This Chocolate Crinkles cookie is my favorite cookie give away for almost any occasion. They not only taste good, they are also quick and easy to make, and that is very important. Why so? Have you experience times when you just craved for something and you want it really badly, as in now? Or those times when you need something quick to make for give always? These times call for this kind of cookie.
I love this cookie. It’s like a combination of soft fudge brownie, cake and cookie. A 3 in 1 chocolate goodness treat. It uses real melted chocolate, so it has a more intense chocolate and fudgy taste, and a soft and moist center. Although this is not as common and popular as the Chocolate Chip Cookie, it taste as good too, and it’s quick and easy to make. . Another quick and easy cookie recipe for your chocolate cravings. Let’s get started!
- 2 tablespoons (28 grams) coconut oil or unsalted butter
- 4 ounces (57 grams) Hershey’s Semi-Sweet Chocolate Chips or Hershey’s Dark Chocolate Chips, coarsely chopped
- 1/4 cup (50 grams) palm sugar or granulated white sugar
- 1 large egg
- 1 teaspoons pure vanilla extract
- 3/4 cup (98 grams) whole wheat flour or all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (55 grams) confectioners (powdered or icing) sugar, sifted for a finer texture.
Note: I am not endorsing any brand, you can use any brand that you like. The links are just to give you idea of what I used for the recipe.
This is a small batch recipe for Chocolate Crinkles, to make a larger batch, just double the recipe.
Click on the photo to see description
- Preheat oven to 350F and place rack in center of oven. Line two baking sheets with parchment paper.
- Melt the chopped chocolates with oil/butter, either in microwave or by putting the bowl with chopped chocolates on top of simmering water. Stir until all chocolate are fully melted. Do NOT leave unattended, keep stirring to retain smooth consistency. Set aside to cool.
- In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy (about 3 to 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract.
- Add the cooled chocolate mixture and slowly mix until incorporated. Stop when the chocolate is fully incorporated. Do not over mix to avoid deflating the egg mixture.
- In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate and egg mixture, stirring just until incorporated. Stop when the flour is fully incorporated. Do not over mix to avoid tough cookie. mixture.
- Cover with plastic wrap and refrigerate until firm enough to shape into balls. Around 2 hrs or so.
- Place the sifted confectioners sugar in a shallow bowl. First, form the chilled dough into balls, 15 grams or 30 grams each. I used kitchen scale for even size, you can just eye-ball it if you do not have kitchen scale.
- Roll each ball in palm of your hand to make it moist, use your palm to slughtly flatten into a disk then coat with confectioners sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2-3 inches apart.
- Bake cookie:
- 15 grams size cookie (approximately 1 tbsp or 1-inch) : bake for about 9 minutes or just until the edges are slightly firm but the center is still soft and the outer shell starts to crack (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.)
- 30 grams size cookie : bake for 11 minutes. DO not double the baking time even though you double the size.
- Remove from oven. Immediately and carefully transfer into a wire rack to cool. These cookies are very fragile so be very careful when transferring it. Do not leave it in the baking pan as the heat from the pan will continue to bake it resulting to a tough and dry cookie.
These cookies are best eaten the day they are baked, but can be kept in airtight container for few days.
Good to know:
- This cookie can be made ahead of time. Form the dough into balls and leave in the fridge. When you are ready to bake, take out from the fridge and roll the balls in your palm to moisten it. This will help the sugar stick to the cookie better.
- If you leave the cookie dough overnight in the fridge, leave it at room temperature for 30 minutes before baking it. This will soften the cookie dough a little bit and will bake faster. Baking it straight from fridge will result to under bake cookie. If you prefer to do this, you may need to increase the baking time by 1 – 2 minutes.
- Please note, if you leave the cookie dough overnight in the fridge, it is not going to spread as much when you bake it. It helps to flatten the cookie by pressing it between the palm of your hands.
Makes 20 – 24 pcs of 30 grams size cookies.
How to freeze baked and unbaked cookie
I created a separate post that discusses How to Freeze Cookie Dough. Check it out as it covers the basic information that you need to know, and they are very handy. The post covers briefly the following:
- Why freeze cookie dough?
- What kind of cookies are best for freezing?
- What are the cookies to avoid freezing
- How long can you freeze a cookie dough?
- Freezing baked cookies
- How to freeze cookie dough?
- Baking Frozen Cookie dough
- Freezing decorated cookies
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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Recipe adapted from: Joy of Baking