This recipe for Chocolate Crinkle Cookies is my go to.
When I need to bring something decadent but relatively simple to a gathering, this is the recipe that comes to mind.
I’ve been making these cookies for years. Along the way, I’ve learned more about the science of baking and tweaked the recipe accordingly. The fact is, crinkle cookies are a weakness of mine, as evidenced by my decades long love of Ginger Crinkles.
Death-by-Chocolate Crinkle Cookies
Yield:
24 servings
Prep Time:
30 minutes
Cook Time:
12 minutes
Cooling Time:
5 minutes
Total Time:
47 minutes
Ingredients
- 4 oz. Unsweetened Chocolate Baking Bar (if you don’t have this, substitute Unsweetened Chocolate*)
- 1/4 c. (1/2 a stick) Salted Butter
- 1 c. All Purpose Flour
- 1/2 c. Cocoa Powder
- 1 t. Baking Powder
- 1/4 t. Baking Soda
- 3/8 t. Salt
- 1 1/2 c. Brown Sugar
- 3 Eggs
- 4 t. Instant Espresso Powder, optional
- 1 T. Vanilla Extract
- —
- 1/3 c. granulated sugar
- 1/3 c. powdered sugar
Instructions
- Preheat oven to 325*.
- Melt chocolate and butter together.
- Add dry ingredients to a large bowl and whisk to combine.
- Combine brown sugar, eggs, espresso and vanilla and mix well.
- Add melted chocolate mixture to egg Mixture and whisk to combine.
- Gradually mix in dry ingredients, stirring just until combined and there are no streaks of flour.
- Let dough rest 5-10 minutes or refrigerate until ready to use.
- If refrigerated, be sure dough reaches room temperature before forming and baking.
- Prepare 1 bowl each of granulated sugar and powdered sugar respectively.
- Roll dough into 2″ balls and roll first in granulated sugar, then powdered sugar.
- Place on parchment lined or lightly greased cookie sheet.
- Bake 10-12 minutes on middle rack, turning once.
- Remove from oven and allow to cool on sheet.
- Cookies should look soft and doughy in middle; they may even seem raw.
- The latent heat will cook them, don’t worry! This is how they end up chewy and melt-in-your-mouth instead of being hockey pucks.
Notes
- Latent heat is powerful. Don't be afraid to pull 'raw' cookies from the oven!
- Espresso powder is completely optional. The flavor kicks things up a notch, but these are delicious regardless.
- *Recipe for Unsweetened Chocolate is coming soon.
- The espresso powder gives it a nice kick - I have a self grinding coffee maker and the part you have to clean out once in a while where the fine coffee dust accumulates? I use that stuff as my 'espresso powder'.
- You can easily substitute salted butter, just reduce the salt in the recipe to 3/8t.
- I do recommend having at least 2 baking sheets so that you can be prepping one while the other bakes and then bake the second while the first one cools. It's a marathon, but this recipe is well worth the effort, I promise you!
Truth be told, if you bring these cookies to a holiday gathering, no one will question the lack of festive decor or colorful references to the season. They will be too busy consuming these decandent bites of chocolatey goodness to think about whether or not they align with the seasonal requirements. Chocolate always wins, folks. It always wins.