Chocolate Crinkle Cookies: A Simple and Delicious Recipe

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Chocolate crinkle cookies are a delightful treat that combine a rich, fudgy inside with a crisp, crackly exterior.

The secret to their unique texture lies in rolling the dough in confectioners’ sugar before baking, which creates the distinctive crinkled look as the cookies expand in the oven. These cookies are not just visually appealing; their deep chocolate flavor makes them a favorite for any occasion, especially during the holidays.

Whether you’re an experienced baker or just starting out, chocolate crinkle cookies are simple to make with basic ingredients like cocoa, sugar, and eggs. Their ease of preparation and impressive results make them a must-try recipe for anyone looking to add something special to their cookie repertoire.

Exact Ingredients (+ Possible Substitutes)

Here are the ingredients you need to make delicious chocolate crinkle cookies, along with some possible substitutes you can use:

Flour: 1 cup of all-purpose flour. You can use whole wheat flour, but it might change the texture.

Cocoa Powder: 1/2 cup of unsweetened cocoa powder. Dutch-processed cocoa can also work.

Baking Powder: 1 teaspoon. Bicarbonate of soda (baking soda) can be used, but only half the amount.

Salt: 1/4 teaspoon.

Sugar:

• Granulated Sugar: 1 cup. You can use brown sugar for a slightly different taste.
• Powdered Sugar: 1/2 cup, for rolling the dough. No substitute needed here.

Butter: 1/4 cup, melted. Vegetable oil can be used in the same quantity.

Vegetable Oil: 1/4 cup. Can be doubled if you don’t want to use butter.

Chocolate: 4 ounces of melted unsweetened chocolate. Semi-sweet can be used for a sweeter taste.

Eggs: 2 large eggs. Flax eggs (1 tablespoon flax meal + 3 tablespoons water per egg) can work for a vegan version.

Vanilla Extract: 1 teaspoon.

Additional Ingredients:

• Brown Sugar: 1/2 cup. Optional, for added moisture and richness.

Prepare these ingredients ahead of time and enjoy the baking process! Make sure to measure correctly for the best results. Happy baking!

Instructions

1. 
   

   Preheat your oven to 350°F (175°C).

   
   
2. 
   

   In a small saucepan, melt together 4 oz of chocolate with 1/4 cup of vegetable oil over low heat. Stir until smooth, then remove from heat.

   
   
3. 
   

   In a large bowl, combine 1 cup of white sugar, 2 eggs, and 1 tsp of vanilla extract. Mix until well combined.

   
   
4. 
   

   Add the chocolate mixture to the sugar and egg mixture. Stir until fully incorporated.

   
   
5. 
   

   In another bowl, whisk together 1 cup of flour, 1/2 cup of cocoa powder, 1 tsp of baking powder, and 1/4 tsp of salt.

   
   
6. 
   

   Gradually add the dry ingredients to the wet mixture. Mix until just combined.

   
   
7. 
   

   Cover the dough with plastic wrap and refrigerate for at least 3 hours, or overnight if you can.

   
   
8. 
   

   Line baking sheets with parchment paper to prevent sticking.

   
   
9. 
   

   Scoop out tablespoon-sized balls of dough and roll them in powdered sugar until fully coated.

   
   
10. 
    

    Place the dough balls on the baking sheets, about 2 inches apart.

    
    
11. 
    

    Bake for 10-12 minutes. The cookies should be soft and crackled on top.

    
    
12. 
    

    Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    
    

Enjoy your delicious chocolate crinkle cookies!

Tips, Tricks & Storing

Tips for Making Chocolate Crinkle Cookies

• Chill the dough: After mixing, cover the dough and refrigerate it for at least 2 hours. This helps the cookies hold their shape and get those signature cracks.
• Use two types of sugar: Roll the dough balls first in granulated sugar and then in powdered sugar. This ensures better-defined cracks.
• Properly mix: Combine the dry and wet ingredients just until mixed. Overmixing can affect the texture.

Tricks for Perfect Crinkles

• Preheat the oven: Make sure your oven is preheated to 350°F (175°C) before baking.
• Spacing: Place the dough balls about 2 inches apart on the baking sheet to allow for spreading.
• Watch the time: Bake for 10-12 minutes, no longer. The edges should be set, and the tops cracked but still soft.

Storing Chocolate Crinkle Cookies

• Cool completely: Before storing, let the cookies cool completely on a wire rack to avoid moisture buildup.
• Airtight containers: Store in an airtight container to keep them fresh. Separate layers with parchment paper to avoid sticking.
• Freezing: You can freeze both the dough and the baked cookies. For dough, form balls and freeze on a baking sheet before transferring to a freezer bag. For baked cookies, use an airtight container or freezer bag. Both can be kept for up to 3 months.

Quick Hand Tips

• Use a small ice cream scoop to portion dough evenly.
• Don’t flatten the dough balls before baking; they will spread naturally.
• Store cookies at room temperature for up to a week for the best texture.

Recipe Variations & Serving Suggestions

Chocolate Chip: Add about 1/2 cup of mini chocolate chips into the dough for extra chocolate goodness.

Nutty Twist: Mix in 1/4 cup of chopped walnuts or pecans for a nutty crunch.

Peppermint: Add 1/2 teaspoon of peppermint extract to the dough and sprinkle crushed candy canes on top before baking.

Spicy Kick: Include a pinch of cayenne pepper and a teaspoon of cinnamon in the dough for a spicy variation.

Double Chocolate: Use melted chocolate along with cocoa powder to make the dough extra rich.

Serving Suggestions:

• Serve with a glass of cold milk for a classic pairing.
• Enjoy warm cookies with a scoop of vanilla ice cream on top.
• Dust the cookies lightly with powdered sugar before serving for a festive touch.
• Pair with a hot cup of coffee or cocoa for a cozy treat.

You can customize your chocolate crinkle cookies in many ways to fit any occasion or taste preference. Get creative and enjoy!