Oh yea! I made these for Christmas and they were great! Only thing for me was chilling them didn’t seem to help. Just getting them in my hands was like fudge buttt- I found that if i washed my hands with just water and they were still slightly wet, just barely wet, I could get the dough molded enough only once to roll it in the powdered sugar and then only my sheet. Had to rinse my hand after EVERY ball LOL but it worked. Results were deliciously gooey and beautiful too. I couldn’t stay out of them and when I brought along nice tray of them out for breakfast morning-nobody could resist!
I followed the recipe to a T (except for optional espresso powder) and the dough was extremely wet even after refrigerating overnight. I could not roll into balls in my hands but instead shaped in the powdered sugar bowl. The cookies turned out very cakelike with no crunch. I was looking for a little more fudgy interior.
I have a lighter version of this that has less liquid, so the dough is firmer. Your cookies probably came out cakey because this recipe has so many eggs.They came out fudgy and delicious, and the whole batch disappeared in two days! If you try my recipe, let me know how it came out. https://israelisalad.wordpress.com/2016/12/25/healthier-lava-cookies/
I made these today and they turned out perfectly! I used coconut oil rather than vegetable oil (the only change I made), let them sit in the fridge overnight, and put the dough in the fridge during baking and we love them. 10 minutes was my magic number. They turned out exactly as the picture shows.
How long can I keep the dough in the fridge before baking?
I would guess up to a day and a half.
These turned out so good! We love them. The only thing I did differently was to add crisco to my hands before rolling them into a ball. It worked well at not sticking.
I can’t wait to try this recipe for Christmas this year. But I would like to know what’s the shelf life of these cookies?
Hi Carol, great question! Cookies never last more than a few days at my house so I don’t know what to tell you.
Any changes for high altitude? Would liquid coconut oil or grape seed oil be ok?
Anxious to make them!
We made these cookies yesterday. We refrigerated them overnight. My 5-yr old son loved the batter (he likes to lick the beaters) and says they are good, nothing but CHOCOLATE and are delicious! Since the dough was very thick, I did use a hand mixer on low speed for just briefly. I don’t have a stand mixer.. To me, I would have liked them a little less “cake-like”. I might omit an egg next time. But, they are delicious!
I have a similar recipe I’ve used for years, but was looking for one with espresso and found this. My recipe (from Miriam B. Loo’s Holiday Cookbook) only calls for 2 eggs. It also uses 2oz unsweetened chocolate (melted) instead of powdered, 3/4 c. nuts, 1/2 c butter instead of oil, and 1/3 c. milk. The milk us added alternately with the dry ingredients to the wet mixture. The rest is the same and the cookies are awesome. I’m going to try my recipe using the 1 tsp espresso powder suggested here. We’ll see how it goes.
I’ve never made these before…and I’m baking them right now and wondering are they supposed to still be a little fudgey on the inside like a brownie??
They should be more cake/cookie like. I would bake a minute or two longer.
My family loves them when they are like brownies. I make them small like a two bite brownie
Do these cookies freeze well?
Hi Terry, I haven’t tried freezing them but I don’t see why they wouldn’t freeze well. You might have to roll them in some more powdered sugar once defrosted.
I make these every year and freeze them between wax paper for a month. Or until the family eats them all
Just made the dough and it tastes fantastic! Cannot wait to bake them tommorw. Thank you for posting :)
read recepie not sure about rolling dough into powdered sugar
and then into sugar
Powdered sugar and confectioner’s sugar are the same thing.
You only roll them in powdered sugar, not granulated sugar.
I just mixed these up. I replaced the vanilla with orange oil and added 2 tablespoons of Grand Mariner. There are resting in the fridge right now, but the batter tasted great. Thanks for the recipe. I made them as the recipe states quite some time ago and they came out great. Wish me luck.
How did it turn out? I’m very interested to know. Thanks.
They turned out very well. Beautiful crackle pattern and the orange mixed well with the chocolatey goodness. The only thing I would do different is go lighter on the orange oil. It was stronger than anticipated after the cookies baked. They might even do well with just the Grand Marnier.
