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Blue plate with a stack of chocolate cookies

Chocolate Crinkle Cookies

Mocha Chocolate Crinkle Cookies look attractive and are quite addictive. Great recipe to make with the kids.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 12 mins
Chilling Time:: 2 hrs
Total Time: 2 hrs 32 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies

Ingredients

  • 1⅓ cups Bittersweet Chocolate chopped or Chips
  • 1 stick Unsalted Butter (8 tablespoons)
  • cup Granulated Sugar
  • 3 large Eggs
  • 2 teaspoons Vanilla extract
  • 1 tablespoon Espresso powder (optional)*
  • ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1⅔ cups All purpose flour
  • 1 cup Confectioners Sugar

Instructions

  • In a small saucepan or a microwave-safe bowl, combine chocolate and butter. Heat until butter is melted and remove from heat. Stir until the chocolate is melted and the mixture is smooth. Set aside.
  • In a large mixing bowl, beat eggs, sugar, vanilla extract and espresso powder. Stir in the chocolate mixture, baking powder and salt. Mix until combined.
  • Finally add the flour and mix until combined. Cover and put the bowl in the fridge for 2~3 hours or overnight. This will firm up the dough considerably.
  • Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
  • Place the confectioners sugar in a bowl. Using a small scoop or a spoon, scoop out heaping teaspoon-sized portions of the dough (about 1¼" in diameter). Drop them into the bowl of sugar.
  • After adding about 4~5 cookie balls, shake the bowl to coat the balls with sugar. Don't try to add more then 4~5 in the bowl -- they might tend to stick each other instead of being evenly coated with sugar. Place the cookies on the prepared baking sheet, leaving about 1½" between them.
  • Bake the cookies for 10~12 minutes. Switch the baking sheets midway through baking. Cookies flatten out and acquire the distinctive 'streaked' appearance while baking.
  • Remove from the oven and let the cookies cool on a wire rack. Store in an airtight container at room temperature for up to 1 week. Freeze for longer storage.

Notes

  • Some of the bittersweet chocolate can be subbed with semisweet chocolate.
  • Make sure not to crowd the bowl with confectioners sugar with dough balls. They tend to stick each other and will not be evenly coated with sugar.
  • Store cooled cookies an airtight container at room temperature for up to 1 week. Or freeze for longer storage.
  • Espresso powder in the recipe is optional.
    • you can totally skip it.
    • for a deep chocolate flavor - add 2 teaspoons
    • for mocha flavor - add 1 tablespoon

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 43mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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