Ingredients

2 eggs (100 grams / 3.5 ounces)
200 grams (7 ounces) of 70% dark chocolate
60 grams (2 ounces) unsalted butter
100 grams (3.5 ounces) flour
120 grams (4 ounces) sugar
4 grams (1 teaspoon) baking soda
Pinch of salt
1 teaspoon instant coffee
We recommend:
For 70% dark chocolate:
Prime Callebaut 70% dark chocolate chips (callets) 2.5kg
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(8,068) Healthworks Cacao Powder (16 Ounces / 1 Pound) | Cocoa Chocolate Substitute | Certified Organic | Sugar-Free, Keto, Vegan & Non-GMO | Peruvian Bean/Nut Origin | Antioxidant Superfood $14.99 View details Prime Lindt EXCELLENCE 70% Cocoa Dark Chocolate Bar, Dark Chocolate Candy, 3.5 oz. (12 Pack)
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For unsalted butter:
Prime Kevala Cashew Butter 7 Lbs Pail
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(38) Kevala Cashew Butter 7 Lbs Pail $83.62 View details Prime best seller 4th & Heart Original Grass-Fed Ghee, Clarified Butter, Keto, Pasture Raised, Lactose and Casein Free, Certified Paleo (9 Ounces)
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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For granulated sugar:
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For baking soda:
Prime Earthborn Elements Baking Soda (2 Gallons) Sodium Bicarbonate, Cooking, Cleaning & Deodorizing
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For instant coffee:
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Instructions

Step 1

Mix chocolate, butter, coffee, and salt.
Microwave in short bursts, 10-15 seconds at a time, stirring in between until chocolate is melted. Alternatively, melt using a double boiler.

Step 2

In a separate bowl, beat eggs with sugar until the mixture lightens and increases in volume. This can be done manually or with a mixer.

Step 3

Combine the chocolate mixture and the egg mixture.
Sift flour and baking soda into the combined mixture and mix together.

Step 4

Cover the bowl with plastic wrap and refrigerate the dough for 10 minutes.
Using a tablespoon, place portions of the dough onto a baking sheet lined with parchment paper, leaving some space between each cookie as they will spread while baking.

Step 5

Bake in a preheated oven at 190°C (375°F) for about 8 minutes.
After baking, the cookies will be soft on top. Let them cool completely before removing from the parchment paper.
Enjoy! 💔

Servings

These Chocolate Fudge Cookies are incredibly versatile. Here are some fun serving suggestions and ideas:

🍨 **A La Mode**: Place a warm cookie in a bowl and top it with a scoop of vanilla ice cream. Drizzle with chocolate syrup for an extra indulgence.

🍓 **Berry Good**: Serve with a fresh berry compote or a simple strawberry syrup. The fruity sweetness will complement the rich chocolate perfectly.

☕ **Coffee Break**: Enjoy a cookie with your favorite cup of coffee or hot cocoa. The hint of instant coffee in the recipe pairs wonderfully with a hot beverage.

🎉 **Party Platter**: Arrange the cookies on a colorful platter with a variety of toppings like crushed nuts, mini marshmallows, or chocolate chips for guests to customize their own!

Equipment

Microwave or Double Boiler

If using a microwave, melt the chocolate in short bursts to prevent burning. For more control, a double boiler is ideal — just place a heatproof bowl over a pot of simmering water.

We recommend:
Prime best seller Stainless Steel Double Boiler Pot for Melting Chocolate, Candy and Candle Making (18/8 Steel, 2 Cup Capacity, 480ML)
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Mixer

An electric mixer speeds up the process, but a good old-fashioned whisk and some elbow grease will do the job, too!

We recommend:
Prime best seller KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
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Baking Sheet and Parchment Paper

Line your baking sheet with parchment paper to ensure the cookies don’t stick and clean-up is a breeze.

We recommend:
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Sifter

Sifting the flour and baking soda ensures that they're evenly distributed in the mixture, preventing any unwanted lumps.

We recommend:
Prime best seller Cuisinart Mesh Strainers, 3 Count (Pack of 1) Set, CTG-00-3MS Silver
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Variations

Want to make these amazing cookies gluten-free or vegan? No problem! Here are some simple substitutions:

🌾 **Gluten-Free Option**: Substitute the all-purpose flour with a gluten-free flour blend at a 1:1 ratio. Ensure that the baking soda you use is also gluten-free.

🌱 **Vegan Option**: Replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based butter. Check that the dark chocolate you’re using is dairy-free.

Faq

  • Why is my cookie dough too runny?

    This can happen if the ingredients weren’t properly measured. Try adding a bit more flour to firm it up.

  • Can I skip the instant coffee?

    Yes, you can, but the coffee enhances the chocolate flavor, making it richer.

  • Why are my cookies spreading too much?

    Make sure the dough is chilled before baking, and don’t overcrowd the baking sheet.

  • Can I freeze the cookie dough?

    Absolutely! Scoop the dough into portions and freeze on a baking sheet. Once frozen, transfer to a bag. Bake directly from the freezer, adding a couple of minutes to the bake time.

  • How can I make the cookies chewier?

    Underbake them slightly – they should be soft in the center when you take them out of the oven, then firm up as they cool.

  • Why are my cookies hard?

    They might have been baked too long. Keep an eye on the baking time and ensure they cool completely before storing in an airtight container to maintain softness.

Nutrition facts

Chocolate Crinkle Cookies 🍪
Recipe Yield:24 cookies
Calories:Approximately 100-120 calories per cookie
Calories (Min - Max):100 - 120
Total Fat:6g
Saturated Fat:3.5g
Protein:2g
Total Carbohydrate:13g
Total Sugars:8g