Chocolate crinkle cookies are one of my favorite in the universe. They're a fudgy, chocolaty bite of heaven and a must for any or . To make them fudgy, more chocolaty, and better than any other version, you need to do two simple steps not often found in other recipes. First, use melted chocolate—not cocoa powder—in the dough for a richer-tasting, perfectly soft-in-the-center cookie.
Second, roll the scooped cookie dough balls with granulated sugar, then powdered sugar for the ultimate crackly crust. It’s a process that takes slightly more time and effort (you'll need to set up a double-boiler, let the melted chocolate cool, and chill the dough for at least 2 hours), but the results are well worth it in the end.
What are crinkle cookies?
Crinkle cookies are iconic for their powder sugar-dusted crackly surfaces. For the right amount of lift and spread to crinkle the top, use a combination of baking soda and baking powder.
And don't forget to factor in time for chilling the dough—it needs to be firm before being rolled in powdered sugar and baked.
How do you know when chocolate crinkle cookies are done?
Look for the crackly top! You want to bake the cookies until they've cracked on top and the edges look set, but the center is still soft.
Why are my crinkle cookies flat?
Flat cookies are often the result of too little flour or butter that's too soft.
In the case of crinkle cookies, if you don't let the dough firm up in the fridge before scooping and rolling, they'll spread too much in the oven and lose their domed crackled topping.
What's the best way to store chocolate crinkle cookies?
It's easy! Just put the cookies in an airtight container and store them at room temperature. They'll keep for a little longer than other thanks to their soft, fudgy center. They'll stay fresh for up to a week.
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