Chocolate Crinkle Cookies
There’s something irresistibly charming about the classic Chocolate Crinkle Cookies. With their beautiful, powdered sugar-dusted exterior and rich, fudgy interior, these cookies are not just a treat for the taste buds but also a delight for the eyes. Perfect for holiday gatherings or just a cozy night in, they bring together the joy of baking and the satisfaction of indulging in something sweet. Today, I’m excited to share with you my tried and true recipe that results in perfectly crinkled, chocolatey goodness. Grab your mixing bowls and let’s dive in!
Why This Recipe Works
The secret to a perfect Chocolate Crinkle Cookie lies in the balance of ingredients and a few key techniques. The use of melted unsweetened chocolate creates a rich cocoa flavor that is both deep and satisfying, while the sugar and oil keep the cookies moist and chewy. The addition of baking powder ensures that they rise beautifully, creating those distinct crinkles as they bake. Additionally, the optional espresso granules enhance the chocolate flavor, making each bite even more decadent.
Ingredient Checklist
- 2 ounces unsweetened chocolate, melted and cooled
- 1 cup granulated sugar
- 1/3 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon instant espresso granules, optional
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- About 1 cup confectioners’ sugar, for dredging
Appliances & Accessories
- Mixing bowl: For combining ingredients.
- Whisk: To blend the wet ingredients smoothly.
- Cookie sheet: For baking the cookies.
- Parchment paper: To line the cookie sheet for easy removal.
- Cooling rack: For letting the cookies cool properly.
Chocolate Crinkle Cookies: From Prep to Plate
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures the cookies will bake evenly.
Step 2: Melt the Chocolate
In a microwave-safe bowl, melt the 2 ounces of unsweetened chocolate. Heat it in 20-second intervals, stirring in between, until it’s completely melted and smooth. Allow it to cool slightly.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, vegetable or canola oil, and vanilla extract. Once combined, add the melted chocolate and mix until smooth.
Step 4: Add Eggs
Crack in the two large eggs, one at a time, mixing well after each addition. If you’re using the optional espresso granules, add them at this stage to amplify the chocolate flavor.
Step 5: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
Step 6: Chill the Dough
Cover the dough with plastic wrap and refrigerate for about 30 minutes. This step is essential as it helps the cookies maintain their shape during baking.
Step 7: Prepare for Baking
While the dough chills, line your cookie sheet with parchment paper and place the confectioners’ sugar in a shallow dish.
Step 8: Form the Cookies
Once chilled, scoop out tablespoon-sized portions of the dough. Roll them into balls, then roll each ball generously in the confectioners’ sugar until fully coated.
Step 9: Bake
Place the sugar-coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies have crinkled and the edges look set.
Step 10: Cool and Enjoy!
Remove the cookies from the oven and let them cool on the sheet for 5 minutes before transferring them to a cooling rack. Enjoy your Chocolate Crinkle Cookies warm or at room temperature!
Flavor-Forward Alternatives
- Replace some of the all-purpose flour with cocoa powder for an extra chocolatey kick.
- Add a pinch of cinnamon or a dash of chili powder for a subtle heat.
- Swap out the vanilla extract for almond extract for a nutty flavor.
- Incorporate chocolate chips or nuts for added texture.
Avoid These Traps
- Don’t skip the chilling step! It’s crucial for preventing flat cookies.
- Be cautious with your baking time; overbaking will lead to dry cookies.
- Ensure your chocolate is properly melted and cooled before mixing to avoid scrambling the eggs.
- Avoid using too much confectioners’ sugar when dredging, as it can create a clumpy exterior.
Storage Pro Tips
To keep your Chocolate Crinkle Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookie dough balls before baking. Just roll them, dredge in confectioners’ sugar, and freeze them. When you’re ready to bake, no need to thaw; just add a couple of extra minutes to the baking time!
Ask & Learn
Can I use dark chocolate instead of unsweetened chocolate?
Yes, dark chocolate will work, but you may want to adjust the sugar since dark chocolate is sweeter than unsweetened chocolate.
What can I substitute for vegetable oil?
You can use melted coconut oil or melted butter as a substitute for vegetable oil in this recipe.
How do I know when the cookies are done baking?
The cookies should have crinkled tops and look slightly underbaked when you remove them from the oven. They will continue to set as they cool.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure it contains xanthan gum for proper texture.
More Recipes You’ll Love
- Chocolate Peppermint Thumbprint Cookies
- Gingerbread Crinkle Cookies Soft Chewy
- Chocolate Peppermint Mousse Cups
Make It Tonight
Whether you’re looking to impress guests or simply want to treat yourself, Chocolate Crinkle Cookies are the way to go. With their simple ingredient list and straightforward steps, you’ll have a batch of these delightful cookies ready in no time. So why not gather your ingredients and get baking? You’ll be rewarded with a sweet treat that’s sure to become a favorite in your home!
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Chocolate Crinkle Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Melt the chocolate in a microwave-safe bowl, heating in 20-second intervals until smooth. Allow to cool slightly.
- Step 3: In a large bowl, whisk together sugar, oil, and vanilla. Add melted chocolate and mix until smooth.
- Step 4: Add eggs one at a time, mixing well after each. If using, add espresso granules now.
- Step 5: In another bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients until just combined.
- Step 6: Cover dough with plastic wrap and refrigerate for about 30 minutes.
- Step 7: Line cookie sheet with parchment and place confectioners' sugar in a shallow dish.
- Step 8: Scoop tablespoon-sized portions, roll into balls, and coat in confectioners' sugar.
- Step 9: Place dough balls on the sheet, spaced 2 inches apart. Bake for 10-12 minutes until crinkled.
- Step 10: Cool on the sheet for 5 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature!
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookie dough balls before baking for longer storage; bake directly from frozen.
- Don’t skip the chilling step to avoid flat cookies!
