Easy Chocolate Crinkle Cookies Recipe

#ad Experience the holiday magic with Chocolate Crinkle Cookies! These soft-baked delights, resembling brownies in cookie form, are a cherished tradition during the festive season. The irresistible combination of their crinkled sugary coating and the ultra-fudgy, decadent interiors makes them an essential addition to any holiday gathering. I’m thrilled to share my beloved recipe with you, ensuring your celebrations are filled with joy and indulgence!

Looking for an exceptional pairing? Picture savoring the rich flavors of a Mr Black Espresso Martini alongside these delightful cookies! Crafted with the smooth, bold taste of coffee, the Mr Black Espresso Martini perfectly complements the festive charm of the Chocolate Crinkle Cookies.

Mr Black Espresso Martini Recipe:

1.5 oz Mr Black
0.5 oz Ketel One Vodka
1 oz freshly brewed espresso (or cold brew concentrate)
0.5 oz simple syrup Garnish with coffee beans for an exquisite touch!
Elevate your holiday celebrations with Mr Black, a Cold Brew Coffee Liqueur made with 100% Arabica Coffee. Visit here to get your bottle and add a touch of sophistication to your festivities: https://www.mrblack.co/us/products/coffee-liqueur?agp=true&utm_source=facebook-instagram&utm_medium=cpm&utm_campaign=PreppyKitchen&utm_term=ADE&utm_content=PreppyKitchen&utm_ID=24012880

RECIPE: https://preppykitchen.com/chocolate-crinkle-cookies/

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– Hey, I’m John Kanell. And today on Preppy Kitchen, we’re making some amazing fudgy crinkle cookies. So let’s get started. First off, in the bowl of a stand mixer, or a big bowl, if you’re doing this by hand, we’re gonna add our cocoa powder, sugar, and oil.

Cocoa powder has lumps, so always use a sifter. It’ll make your life so much easier. I want one cup, or 100 grams, of unsweetened cocoa powder, and it’s your choice if you want to use, If you wanna use Dutch-processed or natural. They’re both gonna work. I like Dutch-processed because it’ll be a little bit fudgier and darker. So really use Dutch-processed if you can. If you want to amp the chocolate flavor up in these amazing cookies, try adding a teaspoon or two of espresso powder.

You won’t taste the coffee. The coffee will just let you taste the chocolate a little bit more. I also want 1 3/4 cups of granulated sugar. That’s 350 grams. Give a sift. Don’t spill, don’t spill, don’t spill. These cookies, by the way, are one of my family’s favorites, and mine too. They’re pure, oh my God, the cocoa cloud, (coughs) they’re pure chocolate fudgy amazing. They’re so soft inside, but the outside is like a thin shell of crispiness

That’s so satisfying to bite into. Pop this onto your mixer. We’re gonna add 1/2 cup, or 120 mLs, of vegetable oil. If you don’t like vegetable oil, you could use any neutral oil, avocado, grapeseed, or even olive oil. Pop your paddle attachment on, and we’re gonna mix this on medium speed

Until it’s nice and shiny and super combined, not dusty cocoa nonsense. While this mixes up, I’m gonna crack four eggs into a bowl just to make sure there are no shells lurking around. Hmm, no shells. We’re gonna add these in one at a time while mixing on medium low still. Bloop.

These eggs are the binding for the cookie, and they’re also lightening them up a little bit too. You’ll see the consistency totally changes once the fourth egg goes in. Mm. That looks so glossy and beautiful. Oh my gosh, it’s like liquid fudge. For a little added depth, I’m adding two teaspoons of vanilla.

That’s 10 mLs. Let that mix in just a little bit, and now it’s time for the dry ingredients. Grab your scale and a big bowl, or your measuring cups, and let’s get to work. Today’s video’s sponsored by Mr. Black Coffee Liqueur. I love espresso martinis all year round,

But I have to show you my special twist for when the holidays come. For me, it’s not an espresso martini unless it’s made with Mr. Black. The taste is so much better than any other coffee liqueur I’ve tried. Drizzle some white chocolate into your glass, some white chocolate for the rim,

And finish it off with crushed candy canes. Mr. Black comes from Australia, where there is a serious and respected coffee culture for a reason. Delicious, wonderful, smooth notes. And you just get every ounce of flavor, and it’s not too sweet. A little ice. And then it says an ounce of espresso,

An ounce of Mr. Black, and an ounce of vodka. Give it a good shake. Pour it out. Garnish with some espresso beans. And just like that, you are ready to enjoy. Cheers. Now let’s get back to that recipe. To our bowl we’re adding two cups, or 240 grams, of all-purpose flour.

