Chocolate Crinkle Cookies and a Secret
Just like my sugar cookie recipe, these chocolate crinkle cookies are a part of my basic batters.
There are so many different ways to dress them and flavor them.
You can literally make a 100 different cookies from this recipe.
The white powdered sugar gives the cookie that contrast of dark to white.
Once you make the chocolate dough balls you can roll them into any topping you like.
Unsweetened cocoa creates a powder texture around the cookie center.
These are the INGREDIENTS you will need:
- 1 Cup all purpose flour
- 1/2 Cup unsweetened cocoa powder
- 1 Teaspoon baking powder
- 1/4 Teaspoon Salt
- 1 Teaspoon instant espresso powder
- 1/2 Teaspoon ground cinnamon
- 1/2 Cup unsalted butter , softened to room temperature, 1 stick
- 1 Cup granulated sugar
- 1 Large Egg
- 1 Teaspoon Vanilla extract
- 1/3 Cup granulated sugar, for rolling
- 1/2 Cup powdered sugar, for rolling
These are the INSTRUCTIONS for preparation:
- Preheat oven to 350°F. Line sheet pan(s) with parchment paper.
- Combine flour, cocoa powder, baking powder, salt, instant espresso, and ground cinnamon in a bowl and set aside.
- With electric mixer, beat butter and sugar on a medium high speed until light and creamy, and mixture sticks to the sides of the bowl, about 3-4 minutes. Scrape down the bowl once or twice as needed.
- Add egg, followed by vanilla, mixing after each.
- Add flour mixture and mix on low speed until combined and dough is uniform.
- Portion dough into 1.5 tablespoons (this is the cookie scoop I use) and roll into rounds.
- Roll dough in granulated sugar and then powdered sugar until completely covered. Place on prepared sheet pan.
- Bake until cookies about 1 minute after the point where they appear “cracked” and have start to spread, about 10-12 minutes total.
- Let cookies cool on sheet pan for a few minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough. Store baked cookies in an airtight container for several days.
Cinnamon, chocolate or colored sprinkles add not only flavor but color as well.
Colored sugar can be used for the holiday of your choice.
Crinkle cookies go back before my grandmothers time. Or so she would tell me.
Chocolate crinkle cookies seem to be the most popular.
But there are many flavors of crinkle cookies.
Red Velvet Crinkles are being seen at cookie exchanges more often these days.
I have made lemon, blueberry, cherry and even Reeses crinkle cookies in my day.
I want to make vanilla crinkles, but the other flavors always get the best of my good intentions.
Besides making your own fresh dough, the option of using a cake mix is also available.
What makes these Chocolate Crinkle Cookies unique and stand out from the others is a secret ingredient.
Added to the batter is espresso powder and cinnamon.
They also contain a larger amount of butter than most recipes.
These ingredients combine together ti make a most flavorful cookie in the bunch!
When I bring these Chocolate Crinkle Cookies to an event for the first I just watch the faces of the people that are trying them for the first time.
I think my smile at seeing their reaction is even bigger than theirs as they eat the cookie.
These cookies keep well in a tin with some waxed paper in the bottom.
Bake sales, cookie exchanges and bunco with the girls are just a few of the places where I introduced these cookies.
My family loves these cookies. Don’t tell anyone the secret in the batter.
It will be just between you and me.
Us girls need to stick together. We need to have a secret in our cookie arsenal!
Chocolate Crinkle Cookies
Ingredients
- 1 Cup all purpose flour
- 1/2 Cup unsweetened cocoa powder
- 1 Teaspoon baking powder
- 1/4 Teaspoon Salt
- 1 Teaspoon instant espresso powder
- 1/2 Teaspoon ground cinnamon
- 1/2 Cup unsalted butter , softened to room temperature, 1 stick
- 1 Cup granulated sugar
- 1 Large Egg
- 1 Teaspoon Vanilla extract
- 1/3 Cup granulated sugar, for rolling
- 1/2 Cup powdered sugar, for rolling
Instructions
- Preheat oven to 350°F. Line sheet pan(s) with parchment paper.
