There’s something magical about biting into a soft, fudgy cookie with a beautifully crackled surface dusted in powdered sugar. I absolutely love making these Chocolate Crinkle Cookies—they’re as delightful to eat as they are to look at!
The Perfect Chocolate Cookie Experience
I absolutely love everything about chocolate desserts—they’re rich, indulgent, and always feel like a special treat. Chocolate Crinkle Cookies are no exception!
They remind me of brownies with their fudgy, chocolatey center and slightly crisp edges. What makes them even more irresistible is their charming crackled surface, giving them a festive and adorable look.
Plus, they’re incredibly easy to make! From mixing the ingredients to pulling the cookies out of the oven, everything is ready in just 30 minutes.
Perfect for when you’re craving something chocolatey but don’t want to spend hours in the kitchen.
For this recipe, I use an electric mixer to blend the ingredients, and I recommend using it on low speed for the best results.
If you don’t have an electric mixer, don’t worry—you can still mix everything by hand with a whisk or spatula. It might take a little more effort, but the results will be just as delicious!
Why You‘ll Love This Recipe
- Irresistible Texture: Crisp on the outside, fudgy on the inside.
- Deep Chocolate Flavor: Made with real cocoa powder and melted chocolate.
- Easy to Make: Simple ingredients and straightforward steps.
- Perfect for Any Occasion: Whether it’s the holidays or a midweek treat, these cookies never fail to impress.
Ingredients
- 50g all-purpose flour
- 1g baking soda
- 6g cocoa powder
- 100g chocolate (dark or milk, based on preference)
- 35g butter
- 2 eggs
- 50g brown sugar
- 15g granulated sugar
Instructions
1. Sift the Dry Ingredients
- In a clean bowl, combine the flour, baking soda, and cocoa powder.
- Use a sieve to sift the mixture into the bowl to remove lumps and ensure an even texture.
2. Melt the Chocolate
- Heat a small pot of water until boiling, then turn off the heat.
- Place a heatproof bowl containing the chocolate and butter over the pot, ensuring the bowl doesn’t touch the water.
- Stir until the chocolate and butter are fully melted and smooth. Set aside to cool slightly.
3. Mix the Wet Ingredients
- In a large mixing bowl, combine the brown sugar, granulated sugar, and eggs. Beat until smooth.
Slowly add the slightly cooled chocolate mixture to the sugar-egg mixture, and use an electric mixer to blend it together until fully combined.
4. Combine Wet and Dry Ingredients
- Gradually fold the sifted dry ingredients into the chocolate mixture using a spatula.
Gently mix from the bottom up to avoid overmixing. Stop as soon as no dry flour is visible.
5. Shape and Bake
- Preheat your oven to 170–180°C. Line a baking tray with parchment paper.
- Scoop small portions of the dough with a spoon and place them on the tray, leaving space between each cookie for spreading.
- Shape the dough into rounds if desired.
- Bake for 12–15 minutes. Watch for the surface cracks and firm edges—these are signs the cookies are ready. For a crispier texture, bake 1–2 minutes longer but avoid overbaking.
6. Cool the Cookies
- Remove the cookies from the oven and let them rest on the tray for 5 minutes. This helps them set and enhances the crackled appearance.
- Transfer the cookies to a cooling rack and allow them to cool completely for the best texture.
Frequently Asked Questions
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, you can use milk chocolate if you prefer a sweeter flavor. Dark chocolate adds a richer, more intense taste, so choose based on your preference.
Q: How should I store these cookies?
A: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage—just thaw at room temperature before serving.
Q: Can I double the recipe?
A: Absolutely! This recipe is easy to scale up. Just make sure to mix the ingredients thoroughly, and bake in batches if necessary.
Chocolate Crinkle Cookies Recipe
Ingredients
- 50 g all-purpose flour
- 1 g baking soda
- 6 g cocoa powder
- 100 g chocolate dark or milk, based on preference
- 35 g butter
- 2 eggs
- 50 g brown sugar
- 15 g granulated sugar
Instructions
Sift the Dry Ingredients
- In a clean bowl, combine the flour, baking soda, and cocoa powder.
- Use a sieve to sift the mixture into the bowl to remove lumps and ensure an even texture.
Melt the Chocolate
- Heat a small pot of water until boiling, then turn off the heat.
- Place a heatproof bowl containing the chocolate and butter over the pot, ensuring the bowl doesn't touch the water.
- Stir until the chocolate and butter are fully melted and smooth. Set aside to cool slightly.
Mix the Wet Ingredients
- In a large mixing bowl, combine the brown sugar, granulated sugar, and eggs. Beat until smooth.
- Slowly add the slightly cooled chocolate mixture to the sugar-egg mixture, and use an electric mixer to blend it together until fully combined.
Combine Wet and Dry Ingredients
- Gradually fold the sifted dry ingredients into the chocolate mixture using a spatula.
- Gently mix from the bottom up to avoid overmixing. Stop as soon as no dry flour is visible.
Shape and Bake
- Preheat your oven to 170–180°C. Line a baking tray with parchment paper.
- Scoop small portions of the dough with a spoon and place them on the tray, leaving space between each cookie for spreading.
- Shape the dough into rounds if desired.
- Bake for 12–15 minutes. Watch for the surface cracks and firm edges—these are signs the cookies are ready. For a crispier texture, bake 1–2 minutes longer but avoid overbaking.
Cool the Cookies
- Remove the cookies from the oven and let them rest on the tray for 5 minutes. This helps them set and enhances the crackled appearance.
- Transfer the cookies to a cooling rack and allow them to cool completely for the best texture.