Crinkle Cookies go by many names including earthquake cookies, snow-capped biscuits, and chocolate crackle bickies, but they are instantly recognisable anywhere. These treats are exceptionally fudgy and chocolatey because they incorporate both cocoa powder and melted chocolate. After all, holiday cookies deserve a little extra indulgence during the festive season.
The Secret Behind Fudgy Crinkle Cookies
This recipe takes a different approach compared to standard versions that rely solely on oil and cocoa powder for chocolate flavor. The dough is built upon a brownie batter base utilizing generous amounts of melted chocolate. Additional flour is mixed in to transform the batter into a workable cookie dough, while baking powder helps create thick dome shapes and striking cracks on top. Butter is reduced so the cookies do not become overly oily, which would otherwise absorb the essential white icing sugar coating.
Ingredients Needed for Chocolate Crinkle Cookies
Preparing these extra chocolatey cookies requires standard pantry staples identical to fudgy brownies, alongside icing sugar for the finishing touch.
For the Cookie Dough
- Dark chocolate (US: semi-sweet chocolate): Avoid upgrading to high-percentage cocoa chocolates like 70% or bittersweet, as they alter the fudgy texture and make the dough too dry. Stick to baking aisle chocolates rather than confectionery varieties.
- Cocoa powder: Use regular unsweetened cocoa powder instead of Dutch-processed variants, which absorb more moisture and reduce the inner fudginess.
- White and brown sugar: Brown sugar adds chewiness while white sugar creates crispness, giving the cookies a balanced texture.
- Butter: Unsalted butter melted down so it does not require room temperature softening.
- Flour: Standard plain or all-purpose flour works best.
- Baking powder: Responsible for making the cookies puff up into dome shapes. Ensure it remains active before baking.
- Eggs: Large eggs weighing between 50 to 55 grams each at room temperature.
- Vanilla extract: Real vanilla extract delivers superior flavor compared to artificial essences.
- A pinch of salt to balance and elevate the sweetness.
For the Snowy White Coating
Rolling the dough balls in granulated sugar before coating them in icing sugar is a brilliant tip adapted from Cooks' Illustrated. This method draws moisture to the surface for a crisp shell, creates prominent cracks, and acts as a barrier preventing the icing sugar from dissolving or sweating.
- Sugar: Regular granulated white sugar works better than superfine caster sugar, which melts too rapidly on the cookie surface.
- Icing sugar (powdered sugar): Creates the snowy white visual appeal without needing sifting unless lumpy.
Step-by-Step Instructions to Bake Crinkle Cookies
Pack the icing sugar thickly onto the cookie dough balls until no brown dough remains visible underneath. This ensures bright white surfaces rather than translucent patches resembling melted muddy snow.
1. Making the Cookie Dough
The freshly mixed dough appears quite loose initially but firms up within 30 minutes in the refrigerator.
- Mix dry ingredients: Whisk flour, cocoa powder, baking powder, and salt together in a bowl and set aside.
- Melt chocolate: Melt the chocolate in a heatproof bowl using short microwave increments, stirring until smooth, then allow it to cool for 5 minutes.
- Whisk wet ingredients: Combine the melted chocolate with eggs, both sugars, vanilla extract, and melted butter, whisking thoroughly.
- Combine dough: Stir in the dry ingredients using a wooden spoon until incorporated into a thick, dollopy batter.
- Refrigerate: Chill the bowl in the fridge for 30 minutes so the batter firms up into a manageable soft dough.
2. Rolling, Coating, and Baking
Coat the dough balls immediately before baking to prevent the icing sugar from absorbing moisture and disappearing.
- Roll balls: Scoop out portions of dough using a cookie scoop to form 20 to 22 evenly sized balls.
- Sugar roll: Lightly roll each ball in granulated white sugar.
- Thick icing sugar coat: Generously pack icing sugar over the ball until fully covered in white powder.
- Arrange on trays: Place coated balls on parchment-lined baking trays spaced at least 7.5cm or 3 inches apart for optimal heat circulation.
- Bake: Bake at 180°C/350°F (160°C fan-forced) for 13 minutes without opening the oven door or rotating trays.
- Cooling: Let the cookies set on the tray for 5 minutes before transferring them gently to a wire rack using a spatula.
Serving and Storage Tips
While many prefer eating crinkle cookies while warm, allowing them to cool completely enhances their chewy and fudginess. Stored properly in an airtight container at room temperature, these cookies stay fresh for up to 5 days.
