Chocolate crinkle cookies are a perfectly rich and deliciously fudgy drop cookie that is great for a get-together or simple dessert! Tasty, decadent chocolate dough is rolled in both granulated and powdered sugar so that the cookies crackle beautifully when baked in the oven! No matter the reason, these crinkle cookies are always a welcome treat!
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Instructions
To begin, preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper or silicone baking mats.
Add your chopped chocolate and cubed butter to a microwave-safe bowl and microwave it for 30 seconds. Remove the bowl from the microwave and stir. Continue to heat the chocolate and butter in 15-second increments, stirring in between. Once the chocolate is melted and smooth, set the bowl aside to cool slightly.
In a large mixing bowl, whisk together the sugar, brown sugar, vanilla extract, and eggs until just combined.
Stir in the baking soda, baking powder, and salt.
Pour in the cooled melted chocolate and whisk until smooth. Then, slowly add in the flour and sifted cocoa powder until just incorporated.
Allow the dough to rest at room temperature for 10 minutes.
Pour the confectioner's sugar and white sugar into two separate, shallow dishes.
Roll the cookie dough into balls that are about 1½-inches thick. Roll the balls first in the granulated sugar followed by the powdered sugar. Make sure the balls are completely coated then arrange them onto your prepared baking sheet.
Bake in the oven at 325°F (160°C) for 14-15 minutes, making sure to rotate the pans halfway through cooking. The cookies are done when they have puffed up and the edges are set.
Remove the cookies from the oven and allow them to cool on the baking sheet for 15 minutes before transferring them to a wire rack to finish cooling completely.
Notes
For best results, you should use a spoon to fluff up your flour and spoon it into your measuring cup before leveling it off. If you scoop it directly with the measuring cup, you could pack too much flour into the cup and make your cookies very dense.
Rolling your cookies into the granulated sugar before the powdered sugar helps the cookies to crackle while also keeping the powdered sugar coating from dissolving.
You can make this dough 1-2 days in advance and just store it tightly wrapped in the refrigerator (before forming balls and rolling sugar).
To store: Keep your crinkle cookies in an airtight container at room temperature for up to one week.
To freeze: Keep your dough balls frozen for up to 2 months (before baking). Allow them to thaw for 30 minutes at room temperature before rolling in sugar and baking as directed.
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