Chocolate Crinkle Cookies

Crinkle cookies are usually rolled in confectioner’s sugar, but these are rolled in sprinkles to create that crinkle effect. Chocolate Crinkle Cookies are not too thin and not too thick, but they are certainly pretty, delicious, and chewy! These would look adorable on any holiday cookie plate!

Why are crinkle cookies so popular – especially at Christmas!? Have you ever tried to run a search on Pinterest for crinkle cookies? There are countless recipes with all kinds of variations. It got me thinking that maybe it’s because they are a perfect cookie for hiding a no-so-perfect cookie. But, that can’t be it. I think crinkle cookies look wonderful – take these Chocolate Crinkle Cookies, for example!

There’s actually a science behind the success of a good crinkle cookie. You see, most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior. That’s how the crinkle cookie is created.

I’m no stranger to the crinkle cookie phenomenon. In fact, I have three of them here at Lord Byron’s Kitchen, including this gorgeous Red Velvet Crinkle Cookie. If you are looking for other variations, why not try my Gingerbread Crinkle Cookies or my Pumpkin Crinkle Cookies?

WELCOME TO A LORD BYRON CHRISTMAS!

I’m going to tell you all about this recipe and how you can make it in your home this holiday season, but first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. I know we’re getting closer to the big day, so it’s time to get to the holiday-themed recipes! Over the past decade, I have built a reputation for sharing series-type recipes. The most popular would be my annual 24 Cookies of Christmas, which was fashioned after an advent calendar. But, I have others that are only 12 days, which were fashioned after the 12 Days of Christmas.

This particular recipe is a part of my annual 24 Cookies of Christmas series. It’s my fourth series so far this year! And, I’m seriously contemplating publishing a fifth series too! So, welcome, Dear Reader, to Lord Byron’s 24 Cookies of Christmas – Volume 9! Just like every other series that I’ve shared over the years, this one will also see a new recipe shared each day for the next 24 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW AND NEVER MISS ANOTHER RECIPE!

Traditionally, every year I share a series of recipes that you might already be familiar with. For example, I’ve previously shared 12 Holiday Trifles, 12 Holiday Bars & Squares, and even these 12 Edible Holiday Wreath recipes! Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! And, just in case you’re curious, you can see previous annual posts for my 24 Cookies of Christmas Series here!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Flour – I’m using all-purpose unbleached flour. This recipe has not been tested with alternative flours.
• Cocoa Powder – Cocoa powder is an unsweetened chocolate product that adds deep chocolate flavor to desserts and beverages.  Use a good quality cocoa powder, not the kind we used to stir into milk as kids! If you don’t have dark, you can use regular cocoa.
• Baking Soda
• Salt
• Unsalted Butter – Make sure your butter is at room temperature! If you only have salted butter, go ahead and use it, but omit the added salt.
• Sugar
• Egg
• Vanilla Extract
• Sprinkles – More specifially, nonpariels.

HOW TO MAKE CHOCOLATE CRINKLE COOKIES

Begin by preheating your oven to 350 degrees F and by lining a baking sheet with parchment paper. In a bowl, beat the butter for 3 minutes until it is light and fluffy. Add the egg and vanilla extract. Beat until incorporated. Measure in the flour, cocoa, baking soda, and salt. Beat until just incorporated. Don’t overmix – when you cannot see any more of the white flour, stop beating.

Portion two tablespoons of the cookie dough and roll into a ball. Roll the ball into the sprinkles and place the ball onto the prepared baking sheet. Continue to roll the cookie dough into balls and into the sprinkles. Place the balls on the baking sheet, leaving at least 3 inches of space between each ball! You will need to bake these cookies in batches, baking one sheet at a time. Don’t overcrowd the baking sheet. Bake the cookies for 12 minutes.

Remove the cookies from the oven and allow them to rest on the baking sheet for 15 minutes before transferring them to a wire cooling rack to finish cooling.

COCOA POWDER

Cocoa powder is an unsweetened chocolate product that adds deep chocolate flavour to desserts and beverages.  Use a good quality cocoa powder, not the kind we used to stir into milk as kids! I have two types of cocoa that I use when baking. In cookies like these Hot Chocolate Cookies, just a regular, inexpensive cocoa powder will do just fine. Even though I don’t care for Hershey’s chocolate, I do like to use Hershey’s cocoa powder for cookies.

If, however, I’m making a cake or a cookie recipe with very few ingredients, I want to use better-quality cocoa powder. For me, Fry’s Premium Quality Cocoa has all that I’m looking for. It has a stronger chocolatey scent than other cocoa powders. When it comes to flavour, Fry’s wins out again. The only thing that Fry’s doesn’t offer is a deeper, chocolatey colour like you see in the photos. I find that Hershey’s does a better job in terms of colour.

NOT ALL SPRINKLES WILL WORK

If you’re like me, you have a big stash of sprinkles. Honestly, Dear Reader, I have a small wooden crate full of jars and bags of sprinkles. For this recipe though, not all types of sprinkles will work. You really do need to use what is most commonly referred to as nonpareils.

I never call them nonpareils to be honest. To me, all sprinkles are called sprinkles. For this recipe, you will need sprinkles that have a circular shape – like a small ball! The elongated sprinkles (jimmies) will not work at all. They are too large and will prevent you from getting that crinkle affect on the top of your baked cookie.

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze these cookies, you certainly can! Once cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out onto a wire cooling rack to thaw completely. If packaging, wait until the condensation has evaporated. Whenever I work with anything covered in confectioner’s sugar or chocolate, I like to use a food-safe, latex glove to prevent getting fingerprints on it as much as possible! Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!