Chocolate Crinkle Cookies

Name: Chocolate Crinkle Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 61 min
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

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Soft and chewy, these homemade Chocolate Crinkle Cookies are made with real chocolate and coated in sugar for a deliciously sweet finish.

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.

Chocolate Crinkle Cookies on linen with one leaning up against another with bite taken out.

FREQUENTLY ASKED QUESTIONS:

Do I have to chill the dough?

It is not essential but we chill it because it makes the cookies themselves thicker and chewier.

Do I have to use dark chocolate?

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.

My powdered sugar melted off, what can I do?

This sometimes happens. You can re-dip the cookies into more powdered sugar after they have cooled.

What is the difference between dutch process cocoa and natural cocoa?

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.

Do I have to use espresso powder?

No you do not. The espresso powder is used to enhance the chocolate flavor in baking recipes.

How do I store?

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.

Pinterest image of plate of Chocolate Crinkle Cookies and two cookies on linen with a bite taken out of one.

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

Ingredients needed: dark chocolate, unsalted butter, espresso powder, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, dutch cocoa powder, baking powder, baking soda, salt and 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.

Melted chocolate, butter and espresso powder in pan.

Remove chocolate from heat, and add ¾ cup granulated sugar and brown sugar. Mix until smooth.Whisk in the eggs and vanilla.

Sugars, eggs and vanilla whisked into melted chocolate.

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.