Chocolate Crinkle Cookies

These traditional holiday cookies are filled to the brim with chocolate and covered in pretty powdered sugar for a classic look.

Use the buttons above the jump straight to the recipe, or keep reading to see step-by-step instructions.

YOU WILL NEED

• Equipment:
  • 2 Baking sheets
  • Aluminum foil
  • Hand or stand mixer
  • Large bowl
  • Medium bowl
  • Small bowl
  • Whisk

• Ingredients:
  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder (half each dutch process and special dark)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cornstarch
  • 1 Tablespoon instant coffee
  • 1 Tablespoon water
  • 3/4 cup butter
  • 3/4 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ounce German sweet baking chocolate
  • 1 ounce semi-sweet baking chocolate
  • Granulated and powdered sugar (for rolling/coating dough)

PREP

Prepare baking sheets by lining with aluminum foil. Do NOT preheat oven before making cookie dough as it needs time to chill before baking.

Whisk together flour, cocoa powder, salt, baking soda, and cornstarch in a medium bowl; set aside. Finely chop (almost shaving) the semi-sweet baking chocolate; set aside. In a small bowl, combine instant coffee and water; stir to dissolve and set aside.

STEP ONE

CREAM butter and sugars in a large bowl. Begin on a low speed until the butter and sugars begin to stick together, then turn speed up to medium until there are no more chunks or pieces or butter showing (approximately 3 minutes).

STEP TWO

MELT German sweet baking chocolate and mix into butter mixture until fully incorporated. Add in egg, coffee, and vanilla extract and combine.

STEP THREE

STIR in flour mixture in ⅓ parts. Add chopped/shaved semi-sweet chocolate with the last of the flour mixture.

STEP FOUR

CHILL dough for half an hour. Preheat oven to 350ºF. Pour extra granulated sugar and powdered sugar into two separate, shallow bowls.

STEP FIVE

SCOOP dough into 1-inch balls and roll in hands to make smooth. FIRST roll the dough ball into the granulated sugar, THEN into the powdered sugar, ensuring each ball is completely covered.

STEP SIX

BAKE for 10-12 minutes. Let the cookies rest on the baking sheet for 5 minutes before moving to a cooling rack.

Enjoy!

Chocolate Crinkle Cookies

A holiday classic of rich, chocolate cookies rolled in powdered sugar for a festive design.

Print Recipe Pin Recipe

Equipment

• 2 Baking sheets
• Aluminum foil
• Hand or stand mixer
• Large bowl
• Medium bowl
• Small bowl
• Whisk

Ingredients

  

• 2 cups all-purpose flour
• ⅓ cup cocoa powder (half dutch process and special dark)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1½ teaspoons cornstarch
• 1 Tablespoon instant coffee
• 1 Tablespoon water
• ¾ cup butter
• ¾ cup brown sugar (packed)
• ½ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ounce German sweet baking chocolate
• 1 ounce semi-sweet baking chocolate
• granulated and powdered sugar (for rolling/coating dough)

Instructions

 

• PREPARE baking sheets by lining with aluminum foil. Do NOT preheat oven before making cookie dough as it needs time to chill before baking.
• WHISK together flour, cocoa powder, salt, baking soda, and cornstarch in a medium bowl; set aside. Finely chop (almost shaving) the semi-sweet baking chocolate; set aside. In a small bowl, combine instant coffee and water; stir to dissolve and set aside.
• CREAM butter and sugars in a large bowl. Begin on a low speed until the butter and sugars begin to stick together, then turn speed up to medium until there are no more chunks or pieces or butter showing (approximately 3 minutes).
• MELT German sweet baking chocolate and mix into butter mixture until fully incorporated. Add in egg, coffee, and vanilla extract and combine.
• STIR in flour mixture in ⅓ parts. Add chopped/shaved semi-sweet chocolate with the last of the flour mixture.
• CHILL dough for half an hour. Preheat oven to 350ºF. Pour extra granulated sugar and powdered sugar into two separate, shallow bowls.
• SCOOP dough into 1-inch balls and roll in hands to make smooth. FIRST roll the dough ball into the granulated sugar, THEN into the powdered sugar, ensuring each ball is completely covered.
• BAKE for 10-12 minutes. Let the cookies rest on the baking sheet for 5 minutes before moving to a cooling rack.

Notes

Mexican Spiced Variation: Whisk into the flour mixture 1/2 teaspoon each of cayenne pepper, chili powder, and ground cinnamon.