Try this Chocolate Crinkles recipe, or contribute your own.
- 1/2 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1/2 cup unsalted butter
- 1/4 teaspoon baking soda
- 1/2 cup cocoa powder
- 1 1/4 cup all-purpose flour
- 1 1/3 cups dark brown sugar
- 4 ounces bittersweet chocolate coarsely chopped
- 1/2 cup granulated sugar (more as needed)
- 1/2 cup powdered sugar (more as needed)
- Carbohydrate 20.4113022720596 g
- Cholesterol 49.6520959656517 mg
- Fat 6.45821609567252 g
- Fiber 0.579490639463212 g
- Protein 2.34137783651522 g
- Saturated Fat 3.72397302014784 g
- Serving Size 1 1 -35 cookie (41g)
- Sodium 122.546743305297 mg
- Sugar 19.8318116325964 g
- Trans Fat 0.51866421005111 g
- Calories 146 calories
Step-by-step
- Whisk together flour, cocoa, baking powder, soda, and salt.
- In another large bowl, whisk together brown sugar and eggs.
- Add vanilla to eggs.
- Combine chopped bittersweet chocolate in a microwave safe bowl with butter and microwave at 50% for about 2 minutes or until melted and combined. Stir to mix well.
- Whisk chocolate into egg mixture.
- Fold in flour.
- At this point your dough will look more like brownie batter. Place it in the refrigerator and chill for 2-3 hours or even overnight.
- When ready to bake, preheat oven to 325.
- Line cookie sheets with parchment paper.
- Place ½ cup granulated sugar in a shallow bowl and ½ cup powdered sugar in another shallow bowl.
- Scoop out a tablespoon of dough and roll into a ball.
- Gently roll ball in the granulated sugar to coat, then place it in the powdered sugar and gently roll to coat well.
- Place sugar-coated dough balls on cookie sheet, spacing about 2 inches apart. I usually get 11 cookies on a cookie sheet.
- Bake about 12 minutes. Cookies will flatten some and the crackles will be shiny and almost appear undercooked.
- Allow to cool in pan on a rack for 3 minutes then use spatula to remove cookies to a rack to cool completely.
Melting bittersweet chocolate and butter together at fifty percent power prevents scorching the cocoa solids while creating a glossy, stable emulsion that dictates the final crumb structure of the cookie. Standard baking sheets made from thin aluminum can warp in a 325-degree oven, so heavy-gauge half-sheet pans lined with parchment paper are essential for uniform heat distribution underneath dense, chocolate-laden dough balls. When the initial batter resembles runny brownie batter rather than stiff cookie dough, chilling it for at least two to three hours solidifies the fats completely, allowing bakers to handle and roll the portions without the mixture melting against warm palms.
Standard dairy ingredients can be readily substituted when accommodating dietary restrictions without altering the chemical leavening reactions, provided you use plant-based sticks with a fat content comparable to dairy butter. Selecting a high-fat vegan butter ensures that the cookies maintain their structural integrity and spread properly during the twelve-minute baking window rather than pooling into a flat disk of cocoa and sugar. Furthermore, rolling the chilled dough balls first in granulated sugar creates a moisture barrier that prevents the outer layer of powdered sugar from dissolving into a translucent glaze during baking, securing the characteristic high-contrast white crackle pattern.
Scaling these yields up or down requires precise measurement by weight rather than volume to maintain the correct flour-to-fat ratio, especially since eggs do not divide cleanly when halving a batch of thirty-three. Storing the baked cookies in an airtight container at room temperature preserves their contrasting textures, keeping the interior tender while preventing ambient humidity from softening the crisp exterior sugar crust over a three-day window.
