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Chocolate Crinkle Cookies
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
31 mins
Servings: 36 cookies
Calories: 147 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.