In you go. A scale makes your life much more easy. If you don’t have one, it’s totally a good investment for the kitchen. You’ll be doing way less dishes ’cause of all the measuring cups you don’t use, and it’s more precise. To puff things up, two teaspoons of baking powder. Two.

And for some contrast, 3/4 of a teaspoon of salt. Sweet things need salt so you can taste the flavors, and not just sugar. It’s very important. I like using a nice sea salt because it’s a very mellow, salty flavor. If you use iodized table salt, it can be a little bit harsher.

And to be honest, some brands of salt are more salty than others. Like if you’re using Diamond salt, Diamond salt is just less salty. So you have to use more salt than if you’re using Morton’s or something else. So know your salt. It’s very important. Grab a whisk. I’m gonna whisk this up.

During the holidays, most of us are fairly busy and kind of ambitious. You wanna get things done, have people over, give gifts. This is so nice, because you can make these cookies and, after they’re formed, they can be frozen and then baked from frozen. So you can have an on-demand cookie,

Or just make the batter way in advance and have it ready for later so you’re not rushed right before people are coming over, or you want to give some cookie gifts. Now we’re gonna combine the flour with the wet mixture and mix it until it is almost combined.

Leave a little bit of flour hither and thither, and you’ll see why. Mix that on low. And you will be scraping the bowl down. That’s perfect. It’s not fully mixed yet, but the secret to delicious baked goods is not overmixing your batter. That gives you a tougher consistency,

And these cookies should melt in your mouth. And now use a spatula to scrape your bowl down. And as you do that, you’ll be mixing the last bit of flour in. The bottom, by the way, has no flour in it. It’s totally unmixed. There, you can see that the bottom

Is so much darker because there’s no flour in there. This batter really looks like hot fudge. It is just gooey and melty. If you tried to shape this into a cookie right now and bake it, you would have a miserable time. They’d have like, they’d be like paper-thin pancakes.

Delicious pancakes, but not crinkle cookies. So this needs to get covered, and we’re gonna let it chill. Four hours might do it, but I feel like that’s risky. I would always just leave it overnight or make it the night before. And in the morning, these will be ready to roll,

But we’ll be back with the magic of editing. Once your dough’s chilled and you’re ready to roll your cookies, set your oven to 350 so it is nice and hot. These come together really quickly now. Now grab your powdered sugar and a shallow bowl. I want about a cup of powdered sugar, give or take, for rolling.

Does not need to be precise. One of the questions I get the most about chocolate crinkle cookies involves that signature crinkle look. Because a lot of times, the powdered sugar just gets absorbed into the cookies and they lose that wonderful crinkle definition. So I wanna show you how to get

The perfect powdered sugar coating right now. Ooh. Look how cool that is. It’s so fudgy. It was really liquid before it set. Grab a small cookie scoop and a parchment-lined baking sheet, and just scoop that beautiful dough out. That didn’t just break, it’s fine. Give that a quick roll. It does not have to be perfect. Now you’re gonna roll this in powdered sugar, just like that, to get nice coverage. Don’t be skimpy here. And plop that down. My first two cookies looked super massive to me,

So I went down to a one tablespoon sized scoop, and it’s slightly rounded. I actually measured for you. So if you want your cookies to be exactly like mine, they’re about 25 grams each. Give them a roll. And as far as the powdered sugar disappearing,

If you just give them a really generous roll, that’s gonna help. Once you roll a few cookies, the powdered sugar gets tamped down, so just kind of re-fluff it back up, ’cause that’ll help it stick more. And then right before they go into the oven, I like to give them just, like,

A little extra sprinkle on top, just like that. And you can use a sifter, you could use a spoon. In either case, you’re just kind of giving yourself a bit of a guarantee that, as the cookie heats up and kind of liquefies a bit, it’s not gonna absorb all the powdered sugar

And lose that wonderful white and dark chocolate definition. My first tray is filled up. And I’m gonna work in batches. This can go into the fridge if you wanna do it later, or roll the next batch out, powder sugar them, and then pop them into the fridge while the first one bakes.

You want them to be still chilled and not too soft. These guys are ready to go into the oven, 350 for 10 to 12 minutes, or until the edges are firm and set but the center is up high but still looks a little bit wet. That’s how to make them fudgy.

In you go. Once baked, allow your cookies to cool, and then they’re ready to enjoy. It almost defies explanation, because the inside is a liquid brownie, the outside is nice and crisp, so you get that crisp, gooey chocolate throughout. I think it’s the perfect holiday cookie. I hope you get a chance to make this recipe.

And if you liked this video, check out my cookie playlist.