Chocolate Crinkle Cookies

Tested & Perfected Recipes

Crisp on the outside and fudgy on the inside, these chocolate crinkle cookies are like brownies in cookie form.

Chocolate Crinkles

Chocolate crinkle cookies have a rich chocolate flavor with a crisp outer shell and soft, fudgy center. In fact, if you can imagine what a brownie would taste like in cookie form, this is it. To get the crinkled appearance, you simply roll the dough balls in confectioners sugar; as the cookies bake, they spread — which causes the sugar to crack, revealing the fudgy cookie underneath. Be sure to make the dough a few hours ahead of time as it needs time to chill in the refrigerator before baking.

You may also like

Chocolate Crinkle Cookies

Crisp on the outside and fudgy on the inside, these chocolate crinkle cookies are like brownies in cookie form.

Servings: 48 cookies
Cook Time: 12 Minutes
Total Time: 2 Hours 45 Minutes


  • 2-1/2 cups all-purpose flour, spooned into measuring cup and leveled off with knife
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 ounces unsweetened chocolate, chopped (best quality, such as Ghirardelli)
  • 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon instant coffee or espresso powder (optional)
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup Confectioners' sugar


  1. Use a whisk to mix the flour, baking powder and salt together in a medium bowl. Set aside.
  2. Combine the chocolate and butter in a small, microwave-safe bowl. Place it in the microwave and cook in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth.
  3. In a large bowl, whisk the eggs with both sugars and vanilla extract. Use a whisk to smash any lumps of brown sugar. Stir in chocolate mixture.
  4. Stir in the flour mixture until just combined. (Note that the mixture will be very wet, more like cake batter than cookie dough.) Cover the bowl with plastic wrap and chill until firm enough to roll -- at least 2 hours or longer if necessary.
  5. Position two racks in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper and place Confectioners' sugar in a small bowl. Roll chilled dough into 1-tablespoon balls, then roll each ball in confectioners sugar. (If the dough gets sticky on your hands, wash your hands and then dust them with confectioners sugar before proceeding.) Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator. Bake the cookies for 9 to 12 minutes, rotating the pans from top to bottom and front to back midway through, or until puffy and almost dry between the cracks. Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an airtight container.
  6. Note: Be sure to make these cookies a few hours ahead of time because the dough needs to chill in the refrigerator.
  7. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: 1 cookie
  • Calories: 100
  • Fat: 4g
  • Saturated fat: 2g
  • Carbohydrates: 16g
  • Sugar: 11g
  • Fiber: 1g
  • Protein: 1g
  • Sodium: 30mg
  • Cholesterol: 21mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • Mine started out the right dollop shape, but came out flat as pancakes after 9 minutes. What did I do wrong?

    PS. happy holidays Jenn.

    • — Karen from Sydney on December 23, 2019
    • Reply
    • I’m sorry you had a problem with these! Did you chill the dough for at least 2 hours?

      • — Jenn on December 24, 2019
      • Reply
      • Yes, for 2 1/2 hours. I wonder if it’s because I used a butter substitute instead of real butter?

        • — Karen from Sydney on December 24, 2019
        • Reply
        • Yep, that would explain it. Hope you were able to enjoy them anyway!

          • — Jenn on December 24, 2019
          • Reply
          • Doh, sorry Jenn, should have followed your recipe. They tasted good anyway!

            • — Karen from Sydney on December 25, 2019
  • You mentioned to set your oven racks to upper and lower thirds of oven but which rack should you use to place the cookie tray? Should it be the top or lower rack?

    • — Ann Pars on December 22, 2019
    • Reply
    • Hi Ann, So sorry for the confusion! You’re meant to use both racks for cooking more than one sheet of cookies at a time. If you’re only baking one sheet at a time, use the middle rack. Hope that clarifies!

      • — Jenn on December 22, 2019
      • Reply
  • Have you tried making these with peppermint extract for chocolate peppermint cookies? I found another recipe that recommends 1/2 tsp. for similar cookies.

    • — Allison on December 19, 2019
    • Reply
    • Hi Allison, I haven’t made these with peppermint extract, but think it would be a nice twist. Please LMK how they turn out if you try them this way!

      • — Jenn on December 19, 2019
      • Reply
      • Hi Jen, wanted to make the chocolate crinkle cookies. I have Medaglia D’Oro espresso Italia Roast ground coffee. Is that the same as espresso powder? Not sure if it would dissolve.

