Chocolate Crinkle Cookies – Once Upon a Chef

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Satisfy your cravings with chocolate crinkle cookies—the love child of rich, fudgy brownies and chewy cookies.

With their rich chocolate flavor and chewy center, chocolate crinkles are a cross between a brownie and a cookie. The secret to their crinkled appearance? A simple trick: rolling the dough balls in confectioners sugar before baking. As the cookies puff up in the oven, the sugar cracks and reveals the dark chocolate center. For best results, be sure to make the dough a few hours ahead of time and chill it in the refrigerator before baking. This will allow the dough to firm up, making it easier to roll and ensuring that the cookies have a perfect crinkled texture when they come out of the oven.

What You’ll Need To Make Chocolate Crinkle Cookies

Step-by-Step Instructions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Combine the chocolate and butter in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth.

In a large bowl, combine the eggs with the granulated sugar, brown sugar, and vanilla extract.

Whisk well to combine.

Add the melted chocolate mixture.

Whisk until evenly combined.

Add the flour mixture.

Whisk until evenly combined. (Note that the mixture will be very wet, more like cake batter than cookie dough.) Cover the bowl with plastic wrap and chill until firm enough to roll — at least 2 hours or longer if necessary.

Position two racks in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper and place the Confectioners’ sugar in a small bowl. Roll the chilled dough into 1½-inch balls, then roll each ball in confectioners sugar. (If the dough gets sticky, wash your hands and then dust them with confectioners sugar before proceeding.) Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator.

Bake the cookies for 9 to 12 minutes, rotating the pans from top to bottom and front to back midway through, or until puffy and almost dry between the cracks.

Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with the remaining cookie dough. Store the cookies in an airtight container at room temperature.

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