Chocolate Crinkle Cookies
User Reviews
5
Chocolate Crinkle Cookies
Description
This recipe uses a combination of all-purpose flour, baking powder, and salt with softened butter and granulated sugar creamed together to create a light base. Melted unsweetened chocolate incorporated into the batter provides intense chocolate flavor. Eggs and vanilla add moisture and aroma, while milk adjusts consistency. Optional chopped pecans add texture and a nutty note.
The dough is chilled to firm it up, which is key for developing the signature cracked surface during baking. Cookie dough balls are rolled in powdered sugar before placing on a baking sheet, which creates the distinctive white crinkle pattern as the cookies spread and rise in the oven.
Once baked and cooled, these cookies store well in an airtight container on the countertop up to one week, maintaining their texture and flavor best if kept separate from other cookies.
Ingredients
- 2 ¾ cups all-purpose flour 330g
- 2 teaspoons baking powder 10g
- ½ teaspoon kosher salt 3g
- 2 oz. unsweetened chocolate chopped
- ½ cup butter softened (113.4g / 1 stick, unsalted
- 1 ½ cup granulated sugar 300g
- 2 teaspoons vanilla extract pure
- 2 egg
- 2 tablespoons milk 46ml
- ½ cup pecans optional, chopped
- 1 cup powdered sugar 125g
Instructions
- Sift the flour, baking powder and salt together into a medium bowl. Set aside.
- Melt the chocolate in the microwave. Set aside to cool.
- Cream the butter and sugar until light yellow using a hand mixer or a stand mixer in a large glass bowl, about 3-4 minutes.
- Add vanilla extract and eggs to the butter/sugar mixture. Mix until combined and fragrant.
- Pour in the melted (and slightly cooled) chocolate, stirring until mixture is an even light brown.
- Stir in sifted flour mixture, alternating with the milk.
- Stir in pecans, if adding.
- Cover the bowl with plastic wrap, and refrigerate for at least an hour. This cookie dough needs to be cold so that the crinkles will look right.
- Preheat the oven to 350°F. Line a sheet pan with parchment paper or a nonstick baking mat. Set aside.
- Use a cookie scoop to scoop the rounds of cookie dough, then roll between your palms. Roll the cookie dough balls in a bowl of powdered sugar until coated.
- Place the cookie dough balls on the prepared sheet pan, giving each one about 1.5" of space around it to spread in the oven.
- Bake for 15 minutes (or until cookies are set.)
- Cool on a wire rack and then enjoy!
Notes
- Store cooled cookies in an airtight container on the countertop for up to one week.
- Keep these cookies separate from other varieties to preserve their distinct flavor integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3dozen cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 106kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 11mg | 4% |
| Sodium | 51mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
