Chocolate Crinkle Cookies Recipe

This classic Chocolate Crinkle Cookies Recipe features a deeply fudgy dough enriched with melted bittersweet chocolate and a hint of espresso. Rolled in a thick coat of confectioners’ sugar before baking, the cookies expand in the oven to create a striking black-and-white crackled appearance with a texture that is crisp on the edges and brownie-soft in the center.

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Chocolate Crinkle Cookies Ingredients

The Fudgy Dough:

• 4 ounces Bittersweet Chocolate: Chopped. Using real melted chocolate provides a denser, richer flavor than cocoa powder alone.
• 1/3 cup Unsweetened Cocoa Powder: Reinforces the chocolate intensity.
• 1 stick Unsalted Butter: Melted with the chocolate for a glossy base.
• 1 cup packed Light Brown Sugar: Ensures a chewy, moist texture.
• 3 Large Eggs: Beaten for volume and structure.
• 2 teaspoons Instant Espresso Powder: Deepens the chocolate notes without making the cookies taste like coffee.
• Dry Mix: 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.

The Coating:

• 1 cup Confectioners’ Sugar: Generously coated to create the stark white “crackle” effect.

How To Make Chocolate Crinkle Cookies

1. Whisk Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, salt, and baking soda. This ensures the leavening and spices are evenly distributed.
2. Melt Chocolate Base: In a microwave-safe bowl (or double boiler), melt the chopped bittersweet chocolate and butter together in 1-minute increments. Stir until completely smooth and glossy. Let it cool slightly so it doesn’t scramble the eggs.
3. Beat Eggs and Sugar: In a large bowl with an electric mixer, beat the brown sugar and eggs on medium-high speed for about 2 minutes. The mixture should thicken and become paler.
4. Combine: Scrape the melted chocolate mixture into the egg mixture and beat until fully incorporated. Reduce speed to low and add the flour mixture, beating just until combined. The dough will be very soft and sticky, almost like thick brownie batter.
5. Chill: Cover the bowl tightly and refrigerate for at least 2 hours (or overnight). Crucial Step: The dough must be firm enough to roll into balls. If you skip this, you will have flat puddles, not crinkles.
6. Roll and Coat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop tablespoon-sized portions of the cold dough and roll quickly into balls. Drop them immediately into the bowl of confectioners’ sugar. Roll them around until heavily coated—you shouldn’t see any dark dough peeking through.
7. Bake: Arrange the white-coated balls 1 inch apart on the baking sheets. Bake for 12 to 14 minutes. The cookies will spread, puff up, and develop cracks. They are done when the edges feel firm but the centers still look slightly soft and dull (not wet).
8. Cool: Let them cool on the baking sheet for a few minutes to set, then transfer to a wire rack.

Recipe Tips

• Double Coating: For the most dramatic black-and-white contrast, roll the dough balls in granulated sugar first, then in confectioners’ sugar. The granulated sugar acts as a barrier, preventing the powdered sugar from melting into the dough.
• Espresso Powder: Don’t skip it! It acts as a flavor enhancer. If you don’t have it, you can omit it, but the chocolate won’t be quite as punchy.
• Dough Temperature: Keep the dough in the fridge between batches. If the dough warms up, it becomes sticky and hard to handle, and the sugar coating will dissolve before baking.
• Cocoa Quality: Use standard unsweetened cocoa powder here, not Dutch-process, as the acidity is needed to react with the baking soda for the proper crackle.

What To Serve With Chocolate Crinkle Cookies

• Milk: Nothing beats a fudgy chocolate cookie with cold milk.
• Peppermint Ice Cream: A scoop on the side adds a festive touch.
• Coffee: The espresso notes in the cookie pair perfectly with a fresh brew.
• Strawberries: Fresh fruit lightens the rich chocolate flavor.

How To Store Chocolate Crinkle Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 3 days. If it’s humid, the powdered sugar may start to dissolve or become sticky.
• Freeze (Baked): Freeze baked cookies with wax paper between layers for up to 1 month.
• Freeze (Dough): Roll the dough into balls (without sugar) and freeze. To bake, roll the frozen balls in sugar and bake, adding 2-3 minutes to the time.

Chocolate Crinkle Cookies Nutrition Facts

• Calories: 140 kcal
• Fat: 7g
• Carbohydrates: 18g
• Sugar: 12g
• Protein: 2g

Nutrition information is estimated per cookie.

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