Crunchy on the outside and fudgy on the inside, these powdered sugar-dusted cookies are a chocolate lover’s dream. They not only look gorgeous, but they taste incredible, too! Learn how to make them perfect.
Holy crinkle cookies! This is one of my favorite cookie recipes. What makes them so good? They’re made with lots of chocolate, have fudgy centers, and crunchy exteriors (how could they be bad?). The recipe also includes ground almonds, which provides a nice flavor and subtle crunch. Before baking, the cookies are rolled in powdered sugar to give them an elegant look, making them the perfect cookie to gift for the holidays!
Let’s dive in and learn how to make these chocolate crinkle cookies absolutely perfect.
How to make chocolate crinkle cookies
Here’s a break down of how to make these cookies just right.
- Melt chocolate and butter together. Place butter and chocolate in a heat-proof bowl and microwave in 20 or 30-second increments, stirring between each, until melted. You can also melt them together over a double boiler on the stove.
- Combine the dry ingredients in a bowl. Mix together the flour, ground almonds, baking powder, and salt
- Whip the eggs an sugar together. In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until they appear fluffy, foamy and pale yellow.
- Pour in the chocolate mixture. On medium speed, slowly pour in the chocolate-butter mixture. Then add the vanilla extract and liquor, if using.
- Add dry ingredients. Pour the dry ingredients into the mixing bowl and mix just until combined.
- Chill. The cookie dough will be very soft, so place in the refrigerator to chill for at least an hour. You’ll know it’s ready when it can hold it’s shape.
- Bake. Using a teaspoon or an ice-cream scoop, scoop 1 inch/2.5 cm rounded pieces of cookie dough and roll them into balls between your hands. Roll each ball generously in powdered sugar and place on prepared baking sheets, spacing them 2 inches apart. Bake the cookies for 8-10 minutes at 350°F/175°C until they are cracked and still soft in the center.
- Cool. Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Try not to devour them all at once!
Tips for making perfect chocolate crinkle cookies
-Use a good quality semisweet or bittersweet chocolate. Chocolate is the star ingredient of these cookies, so the better quality your chocolate, the better they’ll taste. However, chocolate chips will work just fine, too.
-If making your own almond meal, use blanched almonds. Process them in the food processor just until they’re finely ground. Or, use store bought almond meal.
–Booze it up. I’ve tasted these cookies with different liquors and alcohol flavors that compliment chocolate, and it really adds a nice touch. You could add Kahlua for an added kick of coffee flavor or orange-flavored liqueur, such as Cointreau, for some fruity freshness.
-Chill your cookie dough before baking. I promise, the wait is worth it. Usually an hour is enough, but even longer would be preferable so that the cookies bake up thick. I usually leave mine in the fridge overnight and bake them first thing in the morning (then eat 10 for breakfast).
–Don’t overbake. We usually tend to overbake cookies because, while inside the oven, they don’t look done even when they actually are. Keep in mind that they keep cooking while on the warm baking sheet, and firm up once cooled. Overbaking these cookies will make them dry out and lose their amazing fudgy texture, so bake them just until they are cracked and puffed and the edges appear done. The center should remain soft.
More of my favorite cookie recipes
- Pumpkin Chocolate Chip Cookies: These chewy cookies are perfect for the fall. They’re also a great cookie option if you plan to ship holiday cookies this year!
- Lemon White Chocolate Cookies: Incredibly chewy and soft with an amazing lemon scent and flavor.
- Hazelnut Nutella Sandwich Cookies: Buttery hazelnut cookies with creamy Nutella filling.
- M&M Cookies: Completely addictive and full of chocolatey M&Ms.
- Sugar Cookies: Crumbly, butter sugar cookies are always a good idea.
Crunchy on the outside and fudgy on the inside, these powdered sugar-dusted cookies are a chocolate lover’s dream. They are also perfect for the holidays!
- 1 1/3 cup (230g) dark chocolate chips or chunks
- 1/4 cup (55g) unsalted butter
- 1/2 cup (70g) all-purpose flour, sifted
- 2/3 cup (60g) almond meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (30 ml) Irish cream, coffee, almond or orange liquor, optional
- 2 teaspoons pure vanilla extract
- 1 cup (100g) sifted powdered sugar, for rolling
Place butter and chocolate in a heat-proof bowl and microwave in 20 or 30-second increments, stirring between each, until melted. Alternatively, melt butter and chocolate over a double boiler. Do not overheat.
In a medium bowl, combine flour, ground almonds, baking powder, and salt.
In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until fluffy and foamy and pale yellow. Reduce speed to medium or medium-high and slowly add the chocolate mixture, then the vanilla extract and liquor. Add the flour mixture and mix just until combined. The batter will be too runny at this point, so place it in the fridge for 60 minutes or longer until it firms up.
Preheat oven to 350°F/175°C degrees. Line 2 baking sheets with parchment paper.
Place powdered sugar a small bowl.
Using a teaspoon or an ice-cream scoop (I used this one), scoop 1 inch/2.5 cm rounded pieces of dough, and roll them into balls between your hands. Roll each ball generously in powdered sugar, and place on prepared baking sheets, spacing them 2 inches apart.
Bake for 8-10 minutes, until cookies are cracked and still soft in the center. Overbaking the cookies will make them dry. Allow cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Cookies can be stored in an airtight container at room temperature for 3 days.