Larger Batch Chocolate Crinkle Cookies

Our chef’s versatile Chocolate Crinkle Cookie recipe has undergone many delicious renditions. Sometimes, a nice vanilla-infused rich chocolate is preferred. That’s what this recipe is. It makes twelve dozen 1 ½ inch cookies, so it’s great for a large batch.
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Feel free to explore flavor additions that will change the profile of the finished cookie. Some variations include espresso powder; it boosts the chocolate flavor while adding the merest aromatic hint of itself. For a mocha crinkle, add espresso powder. We use one tablespoon or more to taste. For a peppermint twist, substitute 1/4 teaspoon peppermint oil for the vanilla. Add two tablespoons of fine orange zest for a melt-in-the-mouth chocolate orange cookie.

Chocolate Crinkle Cookies

Yield about 12 dozen 1 1/2″ cookies

  • 2 cups (400g) chopped bittersweet chocolate or chocolate chips
  • 1 cup (226g) unsalted butter, room temperature
  • 2 cups (400g) granulated sugar
  • 6 large eggs
  • 2 Tbsp. Vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. table salt
  • 4 cups (480g) Panhandle Milling All Purpose Flour
  • confectioners’ sugar for coating

Directions

  • To make the dough: Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave until the butter melts. Remove it from the heat and stir until the chocolate melts and the mixture is smooth.
  • In a separate bowl, beat the sugar, eggs, and vanilla together. Stir in the chocolate mixture, baking powder, salt, and flour. Chill the dough for 2 to 3 hours or overnight; it’ll firm up considerably.
  • Preheat the oven to 350°F—line baking sheets with parchment paper.
  • Put 2 cups of confectioners’ sugar into a shallow bowl to shape the cookies. Use a small scoop to scoop out a heaping teaspoon of dough. Each portion of cookie dough should be about 1 1/4″ in diameter. Drop the balls in the confectioners’ sugar.
  • Once about 5 or 6 are in the bowl, shake and toss the bowl to coat the balls with the sugar. Don’t try to do this with too many balls at a time, as they will stick together. Place the cookies on the prepared baking sheets, leaving about 1 1/2″ between them.
  • Bake the chocolate crinkle cookies for 10 to 12 minutes, switching the position of the pans (top to bottom and front to back) midway through the baking time. As the cookies bake, they’ll flatten out and acquire their distinctive “zebra” appearance.
  • Remove the chocolate crinkle cookies from the oven and allow them to cool on a rack. Store them at room temperature, well wrapped, for several days; freeze for more extended storage.