Chocolate Crinkle Cookies
There are few things better than delicious cookies. Chocolate chip, sugar cookies, snickerdoodles, gingersnaps, and more all make for a fantastic treat 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 our amazing chocolate crinkle cookies with butter come in.
Chocolate crinkle cookies are a unique but simple take on chocolate cookies with a fun, crinkly exterior. Soft inside, crispy outside, and 100% addictive all adds up to one of the best cookies you can shove in your face. We will cover exactly how to make them so you won’t have to go on without them for any longer.
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.
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.
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.
They’ll stay good for about a week or so to let you savor them as you please. To keep them longer, you could also try storing them in the freezer.
Chocolate Crinkle Cookies
- 8.5 oz. dark chocolate (240 g)
- 1.8 oz. butter (50 g)
- 2 eggs
- ½ cup sugar
- 1 tsp. vanilla
- ½ tsp. baking powder
- 1 ¼ cups flour
- 1/2 cup powdered sugar
- 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.
- Mix the baking powder into the flour. Add to the chocolate mixture and mix with a wooden spoon – try not to mix too much.
- 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. Cool and serve.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.