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Chocolate Crinkles for Valentine’s Day – Soft, Fudgy, and Irresistibly Sweet

Chocolate Crinkles make the cutest Valentine’s Day treat—soft, fudgy, and dusted with snowy sugar that cracks into the prettiest patterns. They’re simple to bake, rich in chocolate flavor, and perfect for sharing with someone special. Whip up a batch, wrap them in a sweet box, and spread a little love
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Prep Time 20 minutes
Cook Time 6 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 tablespoons unsalted Butter
  • 2 ounces Dark Chocolate - coarsely chopped Chopped Bar chocolate or chocolate chips
  • 1 teaspoon Instant Coffee
  • 2 tablespoon granulated White Sugar
  • 1 Egg yolk - room temperature
  • 1/2 teaspoon pure Vanilla Extract
  • 1/8 teaspoon Salt
  • 1/4 cup All-Purpose Flour
  • 1/8 teaspoon Baking Powder
  • 1/8 teaspoon Baking Soda
Sugar Coating
  • 2 tablespoon granulated Sugar
  • 2 tablespoon Confectioners powdered or icing Sugar, sifted for a finer texture.

Equipment

  • 1 Oven

Method
 

  1. Preheat oven to 350F and place rack in center of oven. Line baking sheet with parchment paper.
  2. Melt the chopped chocolate with butter and instant coffee powder either in microwave or by putting the bowl with chopped chocolates on top of simmering water. Stir until all chocolate is fully melted. Do NOT leave unattended, keep stirring to retain smooth consistency. Add vanilla extract and salt and stir. Set aside to cool.
  3. Add Egg: Add egg yolk to the melted chocolate and mix.
  4. Mix Dry Ingredients: Add flour, baking soda and baking powder. Stop when the flour is fully incorporated. Do not over mix to avoid tough cookie.
  5. Chill the cookie dough for at least 30 minutes
  6. Divide and Shape: Divide the cookie dough into 12 portions. I used kitchen scale for even size, you can just eye-ball it if you do not have kitchen scale. You can also use 1 teaspoon to measure each portion. Roll each ball in palm of your hand to make it moist.
  7. Coat with Granulated Sugar: Roll each piece in the granulated sugar, making sure each ball is completely coated, with no chocolate showing through.
  8. Coat with Confectioners Sugar: Roll each piece in the confectioners sugar next, making 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.
  9. Bake the Cookie: 10 grams size cookie (approximately 1 teaspoon or 1-inch): Bake for about 6 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.)
  10. Top with Chocolate: Remove from the oven and top each cookie with chocolate kisses. Return to the oven for another 1 minute.
  11. Let Cool: Remove from oven and leave on the pan to cool until no longer soft to transfer in a cooling rack. These cookies are very fragile so be very careful when transferring it.

Notes

  1. 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.
  2. 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.
  3. 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.