Chocolate crinkle cookies recipe, chocolate crinkle cookies are melt-in-your-mouth little pillows of chocolate goodness!
Chocolate crinkle cookies are close to a brownie in texture, a bit fudgy but slightly crumblier.
For the crinkle cookies, I recommend using the best quality chocolate you can afford, one you would enjoy eating on its own as it is the main ingredient of the recipe.
There is an important quantity of melted chocolate in the crinkle dough, you will need to chill it several hours to harden it in order to form your dough into balls. It is better to make your dough the previous day and chill it overnight.
To create the crinkling and obtain chocolate/icing sugar well contrasted crinkles, I recommend to thickly coat the balls of dough in icing sugar, this way the sugar will form a crust around the cookie while baking and crinkle when the cookie expands, also the sugar will remain a bright white and you will feel both the tastes of the chocolate and sugar when savoring it.
Conversely, if the coating is too thin the sugar will melt into the dough, at best it will turn yellowish and greasy from the butter in the dough or it will be completely absorbed into the dough.
Crinkle cookies are very versatile, they can be flavored with coffee, almond butter, red velvet, nuts or chocolate chips can be added, etc. the combinations are endless, to each their own crinkle!
If you like to bake cookies, you might be interested by my Oatmeal Pear Pecans Choc Chip Cookies or my Chocolate Chocolate Chips Cookies, click on my "Sweet" category for more sweet treats.
4 tbsp. (56 g.) unsalted butter
8 oz (230 g.) semisweet chocolate, coarsely chopped
1/2 cup (100 g.) granulated white sugar
2 large eggs
2 tsp pure vanilla extract
1 1/2 cup (195 g.) all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1 cup (110 g.) icing sugar, sifted
Into a heat proof bowl placed over a saucepan of gently boiling water, add the chocolate and butter, stir from time to time until completely melted, set aside to cool
In the bowl of your stand mixer with the paddle attachment, on high speed, add the sugar, vanilla extract and eggs, process until the mixture becomes thick, pale yellow and almost doubled in volume, about 5 minutes
Add the melted chocolate and mix on low speed to incorporate, you don’t want to deflate the eggs
Add the flour, baking powder and salt, mix on low speed just until incorporated, finish mixing with a spatula, checking that there is no more dry flour at the bottom of bowl
Pour the batter into a large bowl, cover with plastic wrap and chill several hours until firm, best overnight
Preheat oven to 325°F (165°C) and place rack in the center of oven. Line 2 baking sheets with parchment paper, add the sifted icing sugar into a shallow bowl
Form the dough into 1-inch (2.5 cm) balls, about a tablespoon, and then roll each ball in the sugar. Check that each ball is completely and thickly coated. Place each ball on the prepared baking sheet, about 2 inches (5 cm) apart
Bake cookies for about 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. Do not overbake
Place the baking sheet on a wire rack to cool, let the cookies cool about 5 minutes into the baking sheet then transfer them onto the cooling rack to cool completely
Chocolate crinkle cookies are best eaten the day they are made, they will keep 2 to 3 days
Original recipe adapted from joyofbaking.com, click here for their method
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