These cookies are Oh So Dreamy and Delicious! They are decadent and rich in chocolate surrounded by powdered sugar. You can taste the rich chocolate flavor and a hint of tartness from the sea salt. These cookies are perfection!
The inspiration...
I was craving a chocolate sweet treat and I was looking for a cookie that was like a brownie but in cookie form. chocolate crinkle cookies came to mind like a cookie I needed to try. I have never tried crinkle cookies because I thought crinkle cookies would be too rich to eat. I was SO WRONG. These cookies are SO DAMN GOOD! They are rich and flavorful. There is the perfect balance between sweetness and savoriness. I love that you can taste the sea salt flavor in every bite, a hint of strong coffee, and the rich chocolate flavor in every bite. The dough tastes DELICIOUS to eat and you know when the dough taste so good that the cookie will come out even better. You can use the base of this dough to make a simple chocolate cookie too. BUT, I would recommend rolling the dough in sugar because it brings out an extra kick of flavor in these cookies.
These cookies are classic chocolate cookies and they are the perfect cookie to make for friends. For anyone who is a chocolate lover, you will be addicted to these cookies!
What else you can do with this dough?
This cookie dough batter is very versatile and can be used to make different kinds of cookies. Around the holidays you can add peppermint extract to give it a festive and minty flavor.
You can dark chocolate chips into the dough to have melty swirls mix into each cookie. Or my favorite is to add caramel chips into the batter. Caramel and chocolate are one of my favorite combinations! Caramel would taste spectacular in these cookies! You will have to try it! Of course, after you try these cookies first!
A few tips:
Cocoa powder - I like to use high-quality cocoa powder in all my baking recipes. I think it makes a huge difference and will make these cookies extra rich.
Coffee vs expresso - In this recipe, you can use strong coffee or espresso in the dough. The espresso will give off an extra rich coffee flavor which pairs so well with chocolate. You can also leave this out if you prefer not to have coffee in the batter.
The batter - the batter comes out a little wet from the melted chocolate and butter so you will need to refrigerate the dough before baking. Don't skip this step!
Forming the cookies - make sure you roll out each dough ball to form a smooth outer surface so that the sugar can get an even sugar coating on each dough ball.
Sugarcoating - make sure you coat dough in the granulated sugar before the powdered sugar because the granulated sugar coating will help to prevent the powdered sugar from melting. I didn't dredge the cookie dough balls enough in the sugar which resulted in the sugar melting fast after baking. Make sure to go heavy on the powdered sugar and don't shake it off. I promise it will make a beautiful powdered sugar ball and taste amazing!
Storage - these cookies will last 4 days in an air-tight container or a week in the fridge. I also like to save the extra dough in my fridge and make fresh cookies throughout the week. The dough will last 2 weeks in the fridge or you can freeze the dough into individual balls to bake for later. If you freeze the dough balls, you will need to skip the sugar coating when baking in the future.
Look at that fudgy center! How can you not try these out...
Check out how to make these in the video below:
Dreamy Chocolate Crinkle Cookies
Serving size: 28 cookies
Total Time: 1 hour and 30 mins
Source: Adapted from the Cookie Book by Rebecca Firth
1 3/4 cups dark chocolate, chopped
8 tablespoons unsalted butter
1 tablespoon freshly brewed strong coffee
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
3 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened dark cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoon sea salt
Cookie Topping
3/4 cup granulated sugar
3/4 cup powdered sugar
Step 1: Melt the butter and chocolate in a microwave-safe bowl or over the stovetop. Mix the coffee into the melted mixture. Let the mixture cool slightly before mixing in the eggs.
Step 2: Add the chocolate, coffee, and vanilla mixture to a medium mixing bowl. Mix in the brown sugar and sugar. Then, whisk in the eggs and vanilla.
Step 3: Mix in the flour, cocoa powder, baking soda, baking powder, salt into the wet ingredients. Fold until the mixture is smooth and creamy. Refrigerate the dough for about 1 hour or freeze for 30 minutes.
Step 4: When the dough is ready, take it out of the fridge and preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
Step 5: In two shallow bowls add granulated sugar to one bowl and powdered sugar to another. Scoop out cookie dough, about 1 tablespoon, form a round dough in your hands. It is easier to get the perfect crinkly powdered look if the ball is smooth on the outer surface. Roll each dough in the granulated sugar then powdered sugar and add to baking pan. Don't shake off any excess sugar. Bake cookies for 11 minutes. They will appear underdone but they will cook once you take them out and let cool for 10 additional minutes. Enjoy!
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