Crinkle Cookies are melt in mouth, fudge cookies made by baking a mix of flour, chocolate, eggs which are garnished with icing sugar. Crinkle Cookies are a treat to eyes, mouth & heart and commonly made during Christmas & special occasions. Crinkle Cookies Recipe is explained in this post with step by step pictures.
Chocolate crinkle cookies was on my ‘to bake’ list since last year(that’s when I first saw these cookies and got tempted) and now since Christmas is just around the corner I have no perfect time than this to try this.I referred joyofbaking which is one of my fav baking reference sites….watched the video and set out to make them today…..the cookies baked beautifully with crinkles and I was so excited to see them.This is the first time I am baking cookies with eggs(as I cudnt find a good eggless crinkle cookies recipe and I was not prepared to experiment now at the last minute) and am completely satisfied with the result, there was no eggy smell it was pure chocolate indulgence!!
Chocolate Crinkles are soft, fudge-like cookies with a generous coating of icing sugar.The name “Crinkle” refers to how the powdered sugar shows cracks(crinkles) as the cookies bake, showing a bit of chocolate here and there giving it a cracked look…Dont they look cute?! I loved the cookie too…to me it was in-between a cookie and a brownie…I cudnt wait to share so here I am with the recipe.
Since the day I bought few xmas props just for clicking sake mittu kept asking me daily : so did you bake anything?! did you click with the props?! were the first few questions she asks me when she is back from school yes almost daily….And finally today baked these cookies,clicked and made it ready to surprise her and she absolutely loved the chocolatey chewy melt in the mouth cookies and the cookies got over in no time…yes I am a truly satisfied mother now 🙂 I would say these cookies consume less time when compared to the sugar cookies / shortbread cookies.
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📖 Recipe
Chocolate Crinkle Cookies
Ingredients
- 3/4 cup maida / all purpose flour ~97 gms
- 115 gms cooking chocolate* semi-sweet or bitter-sweet chocolate / coarsely chopped
- 1/2 cup icing sugar
- 1/4 cup granulated white sugar ~50 gms
- 2 tbsp unsalted butter
- 1 egg
- 1 tsp vanilla essence
- 1/4 tsp baking powder
- 1/8 tsp salt
- * I used half and half of semi sweet and dark chocolate chopped coarsely
Instructions
- Chop cooking chocolate coarsely and transfer it to a heat proof bowl placed over a sauce pan of simmering water.
- Add butter to it and melt it until creamy and saucy as shown below. Cool down to room temperature.
- Beat egg and sugar until thick, pale and fluffy.
- Add vanilla essence and beat it once.
- When you slowly raise the beater, the batter will fall back into the bowl in slow ribbons…that is the correct consistency.
- Add it to melted chocolate butter mixture and whisk it well until even mixing. Set aside.
- In a separate mixing bowl whisk together maida, baking powder and salt.
- Now add this mixture to the chocolate mixture and mix well. It will be sticky at this stage.
- Cover with a silver foil / plastic wrap and chill it for at least 3 hours or overnight is best. It should be firm when you touch and see.
- Preheat oven to 165 deg C for 10mins. Now the dough is ready to use.
- Meanwhile use a tbsp to scoop out the dough then shape it into balls and roll each ball into icing sugar.
- Make sure it is completely coated so that no chocolate dough is shown outside. Do this for the entire dough.
- Lay a parchment paper in the baking tray and line the cookies about 1.5 inches apart.
- Bake them at 165 deg C for 8-10mins. Mine got done in exactly 10mins….
- The edges will be slightly firm but the center will be slightly soft that is correct texture for chewy cookies. Do not overbake till crispy.
- Remove from oven and cool down in wire rack.
- Serve Chocolate Crinkle Cookies warm or at room temperature. Store in airtight container and enjoy!
Notes
- It is best to refrigerate it overnight so that it is firm to roll and shape them into balls. I couldn't wait so refrigerated only for 3 hrs.
- While melting cooking chocolate, make sure to check and refill the saucepan with water incase if it gets emptied in between.
- I used half and half of semi sweet and dark chocolate so the sweetness was just perfect for me.
- I forgot to make the batter and refrigerate it overnight so I chilled the cookie dough only for 3 hours, you see I go impatient when the recipe calls for chilling/waiting time….as I couldn't wait to see the beautiful crinkle cookies 🙂
- Choose good quality cooking chocolate for best results , I used Morde brand.
- Don't be tempted to overbake seeing the soft cookies after 10mins, they will become firm after cooling down. Overbaking the cookies makes them dry.
- The cookies are best when had warm.
- When you roll the cookie dough balls in icing sugar, make sure to roll them evenly so that the chocolate dough doesn't show up outside.
- The chocolate should be melted with some butter, and once melted allow the mixture to cool down to room temperature before adding to the batter.
- If you like coffee flavour add a tsp of instant coffee powder to the flour mixture.
