2020 has been the longest year, but it is finally December. In our house, that means let the Christmas baking and candy making commence! First up is chocolate crinkle cookies.

Ah, chocolate crinkle cookies! Soft and chewy on the outside with the slightest crunch on the outside. Almost like a brownie in powder sugar covered cookie form. Which is probably why my son requests them first every year.

More Christmas Delights

• Candy Cane Cookies
• Snowball Cookies
• Peppermint Fudge

Baking Tips for Chocolate Crinkle Cookies

Yes, chocolate crinkle cookies are like a party in your mouth no matter how they look, but every baker wants them to look as good as they taste. Right? Here are a few tips to help yours look as good as they taste.

Baking Tip #1

Baking powder and baking soda work together in harmony to give chocolate crinkle cookies that perfect spread., so use both. You see, baking soda weakens the gluten structure in flour and raises the pH level in the cookie. Those two things will give cookies both lift and spread, but sometimes it isn’t enough. Chocolate crinkle cookies is one of those times and they need baking powder to provide additional lift.

Baking Tip #2

Do not refrigerate the dough. Why? Because cold dough means cold butter and cold butter takes longer to melt. The longer it take the butter to melt, the less rise in the cookie.

Baking Tip #3

Chocolate crinkle cookies are known for their cracked appearance. The best way to achieve that appearance is to roll the cookies in granulated sugar before rolling them in powdered sugar.

Side note: If you want to add to the chocolaty brownie like flavor and add a touch of cinnamon, roll the cookie balls in Black Onyx Chocolate Sugar before rolling in powdered sugar.

Baking Tip #4

The correct oven temperature is vital in giving chocolate crinkle cookies their perfectly cracked appearance. The higher the temperature, the faster the cookies bake. The faster the cookies bake, the less they rise. The less they rise, the less they crack. Heat your oven to 325°F.

Baking Tip #5

Don’t overcrowd your oven. In the often hectic hustle and bustle of the holiday season, it can be tempting to load multiple racks with multiple pans. I get it. Chocolate crinkle cookies, however, do not. Bake one pan on one rack at a time. It will take longer, but the results will be worth it.

Chocolate Crinkle Cookies Recipe

Ingredients

• 2 sticks butter, melted
• 1 cup cocoa powder
• 2 cups sugar
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 eggs, beaten
• 2 teaspoon vanilla
• 1/2 cup sugar
• 3/4 cup powdered sugar

Directions

1. Preheat oven to 325°F.
2. Melt butter. Stir in cocoa powder until smooth. Set aside.
3. In a larger bowl, stir flour, 2 cups sugar, baking powder, & baking soda together. Set aside.
4. Add eggs & vanilla to cocoa paste. Add flour & sugar mixture & mix well.
5. Roll dough into 1″ balls. Roll each ball into granulated sugar, then in powdered sugar.
6. Place cookie balls 2″ apart on baking sheet that has been lightly sprayed with cooking spray.
7. Bake for 10-12 minutes. Remove from pan to cool.

Makes 8 dozen cookies.