Chocolate Crinkle Cookies {Best Recipe} - Two Peas & Their Pod (2024)

FAQs

Why didn t my crinkle cookies crinkle? ›

While we found that multiple factors can affect how quickly the top dries out and thus how many cracks are formed (including the temperature of the dough and how rapidly it spreads in the oven), a simple tweak turned out to be key to producing a maximum number of fissures: rolling the balls of dough in granulated sugar ...

Why are crinkle cookies not flat? Chilling the dough prevents the cookies from spreading too much while the cookies are baking, creating, thick, soft cookies.

Cookie chemistry: We're taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.

Why You Should Use Dark Chocolate In Chocolate Chip Cookies. Use a dark chocolate that contains between 60% to 80% cacao for a classic chocolate chip cookie. The bittersweet flavor of the dark chocolate balances out the sugars in the cookie dough, resulting in a well-balanced, traditional chocolate chip cookie.

Scoop out the dough — you want a level tablespoon of dough for each cookie — and roll each scoop into a ball between your palms. One by one, drop the balls into the raw sugar, rolling them around to coat them evenly, and then into the confectioners' sugar — get a generous, snowy coating on each ball.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

The Fix: Chilling the Dough

Refrigerate the remaining dough until it feels firm to the touch, one to two hours. This chills the butter, so it won't spread rapidly in the oven. Although your cookies won't be as fluffy as they might have been, they won't turn into pancakes.

Crinkle cookies are generally ready when you can see the crackly texture appear on the cookies and, when you gently poke the edges of the cookies, they feel 'set'. Just remember that when you take them out of the oven HOT they will be a lot softer than when they've fully cooled!

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the secret to a crunchy cookie? ›

A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using.

Balance Is Best

Since the dough itself is sweet, darker chocolate balances it out beautifully," she says. Still, she warns not to go to extremes. "That doesn't mean you should use very dark chocolate such as 90 percent or 100 percent because, by comparison, the chocolate will taste a lot more bitter."

If you're after a sweeter flavor, opt for milk or white chocolate, but if you want to break down the already sweet cookie dough, go for semisweet or dark chocolate.

Semisweet chocolate has a relatively low amount of sugar, which gives it a bittersweet flavor that is perfect for baking. Semisweet chocolate can be used in a variety of recipes, such as cookies, cakes, and brownies. It can also be used to make chocolate chips.

The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)

Instead of simply placing a smooth ball of cookie dough on your baking sheet, use your hands to split the ball in half, and then gently squeeze it together. You'll want the split side facing up when the cookies go into the oven.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

This is down to the ratio of ingredients in the dough, mainly. There is a high proportion of dry ingredients (i.e. flour, cocoa powder, ground almonds) to liquid ingredients (eggs, butter). This results in a drier dough which stops the cookies from spreading when baked.