Chocolate Crinkle Cookies Recipe (2024)

FAQs

Why are my crinkle cookies not crinkling? ›

If your crinkle cookies are flat, then it could also be that the leavening is off. Make sure to use only baking powder. Baking soda will cause these cookies to spread, while baking powder will help them puff upwards for a nice crackle.

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.

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

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.

One of the most common causes of cookie spread is that the fat is too warm. Make sure to chill your dough thoroughly if the recipe calls for it. If you're forming dough balls and the dough is too sticky to work with, this is a sign that your dough may be too warm. Try chilling the dough for at least 15 minutes!

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

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.

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. Eggs also promote a cakey structure in cookies. Solution: Reduce the amount of baking powder or baking soda slightly.

Why didn't my cookies crackle? ›

The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)

Decrease the number of eggs in your recipe, or use egg yolks in place of whole eggs. Too high a ratio of brown sugar to white sugar. Increase the ratio of white sugar to brown sugar, or use all white sugar. Using corn syrup will also help crisp up a cookie when it bakes.

If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise. Moreover, butter that's warmer than room temperature melts in an instant in the oven, encouraging the dough to spread quickly with it.

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.