Chocolate Crinkles is one of the treats I only discovered when I was in college. I mean – how come I didn’t know about their existence when I was in grade school? You know, when it is okay to beg your mom about wanting a treat because you did good at school or just because she can’t say no to your puppy eyes. Well, it is better late than never, yes?
Since the first time I have tasted chocolate crinkles, I fell madly . Though I only tried it from a bakeshop, it still tasted great to me. Whenever we (BFF & I) pass by the said bakeshop, we always get them.
Fast forward to about seven (??) years ago when I’ve learned how to bake and I baked my first chocolate crinkles. OMG! They were amazing!
The recipe I shared previously was an absolute hit, but I added a tiny bit of coffee to this updated recipe because coffee enhances the chocolate flavor and I just love anything with coffee in it. There is also melted chocolate which, I think, makes them more chocolatey.
These Chocolate Crinkles are perfect for chocolate and brownie lovers. The center is soft, so fudgy and chocolatey, almost like a brownie in cookie form with crisp edges. These will impress your guests and I am sure these will be a great crowd-pleaser.
I am sharing these with my amazing friends at Fiesta Friday #263. We don’t have co-hosts this week, so please visit Angie’s place again to vote your favorites.
Chocolate Crinkles
Ingredients
- 68 g (1/4) cup unsalted butter
- 230 g semisweet chocolate chips
- 100 g (1/2) cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 195 g (1 ½) cups all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp espresso powder or ground coffee
- 1 cup powdered sugar
Instructions
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In a heatproof bowl, add chocolate chips and butter. Melt in microwave with 15 seconds interval. Set aside to cool to room temperature.
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In another (large) bowl, add sugar and eggs. Using an electric hand mixer, beat until the mixture becomes pale yellow and when you lift your mixer, the mixture falls back and create ribbons. Add vanilla extract and chocolate mixture, and beat until just combined.
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In another bowl, add flour, salt, baking powder and espresso/coffee. Add this to the wet ingredients and mix until well combined, making sure not to overmix.
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Cover the bowl with cling wrap and keep in the fridge for at least two hours or until firm,
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When ready, preheat the oven to 325 F. Prepare baking sheet lined with parchment paper. Set aside.
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Scoop out dough (about 1 ½ – 2 tbsp) and form into balls. Roll into powdered sugar, making sure everything is coated.
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Place the sugar-coated balls on the prepared baking sheet, leaving 2 inches apart from each other.
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Bake the crinkles for about 10-11 minutes or until the edges are slightly firm. Rotate the baking sheet halfway through baking.
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Remove from the oven and leave them on the baking sheet for about 2 minutes before moving them to a cooling rack to cool further.
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Store in an airtight container.
Recipe Notes
I am using UK measuring cups.
Before you go…
I love the classic Chocolate Crinkles, but I love these, too. They are Calamansi Crinkles and they are super yummy, too.
Thanks a bunch for spending your precious time with me!
I am also sharing these at
Happiness is Homemade | Create Bake Make | Baking Crumbs | What’s for Dinner? | Mix it up Monday | Melt in your Mouth Monday | Cooking and Crafting with J & J | Dishing It & Digging It | What’d You Do This Weekend? | Totally Terrific Tuesday | Cook Blog Share |
