There are few things better than delicious chocolatey treats. Chocolate chip cookies, chocolate caramel bars, Cuban lunch chocolate bars, hot chocolate stirring spoons and more all make for a fantastic dessert that doubles as a fun excuse to do some baking.
As good as these are, sometimes you want to mix things up. That's where these amazing chocolate crinkle cookies come in.
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What are Chocolate Crinkle Cookies?
Chocolate crinkle cookies are a unique but simple take on chocolate cookies with a fun, crinkly exterior. This is achieved by freezing the dough and then rolling them in icing sugar before baking.
Sweet, soft, crunchy, and more, even just a single bite will cement them as one of your all time favorite cookies, though it's doubtful you'll stop after eating just one.
Ingredients
This recipe makes 1 dozen cookies but you can easily double or triple the batch.
- dark chocolate
- butter
- eggs
- white sugar
- vanilla
- baking powder
- flour
- powdered sugar
💡 I also love making gourmet chocolate truffles and chocolate cookie mix in a jar to give out as food gifts!
How to Make Them
Soft inside, crispy outside, and 100% addictive all adds up to one of the best cookies you can shove in your face. I will cover exactly how to make them here:
- Melt the chocolate and butter together using a double boiling method (bring water to a simmer in a pot, and place a metallic bowl on top of it, so it heats from the steam - add the chocolate and butter to the metal bowl).
- Beat the eggs and sugar with an electric mixer until creamy. Add the chocolate mixture and vanilla to the beaten eggs.
- Whisk the flour and baking powder together. Add it to the chocolate mixture and mix with a wooden spoon, just until combined.
- Cover the cookie dough and freeze for 20 minutes.
- Preheat oven to 350ºF. Cover a cookie sheet with parchment paper. Place the powdered sugar on a plate.
- Form balls with the cookie dough and roll them in the icing sugar to cover completely. Place them on the parchment-covered cookie sheet about 1 inch apart.
- Bake for 10 to 13 minutes in the preheated oven.
- Cool and serve.
Tweaks
The basic cookie is a thing of magic but even magic can be made better with a little something extra. Double down on your chocolate cravings by dropping some whole chocolate bits or chips into the mix.
Try browning your butter before you introduce it to the rest of the ingredients for some extra complexity and depth of flavor. There's a ton you can try that would be absolutely amazing.
Sprinkle a touch of sea salt on top of the just-baked cookies to intensify the flavors.
Storage
While the idea of leftovers is pretty absurd when we're talking about warm and chewy chocolate cookies, they're fairly easy to store in an airtight container.
- Room temperature storage: Store in a covered container for up to 2 to 3 weeks.
- Fridge storage: If you want them to stay fresh for longer, they can last for up to 2 months in the fridge.
- Freezer storage: You can freeze them for up to 8 to 12 months.
🌟If you're interested in more warm and chewy cookies, check out these delicious Christmas cookies.
If you tried this 🍪 Chocolate Crinkle Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Chocolate Crinkle Cookies Recipe
Ingredients
- 8.5 ounces dark chocolate
- 1.8 ounces butter
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- 1 ¼ cups flour
- ½ cup powdered sugar
Instructions
- Melt the chocolate and butter together using a double boiling method (bring water to a simmer in a pot, and place a metallic bowl on top of it, so it heats from the steam - add the chocolate and butter to the metal bowl).
- Beat the eggs and sugar with an electric mixer until creamy. Add the chocolate mixture and vanilla to the beaten eggs.
- Whisk the flour and baking powder together. Add it to the chocolate mixture and mix with a wooden spoon, just until combined.
- Cover the cookie dough and freeze for 20 minutes.
- Preheat oven to 350ºF. Cover a cookie sheet with parchment paper. Place the powdered sugar on a plate.
- Form balls with the cookie dough and roll them in the icing sugar to cover completely. Place them on the parchment-covered cookie sheet about 1 inch apart.
- Bake for 10 to 13 minutes in the preheated oven.
- Cool and serve.
Notes
- Room temperature storage: Store in a covered container for up to 2 to 3 weeks.
- Fridge storage: If you want them to stay fresh for longer, they can last for up to 2 months in the fridge.
- Freezer storage: You can freeze them for up to 8 to 12 months.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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