Description
Rich, fudgy, and perfectly crackled, these chocolate crinkle cookies are a holiday classic! Made with Dutch process cocoa and unsweetened chocolate, each cookie is super chocolatey with a brownie-like center. No mixer or chill time required! Recipe yields 24 cookies.
Ingredients
Cookies
- 1 cup (140 g) all-purpose flour
- 6 Tbsp (36 g) Dutch process unsweetened cocoa
- 1 tsp (5 g) baking powder
- 1/4 tsp baking soda
- 1/2 tsp (3 g) salt
- 4 oz (114 g) unsweetened chocolate, chopped
- 6 Tbsp (84 g) unsalted butter, cubed
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) light brown sugar
- 2 large eggs (100 g), at room temperature
For Rolling
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) powdered sugar
Instructions
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- Make cookies: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Combine chopped chocolate and cubed 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 (about 90 seconds total).
- Whisk together sugar, brown sugar, and eggs in a large bowl for 1 minute until combined and doubled in volume. Add warm chocolate mixture and whisk for 30 seconds until smooth. Fold in flour mixture just until incorporated and no flour streaks remain (the mixture will resemble cocoa brownie batter). Let dough stand at room temperature for 5 minutes.
- Roll cookies: 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 (approximately 30 grams each). 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.
- Bake cookies for 16 minutes, rotating pans halfway through, until puffed and cracked, with edges set. Tap pans once to flatten baked cookies slightly. Let cookies cool for 15 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
Notes
Melt chocolate: If you don’t have a microwave, melt the chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.
Larger batch: I don’t recommend doubling this recipe since the dough needs to stay warm throughout the mixing and shaping process. Instead, make one batch of cookies at a time.
Make ahead: Scoop the chocolate dough into balls (without the sugar coating) 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 generously in powered sugar, and bake as directed, adding 1-2 minutes to baking time.