Chocolate Crinkle Cookies

Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you! by Let the Baking Begin!

Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you!

Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you! by Let the Baking Begin!

This cookie has been enticing me for some time. When looking for a recipe I stumbled upon a recipe by Americas Test Kitchen and I know that their recipes are always spot on and fool proof. While having several steps involved, I really liked their flavor. The espresso in the cookie really does intensify the chocolatiness, but does not make it taste like coffee. Next time I make these though, I will add about a cup or even a cup an a half of walnuts. I think they will be a nice addition to the chocolate.

Chocolate Crinkle Cookies

Source: Americas Test Kitchen

Yield: 36 – 44 cookies

Ingredients:

Sift together:

  • 2 cups (10 oz) all-purpose flour
  • 1 cup (3 oz) Unsweetened Cocoa powder
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt

Melt together:

 

Whisk together:

 

For coating:

  • 1 cup (7 oz) granulated sugar
  • 1 cup (4 oz) confectioners’ sugar

Equipment

 

Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you! by Let the Baking Begin!

Method

1. Preheat oven to 325F degrees with the rack in the middle. Line 2 baking sheets with parchment paper. Set aside.

2. In a bowl whisk or sift together flour, cocoa powder, baking soda, baking powder and salt.

Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you! by Let the Baking Begin!

3. In a separate bowl microwave chocolate chips and butter (optionally melted) in short intervals, stirring in between until the chocolate is mostly melted. Continue stirring until all chocolate is melted. .

Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you! by Let the Baking Begin!

4. In a bowl whisk sugar, eggs, espresso powder and vanilla extract together.

Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you! by Let the Baking Begin!

5. Add melted chocolate to the mixture and whisk until combined.

Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you! by Let the Baking Begin!

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.

Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you! by Let the Baking Begin!

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.

vChocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you!

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.

Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you! by Let the Baking Begin!

 

Chocolate Crinkle Cookies

3.5 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: American
Serves: 36-44 cookies

Ingredients

Sift together:

  • 2 cups (10 oz) all-purpose flour
  • 1 cup (3 oz)
  • Unsweetened Cocoa
  • powder
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt

Melt together:

  • 8 tbsp unsalted butter
  • 8 oz.
  • Chocolate Baking Chips Unsweetened

Whisk together:

  • 3 cups packed (21 oz) brown sugar
  • 6 eggs
  • 2 tsp
  • Vanilla Extract
  • 8 tsp instant
  • Espresso Powder
  • (optional)

For coating:

  • 1 cup (7 oz) granulated sugar
  • 1 cup (4 oz) confectioners’ sugar

Equipment

  • Baking Sheet
  • #30 Medium Cookie Scoop
  • Parchment Paper
  • Bowls

Instructions

  1. Preheat oven to 325F degrees with the rack in the middle. Line 2 baking sheets with parchment paper. Set aside.
  2. In a bowl stir together flour, cocoa powder, baking soda, baking powder and salt.
  3. In a separate bowl microwave chocolate chips and butter (optionally melted) in short intervals, 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.
  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.

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Chocolate Crinkle Cookie – a cookie that will satisfy the most serious chocolate cravings. Fudgy, soft and delicious it’s the cookie for you! by Let the Baking Begin!

 

 

 

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Comments

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  • Your crinkle cookies look awesome! I like those step by step pictures :).

    · Reply
    • Thanks Natasha! They look good but it’s such a pain to take those pix outside… urgh…

      · Reply
  • These look beautiful! Your pics are so profesh 🙂 What lens do you shoot with?

    · Reply
    • 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.

      · Reply
      • 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!

        · Reply
        • 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!

          · Reply
          • Linda Leone

            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 🙂

  • Olga

    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!

    · Reply
    • 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.

      · Reply
      • Olga

        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!

        · Reply
        • Oh that’s great! Thanks for your feedback Olga! I love the smell of chocolate goodies baking!

          · Reply
  • Great post and images.well, its an interesting blog….

    · Reply
  • Blake

    Just a warning: The recipe you posted is a doubled version of the original, but some of the ingredients like leaveners (baking soda and baking powder) don’t scale linearly. If you make the cookies as posted here you’ll end up with flat cookies.

    · Reply
    • Hi Blake, If you check the original recipe and compare it to the one I posted here you will see that the recipe is doubled exactly, with no discrepancies when it came to leaveners.
      Also, the cookies do come out rather flat-ish, because the Americas Test Kitchen recipe doesn’t intend them to be any different, just like the pictures show on their website and mine.

      · Reply
    • Blake

      I am replying in an effort to clarify my previous comment because it’s very important. Sorry if it did not convey the message I wanted. First let me say that the recipe posted here is exactly doubled from that of America’s Test Kitchen. That is a fact that I am not disputing.

      The problem here is that when you doubled the recipe, you doubled each ingredient. There can be very bad repercussions in general to simply doubling baking recipes, since leaveners in particular do not scale linearly, e.g. if you want to multiply your yield by 2x, you can multiply most of your ingredients used by two, but NOT the leavening agents, whether they be baking soda, baking powder, yeast, etc…

      Because you’ve doubled the recipe here ingredient by ingredient, you are leaving people with too much of the leavening agents in the dough, which will result in a flatter cookie than what America’s Test Kitchen created. Sure they will still taste great, but they won’t be fat and crinkly as advertised.

      · Reply
  • Angela Vietor

    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.

    · Reply
    • Blake

      See my comments above. I was hoping my previous post would prevent this from happening, or better yet, inspire the author to adjust the posted recipe.

      The recipe posted in this blog contains too much chemical leavening, i.e. baking soda and baking powder. You could try scaling them both back (maybe use 30-40% less). The only foolproof method (and your best bet) is to cut the whole recipe exactly in half.

      · Reply

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