Chocolate Crinkle Cookies (1)

Chocolate crinkle cookies are one of the most visually striking treats in the cookie world. Dark, fudgy dough rolled in powdered sugar, then baked until the surface cracks open in a web of deep chocolate peeking through a snowy white shell. They look like they belong in a bakery window.

Real melted unsweetened chocolate is what gives these their intense, almost brownie-like depth. Cocoa powder versions exist, but they don’t come close to the rich, dark flavor you get from actual chocolate melted into the oil. That combination of oil and melted chocolate creates a dough that’s fudgy and dense rather than cakey.

Chilling the dough is not optional. Several hours minimum, overnight is better. The dough starts out sticky and loose, and cold is the only thing that makes it rollable. Those powdered sugar-coated balls need to hold their shape going into the oven, or you’ll get flat discs instead of domed cookies with dramatic cracks.

The crinkle effect happens because the exterior sets and dries from the powdered sugar coating while the interior continues to expand from the baking powder. The result is a cookie that’s crispy on the outside and impossibly soft in the middle.

Pro Tips

• Roll the dough balls generously in powdered sugar; a thick coating creates the best contrast with the dark cracks
• Don’t skip the chill time; warm dough won’t hold shape and the cookies will spread too flat
• Pull them from the oven when they still look slightly underdone in the center; they firm up as they cool
• Space them 2 inches apart as directed; crinkles need room to expand

Variations

• Peppermint crinkles: Add a teaspoon of peppermint extract for a holiday twist
• Espresso: Mix a tablespoon of instant espresso into the dough for a mocha-flavored cookie
• Double chocolate: Use chopped dark chocolate chips in place of the crushed nuts