Hi Natalie! My local bakery used to sell me orange oil but they choose no longer to do so. Where do you purchase yours?
I picked my Orange Oil up at the local supermarket. IT is made by Wilton which is also online.
Made a batch today and absolutely love them. Almost to pretty to eat, but very delicious. Will make them again and again. Thanks for recipe
I’ve made purple ube crinkle cookies which are very similar in appearance to these cookies. I need advice about the powdered sugar. The sugar sometimes soaked or melted into the cookies and they looked more brown-ish than white. What is the best way to prevent this? Please help!
They turned out great! I added a cup of Hershey’s Hugs, which I threw in the food processor, and the cookies turned out soft and delicious. I just sprayed the cookie sheet with oil and I rolled them in the powdered sugar immediately before going into the oven. Oh and thanks for the tip about he baking powder, Garrett. I didn’t know it could actually die.
I tried making these by keeping the dough in the fridge overnight, but the resulting cookies from the first small batch spread all over the baking sheet and the icing sugar was completely absorbed into the cookies and refused to crinkle. Not having time for further experimentation that day, the dough got left in the fridge for several days until I decided it was Bake or Break time, at which point I decided to bake the remaining dough as Fudge Brownies by adding a few tablespoons of milk. Turned out just great and a lot less fiddly than making batches of tiny cookies! Next time I’ll try sprinkling the top of the cake with icing sugar and see what happens…
USE EXPRESSO POWDER
DON’T USE PARCHMENT PAPER
Followed instructions, dough turned out as expected. Found the cookies to be a bit bland, an alright snack but not going to make again. I didn’t use the espresso powder and assume if you do you’ll get a more distinguished taste. My cookies looked exactly like the photo, it’s recommended that you make a ton of small cookies for bite size fun. I used the instructed parchment paper and EVERY cookie from the first batch was completely stuck to it. Salvaged none. I oiled the cookie sheets after that and placed dough direct to sheet:had no issues. These cookies didn’t spread so you can get a lot of dough on each sheet. I also undercooked mine a bit, but to each their own.
I use parchment with no trouble.
Do I need to keep them in the fridge for all for hours or can it be a little less because I’m on a time crunch.
I have made these 4 times and every time they have turned out amazing! They are gobbled up within a day or two. Absolutely amazing cookies!
I’m not sure what happened. My dough never got firm enough to scoop. Because of this I put it in a pastry bag and piped it into the confectioner’s sugar and rolled it into balls. The cookies spread a lot. And the texture was very cake like.
The cookies spread less the more you let the dough rest in the refrigerator
Hmmm… I tried making this but the end result felt more like an airy bread than a crinkle. Wonder what I could have done wrong.
I recommend putting the dough in the fridge between baking! Get’s a bit sticky if you don’t. Delicious and pretty!
Just made these and they are soooo pretty!
Cannot wait to surprise my co-workers and friends for the Christmas season. I will add a little more expresso next time.
Anyone know how long I can keep the dough in the fridge before baking? More than overnight? Two nights? How might that affect the end result?
I refrigerated the dough for 2 days, and they came out fine. Since the dough is less firm than some cookie dough, I think it actually made it easier to shape it.
What a lovely recipe! I found that putting the dough back into the refrigerator between batches keeps the dough from becoming sticky, i.e. it’s lots easier to roll into balls!
Followed the recipe exactly and these were, hands down, the worst cookies I’ve made. Very bland. They do look nice, though.
Hi, does can anyone describe the consistency of the dough? Mine seems a bit wet but i followed the instructions very strictly. :(
Really do not know what happened. The only thing I did differently were the addition of 1tsp of vanilla and 1 tsp of peppermint extract. They looked ok out of the oven but once I tasted them they were so bland, and had no flavor! despite all the sugar!. I had to throw them out as I could not use them for my cookie basket I was putting together!. Don’t know If I would try again despite the reviews because of the chill time. Sorry!
