Why did the powdered sugar on my crinkle cookies disappear or turn gray?

The dough was probably too warm or the coating too thin, so the sugar absorbed moisture and melted into the surface. Chill the dough the full 4 hours, roll the balls first in granulated sugar as a dry barrier, then coat them very thickly in powdered sugar so no dark dough shows through.

Can I use Dutch-process cocoa instead of natural cocoa in crinkle cookies?

Yes, and many bakers prefer it here. Dutch-process cocoa gives a darker, almost black cookie with a smoother, deeper chocolate flavor. This recipe uses baking powder rather than soda, so the leavening works the same with either cocoa.

How long does crinkle cookie dough really need to chill?

Four hours is the minimum for a dough that scoops cleanly and cracks boldly, and overnight is even better. In a hurry, spread the dough in a shallow pan so it chills faster, or freeze the scooped balls for 30 minutes before rolling them in sugar.

Can I freeze the dough balls and bake them later?

Yes, they freeze beautifully for up to 3 months. Freeze the scooped balls solid on a tray, bag them, and do the two sugar rolls on baking day for the brightest coating. Bake from frozen at 350°F, adding 1 to 2 minutes to the time.

Why did my crinkle cookies spread flat instead of cracking?

Flat crinkles almost always mean warm dough, a too-cool oven, or balls that were flattened before baking. Chill the shaped balls for 15 minutes while the oven heats, verify the oven reaches 350°F, and leave the balls as tall domes so the surface can split as they rise.

Chocolate Crinkle Cookies With Fudgy Brownie Centers Best 24

Ingredients

Scale

4 ounces dark chocolate (60 to 70 percent), chopped
4 tablespoons unsalted butter
3/4 cup unsweetened cocoa powder (75 grams)
1 1/2 cups granulated sugar (300 grams)
1/3 cup neutral oil, such as avocado or light olive oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon instant espresso powder (optional, for depth)
1 3/4 cups all-purpose flour (220 grams)
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/3 cup granulated sugar, for the first roll
3/4 cup powdered sugar, sifted, for the snowy roll

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Instructions

Melt the chopped chocolate and butter in a heatproof bowl over barely simmering water until glossy. Cool 10 minutes.
Whisk the cocoa, granulated sugar and oil until like wet sand. Beat in the melted chocolate until smooth and shiny.
Beat in the eggs one at a time, then the vanilla and espresso powder, until the batter ribbons off the whisk.
Fold in the flour, baking powder and salt until no dry streaks remain. Do not overmix.
Cover and chill the dough at least 4 hours or overnight, until firm like cold fudge.
Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Put the granulated sugar and the powdered sugar in two shallow bowls.
Scoop 1 1/2 tablespoon balls. Roll each first in granulated sugar, then very generously in powdered sugar.
Place 2 inches apart and bake 10 to 12 minutes, until the tops crack wide and the edges set while centers stay soft.
Cool 5 minutes on the sheet, then move to a rack. Dust with extra powdered sugar if any cracks look pale.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 11 minutes