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Chocolate Crinkle Cookies Recipe

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★★★★★

4.6 from 111 reviews

Indulge in these decadent Chocolate Crinkle Cookies, featuring a rich cocoa base combined with melted dark chocolate and studded with mini chocolate chips. These cookies are rolled in granulated and confectioners’ sugar, giving them their signature crackled appearance and a delightful sweet coating. Perfectly soft and fudgy on the inside with a delicate crisp exterior, they make an irresistible treat for any chocolate lover.

Ingredients

Scale

Dry Ingredients

  • 2 cups (240g) all-purpose flour
  • 1/4 cup (21g) unsweetened 100% cocoa powder (not Dutch-processed)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Chocolate Mixture

  • 12 ounces 60% cocoa dark chocolate (finely chopped)
  • 12 Tablespoons (169g) unsalted butter

Wet Ingredients

  • 3/4 cup (159g) light brown sugar (packed)
  • 1/2 cup (99g) granulated sugar
  • 4 large eggs (room temperature)
  • 1/3 cup (76g) sour cream
  • 1/4 cup (57ml) neutral oil (vegetable or canola oil recommended)
  • 2 teaspoons vanilla extract

Add-ins and Coating

  • 2 cups mini chocolate chips
  • 1 cup (199g) granulated sugar (for rolling)
  • 1 cup (114g) confectioners’ sugar (sifted, for rolling)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside for later use.
  2. Melt Chocolate and Butter: In a large, microwave-safe bowl, combine the finely chopped dark chocolate and unsalted butter. Microwave on low power in 15-second intervals, stirring between each, until fully melted and smooth. Allow to cool briefly.
  3. Mix Sugars and Eggs: In a large mixing bowl, whisk together the light brown sugar, granulated sugar, and eggs until well combined and slightly frothy.
  4. Add Wet Ingredients: Beat in the sour cream, neutral oil, and vanilla extract until incorporated. Then fold in the melted chocolate mixture, stirring gently until uniformly combined.
  5. Combine Wet and Dry Ingredients: Using a rubber spatula, fold the dry ingredient mixture into the wet ingredients carefully until just combined. Avoid overmixing to maintain tenderness. Fold in the mini chocolate chips evenly throughout the dough.
  6. Refrigerate Dough: Cover the dough and refrigerate for 2 hours to allow it to firm up for easier handling and enhanced flavor development.
  7. Preheat and Prepare Baking Sheets: 30 minutes before baking, preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and lightly spray with non-stick spray to prevent sticking.
  8. Form Cookie Balls: Using a medium spring-loaded cookie scoop (about 65 grams per scoop), portion out the cookie dough and roll each portion into a smooth ball with your hands.
  9. Roll in Sugars: Roll each dough ball first in granulated sugar, then coat thoroughly with sifted confectioners’ sugar to create the crinkle effect during baking. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  10. Bake Cookies: Bake the cookies one tray at a time for 12 to 14 minutes, or until they have puffed up and the tops show characteristic cracks.
  11. Cool Completely: Remove from oven and allow the cookies to cool completely on the baking sheets for at least 20 minutes before transferring to a wire rack or serving. This helps the cookies set properly and prevents breaking.
  12. Prepare Sugar Coating (Optional): For convenience, pour the granulated sugar and confectioners’ sugar into separate shallow bowls ahead of time for rolling the dough balls.

Notes

  • Use unsweetened, non-Dutch-processed cocoa powder to preserve the proper chemical reaction with baking powder, ensuring the perfect rise and texture.
  • Chilling the dough is essential for easier handling and to prevent excessive spreading during baking.
  • For best results, use room temperature eggs to help create a smooth batter.
  • Do not overmix once dry ingredients are combined to maintain a tender, fudgy texture.
  • Allow cookies to cool completely on baking sheets to prevent crumbling.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Keywords: chocolate crinkle cookies, fudgy chocolate cookies, holiday cookies, chocolate cookies, crackled cookies

Find it online: https://tastybella.com/chocolate-crinkle-cookies-recipe/