Hey guys! Today we’re back at it with another cookie recipe, and this is one that I feel like I don’t make enough. These are soft, chewy, Chocolate Crinkle Cookies and they are definitely a cookie box classic!
For very little effort here, we’re going to end up with these really beautiful, crackled, dark chocolate cookies and they taste incredible. This is one of the easiest holiday cookie recipes you can make, so let’s get to it!
This a super simple cookie recipe, and it results in a pretty soft dough, don’t worry though, this is how it should be! So we’re starting out with our melted butter, eggs, white and brown sugars, vanilla extract, and hot coffee. The coffee just brings out the chocolate flavor even more.
Then we’re just adding in our dry ingredients- I’m using flour, dark cocoa powder, baking powder, and salt to bring everything together. You want to mix everything until it’s well combined and you’ve got a soft dough without any dry pockets remaining. It should look something like this:
Then we’re scooping the cookies into about 2 tbs balls, and rolling each one in powdered sugar. Because the dough is nice and soft, you don’t have to worry about perfectly shaping them, and they will grab onto plenty of powdered sugar!
Now we’re just baking these babies until they puff up and crack all over. These cookies are going to stay gooey while they are warm, but don’t worry, as they cool completely, they’re going to firm up slightly, and you’ll end up with a super soft, chewy texture once the cookies have cooled.
And that’s it- you’re going to end up with these super pretty, almost brownie-like cookies that taste seriously incredible! Hope you guys love this one!
These cookies are super simple to make with big results, and I have some tips & tricks to help you along the way!
Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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Rita
December 17, 2021 at 11:23 amIām in below sea level altitude will this affect your recipe
Dough-Eyed
December 31, 2021 at 4:19 pmHi there- I am unable to test recipes at sea level, so I can't say for sure. I would recommend that you decrease the flour by about 3 tbs in this recipe, and increase the baking powder to 1 1/2 tsp. to start out. I hope that helps!
Randi
December 5, 2022 at 9:34 amCan I leave out the coffee (not a fan of coffee)? What would be a good replacement?
Rebecca
December 21, 2022 at 11:22 amMaking these around 6,000 ft out in Colorado and these turned out perfectly! These were the perfect addition to the collection of Christmas cookies š
Paula
December 31, 2022 at 12:21 pmI live at 5000 ft. and these turned out perfectly! I even made a mistake in combining the ingredients and it didn't seem to affect the outcome. Bravo!
Terri
January 26, 2023 at 12:01 pmCan I leave out the coffee?