        Thank you so much for your wonderful recipes and for answering all of our questions. I LOVE your cookbook!

        • — Dot Biscari on December 21, 2019
        • Reply
        • Hi Dot, I don’t think it’s the same. I’d leave it out; the cookies will still be delicious. ❤️

          • — Jenn on December 22, 2019
          • Reply
  • Do I need to add extra flour if I live in high elevation (6035′)? I am making a handful of your cookies this Christmas.
    What happens if I use salted butter instead of unsalted butter?
    Can I substitute light brown sugar for dark brown sugar?

    • — Deb K. on December 17, 2019
    • Reply
    • Hi Deb, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Yes, you can use light brown instead of dark brown sugar. And regarding the butter, while it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on December 19, 2019
      • Reply
  • Love, love, love all your recipes!! Your cookbook is one of my favorites! Can I make the dough then leave it in the refrigerator overnight and bake them the next day?

    • — Kathy S on December 17, 2019
    • Reply
    • Sure, Kathy – that’s fine.

      • — Jenn on December 18, 2019
      • Reply
  • I read a different recipe for this cookie & what intrigued me was….roll the dough balls in granulated sugar FIRST…then confectionery sugar. The purpose is the confectionery sugar will stick better. Have you heard of this process & does it work? Again, many thanks for your fab web-site. Merry Xmas, Nancy

    • — nancy g visconti on December 13, 2019
    • Reply
    • I can’t say I’ve heard of that method but I’d love to hear how it turns out if you try it. And Merry Christmas to you! 🙂

      • — Jenn on December 13, 2019
      • Reply
  • Hi! Before I ask my question I have to say that you and your recipes are absolutely amazing! I never go anywhere but to your website when I need a recipe or inspiration for a meal.
    I am going to make this dough ahead of time and freeze it. I would like to confirm that I roll the balls in the confectioners sugar before I freeze them? I can’t wait to try these!

    • — Lori on December 12, 2019
    • Reply
    • Hi Lori, I’d wait until before you bake them to roll in the confectioners’ sugar. (And so glad you like the recipes! ❤️)

      • — Jenn on December 12, 2019
      • Reply
  • Hi Jen 🙂 Let me start by saying that my family is a big fan of your site. We have tried dozens of your recipes and loved them all. You have changed our lives by providing so many practical, tasty, foolproof recipes to choose from.

    Yesterday I made a batch of these cookies as a trial for a cookie swap and they turned out perfect so can’t wait to share them with my friends. I need several dozen so wondering if you have ever used the whisk on a mix master to combine the dough or do you always make the cookie dough by hand?

    • — Noni Herchen on December 10, 2019
    • Reply
    • Hi Noni, so glad you like the recipes!! And regarding these cookies, I do think a whisk attachment on an electric mixer will work. If you find the batter is too thick, you could always swap out the whisk attachment for the paddle attachment. Hope that helps and the cookie swap is fun!

      • — Jenn on December 12, 2019
      • Reply
  • Oops!! I bought semisweet chocolate bar by mistake. Do I need to make a trip to the store or could I get away with using it? Fyi this is for a potluck, if it was just for the family I’d give it a try!

    • — Clara on December 10, 2019
    • Reply
    • I think it’s doable but I’d reduce the granulated sugar by 2 tablespoons to make up for the additional sweetness. Hope everyone enjoys!

      • — Jenn on December 10, 2019
      • Reply
  • These came out great. Never worked with chocolate this way, but is was pretty easy.

    • — John Park on September 12, 2019
    • Reply
  • I just made this yesterday for the second time. My printout of the recipe says 2 C of flour, and I notice this recipe, also from your site has 2.5 cups of flour. Was this a revision of the same recipe? I know my printout is an older recipe in that I made it way back in 2012. Meanwhile, I will go ahead and rate the recipe using the 2 C of flour…very delicious, but the dough was very sticky…a very rich cookie.

    • — Karen T on June 12, 2019
    • Reply
    • Yes, if your printout was from 2012, I have updated it since then. (Some readers were having challenges with the recipe so I retested it and added another half cup of flour.) Glad to hear you enjoyed them, Karen (and sorry for any confusion)!

