unsalted butter
- 1 ¾ cups granulated sugar (divided)
- 2 large eggs
- 3 tsp vanilla extract
- 1 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tsp salt
- ¾ cup powdered sugar
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Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Pour 3-4 inches of water in a pot and place either a double boiler or an oven safe bowl on top of the pot, above the water. Bring the water to a boil, then reduce to a simmer.
- Add the chocolate and butter to the bowl and stir continuously until chocolate is completely melted and smooth.
- Remove the bowl with the melted chocolate from the heat. Add one cup of granulated sugar and mix until smooth, then whisk in the eggs and vanilla and set aside.
- Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl.
- Add dry ingredients to the melted chocolate mixture and mix until just combined.
- Put the remaining 3/4 cup of granulated sugar in one small bowl and the powdered sugar in another small bowl.
- Use a medium cookie scoop to measure the dough, then roll into a smooth ball.
- First roll the ball in the granulated sugar until well coated, then roll in the powdered sugar until it is heavily coated and place on a baking sheet 2" apart.
- Bake for 9-11 minutes, do not over bake. The cookies should look slightly underdone when you remove them from the oven.
- Let cool for 15 minutes on the baking sheet before moving to a wire rack to finish cooling. Serve once the cookies are cooled.
Notes
- If the powdered sugar starts to melt you can re-dip in powdered sugar after the baked cookies cool.
- About 7-8 ounces of chocolate will yield 1 3/4 cups.
- These are best if eaten within 2 days of baking for the soft and fudgy texture but are still tasty up to a week as long as they’re kept in an airtight container.
- Use a different extract for a slightly different flavor. Orange extract and almond extract both pair well with chocolate. For a wintry flavor, try peppermint extract.
- A cookie scoop helps ensure that all the cookies are the same size.
- Store in an airtight container at room temperature for up to a week!
Nutrition Information
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Calories
147kcal
(7%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
17mg
(6%)
Sodium
94mg
(4%)
Potassium
101mg
(3%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
96IU
(2%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 94mg | 4% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 96IU | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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