Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies will satisfy every chocolate craving. Chocolate Cookies that are soft, fudgy and melt in your mouth!
This Chocolate Cookies Recipe has been enticing me for some time. Looking for the best Chocolate Crinkle Cookies I came across a recipe by Americas Test Kitchen. Knowing that their recipes are great and fool-proof, I decided to try it.
The Crinkle Cookies were perfect! The recipe called for espresso to intensify the chocolate flavor, and that’s exactly what it did! It was chocolate heaven in every bite. Next time I make this Chocolate Crinkle Cookies Recipe I will add some walnuts, the perfect addition to these Chocolate Cookies.
Chocolate Crinkle Cookies
Source: Americas Test Kitchen
Yield: 36 – 44 cookies
Ingredients:
Sift together:
- all-purpose flour
- Unsweetened Cocoa
powder
- baking soda
- baking powder
- salt
powderMelt together:
- unsalted butter
- Chocolate Baking Chips Unsweetened
Whisk together:
- packed (21 oz) brown sugar
- eggs
- Vanilla Extract
- instant Espresso Powder
(optional)For coating:
- granulated sugar
- confectioners’ sugar
Equipment
- Baking Sheet
- #30 Medium Cookie Scoop
- Parchment Paper
- Bowls
Picture of ingredients is from a doubled batch.
How to make Chocolate Crinkle Cookies:
1. Preheat oven to 325 F degrees. Line 2 baking sheets with parchment paper. Set aside.
2. In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, microwave chocolate chips and butter, stirring in between until the chocolate is mostly melted. Continue stirring until all chocolate is melted.
4. In a bowl, whisk sugar, eggs, espresso powder, and vanilla extract together.
5. Add melted chocolate to the mixture and whisk until combined.
6. Add the flour-cocoa mixture and fold until no streaks of flour are seen. Let sit for 10-15 minutes for the mixture to cool down and harden slightly.
7. Set two bowls with granulated sugar in one and confectioners sugar in another. Using a #30 Medium Cookie Scoop or a regular scoop, scoop about 2 tablespoons of batter and drop it into the granulated sugar mixture first. Roll around in the sugar, then roll into a ball with hands. Next drop into the confectioners’ sugar until coated.
Tip: If your batter spreads too much when trying to shape them, pop the batter in the fridge for a couple of hours or until you’re able to scoop nice rounds.
8. Place coated cookie balls onto a baking sheet, about 2 inches apart, 11 per baking sheet. Bake for 6 minutes, rotate the sheet and baking for another 4-6 minutes, 10-12 minutes total. Cookies should be set around the edges and still soft in the middle. Remove from the oven and allow to cool before serving.
Finding the perfect Cookie Recipes
The internet is filled with tons of great cookie recipes. There are different styles, shapes, flavors of cookies that you can find. But when you find those perfect cookie recipes you must hold on to them. When I found these Chocolate Crinkle Cookies I knew I found the perfect recipe. What is your favorite style of cookie? What cookie recipes do you enjoy?
If you enjoy cookie recipes try these:
- Thick & Chewy Chocolate Chip Cookie – A classic chocolate chip
- Plum Butter Cookies – Shortbread cookies with plum butter filling.
- Best Almond Joy Cookies Ever! – Chocolate chip cookies with almond joy pieces.
Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies will satisfy every chocolate craving. Chocolate Cookies that are soft, fudgy and melt in your mouth!
Ingredients
Sift together:
- 1 cups all-purpose flour
- 1/2 cup Unsweetened Cocoa powder
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Melt together:
- 4 tbsp unsalted butter
- 4 oz Chocolate Baking Chips Unsweetened
Whisk together:
- 1 1/2 cups packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 8 tsp instant Espresso Powder, optional
For coating:
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
Equipment
- Baking Sheet
- #30 Medium Cookie Scoop
- Parchment Paper
- Bowls
Instructions
-
Preheat oven to 325°F degrees with the rack in the middle. Line 2 baking sheets with parchment paper. Set aside.
-
In a bowl stir together 1 cup flour, 1/2 cup cocoa powder, ¼ tsp baking soda, 1 tsp baking powder and ½ tsp salt.
