Chocolate Crinkle Cookies
For all of the Christmas cookies, candy and goodies that my family has always made for the holidays, somehow crinkle cookies have never been something to show up on cookie trays. I guess we’re always a little too occupied with peanut butter blossoms, snowballs, buckeyes, pizzelle, biscotti and peppermint bark. Those beautiful powdered sugar-covered chocolate crinkle cookies have always been something that I wanted to try and I finally put them on my baking list for this year. If I had known how easy they were to make (no electric mixer required!) and how absolutely phenomenal they tasted, I would have started making them years ago.
While I love my KitchenAid mixer, I am a huge fan of any recipe that can be made with a couple of bowls, a whisk and a spatula. These cookies fit the bill and the resulting flavor is outstanding. The cookies themselves taste like dense, fudge-like brownies, and the dusting of powdered sugar looks like a fresh snowfall (which I am still impatiently waiting for!).
Are you a crinkle cookie newbie or have you been making them for years? If they’re not part of your holiday repertoire yet, add them to your baking list immediately. Do as I say, not as I do!
One year ago: Classic Thumbprint Cookies
Five years ago: Date Nut Spice Bread
Chocolate Crinkle Cookies
- 1 cup (125 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1½ cups (330 g) light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 4 ounces (113.4 g) unsweetened chocolate, chopped
- 4 tablespoons unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) powdered sugar
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Whisk together the brown sugar, eggs and vanilla in a large bowl. Combine the unsweetened chocolate and butter in a small bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
- Whisk the chocolate mixture into the egg mixture until combined. Fold in the flour mixture until no dry streaks remain. Let the dough sit at room temperature for 10 minutes.
- Place the granulated sugar and powdered sugar in separate shallow bowls. Working with 2 tablespoons dough (or a medium cookie scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.
- Bake the cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.