Whole Wheat Chocolate Crinkle Cookies

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Chocolate crinkle cookies, one of my long pending bakes. Seeing so many clicks of how beautiful the crinkle looks on these cookies, I always wanted to bake them. So finally I baked it last month and here they are. This Whole Wheat Chocolate Crinkle Cookies are the perfect melt in the mouth cookies . They have a wonderful white frost on the top due to Icing sugar and are a perfect Christmas treat for your loved ones.

Refrigerating Cookie Dough

The cookies are very easy to make. The whole mix can be or should be done a day before. The cookie dough needs to be stored in the fridge. Why? First it is always advisable to store cookie dough in the fridge as this does not make them spread much. Secondly this has a coating of icing sugar which needs to be stuck to the dough. If the dough is soft all the icing sugar will be absorbed by the dough and you will not get that crinkle on the top. 

What goes in Whole Wheat Chocolate Crinkle Cookies

I have made this with Whole Wheat flour. Traditionally they are made with all purpose flour. I also like to replace granulated white sugar in my bakes with brown sugar. It adds a nice taste and texture to the baked product. The recipe is baked for just 8-10 mins. Have them while they are still warm with some coffee or hot milk. They do stay fresh for 8-10 days in an airtight container. 

Verdict of the Cookies

After school my son came and saw this cookies. I offered him one and he could not believe that I baked them. He was like did you really make them and he immediately took a second one. I really had to hide the cookies from him so that he does not overindulge.

Few more cookie recipes on my blog:

• Beet Root and Oats Cookies
• Spritz Cookies (Swedish Butter Cookies)
• No Butter Chocolate Chip Cookie
• Nankhatai Take 2 | Indian Eggless Cookie
• Chocolate Chip Cookies
• Chocolate Coconut Flour Cookies (Gluten Free)
• Eggless Jowar Chocolate Cookies (Gluten Free)

So here goes the recipe for Whole Wheat Chocolate Crinkle Cookies:

Ingredients

• 4 Tablespoons (56 grams) unsalted Butter
• 230 Grams of Dark or semisweet Chocolate, Roughly chopped
• 1/2 Cup – 100 grams of Dark Brown Sugar
• 2 Eggs at Room Temperature
• 2 teaspoons Pure Vanilla Extract
• 1 ½ Cups (195 grams) Whole Wheat Flour
• ¼ Teaspoon Salt
• ½ Teaspoon Baking Powder
• 1 Cup – 110 grams or as needed sifted Icing Sugar for Coating

Preparation

• Use a double boiler to melt the chocolate or one can use microwave too. 
• I use the double boiler method – Place a heatproof bowl over a saucepan of simmering hot water. The heatproof bowl should not be in touch with water below.
• Melt the chocolate and butter.  Remove from heat and let it cool to room temperature.
• In a hand mixer or your electric mixer, beat in the eggs and sugar until thick, pale and fluffy. It should be in a ribbon stage and would change colour. This process takes around 3-5 minutes.
• Add the vanilla extra and beat.
• Now add the cooled chocolate mixture and beat until incorporated.
• In another bowl whisk together flour, salt, baking powder.
• Add dry ingredients to the chocolate mixture and stir until just incorporated.
• Cover with a plastic wrap or store it in an airtight container in refrigerator until firm enough to shape into balls. This might take a few hours or overnight.
• When ready to bake, preheat the oven to 165 Deg C. Line 2 baking sheets with parchment paper.
• Place the sifted Icing sugar in a bowl or plate , where you would be able to roll the dough.
• Take around 1-1.5 tablespoon of dough and roll into a ball. 
• Place it into the sugar and well coat it all over so that the chocolate is not seen.
• Place the sugar covered balls on the prepared baking sheet, leaving proper space in between.
• Bake cookies for 8-10 minutes or just until they are firm on the edges and still soft in the center.
• Do not over bake. Remove from oven and let them cool.

Notes

• 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
• One can use all purpose flour too instead of whole wheat flour.
• Do not over bake the cookies.

Whole Wheat Chocolate Crinkle Cookies

Soft and Fudgy this Whole Wheat Chocolate Crinkle Cookies are a perfect classic Christmas treat and a lovely gift idea for your friends and family.

4.67 from 3 votes

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Course: Dessert, Snacks

Keyword: Chocolate, Whole Wheat flour

Prep Time: 15 minutes minutes

Cook Time: 6 minutes minutes

Resting Time: 4 hours hours

Total Time: 4 hours hours 21 minutes minutes

Author: Renu Agrawal-Dongre

Equipment

• Oven

Ingredients

• 4 Tablespoons 56 grams unsalted Butter
• 230 Grams of Dark or semisweet Chocolate Roughly chopped
• 1/2 Cup – 100 grams of Dark Brown Sugar
• 2 Eggs at Room Temperature
• 2 teaspoons Pure Vanilla Extract
• 1 ½ cup 195 grams Whole Wheat Flour
• ¼ Teaspoon Salt
• ½ Teaspoon Baking Powder
• 1 Cup – 110 grams or as needed sifted Icing Sugar for Coating

Instructions

• Use a double boiler to melt the chocolate or one can use microwave too.
• I use the double boiler method – Place a heatproof bowl over a saucepan of simmering hot water. The heatproof bowl should not be in touch with water below.
• Melt the chocolate and butter. Remove from heat and let it cool to room temperature.
• In a hand mixer or your electric mixer, beat in the eggs and sugar until thick, pale and fluffy. It should be in a ribbon stage and would change colour. This process takes around 3-5 minutes.
• Add the vanilla extra and beat.
• Now add the cooled chocolate mixture and beat until incorporated.
• In another bowl whisk together flour, salt, baking powder.
• Add dry ingredients to the chocolate mixture and stir until just incorporated.
• Cover with a plastic wrap or store it in an airtight container in refrigerator until firm enough to shape into balls. This might take a few hours or overnight.
• When ready to bake, preheat the oven to 165 Deg C. Line 2 baking sheets with parchment paper.
• Place the sifted Icing sugar in a bowl or plate , where you would be able to roll the dough.
• Take around 1-1.5 tablespoon of dough and roll into a ball.
• Place it into the sugar and well coat it all over so that the chocolate is not seen.
• Place the sugar covered balls on the prepared baking sheet, leaving proper space in between.
• Bake cookies for 8-10 minutes or just until they are firm on the edges and still soft in the center.
• Do not over bake. Remove from oven and let them cool.

Notes

• 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
• One can use all purpose flour too instead of whole wheat flour.
• Do not over bake the cookies.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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