      • — Jenn on June 12, 2019
      • Reply
  • This is my daughter’s favorite chocolate cookie. and my husband loves them too. I tried this using a chocolate bar but i found it so sticky so I switched to using Ghirardelli 100% cocoa powder, i just mixed it to the melted butter and the results were wonderful. It was easier to roll into balls, and when it’s baked, it taste better too.

    • — rhea on April 12, 2019
    • Reply
  • What percent cacao Ghirardelli bar did you use? There is a 100% cacao baking bar made by Ghirardelli, is that the one you recommend? I used a bittersweet baking bar and it still turned out great, just curious to know what you recommend. Thanks!

    • — Jane on April 1, 2019
    • Reply
    • Hi Jane, Glad you enjoyed these. I use 100 percent. 🙂

      • — Jenn on April 2, 2019
      • Reply
  • We made these for Santa! My kids enjoyed making and eating them. While I liked them, they were not as fudgy as I’d hoped. I wonder if it’s because I used light brown sugar (what I had on hand) and omitted the coffee/espresso? While I’ll probably make these again, I’ll do it next time with the dark brown sugar and see how they come out. Thanks again for a lovely recipe! Santa enjoyed his cookies! 😉

    • — Anita on January 2, 2019
    • Reply
    • Hi Anita, Try underbaking them just a bit so that they are more fudgy – and the espresso also brings out the chocolate flavor.

      • — Jenn on January 2, 2019
      • Reply
  • These were the perfect addition to my niece’s college care package! Just like brownies, but in cookie form. I’m going to try to make a tray of the dough to use as the base of a homemade ice cream sandwich. I think it will be perfect!

    • — Kim on December 21, 2018
    • Reply
  • Delish! This cookie is a great addition to my Christmas cookie list. Moist and not too sweet, as some cookies can be. Not to mention pretty. Next time I will half the recipe because it makes more than I need.

    • — Jean on December 20, 2018
    • Reply
  • I make over 20 gift trays of assorted cookies for family and friends. Because of this I must start baking a week ahead of time. How long will these keep in air tight cookie tins or should I bake them and freeze them until I put together the gift trays? I just put a double batch together and they are in the refrigerator cooling now. I was going to bake them in the morning.

    Thank you so much for all your wonderful recipes, you are my “go to” chef whenever I am looking for a recipe

    • — Margaret Barclay on December 18, 2018
    • Reply
    • Hi Margaret, they keep nicely for a day or two, so I’d suggest freezing the ones you’ve made. (The dough can also be frozen.) And glad you like the recipes! 🙂

      • — Jenn on December 18, 2018
      • Reply
  • I had great success with these cookies this evening. I prepared the dough yesterday evening and let it chill in the refrigerator for 24 hours, and it was just firm enough to roll into the balls to hold shape. Mine did puff up nicely and do taste very much like a brownie (but who could complain about that??), but overall an attractive cookie. As long as you read through the recipe before starting, these cookies will be great. Thanks Jenn!

    • — Allison S on December 18, 2018
    • Reply
  • I’ve been making this style of cookie for years following my grandmother’s recipe. She used baking cocoa and oil. I made both versions today and find both recipes delicious (I think I ate 5 in 15 minutes). I’m more likely to have baking cocoa on hand though. I do like how this batter is firmer after refrigeration which makes it less sticky for rolling. I find that the cookies have a puffier shape after baking if you don’t roll the dough until right before you’re ready to pop them into the oven.

    • — HOLLY WALTERS on December 5, 2018
    • Reply
  • Hi,

    I made these cookies but Im not sure they came out right. They tasted like a brownie. Is that the consistency? My chocolate bar was only 4 oz so I added 3 T cocoa and 1 T oil to make an ounce of chocolate for recipe to make 5 oz total.

    Please let me know


    • — Denise Ksen-Smith on July 26, 2018
    • Reply
    • Hi Denise, It sounds like you got it right – these are similar to brownies but in a cookie form.

      • — Jenn on July 26, 2018
      • Reply
  • Unfortunately this recipe did not work for me at all, the cookies came out completely flat and light brown in color, nothing like the pictures above. Given the rave reviews I think I must have done something wrong (any ideas?) even though I followed the recipe EXACTLY..

    • — Bianca on April 2, 2018
    • Reply
    • Hi Bianca, I’m sorry these didn’t turn out for you! That’s definitely a head-scratcher – you said you followed the recipe exactly but is there any chance you could’ve made a measuring error?? I wonder that because not only should the cookies not be flat, but they should definitely be dark brown in color.

