How To make Chocolate Crinkle Cookies

Chocolate Crinkle Cookies | Bigger Bolder Baking

My chocolate crinkle cookies are rich, brownie-like chocolate cookies, with a soft interior, crunchy exterior and a sweet powdered sugar crinkling on the outside! Recipe:

00:00:32 — GoodCook Precision 7 Pound Scale
00:00:51 — GoodCook Gourmet Stainless Steel Wire Strainer
00:01:22 — GoodCook Gourmet Stainless Steel Whisk
00:03:17 — GoodCook Set of 3 Non-Stick Cookie Sheet
00:03:30 — GoodCook Cookie Scoop
00:05:07 — Tasting Chocolate Cookie Goodness!

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Chocolate Crinkle Cookies!

Professional Baker Teaches You How To Make CRINKLE COOKIES!

Anna Olson's chocolatey cookies are rolled in an icing sugar coating. Click show more for recipe ingredients and directions.

Chocolate Crinkle Cookies recipe ingredients:
- 9 oz (270 g) dark couverture chocolate, chopped, divided
- 2 large eggs, at room temperature
- ½ cup (100 g) granulated sugar
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5 mL) balsamic vinegar
- 1 cup (130 g) icing sugar, plus extra for rolling cookies
- ½ cup (60 g) cocoa powder
- 1 Tbsp (7 g) cornstarch
- ½ tsp (2.5 g) salt

Baking directions:
1. Preheat the oven to 375 ºF (190 ºC). Line 2 baking trays with parchment paper.

2. Melt 6 oz (180 g) of the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water, stirring gently until melted. Set aside.

3. With electric beaters or in a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, vanilla and Balsamic until frothy and light, about 3 minutes (it doesn’t have to hold a “ribbon”). Whisk in the melted chocolate.

4. Sift in the icing sugar, cocoa powder, cornstarch and salt and stir in by hand until well combined. Stir in the remaining 3 oz (90 g) of chopped chocolate. The batter may seem very soft at first, but just give it a minute – it will tighten up.

5. Place some icing sugar in a shallow dish. Use a small ice cream scoop to scoop the batter and drop it directly into the icing sugar, rolling to coat each scoop fully. Arrange these on the prepared baking trays, leaving 1 ½-inches (4 cm) between them. Gently press each cookie flat with the palm of your hand. Bake the cookies for 10 minutes (do not overbake) and cool the cookies on the tray just until they can be lifted off (1-2 minutes) then cool on a rack.

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Extra Crackly CHOCOLATE CRINKLE COOKIES

These ain't your regular crinkle cookies. I've jam packed these Double Chocolate Crinkles with twice the amount of chocolate (in two different forms) for a deeply flavourful and chocolatey cookie. The texture is so soft and chewy, basically a brownie in cookie form.

The best part? It's a no-mixer one-bowl recipe that comes together in minutes. You probably have all the ingredients already at home!

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Double Chocolate Crinkle Cookies

Choco Crinkle Dough
- 300g (1 1/2 cup + 2 tbsp) semisweet chocolate chips
- 6 tbsp (84g) unsalted butter
- 1 1/4 cup (225g) dark brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 4 tsp instant coffee
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2/3 cup (80g) cocoa powder (natural or Dutch process)
- 1 1/3 cup (187g) all-purpose flour

Three Flavour Variations
1. Double the instant coffee — use 8 tsp total
2. Add 1 tbsp toasted sesame seeds + 1 sheet of nori, cut up finely
3. Add 1/2 tsp freshly cracked black pepper

Rolling
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar

Method
1. Add chocolate and butter to a large microwave safe bowl. Microwave in 30s increments, stirring in between, until melted.
2. Add in brown sugar. Stir to combine.
3. Stir in eggs, one at a time.
4. Add vanilla and instant coffee. Add baking powder, baking soda, salt. Mix together thoroughly.
5. Sift in cocoa. Start stirring in the middle then working cocoa in from the sides until combined.
6. Add in flour. Fold together until no dry flour left.
7. Fold in any flavourings (if using).
8. Let rest 15 minutes at room temp.
9. Pre-heat oven to 325F with rack in the centre. Prepare two rimmed plates or shallow bowls. Add granulated sugar to one plate and powdered sugar to the other.
10. Use either 3 tbsp or 2 tbsp cookie scoop to form cookies. Coat in granulated sugar first, then thoroughly dust with powdered sugar. Alternatively, use a tablespoon measure to scoop dough and roll with damp hands.
11. Place on parchment lined tray, spacing out appropriately.
12. Bake until cracked and just set around the edges but still soft in the middle, about 9-11 minutes.
13. Let cool completely on the tray before serving. The cookies will firm up as they cool.

00:00 Intro
00:38 Recipe Starts (make dough)
02:53 Three Flavour Variations
03:31 Rest & Shape Cookies
03:56 Method 1: Cookie Scoop
04:46 Method 2: Hand Roll
05:19 Bake Cookies
05:38 Enjoy!
06:04 Outro & Happy Holidays!

The Worst Chocolate Chip Cookies

Making the worst rated Chocolate Chip Cookies AllRecipes. #shorts

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Easy, Delicious Chocolate Crinkle Cookies

These soft and fudgy chocolate crinkle cookies are a foolproof, classic holiday treat that’s almost as fun to make as it is to eat!

If you haven’t had them before chocolate crinkle cookies are soft brownie-like and so rich. Some people think they’ll be crunchy or crisp because of the exterior but that isn’t the case!

Full Recipe:

These chocolate crinkles are great over the holidays but you can freeze them and have a special treat whenever you have a chocolate craving, they don't have to be just Christmas cookies!

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