The Chocolate crinkle cookies are delicious, an easy recipe of American origin for cracked cookies with melted chocolate. These crumpled sweets will captivate you with their incredible texture: crunchy on the outside, soft, and crumbly on the inside. Also recommended by Sonia Peronaci, and you can make them with the Thermomix.
You might be interested in other sweet recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 1 baking sheet
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: All seasons
- Energy 466.48 (Kcal)
- Carbohydrates 53.40 (g) of which sugars 21.71 (g)
- Proteins 9.79 (g)
- Fat 25.05 (g) of which saturated 15.17 (g)of which unsaturated 9.13 (g)
- Fibers 9.28 (g)
- Sodium 155.17 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Chocolate crinkle cookies
For two baking sheets, triple the quantities below.
- 3.5 oz dark chocolate (or milk or white)
- 2 tbsps butter
- 3/4 cup flour (white or whole grain)
- 3 tbsps sugar (white or cane)
- 1 egg (large)
- Half teaspoon baking powder
- 1 pinch salt
- as needed sugar
- as needed powdered sugar (or cocoa powder)
For a double chocolate version, replace part of the flour with unsweetened cocoa.
Tools
- Electric Whisks
- Spatula scraper
- Parchment Paper reusable
Chocolate crinkle cookies
1. Melt the dark chocolate with the butter, in a double boiler or microwave. Allow it to cool.
2. Beat the egg with the sugar at maximum speed with electric whisks until foamy.
3. Gently combine the melted, now cooled, chocolate with the whipped mixture.
4. Sift the flour and baking powder into the dough and quickly mix everything with a spatula. The cookie dough will be thick and very sticky.
5. Cover the mixture and place it in the refrigerator to cool for at least 2 hours (it can be stored for up to 3 days).
6. Pour the white sugar onto one plate and the powdered sugar onto another.
7. Scoop the dough with a teaspoon and form walnut-sized balls (about 0.6 inches in diameter) using the palm of your hands.
8. Roll them in granulated sugar to create a light layer and then generously roll them in powdered sugar to create a thick white coating. Place them on the baking sheet lined with parchment paper.
9. Preheat the convection oven to 340°F and in the meantime, put the balls back in the refrigerator to cool again.
10. Bake the chocolate crinkle cookies for about 8 minutes, as soon as the surface appears cracked, turn off the oven and remove the baking sheet immediately (or until the edges of the cookies appear set and the centers are still soft). As they cool, they will firm up on the outside, while the center will remain soft.
ADVICE: it’s better to prepare all the chocolate balls first and then roll them in sugar; the dough is very sticky. Alternatively, when working in pairs, tasks can be divided, with one person forming the balls and the other rolling them in sugar.
Storage
Cracked cookies can be stored in an airtight container (or tin boxes) for two weeks.
They can be frozen cooked for a maximum of 3 months.
THE EXTRA IDEA freeze raw cookies
You can prepare the chocolate balls in advance and freeze them without sugar around, just place them on a baking sheet and once solid, transfer them to freezer bags.
When it’s time to bake them, remove them from the freezer and let them thaw on the counter for at least 30 minutes, then roll them in granulated sugar and then in generous powdered sugar as indicated in the recipe. The cooking time may increase by 1-2 minutes.
Variants
Add to the dough:
– chocolate chips
– dried cranberries
– replace part of the flour with cocoa powder
– add colored sprinkles to the powdered sugar coating
– flavor with vanilla, cinnamon, Tonka bean, or instant coffee
– flavor with orange, mint, or rum aroma.
This is the version without butter.
For lemon-flavored crinkle cookies, try the lemon crinkle cookies recipe by Bonizzi. Or you can experiment with soft cracked cookies with coconut, coffee, or almonds.
