Chocolate crinkle cookies are soft and chewy cookies that are rolled in powdered sugar before being baked. The cookie dough rises in the oven, creating little cracks and crinkles, which is where they get their name. These cookies have a rich, chocolaty flavor that is sure to satisfy any sweet tooth.
Chocolate crinkle cookies are a popular treat enjoyed by people of all ages. These soft and chewy cookies are an excellent addition to any cookie platter, whether you’re hosting a holiday gathering or need an afternoon snack. In this blog post, we will explore everything you need to know about chocolate crinkle cookies.
Chocolate Crinkle Cookies Recipe
To make chocolate crinkle cookies, you will need the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, for rolling
Instructions to Make Perfect Chocolate Crinkle Cookies
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, mixing until just blended.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or until firm.
- Preheat the oven to 350°F (180°C).
- Using a medium cookie scoop, form the dough into balls, about 1 tablespoon each.
- Roll each ball in the powdered sugar until completely coated.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 14 minutes or until the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips and tricks for perfecting the recipe
Here are some tips and tricks to ensure your chocolate crinkle cookies turn out perfect:
- Make sure to refrigerate the dough for at least 2 hours to help it firm up.
- Space the dough balls about 2 inches apart to prevent them from spreading too much while baking.
- Don’t overbake the cookies; they should be soft and cake-like, not crispy.
- To store the cookies, place them in an airtight container at room temperature for up to a week.
Serving Suggestions
Ideas for serving Chocolate Crinkle Cookies
These cookies are a sweet treat and can be served in multiple ways. Here are a few ideas for serving chocolate crinkle cookies:
- To enhance the chocolate flavor, add a cup of chopped dried cherries or cranberries.
- For a minty twist, swap 1/2 teaspoon of vanilla extract with mint extract and add some crushed candy canes to the powdered sugar.
- For a citrus flavor, substitute 1/2 teaspoon of vanilla extract with orange extract.
Storage and Freezing
Store these cookies in an airtight container at room temperature. They can last up to a week before starting to become crumbly and dry. You can also freeze them either unbaked or baked, and they will retain their texture and flavor for up to three months.
These cookies are a classic that everyone loves. Whether it’s for a party or just because you’re in the mood for a sweet treat, they’re perfect for any occasion. With this recipe and the tips provided, you’ll be able to create delicious chocolate crinkle cookies in no time.
Storage and Freezing Tips
Chocolate crinkle cookies are a classic favorite and an all-time favorite treat that everyone loves. The good news is that these cookies are easy to make and can be stored for later use. Here are some tips for storing and freezing:
How to properly store Chocolate Crinkle Cookies
To keep the cookies fresh, store them in an airtight container at room temperature. You can also place them in a plastic freezer bag and store them for up to a week. However, if stored for more than a week, they will start to become crumbly and dry.
Instructions for freezing and reheating
If you want to store the cookies for a longer period, you can freeze them. Freeze them either unbaked or baked, and they will retain their texture and flavor for up to three months. To freeze the unbaked dough, shape the dough into balls, coat them in powdered sugar, and place them on a parchment-lined baking sheet. Freeze for an hour, then transfer the dough balls to a freezer-safe bag or container and put them back in the freezer. When you’re ready to bake, remove them from the freezer and let them thaw slightly at room temperature before baking.
To freeze baked cookies, let them cool completely before placing them in an airtight container or freezer bag. Mark the date on the container or bag, so you know how long they have been frozen.
To reheat frozen cookies, remove them from the freezer and let them sit at room temperature for about 20 minutes. Then, place them on a baking sheet and heat them in a preheated oven (350°F or 180°C) for 5-7 minutes. Once heated, let them cool down on the baking sheet before enjoying.
Troubleshooting
Common issues and solutions
Despite the ease of making chocolate crinkle cookies, it is possible to encounter problems. Here are some common issues and solutions:
Dough is too sticky – If you find that the dough is too sticky, add a little more flour until the dough no longer sticks to your fingers. This is crucial because sticky dough can be difficult to handle and shape.
Overbaking the cookies – Overbaking the cookies can result in a dry and crispy texture. To avoid this, take the cookies out of the oven as soon as the edges start to look set but the center is still slightly soft and gooey.
Flat Cookies – If your cookies are turning out flat, try using fresh baking soda or baking powder, as old ingredients can lose their leavening power. Additionally, you can refrigerate the dough for 10-15 minutes before baking to firm it up.
How to prevent cracking and uneven spreading
Cracking and uneven spreading are common problems when making. Follow these tips to avoid these issues:
Chill the dough – Chill the dough for at least 1 hour before shaping and baking. This will help prevent the cookies from spreading too much in the oven.
Roll the dough balls in powdered sugar – Rolling the dough balls in powdered sugar will help prevent the dough from cracking or spreading too much by creating a protective barrier on the outside.
Use the right amount of dough – Make sure to use the correct amount of dough per cookie, as too much dough can cause the cookie to spread too much and too little can cause cracking.
Other Recipes
If you like this brown butter cookie recipe, here are some other cookie recipes you might like:
- Browned Butter Chocolate Chip Cookies
- Crumbl Cornbread Cookie
- Buttery Pecan Snowball Cookies
- No Bake Salted Caramel Coconut Macaroons
FAQ about Chocolate Crinkle Cookies
If you’re new to the world of chocolate crinkle cookies, you may have some questions. Here are some of the most common FAQs:
What Makes Chocolate Crinkle Cookies Crack?
Chocolate crinkle cookies crack because of the powdered sugar coating. As the cookie dough bakes and spreads, the powdered sugar creates a thin crust on the outside of the cookie. As the cookie continues to bake and expand, it cracks open, revealing the fudgy chocolate center.
How Long Do Chocolate Crinkle Cookies Last?
It can last for up to a week when stored correctly. To keep them fresh for as long as possible, store them in an airtight container at room temperature. You can also freeze these cookies for up to six months.
Can I Freeze Chocolate Crinkle Cookie Dough?
Yes, you can freeze chocolate crinkle cookie dough. Simply portion the dough into balls, and place them onto a cookie sheet lined with parchment paper. Freeze the dough balls for about an hour, then transfer them to a freezer-safe bag or container.
Can I Make Chocolate Crinkle Cookies Without Eggs?
It is possible to make chocolate crinkle cookies without eggs. You can use an egg substitute like applesauce or mashed banana. Alternatively, you can use a commercial egg replacer like Ener-G. Just keep in mind that the texture of the cookies may be slightly different.
Can I Make Chocolate Crinkle Cookies Gluten-Free?
Yes, you can make chocolate crinkle cookies gluten-free. Simply use a gluten-free flour blend in place of the all-purpose flour. You may also need to adjust the amount of flour as gluten-free flours absorb more liquid than regular wheat flour.
What Makes Chocolate Crinkle Cookies so Fudgy?
Chocolate crinkle cookies are fudgy because they contain a higher amount of fat than regular cookies. The fat comes from the addition of melted chocolate and butter or oil. The result is a cookie that is incredibly rich, moist, and fudgy.
Chocolate Crinkle Cookies
INGREDIENTS
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for rolling
INSTRUCTIONS
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, mixing until just blended.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or until firm.
- Preheat the oven to 350°F (180°C).
- Using a medium cookie scoop, form the dough into balls, about 1 tablespoon each.
- Roll each ball in the powdered sugar until completely coated.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 14 minutes or until the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
