If you are a beginner in baking and looking for your first recipes to collect for your own book of ‘My Successful Recipes at First Try’ (Lol) then Chocolate Crinkles is a strong candidate. 🙂
When I say it’s “easy,” it is indeed easy. In fact, Chocolate Crinkles is by far, the second recipe I nailed among the plethora of my failed firsts in baking. It doesn’t need to be precise, unlike in bread baking where every method and ingredient has to be done in exact science.
Actually, the recipe where I adapted this from got me a watery consistency despite getting all the measurements on the nose. So what I did is to keep on adding one cup of all-purpose flour (APF) one a time until I achieved the perfect consistency I am looking for.
Remember, we’re making a cookie dough so it has to be firm and solid but soft enough to make little cookie balls.
Here are some important points though that I think I need to share with you in making these cookies:
1. Don’t overbake your crinkles. Mine is baked perfectly under 350F for 12 minutes, and they always, always, turn out chunky and chewy.
2. Let the cookies sit on a rack for 5-10 minutes before consuming. As soon as your crinkles come out of the oven you would notice that it’s still soft and seem under baked but believe me, these cookies harden as they cool down.
3. Don’t bake your crinkles beyond 14 minutes, if you do so, though they would look done and firm but after 5 minutes or so, your cookies are harder than a rock! Trust me. I’ve done that! 🙂
3. Cover your cookie balls with 3-4 layers of confectionery sugar before baking. Tap each cookie very lightly after each layer then roll each one again until all sides are fully covered in sugar.
4. Always keep your dough cool. It will eventually “melt” and become sticky when you start rolling them on your palm because of your warm body temperature. Place it back again inside the fridge for 10-20 minutes until it becomes hard again.
5. Lastly, start with a small cookie ball. Scoop about half a tablespoon and roll between your palms. Don’t worry, these cookies still grow in size while baking.
That’s it! You’re now ready to make your very first batch of Chocolate Crinkle Cookies!
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 1/4 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/3 cups packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 1 cup confectioners’ sugar, plus more for rolling
- Melt chocolate in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Set aside to cool. Into a small bowl, sift together flour, cocoa, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat until well combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until just combined. Divide dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. On a surface dusted with confectioners’ sugar, use your hands to roll each portion of dough into a log 16 inches in length and about 1 inch in diameter. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss pieces in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into balls. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place cookies on prepared baking sheets 2 inches apart. Bake until cookies have flattened and sugar splits, 12 to 15 minutes.
- Transfer to a wire rack, and let cool completely. Store in an airtight container for up to 1 week.