Chocolate Crinkles Easy Recipe (2024)

FAQs

What is chocolate crinkles made of? ›

They're cake-like cookies made with unsweetened cocoa powder, vegetable oil, and a handful of other pantry staple ingredients. Before baking, the cookies are coated in confectioners' sugar. When they bake up, they end up with a cracked (or "crinkled") effect.

The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder!

Baking chocolate crinkle cookies is a process that requires precision. Over-baking will result in dry and hard biscuits, under-baking will result in biscuits that are too sticky. Use a timer and bake them for exactly the time the recipe says.

Why are crinkle cookies not flat? Chilling the dough prevents the cookies from spreading too much while the cookies are baking, creating, thick, soft cookies.

The magic ratio is 1 cup granulated sugar to 1 tablespoon cornstarch. Combine the two in a high-powered blender like a Vitamix, a food processor, or spice grinder, then blitz away until you have a soft, powdery consistency—the total time could be several minutes, depending on the power of your machine.

You can freeze filled cookies, such as thumbprint cookies and cookies that are coated in powdered sugar, such as Mexican wedding cookies either after they are baked or freeze the cookie dough. If you're freezing the baked cookies, wait to fill them or roll in powdered sugar until you're ready to serve.

This is down to the ratio of ingredients in the dough, mainly. There is a high proportion of dry ingredients (i.e. flour, cocoa powder, ground almonds) to liquid ingredients (eggs, butter). This results in a drier dough which stops the cookies from spreading when baked.

It's also helpful to bake these cookies on dry days. Any humidity in the air will soak into the confectioners' sugar, slightly melting it. Sometimes you can't avoid humidity, but if you're wondering why the sugar melts, it could be the weather. Again, go heavy on that confectioners' sugar layer.

A little history about these cookies: Chocolate crinkle cookies were invented by Helen Fredell in St. Paul, Minnesota, in the early half of the 20th Century. They were sold in our school canteen and they instantly became my favourite snack. I remember eating these cookies throughout my childhood.

Why is my crinkle cookie dough dry? ›

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

How do you know when chocolate crinkle cookies are done? Look for the crackly top! You want to bake the cookies until they've cracked on top and the edges look set, but the center is still soft.

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder. Caution: This could result in an unwanted flavor shift.

How do you tell if Crinkle Cookies is bad? If your crinkle cookies have gone bad, they will typically feel overly hard and dry, not soft as they should be. When bitten into, they will lack flavor and the texture will be off. If you see visible signs of mold growth, discard them immediately.

your cookie basics: butter, brown sugar, eggs, flour, baking soda, salt. vanilla. cocoa powder. extra sugar for rolling.

Ingredients: Semi-sweet Chocolate Chips (sugar, Unsweetened Chocolate, Cocoa Butter, Milkfat, Soy Lecithin, Natural Flavor), Enriched Flour (bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Margarine (palm Oil, Water, Soybean Oil, Salt, Whey, Natural Flavor ...

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Semisweet chocolate chips, which we have already briefly mentioned above, are one of the best options for chocolate chip cookies if you're after a more balanced sweetness. Thanks to their cocoa solid content of 35% to 65%, semisweet chocolate chips create a perfect contrast with sweet cookie dough.