Chocolate Crinkles

Chocolate Crinkles

Ready in 5 hours

The dough is easy, but the waiting is hard. Yes, this dough, which is more like a thick, creamy batter, really requires a thorough chilling that is best accomplished overnight. It needs to be firm enough to roll into balls and cold going into the oven in order to puff and crack as intended. Don't overcook these treasures they should be tender and fudgy.

"These cookies are delicious i chilled overnight and rolled in powdered sugar but mine didnt turn out as powdery!!! Still delicious though! Will def make again"

- monicarae1984

Top-ranked recipe named "Chocolate Crinkles"

4.7 avg, 10 review(s) 90% would make again

Ingredients

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8 tablespoons unsalted butter; (1 stick)
4 ounces unsweetened chocolate; coarsely chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon Salt
3 large Eggs
1 cup granulated sugar
3/4 cup lightly packed dark brown sugar
1 teaspoon pure vanilla extract
1 cup confectioners' sugar; for coating the dough

Original recipe makes 55

Servings  

Preparation

Melt the butter and chocolate in a medium, heavy saucepan set over very low heat. Stir constantly until almost fully melted. Remove the pan from the heat and stir until the chocolate is completely melted and smooth.

Whisk together the flour, baking powder, and salt in a medium bowl.

Using an electric mixer, beat the eggs in a large bowl until frothy, about 45 seconds. Add the granulated and brown sugar and beat until thick and smooth, about 1 minute. Beat in the melted chocolate mixture and the vanilla. With the beaters on low speed, mix in the flour mixture just until completely blended. Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 4 hours but preferably overnight.

Preheat the oven to 350°F. Line 1 or 2 cookie sheets with parchment paper.

Place the confectioners' sugar in a medium bowl. Set a sheet of wax paper on the work surface in front of you. Using a small spoon, scoop chunks of dough and roll them between your hands into 1-inch balls. Place the balls on the wax paper, forming enough for 1 cookie sheet. (There's no getting around messy, sticky hands; just wash them after each batch.) Drop about 5 balls at a time into the confectioners' sugar and shake the bowl to fully and generously coat them. Arrange them about 2 inches apart on the prepared sheet(s).

Bake for 11 to 12 minutes or until the cookies are puffed and crackled on top. The tops should be soft, even a little wet looking, but the edges should feel mostly firm. (If using 2 cookie sheets, rotate them from top to bottom and front to back about halfway through baking.) Slide the parchment off the sheet and onto a wire rack. After a few minutes, remove the cookies from the paper using a thin metal spatula and place them directly onto racks to cool.

STORE, layered between sheets of wax paper, in an airtight container for up to 4 days; or freeze for up to 2 months.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 106 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Chocolate Crinkles

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Great cookies! Nice crunch, but still moist on the inside. Be sure to put the dough back in the fridge between batches.
Batgirl4 1 year ago
sarahbaker2 1 year ago
Yum! I can't stop eating them! They are so good and moist!
LoveMyHusband29 2 years ago
Absolutely best cookies ever!
Ripa3882 2 years ago
These cookies are delicious i chilled overnight and rolled in powdered sugar but mine didnt turn out as powdery!!! Still delicious though! Will def make again
monicarae1984 2 years ago
mmmm I luv these there awesome I have had these before and I lost my recipe that was even better but until I get back my better one I guess this will have to do
jaimiewazcookin 2 years ago
These cookies are delicious. They were gone as quickly as I could bake them, just like the first time I made them. Thanks for the recipe!
buellin420 4 years ago
This was a great recipe. My family wanted me to make more. My only problem was that they all got really flat
ebaca89 4 years ago
[I posted this recipe.]
TifDaSplif 5 years ago
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