Chocolate Crinkle Cookies

Merry Christmas Eve! Today we are making Chocolate Crinkle Cookies!

These chewy and crispy cookies are irresistible and should definitely be a part of your Christmas dessert table this year!

I have made different versions of these cookies, from only using cocoa powder or to just using melted chocolate, but I found that both of those methods make the cookies cakey.

I found this recipe from America's Test Kitchens which uses both melted chocolate and cocoa powder.

In addition to those ingredients, unlike most crinkle cookies, these use both baking powder and baking soda which gave the cookies a lift and a good spread, creating a thinner and crispier cookie.

One of my favorite things that I learned from making this cookie was how they use both powdered sugar and granulated sugar for the coating of the cookie. Most crinkle cookies use only powdered sugar, but from my own experience, and from this recipe, I learned that just using powdered sugar does not allow the sugar to adhere to the cookie. When both sugars are used, the granulated sugar creates a crystallized crust allowing the powdered sugar to adhere better and creates a crispier, more attractive crack.

This is my absolute new favorite cookie recipe, and I hope after trying it, it becomes yours too!

 
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Ingredients 

  • 1 cup all-purpose flour

  • ½  cup Dutch-process cocoa powder

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • ½  tsp. kosher salt

  • 1 ½  cup brown sugar

  • 3 large egg

  • 1 tsp. vanilla extract

  • 4 oz. unsweetened chocolate, chopped

  • 4 tbsp, unsalted butter

  • ½ cup granulated sugar

  • ½ cup confectioner’ sugar

Recipe

  1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

  3. Combine the unsweetened chocolate and butter in a small bowl and microwave for 30 seconds, stir pieces and return to microwave for another 30-second interval until chocolate is melted, allow to cool.

  4. In an electric mixer, beat the brown sugar, eggs and vanilla. Add the cooled chocolate to the beaten eggs and sugar mixture, beat until combined.

  5. Add the dry ingredients, beat until just combined. Let the dough sit for 10 minutes at room temperature.

  6. Place the granulated sugar and powdered sugar in separate shallow bowls. Working with a cookie scoop, roll the dough into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.

  7. Bake the cookies until puffed and cracked have just begun to set but center is still soft, about 12 minutes. Let the cookies cool completely.

    Recipe by America’s Test Kitchens