Chocolate Crinkles Easy Recipe (2024)

FAQs

What is the trick to making soft and chewy cookies? ›

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.

Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired.

They're cake-like cookies made with unsweetened cocoa powder, vegetable oil, and a handful of other pantry staple ingredients. Before baking, the cookies are coated in confectioners' sugar. When they bake up, they end up with a cracked (or "crinkled") effect.

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.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

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!

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.

Coating the cookies with either type of sugar draws out moisture from their surface, promoting cracks by drying out their tops before the interiors set. But granulated sugar does so more efficiently because of its coarse, crystalline structure.

Don't overbake or they will be hard – they'll be soft like pudding when you take them out of the oven, but they'll firm up as they cool! If you overbake, they will be tough AND they will not sink back down to reveal their beautiful crinkle pattern.

Why is powdered sugar melting on crinkles? ›

Any humidity in the air will soak into the confectioners' sugar, slightly melting it. Sometimes you can't avoid humidity, but if you're wondering why the sugar melts, it could be the weather. Again, go heavy on that confectioners' sugar layer.

Can you bake crinkles without parchment? Yes, you can bake Chocolate Crinkle Cookies without parchment paper. Grease the baking sheet with cooking spray, oil, or butter. Don't overdo it because it can cause the cookies to spread out too much.

Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder. Caution: This could result in an unwanted flavor shift.

Cookies Spreading Too Much or Too Little

If your cookies are spreading out and losing that crinkle effect, your kitchen might be a tad too warm or you might not have refrigerated the dough enough. Make sure to chill your dough sufficiently (for at least 2 hours).

When cookies are too cakey, there are two main culprits: too much leavening (baking powder or baking soda) or too much egg. If there is too much baking powder or baking soda in the dough, the cookies will rise too much when baking, creating a cakier structure.

Use Brown Sugar

Add two tablespoons of light or dark brown sugar to your cookie recipe. Brown sugar can hold extra moisture because of its molecular structure (science!). The glucose and fructose found in it are hygroscopic, which means they suck up and hang onto moisture and moisture = soft, chewy cookies.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.