Why You’ll Love This Chocolate Crinkle Cookies Recipe
Chocolate crinkle cookies are a delightful treat that never fails to impress. I can’t resist their rich chocolate flavor and that beautiful crinkled surface.
When I bake them, the aroma fills my kitchen, making my mouth water. They’re perfectly chewy on the inside and slightly crisp on the outside, creating an irresistible texture.
Plus, rolling them in powdered sugar adds a festive touch that makes them perfect for any occasion. Whether it’s a cozy night in or a gathering with friends, these cookies always bring smiles.
Trust me; once you try them, you’ll be hooked like I am!
Ingredients of Chocolate Crinkle Cookies
When it comes to baking, it’s all about the ingredients, right? For these Chocolate Crinkle Cookies, you’ll want to gather a few staple items that are probably already hanging out in your pantry.
But, just in case they’re not, here’s a handy list so you can be fully prepared. Trust me, you don’t want to get halfway through the recipe only to realize you’re missing something essential. That would just be a cookie catastrophe. So, let’s get into it!
Ingredients:
- 1 3/4 cups all-purpose flour, plus 2 tablespoons
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces semisweet chocolate, finely chopped
- 2 3/4 cups sugar, divided
- 1/3 cup canola oil
- 2 tablespoons light corn syrup
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup confectioners’ sugar
Now, let’s talk about some of these ingredients. The semisweet chocolate is the star of the show here, so don’t skimp on quality; it really makes a difference in flavor.
You can go for chocolate chips or a chocolate bar, just make sure it’s semisweet for that perfect balance of sweetness. And canola oil? It’s great for keeping the cookies moist without altering the flavor too much.
If you happen to have a favorite oil, just remember that it should have a neutral taste. Oh, and the light corn syrup helps give those cookies that lovely chewy texture we all adore.
How to Make Chocolate Crinkle Cookies
Making Chocolate Crinkle Cookies is like starting a delightful adventure in your kitchen, and trust me, the end result is totally worth the journey. So, let’s dive right in.
First off, you’ll want to grab 1 3/4 cups of all-purpose flour, along with an extra 2 tablespoons, and mix that with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt in a medium bowl. This dry mixture is going to set the stage for our cookie magic.
While you’re at it, take 8 ounces of semisweet chocolate and chop it finely—this is the good stuff, the kind that makes these cookies sing with chocolatey goodness.
Now, let’s melt that chocolate. Pop it in the microwave on 50 percent power for about a minute, give it a stir, and if it needs a little more time, just microwave it for another 15 seconds. It should be smooth and shiny, like a well-polished trophy, which is exactly how you want it to look.
In a mixer with the paddle attachment (or a bowl and a good old-fashioned whisk if you’re feeling adventurous), combine 2 1/2 cups (that’s 17.5 ounces) of the sugar, 1/3 cup of canola oil, and 2 tablespoons of light corn syrup. Mix these until they’re blended nicely.
Then add in your two large eggs, one large egg yolk, and 2 teaspoons of pure vanilla extract. Once that’s all combined, carefully mix in the melted chocolate. It’s starting to smell like heaven, isn’t it?
Finally, fold in the flour mixture on low speed until everything is just mixed—don’t overdo it.
Now comes the hard part: waiting. Wrap that cookie dough in plastic and toss it in the fridge for several hours or, if you’re really committed, overnight. This step is key for getting those perfectly crinkly tops.
About 30 minutes before you’re ready to bake, preheat your oven to 325°F (that’s 163°C for my metric friends) and line a baking sheet with nonstick foil.
When you’re ready to roll, take about a quarter of the dough and shape it into balls that are 1 1/2 to 2 inches in diameter. First, roll each ball in granulated sugar, then give them a good coating in confectioners’ sugar. This is where the magic happens—those snowy tops that make these cookies look so appealing.
Place the cookies on the foil, giving them about 2 inches of space to spread out. Bake them for 12 to 14 minutes, and just like that, your kitchen will start to smell like a chocolatey dream.
Let them cool for a couple of minutes before transferring them to a wire rack, and then try not to eat them all in one sitting—though I totally understand if you do.
Chocolate Crinkle Cookies Substitutions & Variations
There are plenty of ways to customize your Chocolate Crinkle Cookies to suit your taste or dietary needs.
If you need a gluten-free option, just swap the all-purpose flour for a gluten-free blend. For a richer flavor, I love using dark chocolate instead of semisweet.
You can even try adding a splash of peppermint extract for a festive twist. Don’t have canola oil? Use melted coconut oil instead.
If you’re looking to reduce sugar, you can substitute some with a sugar alternative like stevia. The options are endless, so feel free to get creative and make these cookies your own!
What to Serve with Chocolate Crinkle Cookies
After customizing your Chocolate Crinkle Cookies to fit your preferences, it’s time to think about what to serve alongside them.
I love pairing these cookies with a tall glass of cold milk; it enhances the chocolate flavor beautifully.
For a more decadent experience, you can serve them with a scoop of vanilla ice cream, creating a delightful contrast of textures.
If you’re feeling adventurous, a drizzle of warm chocolate sauce on top is always a hit.
Finally, consider enjoying them with a rich cup of coffee or espresso to balance the sweetness.
Each pairing elevates the cookie experience!
Additional Tips & Notes
While baking Chocolate Crinkle Cookies, keep in mind a few tips to guarantee they turn out perfect every time.
First, let the dough chill long enough; overnight is best for flavor and texture.
When rolling the dough, don’t skip the granulated sugar layer—it helps the confectioners’ sugar stay on.
If you want a fudgier texture, bake them for less time. Keep an eye on them; they should look slightly underbaked when you remove them.
Finally, enjoy experimenting with different add-ins like nuts or chocolate chips. Trust me, these little tweaks can make a big difference in your cookies!