Description
Think fudgy brownie meets chewy cookie, dressed up in a crackly, powdered-sugar coat. These crinkle cookies are gooey inside, crisp outside, and infused with secret touches—espresso to boost the chocolate, cinnamon for cozy warmth. They’re the kind of cookie that disappears in minutes and earns you requests for the recipe every single time.
Ingredients
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190g (1½ cups) all-purpose flour
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4 tbsp cocoa powder
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2 tsp baking powder
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½ tsp salt
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450g (2½ cups) dark chocolate, chopped
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113g (½ cup) butter
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4 large eggs, room temperature
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200g (1½ cups) granulated sugar
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180g (1 cup) demerara/raw sugar
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2 tsp vanilla extract
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1 tsp instant espresso powder (optional)
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1 tsp ground cinnamon (optional)
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170g (1 cup) chocolate chips (dark, milk, or mix)
Instructions
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Melt chocolate & butter until smooth. Cool 10–15 min.
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Whisk dry mix: flour, cocoa, baking powder, salt (+ espresso & cinnamon if using).
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Beat eggs & sugars for 2–3 min until pale and ribbon-like. Add vanilla.
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Mix in chocolate-butter, then fold in dry ingredients. Add chocolate chips.
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Chill dough at least 1 hr (overnight best).
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Preheat oven to 350°F (175°C). Line trays with parchment.
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Scoop & roll into balls. Coat generously in powdered sugar.
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Bake 10–12 min until tops are crackled but centers still soft. Cool 5 min on tray.
Notes
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Pile high on a platter with cold milk.
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Pair with espresso or red wine for adults.
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Sandwich with ice cream for an indulgent twist.
Nutrition
- Calories: 160 cal Per cookie
- Fat: 8g
- Carbohydrates: 18g