Chocolate crinkle cookies, the tried-and-true, infallible recipe for the famous cracked-surface cookies. Chocolate Crinkle Cookies are delightful soft cookies with a unique and characteristic texture that seem to melt in your mouth, like Lemon Crinkle Cookies. Very soft inside, slightly crisp outside and aromatic, these cookies are coated in powdered sugar and granulated sugar, and are recognizable by their characteristic surface cracks.
The preparation of Chocolate Crinkle Cookies is so simple and carefree that you can have your children help, spending a fun and relaxing hour together.
Crinkle cookies are also a great idea for a homemade Christmas gift that will win over your friends. Let’s go to the kitchen now and discover together how to make Chocolate Crinkle Cookies, but first I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Very inexpensive
Rest time: 2 Hours
Preparation time: 20 Minutes
Cooking methods: Oven
Cuisine: American
Seasonality: Autumn, Winter

Ingredients

4.5 tbsp butter
9 oz dark chocolate
1/2 cup granulated sugar
1 3/4 cups all-purpose flour
2 tsp baking powder
powdered sugar (To coat the cookies)
granulated sugar
as needed salt
1 packet vanilla powder (Or vanilla sugar)

Tools

Bowls
Ovens
Baking sheet

Preparation

To make chocolate crinkle cookies, start by melting the chocolate: you can use the microwave set to 550 watts, stirring every 30 seconds and taking care not to burn the chocolate, or melt it traditionally in a double boiler. Once the chocolate is melted and collected in a bowl, proceed by adding the sugar and the eggs.
Blend the mixture and then add the salt, the vanilla (or vanilla sugar) and the flour.
Add the baking powder and begin to mix everything with a silicone spatula or a sturdy spoon. When finished you will obtain a fairly soft dough to work with; then cover the bowl with plastic wrap and let the dough rest for 2 hours (or longer if necessary).
Once the dough has rested, prepare a baking sheet lined with parchment paper, and two small bowls — one containing granulated sugar and the other powdered sugar. Begin forming walnut-sized balls (about 1.5–2 inches): first roll them roughly in the granulated sugar, then in the powdered sugar. Make sure as much powdered sugar as possible sticks to them to ensure the cookies get their cracked appearance.
Bake in a preheated static (conventional) oven at 347°F (175°C) for 8–9 minutes. The center of the cookie should remain soft, so be careful not to exceed the necessary baking time.
Remove the cookies from the oven and let them cool, then transfer them to a tray or suitable container.