      • — Jenn on April 3, 2018
      • Reply
  • I made these chocolate crinkles without the espresso powder and everyone loved them. My daughter suggested adding mini chocolate chips and that satisfied her ultra-chocolate craving.

    • — Margaret Daly on March 1, 2018
    • Reply
  • I am a HUGE fan, I have loved all of your recipes! But for some reasons this recipe didn’t turn out at all. I don’t know what went wrong! Only thing different I did was use semi sweet chocolate. The cookies didn’t rise or crinkle and were a light brown instead of dark. Any ideas as to what happened?
    Thank you!

    • So sorry you had a problem with these, Katie! Did you let the dough firm up in the fridge for 2 hours?

  • One word: YUM!!!!

    • — Carol in Olympia
    • Reply
  • I’ve made three batches of these now, as they were finished so quickly each time! A favorite for my whole family.

  • Made these last week. They were fudgy and as pretty as your pictures, but I think I would prefer a darker chocolate. I used the Ghiradelli unsweetened baking bar sold at Giant. What percentage chocolate do you use?

    • Hi Sarah, I use the same. For a darker chocolate flavor, you might try reducing the sugar by just a bit.

  • I’m going to a cookie holiday exchange and would like to take this recipe and make them red velvet. Would I just add red food coloring? If so at what step in the process and how much would you recommend? I don’t trust other recipes like I trust yours. Thank you for always being so consistent with your ingredient lists and amounts. Always always spot on!

    • Hi Vikki, you could add red food coloring along with the eggs. Although it will give the cookies a red hue, they won’t have the same taste as traditional red velvet. (The cookies are very fudgy.) I’d love to hear how they turn out if you try them this way.

      • I chickened out and kept them as your recipe!! Glad I did because they turned out amazing and look so pretty. Thanks for another winner Jenn!

        • I wanted to let you know that I made these for a cookie contest and mine won best taste!!!

          • Yay!

            • — Jenn
  • what are the ingredients?

    • It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title. Enjoy!

  • Hi Jenn,
    I’d like to make your Chocolate Fudge Cookies for a Cookie Exchange. I live at 7,500 ft. What modifications should I be making for altitude?

    • Hi Petra, Unfortunately, I don’t have any experience with baking at high altitudes, but these tips may help. Hope you enjoy the cookies!

  • My grandson loves these cookies (as do I)! They really are moist and deeply chocolate – you can’t eat just one! (The only thing I do differently from the recipe is that I give them a light sprinkling of additional powdered sugar before serving.)

  • These are my hubby’s favorite cookie. The chocolate taste is wonderful. As soon as the first batch was done, he asked me to make more.

    • — Althea in Wyoming
    • Reply
  • I love these cookies! However I use the recipe from cooks illustrated and it has a helpful tip for you to add! If you roll the dough in granulated sugar first then in the powdered sugar they come out perfectly! This allows the powdered sugar to stay unmelted in appearance and the taste is awesome. There recipe is also slightly different so check it out!

  • We made these for part of our Christmas cookie trays and they were so chocolatey and delicious! Super easy and looked so pretty. A real good recipe when you are having the kids help. Thank you Jenn!

  • Can you add chocolate chips? My husband remembers his mom making chocolate crinkle cookies with chocolate chips in them. Thanks

    • Hi Lisa, I haven’t tried the cookies with chocolate chips, but a few readers have commented that they’ve added them with good results. LMK how they turn out!

  • Do these freeze well once baked? Need to make for someone who will stick in their freezer and pull out as needed to help them through an illness (chemo treatment)…would these be good candidates for this or perhaps the chocolate chunk or chocolate chip with cream cheese in batter? Don’t want them to dry out, loose their flavor, etc.

    • I do think they’d freeze well, Diane. You could also freeze the dough balls so they could be baked fresh anytime.

      • Great to know. Thanks so much!

      • That is a great suggestion!

  • I gave these as presents to neighbors and co-workers with reference to your website. They couldn’t believe how something so delicious and pretty was fun and easy to make.

  • Mine did not puff up or crinkle like the pictures. To my knowledge, the only thing I did a little differently than the recipe was to use powder fine ground up coffee beans. Would that have made a difference? They taste very good, although not really much better than a good brownie recipe. However, it is a lot more work to spoon them out individually rather than putting the browning batter in one pan.