This looks very similar to Martha Stewart’s espresso snow cap cookies recipe if it’s anything close its for sure a winner. I make them every year
I tried these cookies but i didn’t get it right. I followed the recipe as it is and was able to make the balls but as soon as the tray went in the oven, they just went flat and i ended up with a thin sheet…I live in Pakistan and the its quite hot here, so is that the reason why i cant get them right??
Hi Maria, it sounds like your baking powder is old or dead. To test, put a little baking powder in a bowl. Sprinkle a teaspoon of hot water over it. If it bubbles and foams up, it’s still active. If not, it’s dead and useless. Baking powder, especially in humid environments, can go flat after 6 months. (See The Difference Between Baking Soda and Baking Powder)
bake using grill below or above?
My mom and I made this and we loved it thanks to your recipe.:) why was it that after we took the crinkles out of the oven all of the confectioners/icing sugar were gone?thank you btw
They are delicious, and very pretty, too. Everybody just loved them. I saved have in the freezer, and they were just as good after a week. Thank you for the recipe.
I made these over Christmas with a generous amount of cinnamon. Loved them! Thanks for the recipe.
Just made them! I think it was too much cocoa powder, but besides that, they turned out good ;) ! They look so pretty!
Made these last night for my adult children who are staying with me, and they both loved them and told me they need to be added to the “must make” Christmas cookies next year.
I have a new favorite Christmas cookie! These are like fluffy brownie bites – so good! I made a gluten free version with Bette Hagman’s 3 flour blend (2 parts white rice flour, 2/3 part potato starch flour, 1/3 part tapioca starch) and it worked great!
can i use brown sugar instead of the white sugar?
I made these today and was surprised at how beautiful they turned out. They tasted even better–deep chocolate flavor without being too sweet. Thank you for sharing this…I felt like a professional baker for once in my life-lol!
Do you think these could be made and placed on a stick, like a cake pop? If so, when would you recommend placing it on the stick? Right out of the oven? Thanks! These look beautiful and delicious!
Hi Marscleite, I haven’t made cake pops so don’t know how to advise you on this.
I lost my recipe for these cookies and was happy to see this. However, I never had trouble rolling the dough. The dough was so sticky it was impossible to work with. I got through it, but it was very difficult. Is it because of the oil????
Could I use hot coco mix instead of cocoa?
Not with this recipe.
These look great! Just wondering how long will these keep in an airtight container or in the fridge?
I just made a batch of these. I think I like your recipe better. I wasn’t as happy as I thought I would be. The people eating them liked them. So it worked out.
Just made these look great very easy to make.They did not turn out too chewy in the centre but i am putting that down to possible overbake as i have a fan oven..less cooking time net time.Thanks for the recipe
How long do you think these would hold up in an “air tight” (if Tupperware-type containers are air tight) container? I find that many other cookies last a fairly long time this way, if they aren’t eaten right away, that is. :)
Thanks, and happy holidays!
That’s the second post within 10 minutes where I come across these delicious cookies! I baked them in summer (!) and pondered on how Christmassy they look. Published recipe on my blog, ate the cookies, thinking that I need to make more of them!
P.S. I put a piece of chocolate in the middle of the cookies…just imagine when they are still warm!
Delighted to see these pop up from the archive! This is the *only* cookie I’ve managed to add in to the Family Christmas Cookie Rota. They’re good and chocolatey but not so sweet as to turn off those who aren’t sugar fiends. And they look so special and Christmassy. For those asking how long they keep – I’d eat them on the fifth day, but I wouldn’t necessarily give them as a gift at that stage. However they’re very easy to back so what I do is make the dough and leave that in the fridge for a couple of days, baking batches as needed for gifts.
How long do they stay fresh for? I’d like to make some for Christmas hampers and need to know what day I should make them :)
Definitely trying this one ! Sounds amazing but how long do they keep in an air tight container after baking ?
I don’t know. I have heard though that they ship well, which would imply that they last at least several days in an airtight container.
