More Crinkle Cookies
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One of the classic cookies in my rotation, chocolate crinkles are the easy dessert I reach for all year round. Whether you’re looking to shake up your Christmas cookie spread or craving a chocolate dessert to outshine classic chocolate chip cookies, these stunning cookies are always the answer. I roll these cookies not once, but twice in confectioners’ sugar to really bring out the crackled, crinkle appearance these cookies are known for. If you're looking for the cutest cookie to add to your holiday spread or for an adorable homemade food gift to hand out to friends and family, you can't go wrong with these show-stopping treats. Read on for all my top tips on how to make them the best they can be.
What People Are Saying:
"I am not a great baker, but oh man, did these come out perfectly! So good, and easy to make. Will be making these for a cookie exchange I'm attending soon!" - Roxkirch
"These are amazing. Definitely don't overbake - leave them on your baking tray for at least 20 to 30 min. A double roll in the icing sugar really nails the dramatic crinkle!" - nikki.w88
Get things started by grabbing a large bowl and a whisk and mix together the dry ingredients: flour, cocoa powder, salt, baking powder, and baking soda.
Next, grab a medium bowl and whisk together the wet ingredients: melted butter, granulated sugar, brown sugar, and eggs. Add the wet ingredients to the dry and mix with a rubber spatula just until combined and no dry streaks remain; you want to develop as little gluten as possible, so be sure to mix minimally. Cover the bowl tightly with plastic wrap and chill the dough for at least 2 hours and up to overnight. Don’t rush this step; chilling the dough thoroughly is crucial creating those crinkles.
Preheat your oven to 350° and line 2 large baking sheets with parchment. Now, let’s form some cookies. First, place confectioners’ sugar in a small bowl. Working one at a time, scoop out 2-Tbsp. portions of dough (a #30 cookie scoop works well for this) and roll into balls between your palms, moistening your hands with water if the dough is too sticky. Toss the dough balls in the confectioners’ sugar to coat, then transfer them to the prepared baking sheets, spacing 2" apart; give those cookies room to spread! After all the dough has been portioned out and rolled, roll each ball in the confectioner’ sugar a second time and return to the baking sheets; two turns in the confectioners’ sugar guarantees high-contrast crinkles.
Bake until the cookies are puffed in the middle, set around the edges, and cracked on top; the cookies should look slightly underbaked between the cracks. Fourteen minutes should be about right, but ovens vary and the worst thing you can do is overbake these cookies, so keep a close eye on them. Let the cookies cool on the baking sheet and they’re ready to serve!
Full list of ingredients and directions can be found in the recipe below.
If you manage to have any leftovers, store them in an airtight container at room temperature for up to 1 week. Alternatively, freeze the cookies for up to 3 months.
(210 g.) all-purpose flour
unsweetened cocoa powder
baking powder
kosher salt
baking soda
large eggs
(150 g.) granulated sugar
(110 g.) packed brown sugar
(1 stick) unsalted butter, melted
Confectioners' sugar, for rolling
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