Ingredients
Equipment
Method
Prepare the Chocolate Base
- In the bowl of an electric mixer fitted with the paddle attachment (or you can beat it by hand with a wooden spoon), combine the natural cocoa powder, white granulated sugar, the melted dark chocolate, and vegetable oil. Beat these ingredients together until they form a shiny, gritty, black dough-like mixture. It should come together well.
- Next, add the large eggs one at a time, mixing for about 30 seconds after each addition until fully incorporated. Once all eggs are in, add the vanilla extract and beat thoroughly until combined.
Combine Dry Ingredients
- In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, kosher salt, and the espresso powder (if you’re using it). Make sure these dry ingredients are well distributed.
Mix Wet and Dry
- Gradually add the whisked dry ingredients into the chocolate mixture on low speed. Mix until just combined. It’s crucial not to over-beat the mixture once flour is added, as this can develop the gluten development too much and lead to tough, rather than soft cookies.
Chill the Dough – A Crucial Step!
- Cover the dough tightly with plastic wrap and chill the dough in the refrigerator for at least four hours, or ideally, overnight. This step is non-negotiable for proper dough consistency and for developing the flavors and setting the dough for easy rolling cookies.
Prepare for Baking
- When you're ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the powdered sugar in a wide, shallow bowl for easy coating. Work fast and wash your hands between each tray that goes in the oven for best results.
Roll and Coat the Cookies
- Using a rounded teaspoon or a small cookie scoop (which really helps speed things up and ensures uniform size!), scoop out clumps of the chilled dough. Roll them into 1-inch (2.5 cm) sized balls using your hands. The dough will be quite sticky, especially if your hands are warm. Lightly dampen your hands with water or grease them lightly with cooking spray or oil to help with handling sticky dough more easily. Roll several cookie dough balls at once and then dredge them in sugar together so there’s less time for the dough to thaw.
- Drop the rolled dough balls into the powdered sugar. Roll them generously until completely coated. Place the coated balls on the prepared cookie sheets, spaced a few inches apart. You should get about 12 to 16 cookies on each sheet.
The Secondary Chill (Our Twist for Perfect Crinkles)
- Here’s our unique trick: once your dough balls are fully coated in powdered sugar and placed on the baking sheets, put the sheets back into the refrigerator for another 15-20 minutes. This secondary chill ensures the sugar coating adheres firmly to the cold dough, preventing it from melting too quickly in the oven and guaranteeing those gorgeous, stark white crinkles.
Bake to Perfection
- Bake the cookies at 350°F (175°C) for 10 to 13 minutes. Remember, the baking time is for each sheet of cookies. Look for cookies that are slightly puffy with edges that are just set, but the centers should still look soft. Over-baking will lead to a drier, more cake-like cookie rather than a fudgy cookies texture.
Cool and Enjoy
- Allow the cookies to cool for a minute or two on the baking sheets before carefully transferring them to a wire rack to cool completely. This helps them set up without losing their shape. Repeat the baking process with any remaining dough. Now, sink your teeth into these incredible holiday cookies!
Nutrition
Notes
These fudgy chocolate crinkles require careful chilling. Note that 'melted dark chocolate' is mentioned in instructions but its quantity is missing from the ingredient list. Follow the chilling steps closely and avoid over-baking for the best texture and crinkles. Nutrition information is estimated based on common ingredients and serving sizes and may vary.