    • — Harriet Kestenbaum
    • Reply
  • swoon! these are melt in your mouth, make your toes curl, and your heart skip a beat…. delicious! I followed the recipe.. using SCHARFFEN BERGER 90% unsweetened dark chocolate. And… instead of using my hands, I used a small scoop for the dough and then a fork to push it around in the powdered sugar so that my hands wouldn’t soften the dough

  • Can i use powdered cocoa for this instead of chopped chocolate?

    • Hi Donna, Chopped chocolate is what makes these so much better than most crinkle cookies out there. Sorry!

  • Please can I have the metric recipe. I am in the UK and do not know what a stick of butter is!

    • Hi Sarah, I just added them. Please let me know if there are any other recipes you need conversions for. Hope you enjoy the cookies!

      • Thank you!

  • These are the best chocolate crinkles ever!! They turn out just like the picture!! Simply beautiful…Since they only last a day or two, I decided to freeze the rest, single layer…My husband suggested adding some nuts?

  • Wow! These are BY FAR the best chocolate crinkles ever! The coffee gives them a very deep, rich flavor. I will make these again and again! I made them for my book club last night and everyone raved about them. By the way 3 of us in the book club are Once Upon A Chef followers. The followers were not surprised that this was your recipe.

  • These are amazing! They are the best crinkles I have EVER had. The key is tons of chocolate and some coffee also. Deep, rich, full flavor. No whimpy crinkles here!

  • I’ve tried several recipes for this cookie and yours is the most fantastic! The second time, I added some mini choc. chips….not a good idea, as they keep the cookie from rising, and spread too much. I’m a dark chocolate fanatic and these really fit the bill. Great job, ….

  • Oh I forgot….I added 1/3 C mini chocolate chips, omitted espresso, and let chill overnight. Thanks again.

  • I give this 5 stars…I have tried several crinkle recipes, and this is the first to turn out exactly as it shows and to my enjoyment. I use an Oster countertop oven, because my baking is just for me, and no need to use the big one. Yours is the first not to specify any flattening, and to use real chocolate instead of cocoa. First batch, I halved, to try, and it came out perfect. Thanks so much for coming along…I was almost ready to give up, and tired of wasting products.

  • I have been hunting for a great Chocolate Crinkle Cookie for years after the place I used to buy them at closed down. It was a family run bakery & no one could compare to their cookies, until now. I made these, after trying many different recipes, & these are the closest to those cookies that I loved so much. I would highly recommend trying these out if you love Chocolate Crinkle Cookies, you won’t be disappointed!

  • Made these to add to my Christmas cookie tray – amazing!

  • I am visiting my family in Texas for the holidays, and have been designated the dessert maker, they will make the dinner and I do all the desserts. I will make pies and cookies galore. Will try this recipe as I had some Chocolate fudge sprinkles from our holiday parties and thought they were out of this world. Read the reviews and was wondering, do I really need to add the espresso? as I have little ones who don`t like the taste of coffee,as well as me. Loved the pictures of the kids eating the cookies, looks like my place, I have to send them outside or they will eat them as soon as they come out of the oven.

    • Hi Pauline, It’s perfectly fine to omit the espresso powder — I sometimes leave it out as well if I’m making these for the kids. Hope everyone enjoys, and please let me know how they turn out 🙂

  • So tasty with the espresso powder!

    • How long in advance do you suggest these can be baked?

      • Hi Julie, I think they keep well for a day or two — just be sure not to overcook them so they stay fudgy.

  • I cannot understand the problems I read here. Mine came out EXACTLY as pictured and are very good. I did not see the oven temp and cook time, so my first batch got a tad overcooked. Set it to 350* for 10 minutes and they were perfect.

  • Hello Jen. I’ve just made the batter for the chocolate fudge crinkles and I’m wondering if the batter is suppose resemble a cookie dough or a fudge batter? It’s a particularly wet mixture and I’m wondering if that’s how it should be. I understand it needs to be refridgerated for a few hours but I was hoping to know ahead of time as I read another person found the mix wet. Thanks in advance, Nicole

    • Hi Nicole, It is wet, almost like brownie batter; it should firm up in the fridge.

  • I have never spent so much time trying to make a batch of cookies. These will not to going on my cookie plate. They look nothing like the picture. I followed the recipe exactly with the exception of adding chopped cherries to the recipe. It looked like batter and was not dark in color at all. I had hoped to freeze the dough overnight and then roll in balls and freeze. After 2 days in the freezer they are still flat as pancakes, so I lowered the temperature to 300 and baked longer, I’ve even adjusted the size of balls with no luck. I think it’s time for the trash.