These look delicious!! They are definitely being added to our teachers goodie basket for end of school present! I’m going to add some cranberries as well. Thanks :)
Made this recipe the same day i found it. They are amazing and simple to make! Thank you so much!
I habe baked at least 1000 of these cookies since I found this recipe. My favorite variation was using coconut oil and adding in finely chopped, fresh mint. 5/5 stars
I used 1/2 cups of the kindled butter. It”s very good! Delightful, gentle chocolate crinkles! Similar to gingerbread. Thanks for the recipe!
I was excited to bake this chocolate crinkle cuz it looks gorgeous to give as gift these christmas. But I felt so bad it I’d not come out gorgeous.
I suspected of the following reasons. Firstly I forgot I live in a tropical country so before the mounds went into the oven the confectioner sugar has disappeared. So I had to sprinkle some more of it. Maybe I should just get the balls ready and roll the sugar right before it gets into the oven.
But my second problem was it did not crack on top which made them look uninteresting. What could be the problem?
I tasted one though and i still like it cuz surprisingly does not taste very sweet which is exactly how I want my cakes!
I am now on my second batch which I did the rolling into sugar just before it got into the oven. I am crossing my fingers it will resemble your gorgeous looking crinkled!
I just love your recipes!
The humidity could affect the rise so they aren’t cracking. Also, check if your baking powder is fresh. ~Garrett
Thanks! This was a great recipe! I used a dark cocoa and grapeseed oil and they turned out just perfect. With how dark my cocoa is, I may increase the sugar just a tad next time for the kids, but they are perfectly rich for my dark chocolate taste!
I made these the other day, but they didn’t come out as small, delicious little balls of powdery chocolate. They became flat, but were fudgy and still quite good. I must say, I’ll have to try these again with fresh baking powder. Love the recipes as always. =)
i am baking mine now. also flat, like half a ball, yet about 2 inches wide. followed the recipe to the t and used cookie scoop to make 1 inch balls. not sure what’s wrong
Trying to decide between these and the chocolate peppermint bark cookies. With a 1 yr-old and a 3 yr-old I can’t get around to all the baking I want to do. If you had to choose, which cookie would you choose to bake (for enjoyment with extended family)?
Also, in a post above, Garrett notes that you can substitute coffee extract for espresso powder. Do you think it would work to use actual espresso? My fave chocolate cake recipe calls for hot coffee, and I’m wondering if that would enhance or mess up the cookies. I think it changes the chemical reaction of the baking powder or something.
Love this site, and always enjoy Garrett’s guests post. Thanks both!
Alison, I can’t say which cookie your family would prefer as you know them better. As for espresso? Yes, but really, espresso powder is best as more liquid from coffee could make the cookie dough too loose. ~Garrett
Hi! Just came across this recipe and I really want to try it. I was wondering, can it be made in advance and kept frozen for later use (i mean after making balls)? I always do this with cookies but Im nor sure if I can do it with crinkles. Has anyone tried freezing them & baking later? Thanks in advance for your answer/s! Happy baking everyone!
Thank you, Garrett & Elise. I live in Sharjah, UAE. I couldn’t find confectioner’s sugar here. I think regular sugar becomes caramelized after heating. I found a substitute for confectioner’s sugar is icing sugar, which I fouind online. Now I’m going to make these delicious crinkles with icing sugar. I’ll inform you with the results of using icing sugar. It will be helpful for others also.
Kiran, icing sugar is the British term for powdered or confectioner’s sugar. You found the right ingredient! Enjoy the cookies! =) ~Garrett
I have also put granulated sugar in the food processor and processed until it became powered.
My husband worked in a sugar factory when he was a kid and said that’s how they do it!