- Combine flour, cocoa powder, baking powder, salt, instant espresso, and ground cinnamon in a bowl and set aside.
- With electric mixer, beat butter and sugar on a medium high speed until light and creamy, and mixture sticks to the sides of the bowl, about 3-4 minutes. Scrape down the bowl once or twice as needed.
- Add egg, followed by vanilla, mixing after each.
- Add flour mixture and mix on low speed until combined and dough is uniform.
- Portion dough into 1.5 tablespoons (this is the cookie scoop I use) and roll into rounds.
- Roll dough in granulated sugar and then powdered sugar until completely covered. Place on prepared sheet pan.
- Bake until cookies about 1 minute after the point where they appear "cracked" and have start to spread, about 10-12 minutes total.
- Let cookies cool on sheet pan for a few minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough. Store baked cookies in an airtight container for several days.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Didn’t have a recipe for these myself so now I’m proud to say I have the best one! Thank you, Merry Christmas.
I am so glad it could help you!! Merry Christmas and Happy New Year. I hope you enjoy the recipe!
Marilyn, these chocolate crinkles sound delicious!! Thanks for sharing the recipe!!
Glad you like them Keri! See you at the next party.
Chocolate crinkle cookies are so yummy! Thanks for sharing with us at Funtastic Friday Blog Hop!
Thank you Debra! See you at the next party!
I love finding a chocolate crinkle cookie on a holiday dessert tray. Especially when they are not cooked too much and have a nice soft center. I never thought about rolling them in sprinkles or other Christmas edible decorations. How fun would that be? Thanks for the great ideas. Happy Holidays and Merry Christmas.
I love these too. I prefer the powdered sugar. I must confess my sprinkles NEVER stay put and end up on the pan and the floor! LOL! Merry Christmas to you and your family.
Hi Marilyn,
Your Chocolate Crinkle Cookies will be great in the Cookie Jar for this season. Wishing you and your family a very Merry Christmas and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen
I also like these as they add a background for all the colorful cookies of the season! Merry Christmas and Happy New Year to you and yours!
Thank you so much for sharing with us at #MMBH!! You know I’m a sucker for cookies. 🙂
xoxo
I love cookies. They are easy to grab quietly and pop in your mouth before anyone notices!! Merry Christmas to you and your family!
YUM! I love these!! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you Jess for the invite. I will be there.
I have been thinking of making them green with the cinnamon heart on top for “Grinch cookies”. Thanks for sharing on #FridayFrivolity
Those look so good! Unfortunately my granddaughter and I are now the only sweet eaters in my home and she beys migraies from food dye. The natural dyes aren’t as appealing to the eye, so now I just drool over the photos! Let me know if you make them! Merry Christmas!
–Been looking for these to make
for one of the teachers at work. Thank you!
They look FAB!
Thank you so much. Enjoy! Have a warm and safe week!
LOVE chocolate crinkle cookies! Will have to try your take on it next time I make them 🙂 Thanks for sharing 🙂
Sarah Bell
Trendy & Tidy
I hope you make these! Enjoy and let me know how they turn out. Have a warm and safe week!
Yummy! Love this great Christmas classic! Never goes out of style! Pinning and stumbling!
Thank you Ilka! The shares are much appreciated!
Anything chocolate gets me interested! Thanks for sharing on the What’s for Dinner link up!
I am on a chocolate binge over here! Be safe and warm this week!
These look amazing and who doesn’t love chocolate. Thank you for sharing your recipes at Dishing it and Digging it link party. We love seeing what you have been up too.
You are welcome Vanessa. Glad you enjoyed them. Be safe and warm this week!
This looks very delicious and I am a chocolate lover too! I will have to try this one some day.
So very easy and makes a bunch! Enjoy Sharmelle!
Thank you, Marilyn! It only needs butter so I should have no problem making them. And the recipe looks pretty easy.