These deserve a spot on Santa's plate.
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Chocolate crinkle cookiesare oneof my favorite Christmas cookies in the universe. They're a fudgy, chocolaty bite ofheaven and amust for any Christmas potluck or cookie swap. To make them fudgy, more chocolaty, and better than any other version, you need to do two simple steps not often found in other recipes. First, use melted chocolate—not cocoa powder—in the dough for a richer-tasting, perfectly soft-in-the-center cookie. Second, roll the scooped cookie dough balls with granulated sugar, then powdered sugar for the ultimate crackly crust. It’s a process that takes slightly more time and effort (you'll need to set up a double-boiler, let the melted chocolate cool, and chill the dough for at least 2 hours), but the results are well worth it in the end.
What are crinkle cookies?
Crinkle cookies are iconic for their powder sugar-dusted crackly surfaces. For the right amount of lift and spread to crinkle the top, use a combination of baking soda and baking powder. And don't forget to factor in time for chilling the dough—it needs to be firm before being rolled in powdered sugar and baked.
How do you know when chocolate crinkle cookies are done?
Look for the crackly top! You want to bake the cookies until they've cracked on top and the edges look set, but the center is still soft.
Why are my crinkle cookies flat?
Flat cookies are often the result of too little flour or butter that's too soft. In the case of crinkle cookies, if you don't let the dough firm up in the fridge before scooping and rolling, they'll spread too much in the oven and lose their domed crackled topping.
What's the best way to store chocolate crinkle cookies?
It's easy! Just put the cookies in an airtight container and store them at room temperature. They'll keep for a little longer than other chocolate dessertsthanks to their soft, fudgy center. They'll stay freshfor up to a week.
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- Yields:
- 3 dz.
- Prep Time:
- 25 mins
- Total Time:
- 2 hrs 40 mins
Ingredients
- 1/2 c.
salted butter, cubed
- 6 oz.
semisweet chocolate, chopped
- 1 1/2 c.
all-purpose flour
- 1/2 c.
unsweetened cocoa powder
- 1 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 1/2 c.
packed light brown sugar
- 3
large eggs
- 2 tsp.
vanilla extract
- 1 1/2 c.
granulated sugar, divided
- 1 c.
powdered sugar
Directions
- Step1In a heatproof bowl, combine the butter and chopped chocolate, and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly.
- Step2Ina medium bowl, whisk togetherthe flour, cocoa powder, baking powder, baking soda, and salt to combine and get rid of any lumps.
- Step3In a large bowl, combine the brown sugar, eggs, vanilla, and ½ cup granulated sugar, and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the melted chocolate mixture and beat until combined. With themixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Cover the dough and refrigerate until firm, at least 2 hours and up to 4 hours.
- Step4Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the remaining 1 cup granulated sugar in a shallow bowl and the powdered sugar in a second shallow bowl. Scoop the dough into balls (about 1 tablespoon each). Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely.
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