Hi Garrett, lovely recipe but mine don’t look great. After in dunked the balls in the sugar, the sugar got absorbed by the time I finished enough to fill a sheet. So now I have brown cookies with a bit of translucent hard sugary glaze on them. What did i do wrong? I used what we call icing sugar which is the consistency of powder. Help. Mehernaaz
If the sugar got absorbed then the dough was a bit too wet or it could have simply been humid air in the kitchen. If this happens again, just re-roll the balls. ~Garrett
@kiran: My mom sometimes grinds regular sugar in an electric coffee grinder if she lacks confectioner’s (powdered) sugar, the result is the same as the store-bought one.
I want to make these cookies but I am unable to find Confectioner’s sugar. Please give me any substitute. I’ll very thankful.
Where are you located? Powdered sugar can be found in any store in North, Central, South America and Europe. For this recipe there is no substitute. ~Garrett
This is such a great recipe! I got 64 crinkles which was enough to share with so many people yesterday. They’re so soft and they practically melt in your mouth. And they’re SO pretty that people are wowed by your cookie making skill (not knowing how easy it is to make them). To top all that, they’re dirt cheap, in my country butter is quite costly and dark chocolate too so it’s great to have a recipe that uses oil and cocoa. Thank you.
Would it be a good idea to use 1/2 cup of melted butter instead of the vegetable oil the recipe calls for?
I can’t say as I haven’t tried it. Give it a shot and if it works I hope you’ll let us know how it went. ~Garrett
I used butter and they came out beautiful!
Thanks for sharing this recipe, Garrett!
I made these last weekend – super easy and super delicious. Really chill the dough though – if it’s to soft it’s not easy to roll into balls without a good bit getting stuck to your hands. I actually stuffed half of them with Rolos for a nice melty, caramelly treat – yum!
I really enjoyed these!
I made these yesterday and they turned out so well, and they looked exactly the same as the picture! I live in a tropical country too. I think what helped is that I had the AC on when I rolled these into balls. I also made them in two batches so they were not sitting out for too long. I rolled them into balls first, and rolled them in the sugar right before putting them in the oven.
Thanks Garrett! These are like little balls of sin!
I just made these (dough last night, cookies this morning). The dough was incredibly sticky, I dampened my hands a bit with water which helped but had to stop every few cookies because I couldn’t roll them out. They also came out huge and flat (though still quite airy inside) and most of the powdered sugar disappeared. They’re good, not too sweet, but I was expecting more of a fudgy flavor. I followed the recipe exactly – any thoughts where I went wrong?
Hmm, I’m sorry but I’m not sure what went wrong. I’ve made these a few times now myself and this hasn’t happened. Some dough will stick to you, yes, but not to the point that it should be distracting or even hindering in the slightest. My only guess is that you actually undermixed. Without having been there and watched you I can’t be sure on this one. ~Garrett
These are always a favorite, even if they don’t come out quite right! I substituted coconut oil, the dough was sticky & the cookies flat, but they didn’t last! I also added a few drops of chocolate raspberry liquid stevia…VERY good!! I will experiment again w/the coconut oil to find a balance :)
My dough is chilling right now and I wonder if the confectioners sugar melts while cookin in the oven?
No. Otherwise the picture or recipe wouldn’t exist. ~Garrett
After making four batches of these my family is now referring to these as ‘Chocolate Lust’ cookies.
Thanks Garrett and Elise!
Gary in Massena.
The first time I made the crinkles, they came out so soft and chewy. All my coworkers asked for the recipe! Tonight I made it again and somehow it came out a bit “dry” and crunchy. Not as soft. What do you think might be the cause? Thanks for the amaZing recipe Garret!
Overbaking is my best guess. They’re small so they’re finicky. ~Garrett
These were delicious! I skipped the espresso powder, added a little bit of cayenne, and mixed the icing sugar with cinnamon. Yum yum yum. Very easy to make, too.
Hmmm, for some reason these didn’t turn out quite as flavorful as I’d been expecting. I used GF flour also, but that worked fine in the peppermint bark recipe so I’m hesitant to blame it – maybe I was just expecting something sweeter? Or maybe I used too much confectioner’s sugar in my rolling… will have to experiment a bit more.
