Chocolate Crinkle Cookies Recipe (2024)

FAQs

Why are my crinkles not moist? ›

See note above about baking times. The most likely reason that the cookies are not moist is that they've been overbaked. With cookies, overbaking by only a few minutes can be the difference between a perfect cookie and a dry, crumbly one. Another reason could be that they haven't been stored in an airtight container.

Chocolate Crinkle Cookies Common Questions

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.

Most cookies are soft and flexible, so the dough evenly expands as the cookies bake. In crinkle cookies, however, the powdered sugar dries out in the oven, creating a hard outer shell that is not flexible.

Why are my crinkle cookies not crinkling? If the dough is too wet, then it will dissolve the sugar and the crinkle will get lost. In order for a defined crinkle to form, the surface of the dough needs to be dry. If your cookies are not crinkling then there is too much free water in the dough.

Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies.

One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour. If your cookie dough is too dry and crumbly, you can try adding more fat to it.

The means that as the cookie expands, it starts to crack the dry surface. For this to happen, you need to dry the surface of the cookie by coating them in sugar, use sufficient leavening for the cookie to rise, and bake in a hot oven.

As the cookies continue to bake, the moisture evaporates, and the sugar begins to recrystallize, a process that is accelerated by the undissolved sugar crystals, which act as “seed” crystals. When enough new crystals form, they begin drawing out moisture once again.

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.

Flat cookies are often the result of too little flour or butter that's too soft.

Why are my chocolate chip cookies crunchy instead of soft? ›

Sugar dissolved in baking forms a syrup as the dough heats up. 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.

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. Why is my crinkle cookie dough too wet? The cookie dough is expected to be moist, sticky, and formless.

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)

Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking. As a result, your cookies will stay in their original shape instead of spreading out into nice circles.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.