Chocolate Crinkle Cookies are like little fudgy bites of brownie heaven with crunchy peaks of white sugar. Cures any chocolate craving!
These cookies might look complicated to make, but they really are simple.
The hardest part of making chocolate crackle cookies is waiting for them to sit in the refrigerator.
While you are making these cookies, you might feel like you have done something wrong.
The chocolate crinkle dough might look curdled after you add the eggs. Everything is going to be fine!
It might seem like the dough is too runny for cookies right after it is made, and it is.
The dough needs time to stiffen back up. DO NOT panic and add more flour!!
Chocolate Crinkle Cookie batter is supposed to look like a thin cake batter.
It is far too soft for making cookies with until the dough has been refrigerated for at least 3 hours.
2 cups of flour are all that is needed for this recipe.
Any more than that and your cookies will not have that nice brownie texture.
I promise, if you put the dough into a bowl, cover it with plastic wrap, put it into the refrigerator and just leave it be for at least 3 hours, you WILL be able to scoop the dough out.
This is the texture AFTER 3 hours in the refrigerator.
It will be scoopable at this point, but too sticky to roll into a ball. The dough may even resemble a truffle mix at this point.
I drop my dough into the granulated sugar first, coat it, then roll it into a ball before dropping the dough into the powdered sugar.
If you are not using granulated sugar first, drop the dough into the powdered sugar, coat it and then gently form it into a ball.
You may need to coat it a second time.
If perfectly round cookies are not important to you, you can skip the rolling into a ball step.
I have read in a few places that rolling chocolate crinkle cookies in granulated sugar before powdered sugar, you will get more definition in your cookies.
I did not find a difference in the appearance of the cookies, but I did find a difference in the flavor and texture.
The cookies rolled in granulated sugar first had a crunchier outside.
The texture of the chocolate crinkle cookies rolled in granulated sugar first is best described as “edge” brownies.
This step is optional, but I recommend trying it with at least half of the batch of cookies.
The baking time with these cookies will make a huge difference in the way they turn out.
If you want something akin to underbaked gooey in the middle brownies then 10 minutes is your best bet.
Nice edge brownies that won’t break your teeth, 12 minutes is the time to try.
For hard cookies, as in I forgot to take them out of the oven, 14 to 16 minutes will do the trick!
My preferred time is 12 minutes. The centers are soft but not “fudgy.”
I touch the edge of the crinkle cookies and if they spring back like the top of a cake, they are ready to come out of the oven.
Allow them to cool for about one minute before removing them from the cookie sheet.
Do not let them sit on the cookie sheet for more than 2 minutes or so. Much longer and the bottoms of the cookies start sticking to your baking pan.
MORE COOKIE RECIPES YOU DON”T WAT TO MISS
FOLLOW ME ON SOCIAL MEDIA AND SHARE THIS RECIPE
SIGN UP FOR NOTIFICATIONS AND NEVER MISS A NEW POST
Chocolate Crinkle Cookies
Equipment
- Cookie Scoop
Ingredients
- 1/2 cup salted butter melted and cooled
- 4 ounces unsweetened baking chocolate melted and cooled
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup powdered sugar for rolling
- 1/2 cup additional granulated sugar for rolling, optional
Instructions
- Combine melted butter, melted chocolate, and granulated sugar in a bowl and mix well.
- Add the eggs and mix well. The mixture may look curdled.
- Add the flour and baking powder and mix until they are both well incorporated. The dough will be runny and look like a thin cake batter.
- Place the dough into a bowl, cover with plastic wrap, and place into a refrigerator for at least 3 hours and up to overnight. The dough will stiffen after 3 hours.
- Preheat an oven to 350⁰F.
- Remove dough from the refrigerator and remove the plastic wrap.
- Scoop dough into 1-inch balls and roll in granulated sugar, if using, then powdered sugar and place onto a cookie sheet, leaving at least 2 inches between cookie balls.
- Place cookies into the preheated oven and bake for 10 to 12 minutes or until the edges bounce back when touched lightly. The middles may still look slightly wet, this will give you soft centers with crispy edges. Longer baking time will give you a firmer cookie.
- Allow the cookies to cool for one minute before removing to a cooling rack. If cookies are allowed to sit on the baking sheet for more than 2 minutes they will stick to the cookie sheet.
Leave a Reply