- These cookies can be stored in an airtight container at room temperature for a day or 2 but I bet they will not last long mine got over the same day I baked them 🙂
Crinkle Cookies Recipe Step by Step
- Chop cooking chocolate coarsely and transfer it to a heat proof bowl placed over a sauce pan of simmering water.Add butter(I forgot to click it after adding butter but you dont forget to add it okay?! ;)) to it and melt it until creamy and saucy as shown below.Cool down to room temperature.
- Beat egg and sugar until thick,pale and fluffy.Add vanilla essence and beat it once.When you slowly raise the beater, the batter will fall back into the bowl in slow ribbons…that is the correct consistency).Add it to melted chocolate butter mixture and whisk it well until even mixing.Set aside.
- In a seperate mixing bowl whisk together maida,baking powder and salt.Now add this mixture to the chocolate mixture and mix well.It will be sticky at this stage.
- Cover with a silver foil / plastic wrap and chill it for atleast 3 hrs or overnight is best.It should be firm when you touch and see.Preheat oven to 165 deg C for 10mins.Now the dough is ready to use.
- Meanwhile use a tbsp to scoop out the dough then shape it into balls and roll each ball into icing sugar.
- Make sure it is completely coated so that no chocolate dough is shown outside.Do this for the entire dough.Lay a parchment paper in the baking tray and line the cookies about 1.5 inches apart.Bake them at 165 deg C for 8-10mins. Mine got done in exactly 10mins….The edges will be slightly firm but the center will be slightly soft that is correct texture for chewy cookies.Do not overbake till crispy.Remove from oven and cool down in wirerack.
Serve it warm oir at room temperature.Store in airtight container and enjoy!
Expert Tips
- It is best to refrigerate it overnight so that it is firm to roll and shape them into balls. I couldnt wait so refrigerated only for 3 hrs.
- While melting cooking chocolate, make sure to check and refill the saucepan with water incase if it gets emptied in between.
- I used half and half of semi sweet and dark chocolate so the sweetness was just perfect for me.
- I forgot to make the batter and refrigerate it overnight so I chilled the cookie dough only for 3 hrs, you see I go impatient when the recipe calls for chilling/waiting time….as I cudnt wait to see the beautiful crinkle cookies 🙂
- Choose good quality cooking chocolate for best results , I used Morde brand.
- Dont be tempted to overbake seeing the soft cookies after 10mins, they will become firm after cooling down.Overbaking the cookies makes them dry.
- The cookies are best when had warm.
- When you roll the cookie dough balls in icing sugar, make sure to roll them evenly so that the chocolate dough doesnt show up outside.
- The chocolate should be melted with some butter, and once melted allow the mixture to cool down to room temperature before adding to the batter.
- If you like coffee flavour add a tsp of instant coffee powder to the flour mixture.
- These cookies can be stored in an airtight container at room temperature for a day or 2 but I bet they will not last long mine got over the same day I baked them.
Ramya Venkat
Yummy aks super cookies.mine too baked in 10 miinutes
keertthana premkumar
could anyone hate chocolate..im no exception.. looks mouth watering…
Hamaree Rasoi
Delicious and lovely looking cookies. Merry Christmas in advance.
Deepa
Tanushree Sasi
Could you suggest the best egg substitute that would work the best for these very tempting cookies, don't know, something like apple sauce, corn flour, vegetable oil etc. Cos I don't think egg here is the binding agent, but, more to do with taste. Please suggest.
krishna
hi, am krishna.. as am a vegetarian iam afraid I cant use egg. can u suggest me something else in this recipie?
I really like your posts. the step by step pics are helpful.. the pics are realllyy gud.. I try almost all of your recipies. my parents and sis love them.. 🙂
Tinku Ji
Looks so yumm Sharmi… I am bookmarking this one… Too good
Surya
Hi sharmi, I really love going thru ur posts. Can u post s recipe for egg less rose cookies which r made down south for Christmas.
SHARMILEE J
Sure will post it in future
Chandrani Banerjee
Very delicious chocolate crinkle cookies. Perfectly done.
Gayathri periyasamy
These cookies tempts me a lot Sharmi. Props looks cute!!!
Vaishnavi
Hi Sharmi,
Looks very pretty and luv your props a lot..Gives a very christmasy feel which is awesome. And mittu is luckiest of all kids to have a mother like you. One question though. Can we melt the cooking chocolate and butter in microwave instead of this method?
SHARMILEE J
Yes you can do that too…
KrishnaPriya TGK
Hi Sharmilee, ur cookies look delicious! And you've styled your food well 🙂 May I know how many cookies you got out of this recipe please?
SHARMILEE J
Oh I missed to write it…now updated it. It yielded 15 cookies
KrishnaPriya TGK
Thanks for the update Sharmilee 🙂
Sunita Raj
Wow the cookies look very tempting! I am going to try them right away . Do nilgiris have cooking chocolate or is it ok to use normal chocolate bars. ?
SHARMILEE J
No no cooking chocolate only should be used for this recipe
Poornima Nair
I made these too, a different recipe but I sure love they, pretty and tasty! They look awesome!
Nithya
They really look cool!!! I am badly wanting to eat them right now 🙂
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I made the coconut crinkle cookie yesterday using your recipe. It turned out perfect. Thank you.