In my humble opinion, the holiday season isn’t complete without at least one chocolate crinkle cookie. I can’t eat just one of these cookies without wanting more. The chocolate crinkles are chewy and soft in the middle with a slight crunch to the outside. The cookies, which resemble brownies, are dusted with confectioner’s sugar to give them a sugary, snowy appearance.
The large quantity of cookies produced by this recipe makes them ideal for giving to friends and family. The snowy effect is achieved perfectly when the cookies melt in the oven. They make me feel like I’m in a wintry wonderland. They’re the best Christmas cookie ever!
Simply put, this chocolate crinkle recipe is unparalleled. I’ve tried other recipes, but this one is the best.
What’s so special about this chocolate crinkle recipe? Instead of using unsweetened cocoa powder, melted unsweetened chocolate is used in this recipe. It has a much more satisfying taste. In a blind taste test, my melted chocolate crinkles came out on top against traditional crinkles made with cocoa powder.
The chocolate flavour is amplified when melted chocolate is used. Although melting chocolate requires a bit more time, the end result is well worth the effort. I can assure you that the taste is unrivalled. Make sure to use high-quality, unsweetened chocolate.
Chocolate Crinkle Cookie Recipe
Although crinkle cookies are simple to prepare, chilling the dough is an absolute must. If you don’t chill the dough first, you’ll have a chocolate cookie slop instead of crinkly tops and smooth cookies. Just remember to prepare the dough the day before you plan to bake it.Solves a lot of problems!
Crinkle up, everybody!
- To make the flour mixture, combine the flour, baking powder, and salt in a medium bowl and whisk until smooth. Remove from consideration.
- Microwave a bowl of unsweetened, chopped chocolate in 30-second increments, stirring after each, until melted. A double broiler can also be used to melt the chocolate. Keep in mind that chocolate that has melted makes the very best crinkles. Use only bittersweet chocolate.
- The chocolate, oil, and granulated sugar should all be combined and stirred together. Continue mixing while beating at a medium speed. Eggs and vanilla extract should be at room temperature when added.
- The dry ingredients should be added and combined at a low speed. It is normal for the dough to be sticky.
- Form a disc with the dough and wrap it in plastic. The dough should be refrigerated for at least two hours, and ideally overnight. The dough must be chilled before use.
- When you’re ready to bake, set the oven temperature to 350 degrees F. Prepare a silpat or parchment-lined baking sheet for a large baking project.
- Don’t make the balls of dough any bigger than an inch in diameter, or the cookies will spread and become too flat. So, you’d like a smaller cookie.
- Roll the balls of cookie dough in confectioner’s sugar until they are completely covered. Make sure they are pure white in every way! Let the kids help you with this step; a little snow in the kitchen is part of the fun. A helpful hint to keep the confectioners’ sugar from absorbing into the cookies is to first roll the cookie dough balls in granulated sugar.
- Roll the dough into 1-inch balls, then place them on the baking sheet. Bake until edges are set but centres are still soft, about 10 minutes. Bake only until done.
- After 3–5 minutes, take them out of the oven and let them cool on the baking sheet until they are set. Place on a cooling rack and let cool to room temperature.
- If stored in an airtight container, the cookies will stay fresh for up to four days on the counter.
The Correct Method of Freezing
Yes! Cookie dough, specifically chocolate crinkle, freezes well. Form balls with the dough; skip the powdered sugar. Roll the dough into balls and place on a baking sheet; freeze until firm before transferring to an airtight container or plastic freezer bag. Freeze for up to two months after labelling and dating. Simply add a few minutes to the baking time and coat the frozen cookie dough balls in confectioner’s sugar before placing them in the oven.
The baked crinkle cookies can be frozen; however, their appearance will suffer after being frozen. Use parchment paper to separate stacks of cookies and prevent them from sticking together.
Variations on the Chocolate Crinkle
If you’re bored with the same old chocolate crinkles, here are some new twists to try!
- To make chocolate chip, fold in a cup of chocolate chips, either mini or regular-sized.
- To make mint chocolate, substitute peppermint extract for half the vanilla extract.
- When the crinkle cookies are done baking, press a chocolate kiss into the centre of each one. We enjoy the candy cane kisses during the holiday season. The kisses won’t melt as quickly if you freeze them first.
You can download this recipe in pdf format.