Chocolate Crinkles

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Chocolate Crinkles

star rating (48) rate this recipe »
Published prior to 2008

Like every recipe, including the very simplest, this one has gone through a number of permutations. This variation includes espresso powder; it gives the chocolate flavor a boost while adding the merest aromatic hint of itself. (For a mocha crinkle, increase the espresso powder to 1 tablespoon or more, to taste.)

1 1/3 cups (8 ounces) chopped bittersweet chocolate or chocolate chips
1/2 cup (4 ounces, 1 stick) unsalted butter
2/3 cup (4 3/4 ounces) sugar
3 large eggs
2 teaspoons vanilla
2 teaspoons espresso powder (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups (7 ounces) King Arthur Unbleached All-Purpose Flour
confectioners' sugar* (for coating)

Note: For a peppermint twist, substitute 1/4 teaspoon peppermint oil for the vanilla.

*We often call for our glazing sugar to be substituted for confectioners' sugar, as it's a "purer" sugar: it doesn't include cornstarch. However, in this case, go with confectioners' sugar; the cornstarch keeps the sugar from melting atop the cookies as they bake.

Dough: Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave till the butter melts. Remove it from the heat, and stir until the chocolate melts and the mixture is smooth.

In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. Stir in the chocolate mixture, baking powder and salt, then the flour. Chill the dough for 2 to 3 hours, or overnight; it'll firm up considerably.

Shaping: Put about a cup of confectioners' sugar into a shallow bowl. Using a teaspoon-sized cookie scoop, a spoon, or your fingers, scoop out heaping teaspoon-sized portions of the dough; they should be roughly 1 1/4 inches in diameter. Drop the dough balls into the confectioners' sugar as you go. Once about five or six are in the bowl, shake and toss the bowl to coat the balls with the sugar. (If you try to do this with too many balls at a time, they'll just stick together.)

Baking: Place the coated dough balls on a lightly greased or parchment-lined cookie sheet, leaving about 1 1/2 inches between them. Bake the cookies in a preheated 325°F oven for 10 to 12 minutes, switching the position of the pans (top to bottom, and front to back) midway through the baking time. As the cookies bake, they'll flatten out and acquire their distinctive "streaked" appearance. Remove the cookies from the oven, and allow them to cool on a wire rack.

Yield: about 5 dozen 2 1/2-inch cookies.

Nutrition information per serving (2 cookies, 28g): 113 cal, 6g fat, 2g protein, 5g complex carbohydrates, 8g sugar, 30mg cholesterol, 33mg sodium, 38mg potassium, 38RE vitamin A, 1mg iron, 10mg calcium, 25mg phosphorus, 6mg caffeine.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 1, Holiday 2000 issue.

Reviews

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  • star rating 03/01/2015
  • dreamweaver24 from KAF Community
  • The original chocolate crinkle cookie used baking chocolate and not chocolate chips or chopped chocolate being melted -- to me a not wanted and unnecessary extra step. The melted chocolate is why these cookies come out fudge-like. I have to say, while this a good recipe I prefer the original more. I will say that I use espresso in all chocolate recipes - usually about a teaspoon and it does boost the flavor. I also just need to say that it is not streaks on the cookies, but crinkles - thus the name chocolate crinkles and NOT chocolate streaks. While I said I would not recommend this recipe, I would if someone wanted chocolate crinkle fudge.
    We're sorry to hear this recipe fell short of your expectations. We felt that adding 8 ounces of your favorite chocolate (melted) to the cookies added an even deeper chocolate flavor to the cookies. However, if you would like to use baking chocolate (cocoa powder) instead, use 1 1/2 cup of Dutch-processed cocoa powder, plus 1 additional cup of sugar and 8 additional tablespoons of butter (1 stick, or 1/2 cup of vegetable oil). We're happy to hear that we agree on the benefit of adding espresso powder to anything chocolate--it's our secret weapon for bringing out warming, mocha flavors in cocoa-infused desserts. We hope you find the Chocolate Crinkle recipe you are looking for! Good luck and happy baking! --Kye@KAF
  • star rating 12/29/2014
  • delaurafamily from KAF Community
  • I have made these for years. This year, I adjusted the recipe and added 4 ozs mint chocolate chips and 4 ozs. semi sweet chocolate chips. It added a nice minty tasted without overwhelming it. BUT- question, I chill the dough overnight and I roll it in powder sugar but I can't get the streaks in all the cookies. Any thoughts on why? My one other substitution is Earth Balance Vegan Margarine as we have a dairy and soy allergy in our house. Still, the cookie every year is a hit, streaks or not, and this year, the family is raving over the extra hint of mint.
  • star rating 12/28/2014
  • Karen from Boston
  • These were the favorite of many people I gave a Christmas assortment to. I tried the tip others offered of rolling the balls of dough in granulated sugar before rolling them in powdered sugar and they came out better because more powdered sugar adhered to the outside. The dough is a lot easier to handle than another recipe which I found to be like working with mud!
  • star rating 12/15/2014
  • ClareB from KAF Community
  • This recipe produces beautiful, not-too-sweet cookies. I found the inside of the cookie to be too chewy; I'd prefer more the inside to have more substance (be a little more cake-like).
  • star rating 11/09/2014
  • from
  • star rating 11/09/2014
  • kush16486 from KAF Community
  • Oh, my! If I made these as often as my family asks me to, they would be perfectly rotund.
  • star rating 01/29/2014
  • from
  • Not what I thought they would be, but very good. They cooked well after chilling just a few hours and came out nice. The first round was a little cake like, so I added chopped chocolate chips to the next round and they were a little gooier and rich. I also added some espresso powder to the powder sugar on the last round, and though it changed the look a little, it added a nice coffee/mocha flavor. I really liked this cookie though and got rave reviews.
  • star rating 01/09/2014
  • Zelda from Medford, NJ
  • The cookies tasted good, but these are not the classic "crinkle" cookies that I was looking for. The crinkle cookies that I've had at bakeries and cafes are chewy on the inside, crunchy on the outside. These tasted fine, but they were more like little bites of rich fudge brownies. Great if that's what you have in mind, but not typical of any crinkle cookie that I've ever eaten.
  • star rating 12/24/2013
  • Sharon from New Hampshire
  • I baked these cookies using the espresso powder and they are fantastic! I have only one complaint...they're addictive!!! I can't walk by the cookie jar without hearing a cookie call my name. These freeze very well. I noticed someone had trouble with dough being too sticky. I refrigerated the dough for 24 hours before working with it and used a cookie scoop and it worked great. Two thumbs up KA bakers!!
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