Delight in the magic of baking with this foolproof crinkle cookies recipe. These chocolatey gems with their signature cracked tops are not just a treat for the taste buds but a joy to make. Perfect for holiday gifting or a cozy night in, these cookies promise to be a hit.
Why This Recipe Works
- The combination of cocoa powder and melted chocolate ensures a deep, rich flavor.
- Rolling the dough in powdered sugar before baking creates those iconic crinkle patterns.
- Chilling the dough is the secret to easy handling and perfect texture.
- Using both baking powder and baking soda gives the cookies the ideal lift and crackle.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, for rolling
Equipment Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Instructions
Prepare the Dough
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, mix the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Don’t overmix to keep the cookies tender.
Chill the Dough
Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight. This step is crucial for easy handling and achieving the perfect crinkle effect. Tip: Chilling also deepens the chocolate flavor.
Preheat and Prepare
Preheat your oven to 350°F and line a baking sheet with parchment paper. Place the powdered sugar in a shallow bowl. Tip: Sifting the powdered sugar ensures a smooth coating.
Shape and Bake
Scoop the dough by tablespoonfuls, roll into balls, then roll each ball in powdered sugar until heavily coated. Place on the prepared baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, until the cookies have puffed and the tops have cracked.
Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. They will be soft at first but will firm up as they cool. Serve warm or at room temperature.
Tips and Tricks
For an extra chocolatey version, add chocolate chips to the dough. If you prefer a less sweet cookie, reduce the granulated sugar by a quarter cup. For a festive touch, mix a little cinnamon into the powdered sugar before rolling. Always use room temperature eggs for easier mixing. To ensure even baking, rotate the baking sheet halfway through the cooking time.
Recipe Variations
- Mint Chocolate: Add 1/2 teaspoon peppermint extract to the dough for a refreshing twist.
- Orange Chocolate: Stir in the zest of one orange for a citrusy note.
- Spiced Chocolate: Mix in 1/2 teaspoon of cinnamon and a pinch of cayenne for a warm kick.
- Double Chocolate: Fold in 1/2 cup of chocolate chips for extra decadence.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just let it thaw slightly before rolling and baking.
Why did my cookies not crinkle?
This usually happens if the dough wasn’t chilled enough or if the powdered sugar coating was too light. Ensure the dough is well-chilled and the cookies are generously coated in sugar.
Can I use natural cocoa powder?
Yes, but Dutch-processed cocoa will give a deeper color and flavor. If using natural cocoa, you might want to add a pinch more baking soda to balance the acidity.
Summary
These crinkle cookies are a chocolate lover’s dream, with their rich flavor and stunning cracked tops. Easy to make and endlessly adaptable, they’re sure to become a staple in your baking repertoire.