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Chocolate Crinkle Cookies

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

Equipment

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

Ingredients
  

  • 2 cups all-purpose flour
  • cup cocoa powder (half dutch process and special dark)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 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.