Chocolate Crinkle Cookies

Calling all chocolate lovers... these chocolate crinkle cookies will be your favourite recipe to satisfy every craving. These cookies are rich similar to a chocolate brownie and imitate a similar chewy and soft texture as well. These chocolate delights are the perfect treat to bring to your potluck this holiday season. Bake them for yourself and watch them disappear from the dessert table. Add this recipe to your must bake list! 

INGREDIENT NOTES

  • Brown sugar: This recipe requires dark brown sugar in order to make the cookie darker, however I only had old-fashioned brown sugar which also works too! The packed brown sugar in combination with the cocoa powder and melted chocolate, will already give the cookie that extreme chocolatey look and taste.
  • Chocolate: For this recipe I used Enjoy Life's dairy-free chocolate chunks. I find that the mini chocolate chips are easier to melt, however I only had the chocolate chunks on hand. Either will do, however if you decide to use dairy-free chocolate chunks, it will take longer to melt fully. Make sure to use a microwave safe bowl and microwave for 30 second intervals. To melt completely, it can take between 3-5 times. 
  • Sugars: The purpose of using granulated and powdered sugar is to help emphasize the crinkle look. By rolling the cookie dough balls in granulated sugar and then the powdered sugar, it helps to allow the powdered sugar to stay on the cookies as they're baking. Without the granulated sugar being used to coat the cookies first, the powdered sugar would disintegrate because of the heat.

 

CHOCOLATE CRINKLE COOKIES

These delicious crinkle cookies are every chocolate lovers dream! With two sources of chocolate, these delights are rich in taste and chewy like a double chocolate brownie. This recipe is 100% gluten and dairy-free! 

 Prep Time: 15 min   Chill Time: 2 hours    Bake Time: 11 min

 Total Time: 2 hours 26 min

 

INGREDIENTS

1 1/2 cup gluten-free flour with xantham gum (I used Bob's Red Mill)
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup Becel plant-based vegan butter
1 ½ cups dark brown sugar (I only had regular old-fashioned brown sugar)
2 eggs
1 tsp vanilla extract
8 oz (1 package) dairy-free chocolate chips, melted
1/2 cup granulated sugar, for rolling
1/2 cup powdered sugar, for rolling

INSTRUCTIONS

  1. In a medium bowl whisk together flour, cocoa powder, baking powder and salt. Set aside.
  2. In a large mixing bowl, cream together butter and brown sugar on medium speed until light and fluffy. 
  3. Add eggs and vanilla and mix together.
  4. Pour dairy-free chocolate chips into a microwave safe bowl and microwave in 30 second intervals. Make sure to stir after each time. After the chocolate is fully melted, add to the large mixing bowl with the wet ingredients and mix until fully incorporated.
  5. Slowly add dry ingredients to the wet ingredients and mix thoroughly. Do not over mix dry ingredients. Cover with plastic wrap and place in the fridge for at least 2 hrs.
  6. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  7. Scoop chilled dough using a 3 tablespoon cookie scoop. Roll in granulated sugar first, followed by powdered sugar. This helps the powdered sugar from disintegrating as they bake.
  8. Bake cookies for 11-13 minutes, or until edges look cooked and they are crackled. 
  9. Remove from the oven and let them set for 5-10 minutes. Enjoy with a glass of your favourite plant-based milk.

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