Science: How to Bake Crinkly Cookies (Like Sugar Cookies, Gingersnaps, or Chocolate Crinkle Cookies)

Byamazingfoodstv


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Dan Souza explains the science behind getting perfectly crinkly, cracked exteriors on cookies.

Recipe for Chocolate Crinkle Cookies:

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17 Comments

  3. Yikes! I definitely could not roll these cookies – way too liquid!! They are in the refrigerator – hoping to save this !!
    UPDATE: OK – Thank you Wealllive Together for your comment about tossing batter straight into sugar (from scoop – recipe tells you to roll). This saved me from tossing the batter into the trash! However my cookies spread a lot and did not crack 🙁
    First time an ATK recipe did not work for me. Cookie tastes ok. Just not a crinkle cookie as promised.

  5. Thank you for this bang-on video! After making one batch of mediocre chocolate un-crinkled cookies, I followed Dan's instructions (using the CI recipe), and they turned out brilliantly. Many people said they were the best chocolate cookies they'd ever eaten. The process was incredibly messy, as the loose batter had to be tossed into bowls of granulated sugar FIRST, followed by bowls of icing sugar. They spread quite a bit, yet the finished product looked professional. Made them perfectly using this method three times. Highly recommended.

  6. I'm trying to bake cookies that have no gluten, that use almond paste instead. The texture of the dough is much stickier than traditional dough. Will this method still work? The recipe does not call for baking powder or soda.

  10. I have a question.  You say to bake the cookies on a higher rack because of heat deflection.  Are you assuming that the heating element is on the floor of the oven?  My old electric oven's heating element was on the floor of the oven.  My new electric oven's heating element is at the top.  I am assuming that this makes a big difference and that whether the cookie tray should be on the top rack or the bottom rack would vary on where the heating element actually is.  Am I correct?  If yes, then how should it be?

  11. I've made your recipe. But the problem is why my cookie batter wasn't thick enough. It was like brownies batter, I did let them sit out for 10 mins, and when I scooped one out, it was very sticky. :/ And also, the cookies looked kinda flat, and the powdered sugar seemed to disappear away – the sugar wasn't really enough?

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