Chocolate Crinkle Cookies
Soft and chewy, these homemade Chocolate Crinkle Cookies are made with real chocolate and coated in sugar for a deliciously sweet finish.
THE PERFECT CHOCOLATE COOKIE
I’m so excited for this time of year because it means all the cookies that I’ve been thinking about from prior years. This is pretty much the only time of year where I make massive amounts of cookies. Made with real chocolate, then rolled and coated in powdered sugar, they are a match made in heaven. These are so soft and chewy, and with that powdered sugar, it just gives them the extra sweetness that really sets the whole thing odd. Plus they are super easy to whip up and everyone loves them! So if you want a classic cookie that is always a hit, then you need to make these Chocolate Crinkle Cookies.
FREQUENTLY ASKED QUESTIONS:
It is not essential but we chill it because it makes the cookies themselves thicker and chewier.
No. I am using a 60% chocolate bar. I think it works great for these but you could use pretty much any unsweetened chocolate. But we do use cocoa powder in here so the recipe uses a dark chocolate to balance out the sweetness. This is all a matter of preference in taste so use what you know you will enjoy.
This sometimes happens. You can re-dip the cookies into more powdered sugar after they have cooled.
The most obvious difference is color. Dutch process is darker in color. It goes through a process called “Dutching” that neutralizes the acidity of the cocoa. It gives it a deeper and richer flavor. Natural cocoa is lighter in color and has not had its acid stripped. It has a milder flavor.
No you do not. The espresso powder is used to enhance the chocolate flavor in baking recipes.
These cookies can be stored in an airtight container at room temperature where they will last up to 1 week. These can be frozen if stored properly for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- dark chocolate
- unsalted butter
- espresso powder (optional)
- granulated sugar
- light brown sugar
- eggs
- vanilla extract
- all-purpose flour
- dutch cocoa powder
- baking powder
- baking soda
- salt
- powdered sugar
HOW TO MAKE CHOCOLATE CRINKLE COOKIES:
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 refrigerator 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 a cookie sheet before transferring to a cooling rack.
Serve and enjoy!
WANT MORE DELICIOUS RECIPES?
Chocolate Crinkle Cookies
Ingredients
- 1¾ cups finely chopped dark chocolate (60 – 75%)
- 8 tablespoons unsalted butter softened
- 1 teaspoon espresso powder
- 1½ cups granulated sugar divided
- ¼ cup light brown sugar
- 2 large eggs
- 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 refrigerator 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 a cookie sheet before transferring to a cooling rack.
Notes
- Make sure you use dutch process cocoa powder and not unsweetened.
- Espresso powder is optional, but is used to enhance the chocolate flavor.
- These can easily be doubled to give as gifts or for large gatherings.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