I want to thank you for this great recipe.I made it twice this week. And everyone who tasted the cookies asked for the recipe.
Thank you again.
I used to make these a lot and they are wonderful.
In the back of one of my local supermarket shelves I found a bag of tiny chocolate drops and when I added them to this recipe I have never looked back, it doesn’t seem to work well with chunks but the tiny drops are perfect, especially the white ones.
I’m not much of a baker and don’t have vegetable oil in the house. Do you know if it would work just as well to use another neutral flavored oil? Canola or grapeseed? I’d love to not have to buy something I rarely use.
Thanks, Garrett. Happy holiday to you both. The photos of these are incredible. So tempting!
Hey Tea! Yes, I imagine that these should do fine with canola or grapeseed. Grapeseed oil has more acid in it that might affect the rise, but that’s a big might. I think you’ll be just dandy with either, but would lean towards canola simply because its properties are closer to vegetable. Both are also healthier alternatives, but given that these are cookies I assume that that’s not a ship you’re worried about sailing on. ;) ~Garrett
?Would safflower oil work just as well as vegetable or canola
I grew up with my Grandmother making these.She used to put them in the freezer, best thing ever! I forgot all about them until I started working for Paradise Bakery(which is owned by Panera). My batter is cooling right now, but I am very excited to make these!
Great cookies! They stayed rediculously fresh for the three days they were around and are incredibly addicting. I will be making these forever. Thanks again for another great recipe!!
I made the dough day ago and it’s been in the fridge since than. When I went to roll them I can’t as it’s VERY sticky and it’s sticking to my heands. I even added a little more flour. I followed the recipe exactly; any solution?
Hmm, well, if you followed the recipe exactly this shouldn’t be happening. However, you may have what my pastry instructor calls “Hot Little Hands.” It’s a baking affliction that I have myself. You just have crazy body warmth that affects chilled dough. A few solutions: 1) Chill your hands on a bag of frozen peas or what have you ever so often. 2) Put a bit of vegetable oil on your hands. Not lots, just enough so they glisten a bit. It will prevent the dough from sticking. Hope that this helps. ~Garrett
Elise, I love your blog! Garrett, I love your sweets recipes!
I made a vegan version of these cookies by substituting powdered flax seed and water instead of eggs. I only baked a couple in my first batch to test and found that the flax seed diluted the flavors a bit. I added a slight increase to the amount of vanilla, cocoa, and sugar in the remaining cookie dough and the subsequent batches came out great!
Genius! Thank you so much for sharing your vegan version, Carol! ~Garrett
I’ve made this recipe twice now in the past week, with the addition of 3/4 cup dark, semi-sweet chocolate chips… HEAVEN. Thanks for this recipe, it’s going to be a new holiday tradition!
I tried these over the weekend with 1tsp each of peppermint extract and vanilla – little balls of chocolately-minty goodness. Like an After Eight with powdered sugar. Definitley a keeper Christmas cookie.
We baked these for a Hanukkah gathering and we are amazed at the delicate texture and sophisticated flavor of the espresso and cocoa blend!!! So beautiful and mesmerizing! Thanks so much for sharing!!!!
Thank you Garrett and Elise! These are delicious! I followed the recipe exactly and my cookies looked just like your picture. My husband who is a brownie lover thinks these are the perfect cookie/brownie mix! I mentioned I might try some peppermint extract in the next batch and he scoffed and said “why mess with perfection?”
Merry Christmas to you and yours!
Delicious… and a very forgiving recipe. I decided to halve the recipe last minute since I was just short of 1/2 cup cocoa powder. Everything still turned out great. Even better, I mixed everything with the wooden spoon. Easy cleanup!
Your cookie recipes have been central to my holiday baking. The butterscotch cookies are yum. The nutella cookies are amazing. But these chocolate crinkles beat all- incredible! Thank you so much for sharing.
Hi Elise & Garrett,
Thanks for so many wonderful recipes. I started my Christmas baking early this year and hope to keep the cookies fresh for a week (through Christmas). Do you have any suggestions on how to best preserve cookies? Thank you!
