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Chocolate Crinkle Cookies Recipe

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4.2 from 3 reviews

These Chocolate Crinkle Cookies are rich, fudgy, and perfectly soft with a crackled powdered sugar coating. Infused with cocoa and a hint of espresso powder to deepen the chocolate flavor, these cookies are a delightful treat for chocolate lovers. Easy to prepare and chilled before baking to achieve the characteristic crinkle effect, they make an impressive addition to any cookie platter.

Ingredients

Dry Ingredients

  • 1 1/3 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon instant espresso powder (optional for richer chocolate flavor)
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Coating

  • 1/4 cup sugar
  • 3/4 cup powdered sugar (icing sugar or confectioners sugar)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
  2. Combine Dry Ingredients: In a large bowl, sift together the all purpose flour, cocoa powder, instant espresso powder, salt, and baking soda. Set the dry mixture aside while you prepare the wet ingredients.
  3. Cream Butter and Sugars: Using a stand mixer, beat the softened butter along with the sugar and brown sugar until the mixture is fluffy and light, about 2 minutes. This step incorporates air to give your cookies a tender texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing each in completely. Then add the vanilla extract and mix until combined.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the mixer. Mix just until combined, being careful not to overmix to maintain cookie tenderness.
  6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. Chilling firms the dough, making it easier to handle and helping the cookies develop the signature crinkle pattern when baked.
  7. Form and Coat Cookies: Use a small cookie scoop to portion the dough evenly. Roll each portion into a ball, then first roll the dough ball in granulated sugar, followed by a generous coating of powdered sugar to create the classic crinkle exterior.
  8. Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
  9. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. The cookies should look set on the edges but still soft in the center.
  10. Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Chilling the dough is essential for the crinkle effect and prevents the dough from being too sticky to handle.
  • Instant espresso powder is optional but enhances the chocolate flavor without making the cookies taste like coffee.
  • Use parchment paper or silicone mats for easy cookie release and cleanup.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For uniform cookies, use a small cookie scoop to measure dough portions.

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