-
In a separate bowl microwave 4 oz chocolate chips and 4 tbsp butter (optionally melted) in short intervals, stirring in between until the chocolate is mostly melted. Continue stirring until all chocolate is melted.
-
In a bowl whisk 1½ cup brown sugar, 3 eggs, 8 tsp espresso powder, and 1 tsp vanilla extract together.
-
Add melted chocolate to the mixture and whisk until combined.
-
Add the flour-cocoa mixture and fold until no streaks of flour are seen. Let sit until the mixture thickens and you're able to use an ice cream scoop to scoop rounds of cookie batter. You can refrigerate the cookie batter to speed up the process.
-
Set two bowls with granulated sugar in one and confectioners sugar in another. Using a #30 Medium Cookie Scoop or a regular scoop, scoop about 2 tablespoons of batter and drop it into the granulated sugar mixture first. Roll around in the sugar, then roll into a ball with hands. Next drop into the confectioners’ sugar until coated.
-
Place coated cookie balls onto a baking sheet, about 2 inches apart, 11 per baking sheet. Bake for 6 minutes rotate the sheet and baking for another 4-6 minutes, 10-12 minutes total. Cookies should be set around the edges and still soft in the middle. Remove from the oven and allow to cool before serving.
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Upd: Dec. 2019 – the recipe was halved to make a more manageable portion, also a suggestion to refrigerate the batter before shaping was added to help with the shaping of the cookies.
Marina | Let the Baking Begin
The best cookies For Christmas. Double batch every time. ❤️
At first when I saw this recipe, I hesitated to give it a try but then decided to make these for Christmas and see how they turn out. And I have absolutely no regrets. These cookies are just amazing. I added about 1 cup of chopped nuts and they turned out very nice and chewy. This recipe is definitely a keeper. Thank you for sharing. Wish you blessings.
So i made these cookies and they are flat. The batter does not form and too wet. My pans look like a brownie with chunks of powdered sugar on top. I did everything exactly to what it states above.
Great post and images.well, its an interesting blog….
Love your blog! I already got all of the ingredients to make these cookies tomorrow! Do you know if the batter keeps well in the fridge for a few days? I may not need the full batch of cookies for tomorrow and would like to make the rest later for Christmas but not sure how the dough will hold up in the fridge for 3-4 days. Let me know if you’ve tested it out before! Thanks!
Thanks Olga! Sorry for not replying right away. I am not sure if the batter will keep for several days since I haven’t done it myself, but you can bake the cookies, wrap them or put them in the ziplock and freeze them until you need to serve them.
These came out great! I ended up using up all of the dough but I have a feeling that it will keep well in the fridge for a couple of days. I kept it overnight. Very delicious cookies! My apartment smelled like chocolate heaven! Thank you!
Oh that’s great! Thanks for your feedback Olga! I love the smell of chocolate goodies baking!
These look beautiful! Your pics are so profesh 🙂 What lens do you shoot with?
Hi Katya!
Thank you, you’re sweet 🙂
I usually use my 50 mm for my further away shots and for close ups I use the 100 mm. 100 mm by far has to be my most favorite lens 🙂 Although now that my 50 mm does not autofocus, I have started using the 85 mm… which I am not a fan of actually.
I use a 50mm too but man your pics and mine are day and night! I’m still trying to figure out the photography though…probably hardest part about blogging for me 🙂 I have the 100 mm on my wishlist. Looks like a good lens. Thanks for replying! Hope you have a great Christmas with your family!
Thank you, you’re being very generous with your comment about my photography))) We’re all just trying to figure this photography thing out and your pictures are pretty amazing, so give yourself some credit. I am thinking to do a little thing on tips for beginner photographers because there’s some things that really make a big change in photography that once you figure out really have a noticeable change on pictures.
Yes, I absolutely love the 100 mm, as it allows you to get really close to the subject and show off the texture of the food.
Merry Christmas to you too dear!
Thanks for this recipe. I saw it on America’s Test Kitchen. I can’t access their recipe. I see that you have doubled it … you are great
Oh you’re welcome Linda!
I have linked to the Americas Tesy Kitchen video recipe, so you can watch the original if you wish 🙂
Your crinkle cookies look awesome! I like those step by step pictures :).
Thanks Natasha! They look good but it’s such a pain to take those pix outside… urgh…