Hey Jill, for preserving cookies I would just freeze the dough (portioned out as needed) in an airtight container so you can just bake as needed. You can also freeze the baked cookies, but I wouldn’t do so for more than a two weeks tops as after that they can go a bit downhill in flavor and freshness. ~Garrett
These are delicious cookies. I made them with a gluten-free flour blend and you’d never know the difference. So tasty!! I’m making another couple batches today to dole out to the neighbors.
I just made these for a cookie swap and work and wanted to tell you how delicious they are! Very easy (as long as you plan ahead) and very very good. Will definitely have to try them again with a little peppermint extract. Thank you for a great recipe!
I was looking for another cookie to make this Christmas holiday. I had already made 4 different kinds and I was looking for one more to make. I happened apon this recipe and decided to take my chances and make these chocolate crinkles. They turned out perfect, just like the picture. After boxing up all my cookies and giving them to friends and neighbors, the most positive feedback was for the crinkles. They were an instant hit with everyone. I will definitely make them again next Christmas.
Just to let you know, I went with the peppermint – 1/2 teaspoon – I know I’m not supposed to eat the raw batter, but Oh My Gosh! The taste is amazing. They are in the fridge now – tomorrow will be a great baking day. Thanks Garrett!
P.S. Your Cherry Rhubarb Vanilla jam is my very favorite :)
My mom and I made these this afternoon and by the taste of the chilling dough, I think they will be a hit! We thought about halving the recipe but figured we could always “give the extra away to the neighbors or something.” ;)
My dough is chilling as I write. I am going to roll some of them in crushed candy canes. Yum, I can’t wait to try them!! Thanks for the recipe.
I used to get a chocolate crinkle cookie here in Oakland that was less fudgy on the inside and more ‘melt in your mouth’, almost like it had a little bit of merengue mixed into it somehow. Does any one know of a crinkle cookie recipe like that?
I just mixed this up and the dough is chilling in the fridge.
Instead of telling us how many cookies to place on one cookie sheet, it would have been better to tell us how many inches apart each cookie should be on the sheet. I have three different sized cookie sheets, so telling me how many cookies per sheet is not enough information.
Also, so many of us use kitchen scales now for accurate amounts. Weights for each ingredient would be helpful.
Your photo looks delicious, and I’m sure mine will turn out just as pretty and tasty.
Most people actually don’t use a scale at home so we don’t list the weight. I was trained in a restaurant kitchen and do things by scale myself and understand that it is more reliable and why you would want that instead, but 99% of home bakers do not so the recipe is written using cups and teaspoons.
As for spacing, well, sometimes cooking and baking requires a bit of personal judgment. It is impossible for us to know how your oven runs, how to adjust for allergies, altitude, personal taste, your equipment and so on. As for the trays, most cookie trays generally fit 12 2-inch diameter wide cookies. If yours does not, well, adjust accordingly. =)
I just made these and they’re incredibly yummy! I didn’t know what to expect but they’re much like cake-brownie-gooey cookies. I put the powder sugar into pie pans then shook the pan around to coat the cookie balls. I also sprayed my hands with some pam to keep my hands from transforming into chocolate hulk hands (I learned after the first batch). Thank you for the recipe!
That you, Garrett. These were extremely beautiful and yummy!
I have been making these cookies as “Chocolate Crackles” for years. I use bittersweet baking chocolate instead of cocoa. I agree that these are the “best” cookies yet! Merry Christmas to All!
Elise, my mom doesn’t know what espresso powder is and we want to make these cookies this weekend. They look so good.
It’s instant espresso. You can leave it out or use 1/2 teaspoon of coffee extract. ~Garrett
Finally, a pretty cookie that I should be able to make! I weigh ingredients for baking. Do you scoop the cup into the flour bag or do you spoon it into the cup when you measure? Thanks.
