Everything you ever wanted in a chocolate cookie! Dark chocolate crinkle cookies are big, rich and dense with a slightly crinkly top. A handful of chocolate chips added to the batter at the end - because! never enough chocolate!
I have been working on the most perfect crinkle cookie for a while now. I've tried many recipes that just don't crinkle, or end up crispy and tough after they cool. I wanted the most perfect crinkle cookie, dark and rich, fudgy, with a crinkly top. I've worked so hard for this. You are welcome.
This is exactly the cookie I wanted. A dark chocolate crinkle cookie that is a little crisp on the outside, but still soft and rich on the inside. Deep and dark fudgyness. A little extra chocolate chunks on the inside add to the texture and fudgy richness.
How to make perfect crinkle cookies
Flour. Don't be fooled into thinking cake flour will get you a softer cookie. It does, but it won't crinkle. The texture is all wrong. Use all-purpose flour. I know it seems unimportant, but it is. All-purpose flour has enough gluten in the flour to make a heavier and denser cookie - totally necessary for that chewy fudgy middle.
Bake at 325 so cookies have time to spread. Baking at 325 does a couple of things. In certain cookies you want the cookies to bake slowly so they don't over bake. Here, we want to give the cookies a little more time to spread and puff, this will help us get that crackly, crinkle top as they deflate when they cool.
Baking soda. This recipe calls for both baking soda and baking powder. Adding just a little bit of baking soda helps give these cookies a little more oomph and a chance to really puff up while baking.
Use a stand mixer or an electric hand-held mixer for best results. In step #4 you have to cream together eggs and sugar. You want to give this enough time and achieve a super fluffy and creamy mixture. I just don't think you can practically do this by hand. I like to put them in my stand mixer and just let it go for a good 5 minutes.
Dark chocolate - 70% or higher for a rich chocolate flavour. Don't use chips. I like Baker's chocolate or good quality, 70% or higher, chocolate bar. I find chips just don't melt the same as good quality baker's chocolate, not to mention, it is difficult to find chips with a cocoa percentage higher than 50%. The higher the cocoa the richer these cookies will be.
Chips and chunks - optional -- but what I love best about these cookies is biting into a crunch of real, solid chocolate pieces inside that fudgy cookie. I used a combination of bittersweet dark chocolate and white chocolate, which I think really complement each other.
Serving and storage
I like these cookies BIG! Bakery sized cookies make great gifts. I use a 3 tablespoon-sized cookie scoop to make uniformly sized big cookies. I use the medium scoop in this set.
Cookies will keep at room temperature for several days in a covered container. Keep refrigerated for about a week. For longer storage, cookies freeze nicely for about 3 months in a well-sealed container.
More BIG cookie recipes:
sometimes cookies are best big, whole-hand, bakery sized:
Dark Chocolate Crinkle Cookies
- large rimmed cookie sheet
- 1 cup finely chopped dark chocolate (175g) bakers chocolate or a high-quality semi-sweet or dark chocolate bar, 70% caocoa or higher
- ⅔ cup unsalted butter (152g)
- 1 cup all-purpose flour
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white sugar
- ½ cup light brown sugar
- 2 large eggs
- ½ cup white or dark chocolate chuncks (optional)
- Preheat oven to 325 degrees and line 2 rimmed baking sheets with parchment paper
- Melt chocolate and butter in a double boiler over low-medium heat. Mixture should be smooth and creamy with no lumps. Set aside to cool slightly. (Add butter and chocolate to a heat-proof bowl and place over a simmer pot of water. The bowl should be slightly larger than the pot so that the bowl fits into the pot but the bottom of the bowl does not touch the water.) You can also do this in the microwave, using the melt or soften function of the microwave and stirring every 30 seconds. Personally, I find the double boiler method quicker.
- In a small bowl mix dry ingredients - flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine evenly and set aside.
- In the bowl of a stand mixer, over medium speed, beat together eggs, sugar and brown sugar until the mixture is smooth and creamy. This will take 4-5 minutes. Sugar should be completely dissolved.
- Pour the melted chocolate into the bowl of the stand mixer with the sugar and egg and beat on medium-low speed for about 1 minute. Reduce speed to low and add dry ingredients and mix until just incorporated. Remove from stand mixer and mix in white chocolate or dark chocolate chunks, if using, by hand.
- Using a medium-sized cookie scoop, about 3 tablespoons, scoop dough onto baking sheets. The dough will be gooey and will not hold a ball shape. This is okay. Work quickly. At this size, no more than 8 cookies per sheet, leaving at least 2 inches between cookies. Cookies will spread as they bake.
- Bake one sheet at a time at 325 for 12-14 minutes. Cookies will puff up as they bake. You will know when they are done when the center tops have set and are puffy. As the cookies cool they will crack and crinkle. Allow cookies to cool for at least 10 minutes on the baking sheet before moving to a cooling rack to finish cooling.
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