My last-minute holiday baking (cookies to share with neighbors and whoever walks in our door) yielded the ultimate chocolate crinkle cookies. Crisply and crinkled on the outside and chewy and somewhat fudgy on the inside. Kids raved. The texture was just perfect. I hope you try baking them soon, too. If you prefer flatter crinkle cookies, I have a recipe here.
On another note—Merry Christmas to those of you who celebrate and Happy Holidays to all of you and your loved ones, friends! May this season bring the best to every home, to every family, and to our beautiful world. Thank you for your continued support of my blog throughout many holiday seasons. I look forward to many more together.
And now let’s go to the recipe. This cookie recipe calls for unsweetened chocolate along with unsweetened cocoa—both making for the super deep chocolate flavor.
To the right is how the finished batter looks. You may wonder how it can be shaped into cookies, but it can. The recipe will tell you how.
Bathe the cookie balls in powdered sugar before they go in the oven. Then wait until the ultimate chocolate crinkle cookies come out, ruthlessly tempting you to eat them all right away.
Chocolate Crinkle Cookies
Adapted from Williams-Sonoma “Essentials of Baking”
Makes about 30 cookies
Note 1: The original recipe calls for adding 1 1/2 cup (9 oz/280 g) miniature semisweet chocolate chips to the batter along with chocolate and cocoa. I did try making these cookies with this addition, but they turned out extremely sweet to my tooth (unless you like super sweet cookies). The chips do add to the fudginess in the texture, but the cookies turn out well without them too. So it is your choice. If you choose to use them, add them to the batter and stir to blend right before placing the dough in the refrigerator.
Note 2: The recipe calls for Dutch-process cocoa powder, but if you don’t have it at hand, you can use natural unsweetened cocoa instead. The same amount. But also add 1/4 teaspoon baking soda to the batter along with baking powder.
4 oz (125 g) unsweetened chocolate, chopped
1/4 cup (2 oz/60 g) unsalted butter
1 1/2 cups (7 1/2 oz/235 g) all-purpose flour
1/2 cup ( 1 1/2 oz/45 g) Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 cups (14 oz/400 g) granulated sugar
1 teaspoon vanilla extract
1/2 cup (2 oz/60 g) powdered sugar
Put the chocolate and butter in a medium heat-proof bowl and place the bowl over a pot (not touching) with barely simmering water. Heat, stirring often, until the butter and chocolate melt. Remove from over the water and set aside to cool slightly.
In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, combine the eggs, granulated sugar, and vanilla. Beat with a mixer on medium speed until light in color and thick, about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients and beat until incorporated.
Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours.
Position a rack in the middle of the oven, and preheat the oven t 325ºF (165ºC). Line 2 rimless baking sheets with parchment (baking) paper. Sift the powdered sugar in a small bowl.
To form each cookie, roll a rounded tablespoon of dough between your palms into a 1 1/2-inch (4-cm) ball, and roll the ball in the powdered sugar. If the balls stick to you rands, wash your hands form time to time to get rid of stuck dough and continue shaping the cookies. Place the cookies 3 inches (7.5 cm) apart on the prepared baking sheets.
Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel slightly firm (they should not be very firm, as they will harden as they cool later) when lightly touched, 15-17 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.