February 3, 2023

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Simple Impartial Cooking

Chocolate Crinkle Cookies – Once Upon a Chef

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Satisfy your cravings with chocolate crinkle cookies—the love child of rich, fudgy brownies and chewy cookies.

With their rich chocolate flavor and chewy center, chocolate crinkles are a cross between a brownie and a cookie. The secret to their crinkled appearance? A simple trick: rolling the dough balls in confectioners sugar before baking. As the cookies puff up in the oven, the sugar cracks and reveals the dark chocolate center. For best results, be sure to make the dough a few hours ahead of time and chill it in the refrigerator before baking. This will allow the dough to firm up, making it easier to roll and ensuring that the cookies have a perfect crinkled texture when they come out of the oven.

What You’ll Need To Make Chocolate Crinkle Cookies

chocolate crinkle cookies ingredients

Step-by-Step Instructions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

whisked dry ingredients in bowl

Combine the chocolate and butter in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth.

melted butter and chocolate mixture with espresso powder added
In a large bowl, combine the eggs with the granulated sugar, brown sugar, and vanilla extract.

eggs, brown sugar, granulated sugar and vanilla in large bowlWhisk well to combine.

whisked egg and sugar mixture

Add the melted chocolate mixture.

whisking in the melted chocolate mixture

Whisk until evenly combined.

chocolate crinkle batter with chocolate whisked inAdd the flour mixture.

adding the flour mixture to the chocolate crinkle cookie dough Whisk until evenly combined. (Note that the mixture will be very wet, more like cake batter than cookie dough.) Cover the bowl with plastic wrap and chill until firm enough to roll — at least 2 hours or longer if necessary.

wet chocolate crinkle cookie dough before chillingPosition two racks in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper and place the Confectioners’ sugar in a small bowl. Roll the chilled dough into 1½-inch balls, then roll each ball in confectioners sugar. (If the dough gets sticky, wash your hands and then dust them with confectioners sugar before proceeding.) Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator.

rolling the dough balls in confectioners' sugar Bake the cookies for 9 to 12 minutes, rotating the pans from top to bottom and front to back midway through, or until puffy and almost dry between the cracks.

baked chocolate crinkle cookies on cooling rackCool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with the remaining cookie dough. Store the cookies in an airtight container at room temperature.

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Chocolate Crinkle Cookies

Satisfy your cravings with chocolate crinkle cookies—the love child of rich, fudgy brownies and chewy cookies.

Ingredients

  • 2½ cups all-purpose flour, spooned into measuring cup and leveled off with knife
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 ounces unsweetened chocolate, chopped (best quality, such as Ghirardelli)
  • 8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces
  • 1 teaspoon instant coffee or espresso powder (optional)
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup Confectioners’ sugar

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Combine the chocolate and butter in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth.
  3. In a large bowl, whisk the eggs with the granulated sugar, brown sugar, and vanilla extract. Use a whisk to smash any lumps of brown sugar. Whisk in chocolate mixture.
  4. Add the flour mixture and whisk until evenly combined. (Note that the mixture will be very wet, more like cake batter than cookie dough.) Cover the bowl with plastic wrap and chill until firm enough to roll — at least 2 hours or longer if necessary.
  5. Position two racks in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper and place the Confectioners’ sugar in a small bowl. Roll the chilled dough into 1½-inch balls, then roll each ball in confectioners sugar. (If the dough gets sticky, wash your hands and then dust them with confectioners sugar before proceeding.) Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator. Bake the cookies for 9 to 12 minutes, rotating the pans from top to bottom and front to back midway through, or until puffy and almost dry between the cracks. Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with the remaining cookie dough. Store the cookies in an airtight container at room temperature.
  6. Freezer-Friendly Instructions:The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the cookies cool completely and then store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

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  • Serving size: 1 cookie
  • Calories: 100
  • Fat: 4g
  • Saturated fat: 2g
  • Carbohydrates: 16g
  • Sugar: 11g
  • Fiber: 1g
  • Protein: 1g
  • Sodium: 30mg
  • Cholesterol: 21mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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