dark chocolate crinkle cookies

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Dark chocolate crinkle cookies are a holiday classic! Rich, fudgy, and perfectly crackled, these are the best chocolate crinkle cookies.

Dark Chocolate Crinkle Cookies

How to Make Chocolate Crinkle Cookies

Melt Chocolate – Combine unsweetened chocolate and butter in a bowl and microwave in bursts, stirring until melted and smooth. Set aside to cool slightly.

Make Dough – Combine dry ingredients in a medium bowl. In a large bowl, whisk together sugar, brown sugar, and eggs. Add cooled chocolate mixture and whisk until smooth. Fold in dry ingredients just until incorporated – the mixture will resemble brownie batter. Let dough stand at room temperature for 10 minutes to cool slightly.

Scoop Dough – Spray a medium (1 1/2-inch) cookie scoop with nonstick spray and scoop balls of dough. Roll first in granulated sugar, then in powdered sugar to coat. Place two inches apart on parchment-lined baking sheets.

Bake – Bake at 325°F, rotating pans halfway through, for 16 to 18 minutes, until cookies are puffed and cracked, with edges set. Tap pans once to slightly flatten cookies. Let cool for 15 minutes on baking sheets, then transfer to a wire rack to cool completely.

Dark Chocolate Crinkle Cookies

Perfect Crinkle Cookies

The secret to the perfect crackle is rolling the cookie dough first in granulated sugar, then in powdered sugar. Rolling the cookie dough in granulated sugar before coating in powdered sugar helps the cookies crackle as they bake, and keeps the powdered sugar coating in place.

Make Ahead Crinkle Cookies

Make the dough in advance, roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar, coat in powered sugar, and bake as directed, adding 1-2 minutes to baking time.

Freeze Crinkle Cookies

To freeze baked cookies, allow them to cool completely on a wire rack. Freeze flat on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months.

Dark Chocolate Crinkle Cookies

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Dark Chocolate Crinkle Cookies

Dark Chocolate Crinkle Cookies

  • Author: Laura | Tutti Dolci
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 48 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Dark chocolate crinkle cookies are a holiday classic! Rich, fudgy, and perfectly crackled, these are the best chocolate crinkle cookies.


Ingredients

Cookies

  • 4 oz (114 g) unsweetened chocolate, chopped
  • 4 Tbsp (56 g) unsalted butter, cubed
  • 1 1/4 cups (156 g) all-purpose flour
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1 tsp (5 g) baking powder
  • 1/4 tsp (1.25 g) baking soda
  • 1/2 tsp (1.5 g) kosher salt
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) light brown sugar
  • 2 large eggs (150 g), at room temperature

For Rolling

  • 1/2 cup (100 g) sugar
  • 1/2 cup (60 g) powdered sugar

Instructions

  1. Preheat oven to 325°F and line two baking sheets with parchment paper. Place chocolate and butter in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Set aside to cool slightly.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Whisk together sugar, brown sugar, and eggs in a large bowl until combined; add cooled chocolate mixture and whisk until smooth. Fold in flour mixture just until incorporated (the mixture will resemble brownie batter). Let dough stand at room temperature for 10 minutes.
  3. Place granulated sugar and powdered sugar in separate shallow bowls. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough. Drop the balls of dough in granulated sugar and roll to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.
  4. Bake, rotating pans halfway through, for 16 to 18 minutes, until puffed and cracked, with edges set. Tap pans once to slightly flatten cookies. Let cookies cool for 15 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.


Notes

The equipment section above contains affiliate links to products I use and love!

Keywords: Dark Chocolate, Chocolate, Crinkle Cookies, Holiday Cookies

Dark Chocolate Crinkle Cookies

More holiday cookie recipes you’ll love:

Red Velvet Crinkle Cookies
Chocolate Toffee Slice and Bake Cookies
Espresso Crinkles

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