Festive Chocolate Crinkles will fulfill your sweet tooth urges. And your chocolate cravings at Christmastime.
These Crinkle Cookies are made with a fudgy chocolate dough which is rolled in powdered sugar and baked up into beautiful cookies with crackled surfaces. Perfect for the holidays, though suitable for indulging all year long!
Chocolate Crinkle Cookies
I have a list of tried and true holiday treats. Then there are those that I rotate into the mix every few years. Since I make chocolate fudge, chocolate topped peanut blossoms and chocolate topped English toffee, these chocolate crinkles aren’t made on an annual basis. But they are worth revisiting!
How to Make Chocolate Crinkle Cookies
These chewy chocolate cookies rolled in powdered sugar bake up to look like they’re dusted with snow! Aren’t they perfect for the holidays? My chocoholic family doesn’t mind a batch or two in the summer, spring, or fall, either!
Do you have an upcoming cookie exchange? These would be a welcome addition! Especially if your friends are chocolate fans. Here are some tips if you’re making your first batch of these chocolate crinkles AKA chocolate crackle cookies.
- Use a paddle attachment or wooden spoon to mix the dough. You do not want to beat in lots of air with a whisk attachment as it will change the texture of the cookies.
- I like to gently microwave my chocolate. Start with 30 seconds, stir, and repeat. Let the residual heat melt the last few tiny bits of unmelted chocolate so you don’t overheat.
- Having your butter and eggs at room temperature makes for easier incorporation of these ingredients.
- This dough is sticky so make sure to chill it before rolling into balls.
- A little espresso powder helps accentuate the chocolate flavor. Feel free to leave this out if that’s your preference. It won’t affect the final results.
- If you want an even more pronounced crinkle effect, roll the cookies in powdered sugar twice!
Here are a couple of things you may need to make these chocolate crackles (affiliate links):KitchenAid 5-Qt. Artisan Stand Mixer Medium cookie scoop
- 8 ounces semisweet chocolate, chopped, melted and cooled
- 1 1/4 cups flour
- 1/2 cup Dutch cocoa powder
- 1 teaspoon espresso powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons butter, at room temperature
- 1 1/3 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup milk
- 1 cup powdered sugar, for rolling
- Granulated sugar, for rolling
- Heat oven to 350º. Whisk together flour, cocoa, espresso powder, baking powder, and salt.
- In the bowl of an electric mixer fit with the paddle attachment, beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Scrape the dough onto a large piece of plastic wrap, fold over edges till covered completely and chill at least 2 hours.
- Scoop out tablespoonfuls of dough (dough will be sticky). Using your hands, roll the pieces into balls. You may want to park the dough balls in the freezer for a few minutes to reduce the stickiness and reroll. Roll dough in granulated sugar, then powdered sugar to coat completely. Place the cookies 2 inches apart on parchment-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.
- Transfer from oven to a wire rack to let cool completely.
Serving Size:2 cookies
Amount Per Serving: Calories: 175Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 105mgCarbohydrates: 27gFiber: 1gSugar: 20gProtein: 2g