Fudgy brownie-like chewy chocolate cookies with a soft center that crumbles in your mouth. These cookies feature a secret flavor that you’ll love for the holiday season.
I’ve had the biggest chocolate craving for the past week and I knew I wanted to make something with extra fudgy. These cookies are the perfect combination of chewy chocolate with a hint of maple.
These cookies were such a hit for Thanksgiving week that I ended up making 2 batches of about 100 cookies! The first batch didn’t last long and they were quickly packed up for friends to enjoy over the weekend. What I love about these Chocolate Crinkle Cookies is that they taste like brownies.
They are full of chocolate with a whole baking bar and cocoa powder added to the batter.
Finally, I’ve added instant coffee powder and maple extract to give it a taste you’ll really love.
The cookie its self is not over sugary tasting. The unsweetened chocolate bar adds a level of chocolate flavor that reminds me of a boxed chocolate brownie mix, only homemade and so much better!
The dough is easy enough to work with and it all comes together in less than 10 minutes. It’s then chilled in the refrigerator so that the chocolate has a chance to cool and the dough is not as sticky to roll into small balls.
If you plan on making cookies for the Christmas holiday season, try these! They are decadent, rich and incredibly addictive. Other desserts to make for the season include these Mint Brownies, Turtle Thumbprint Cookies, Gingerbread Thumbprint Cookies and of course, classic Maraschino Cherry Shortbread Cookies.
The perfect holiday drink to serve this season is this Sweet Tea and Cranberry Jingle Juice Holiday Punch. Next week, I’ll be sharing Gingerbread Christmas Tree Cupcakes so stay tuned for more holiday recipes on the way!
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies - Fudgy brownie-like chewy chocolate cookies with a soft center that crumbles in your mouth.
- 4 ounces unsweetened chocolate, chopped
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 3 large eggs
- 4 teaspoons instant coffee powder, optional to taste
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract (other options: coconut, mint, or peppermint extract)
- 3 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 cup powdered confectioners' sugar
In a small saucepan, melt butter over low-medium heat. Pull saucepan off burner and stir in coarsely chopped unsweetened chocolate. Allow mixture to melt, stirring occasionally while preparing the cookie dough.
In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In a large bowl, whisk eggs, brown sugar, vanilla extract, maple extract, and instant coffee powder just until mixed.
Pour chocolate-butter mixture into egg mixture. Stir to combine.
Slowly pour dry ingredients into chocolate and egg mixture, stirring after each addition.
Carefully stir in 3 tablespoons all-purpose flour.
Cover dough with plastic wrap. Chill dough in refrigerator; 2 hours.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place 1/2 cup confectioners' sugar and 1 tablespoon granulated sugar into a small dish.
Using a small cookie scoop, scoop dough and roll into balls. I used a cookie scoop that used about 1/2 tablespoon dough (small ball).
Roll dough into sugar mixture then place cookies 1 inch apart on a cookie sheet.
Bake for 11-13 minutes. I baked mine for 12 minutes. The cookies will be soft and chewy.
Allow cookies to cool then place in an air-tight container.