Always scoop flour into the cup with another spoon and level it off, otherwise you can have air pockets by just dipping the cup into the bag. ~Garrett
Is Earl Grey powder just tea ground very fine, or is it a separate product?
I meant straight Earl Grey, no powder exists. I think you just misread the comma. ;) ~Garrett
Hmmm wonder what these would be like with Cadbury drinking chocolate in place of the cocoa–my friend recently used it in some brownies and they were sinfully delicious. Yummy!
Thanks for this! I made them last night for a friend who doesn’t bake to bring to a holiday party. I made one fumble, though, and added 1 TABLEspoon of espresso powder – not a bad mistake at all…. they had a heavy coffee overtone to the chocolate. Very nice!
I just made the dough for this and it is chilling in the fridge.
Can I come with a little request? I noticed that you put the measurement in cm for those not conversant with inches. Can you do the same thing with the baking temperature? It’s not like I can’t look it up, (350 F is 175 C) but it’s nice when it’s included in the recipe.
There is actually a measurement converter on the left sidebar for just that. -Garrett
Would love to try these with ground almonds replacing some of the flour. Sorry, Garrett – you must get tired of people wanting to tweak your recipes. I’m a fan of your Vanilla Garlic – enjoy following your adventures…Congrats, BTW!! ;)
Diane, cooking is about YOUR taste. Tweak as you like. And thank you! -Garrett
I made these last night with the addition of semi-sweet chips in the dough. Delicious!!
These look amazing! I really want to make them for my coworkers, but two of them are gluten-intolerant. Would this same recipe work with rice flour or other gluten-free flour? And if not would you happen to know what changes to make?
I have never cooked gluten-free Sabah. I would suggest looking at some other recipes and trying this experiment yourself. Let us know your results! =) ~Garrett
Did you end up making these gluten free? I am going to make this recipe and convert to gluten free, so let me know if you want the recipe :)
I have a great GF version here: http://whatsformeat.blogspot.com/2012/12/chocolate-crinkles.html
Can these cookies be frozen once baked?
I haven’t tried it, but I imagine so. ~garrett
Just made a batch. Can’t stop eating!
Thanks so much for the reminder of these fantastic, fudgy delights. My mom taught me how to make them many years ago, but I haven’t made them in a long time. She once made them and forgot to put in the chocolate. We wouldn’t recommend it.
I just made these! They are so chewy and delicious. Love ’em!
I don’t know who originated this recipe but I have it in my Cookbook Digest from December 1992 and they took it from The International Chocolate Cookbook. That recipe uses semi-sweet or bittersweet chocolate chopped up, makes it more ‘fudgy brownie like balls of dough’ Oh so good! Nice variation but I am sticking with recipe I have.
These have a slight devil’s food consistency. You never know, a different version might become your new favorite. ;) ~Garrett
Oh! I made something like these! The only difference was that there was real chocolate instead of cocoa powder. They were very nice!
I’ve been making a version of these for a few years now that involves melted chocolate chips in the batter and more chocolate chips left intact in the cookies, and they are phenomenal. I made them with mint chocolate chips instead of regular semi-sweet. I would still use some vanilla extract in this recipe, though, because 2 tsp of peppermint extract might be a lot (a little tends to go a long way!).
Chocolate Crinkles are a stable in my family each Holiday season. My mom changes hers up a bit by using butter (since I think it originated from Land o Lakes) and no espresso powder.
Either way they are yummy so perhaps I’ll try with different flavor additions next time.
I’m curious, as I prefer to avoid veg oil. Would you sub equal amounts butter for the oil?
I use butter in all cookie recipes that call for oil. I just made these with butter, and they turned out fabulous. I just use equal amounts of butter and soften it a bit (though I don’t melt it) in the microwave, then proceed normally with the rest of the recipe.
These look suspiciously like the Panera Chocolate Peppermint Crinkles, for which I have been coveting a recipe. Do you think if I added peppermint extract and skipped the espresso, I could duplicate those?
That sounds like a delicious experiment that would likely work extremely well. I say go for it. ~Garrett
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