Chewy Chocolate Crinkle Cookies are a classic holiday treat with a rich, fudgy center and a crackly, powdered sugar coating. These cookies are as delicious as they are beautiful, with a chewy texture that melts in your mouth. Perfect for cookie exchanges, festive gatherings, or simply enjoying with a cup of coffee, this recipe is a must-have for chocolate lovers everywhere.
Thank you for reading this post, don't forget to subscribe!Ingredients
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (60 g) powdered sugar (for rolling)
Directions
Step 1: Prepare the Dough
- In a large mixing bowl, cream the granulated sugar and softened butter together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and sticky. Cover the bowl and refrigerate for at least 2 hours or overnight.
Step 2: Preheat the Oven and Prep the Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place the powdered sugar in a small bowl. Scoop out tablespoon-sized portions of the dough, roll them into balls, and coat them generously in the powdered sugar.
Step 3: Bake the Cookies
- Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center.
Step 4: Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the dough: Chilling the dough is crucial for achieving the crinkled effect and maintaining the chewy texture.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the dough balls before rolling in powdered sugar. When ready to bake, thaw slightly, roll in sugar, and bake as directed.
Conclusion
Chewy Chocolate Crinkle Cookies are a timeless favorite that combines the decadence of chocolate with a soft, chewy texture. Their striking powdered sugar exterior makes them a festive addition to any holiday table, while their delicious flavor ensures they’re enjoyed year-round. Try this easy recipe and bring a touch of sweetness to your celebrations!
Frequently Asked Questions
Can I make the chocolate crinkle cookie dough ahead of time, and if so, for how long?
Yes, you can definitely make the dough ahead of time. The dough needs to be refrigerated for at least 2 hours, but it can be refrigerated for up to 3 days. For longer storage, you can freeze the dough balls before rolling them in powdered sugar. Thaw the dough balls slightly before rolling in powdered sugar and baking as directed. This allows you to have fresh-baked cookies whenever you desire.
What are some possible substitutions for ingredients in this recipe?
You can substitute the unsalted butter with an equal amount of salted butter, reducing the salt in the recipe by 1/8 teaspoon. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour. The type of cocoa powder can also be adjusted; use Dutch-processed cocoa powder for a richer, darker chocolate flavor, or natural cocoa powder for a brighter, more acidic taste. Adjust the amount of granulated sugar to your taste, but keep in mind it impacts the texture.
How do I know when the chocolate crinkle cookies are perfectly baked?
The cookies are done when the edges are set, but the centers still appear soft and slightly underbaked. The baking time is usually 10-12 minutes at 350°F (175°C). Look for cracks to form on the powdered sugar coating, and the cookies should be slightly puffed. A gentle touch should reveal a soft, chewy center.
Can I double or triple this recipe to make a larger batch?
Yes, you can easily double or triple this recipe. When doubling, use a larger mixing bowl and ensure you have enough space in your refrigerator for the dough to chill. You may need to bake the cookies in batches, using multiple baking sheets. Adjust the baking time slightly, monitoring the cookies closely, as larger batches may require a minute or two longer.
What are the nutritional highlights of these chocolate crinkle cookies?
These cookies provide a source of energy from the carbohydrates and fats. Cocoa powder contains antioxidants, and the eggs contribute protein. While these cookies are a treat, they offer some nutritional value. They also include a small amount of calcium from the dairy products.
Chewy Chocolate Crinkle Cookies
These delightful chocolate crinkle cookies are rich, fudgy, and perfect for a holiday treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 eggs large
- 1 teaspoon vanilla extract
- 0.5 cup powdered sugar for rolling
Instructions
Preparation Steps
- In a bowl, mix together flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk together sugar and oil until well combined. Add eggs and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Cover the dough and refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls, then roll in powdered sugar.
- Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the cookies have spread and crinkled. Let cool before serving.
Notes
Store in an airtight container for up to a week.
