Frequently Asked Questions About Chocolate Crinkle Cookies (2024)

I prefer Dutch-process cocoa powder, also known as "alkalized," "European-style," or "Dutched." It produces darker, fudgier cookies.

Hershey's "special dark" cocoa powder is an example; it is affordable and tastes great. You can also use natural unsweetened cocoa powder, but the color and texture will slightly differ.

While I love butter, I prefer oil for crinkles since there is no creaming or melting involved. Because oil is liquid at room temperature, it makes cookies tender and moist.

Gluten is also less likely to develop because it doesn't contain water. Baked goods made with oil retain their freshness longer.

Yes. You can make the dough in advance and store it in the freezer until you need it. Freshly baked cookies are the best and only take ten minutes or less.

If you wish to bake them ahead of time, store them in an airtight container at room temperature for up to five days. They can be refrigerated or frozen to extend their shelf life.

Freezing the dough is a fantastic idea, providing the convenience of having it readily available in the freezer.

When ready to bake, roll them in powdered sugar and thaw them on the baking sheet while the oven heats. Adjust the baking time by one or two minutes.

Chocolate Crinkle Cookies will last about five days when stored in an airtight container at room temperature.

Refrigerate them for up to 2 weeks if you want to keep them longer. You can also freeze them for up to 2 months to preserve their quality.

Several factors may have contributed to the cookies being flat. First, consider whether you measured the ingredients correctly.

Using too much sugar, for example, can cause excessive spreading. Inadequate flour can lead to flat cookies.

If you chilled or froze the dough until firm, it not only makes it easier to shape into little balls but also helps prevent excessive spreading during baking.

Finally, double-check the oven temperature, as an incorrect temperature might also be responsible for flat cookies.

Cracks typically form on the surface of the cookie when the top dries out before the inside sets, causing it to expand and crack. To encourage cracking, be sure to use enough leavening agent for proper rising.

If your crinkles aren't cracking, check that your oven is at the correct temperature and that your leavening agent (baking powder) hasn't expired.

The cookie dough will be moist and sticky. Refrigerating for 2 to 4 hours, or freezing for 30 minutes to an hour makes them more manageable to shape into balls.

Plus, resting the dough means a more pronounced flavor. The cookies will also hold their shape better in the oven.

As oven temperatures vary, so do baking times. Bake the cookies according to the recipe instructions and check them one to two minutes before they are done.

The cookies are ready when their tops crack and appear glossy in the center. They will continue to bake as they sit on the baking sheet.