    • Hi Melody, So sorry that you had a problem with these cookies! Because a few people had challenges with these, I retested the recipe, and made some tweaks. Please read through the updated version of the recipe if you’d like to attempt these again. Sorry again the first batch didn’t turn out so well!

  • When you put give the time and oven temperature are you using regular oven or convection oven. I put one cookie tray on the second rack to bottom and the other on the middle. The bottom ones burned. I left the dough over night in thefridge and they rolled nice but flattened out not like yours. What do you think I did wrong? I had enough dough for exactly 4 doz. I would like to try again.

    • Hi Pip, I always use a regular oven as opposed to convection. And, if the cookies are getting too well done while baking on the lower rack, rotate the cookie sheets halfway through to even things out. Also, because a few people had challenges with these cookies, I retested the recipe, and made some tweaks. Please read through the updated version of the recipe if you’d like to attempt these again. Sorry the first batch didn’t turn out so well!

  • Everyone loved these!

  • These looked so good I decided to include them in my holiday baking. But my first tray ran together! Is it because i didn’t chill the batter long enough?

    • Yes, Debra — that is most likely the reason.

  • Made the Chocolate Fudge Crinkles and they were fantastic. Very intense chocolate taste. Mine did flatten out, but I think they may have been bigger than the tablespoon size she specified, so the next time I’ll try baking them a tad longer (or making them smaller). On the plus side, they were fudgy and delicious as flatter cookies.

  • The worse recipe ever! it was so runny I couldn’t form into balls

    • Tracey, I’m so sorry to hear the cookies were not successful! Did you let them firm up in the fridge for at least 2 hours?

  • Hi Jenn,
    I came across your site when I googled “coconut macaroons”, and they are fab-u-lous! Also made the pecan shortbreads….heaven. I’m attempting the fudge crinckles next. My question is can I freeze all of these and for how long? I’m making cookies for gifts for Christmas. Love your site, we are making the beef with broccoli tomorrow, can’t wait. Thanks, Denise

    • Hi Denise, Yes you can freeze all of those, and if you make them now, they will be fine through the holidays.

  • My family loves these cookies. This has become my go-to cookie recipe. After initially chilling the dough, I place the dough balls into freezer bags. If I want to bake only four cookies, I pull out four dough balls, roll them in powdered sugar, and bake from frozen.

  • Cookies look EXACTLY like the picture. Very attractive presentation. Delicious – fudgy – and surprisingly cake-like. Want to experiment with some add-ins (dried cherries, chocolate chips & nuts).

  • These were excellent! Easy to make, beautiful to look at, and so delicious. My 10-year-old twins made them and had no problems with the batter — we left it in the fridge overnight before baking. My girls thought the designs that appeared after baking were magical!

  • A suggestion to those who are having trouble. Sometimes 2 hours isn’t long enough. I’ve always mixed the ingredients and put them in a fridge over night to bake the next day. Kind of inconvenient but if your batches keep coming out flat try the over night method.

  • followed the recipe exactly – double checked ingredients – as previous review mentioned – my cookies also came out flat as pancakes – not sure what went wrong – end result – garbage can 🙁

    • So sorry you had trouble with the cookies, Chris. Did you chill the dough for at least 2 hours?

  • Dear Jenn,

    Would the recipe work if I halved it? I am a starter-baker and have only one baking sheet… So it would take me almost half a day to bake 4 batches of cookies. Thank you very much for the response! And, My family loved your chocolate banana bread – thank you for that 🙂

    • Hi Marina, Yes that’s absolutely fine.

  • Mine don’t look at all like the picture. They came out nice and puffy, but then they collapsed. They’re very flat. What did I do wrong? Do I need to bake them longer?

    • Hi Vicky, Yes it sounds like they were under baked. Be sure to chill the dough long enough too; the colder the dough, the puffier the cookies.

  • What can I say? Another perfect recipe!!! These are the perfect chcoclate cookie have been looking for, the flavor has that chocolatey taste that most chocolate cookie recipes lack. I didn’t even add the coffee powder, becuase I didn’t have any and they still tasted amazing!
    They do get a bit sticky when you roll them, but it did not effect the final product. I made half with cocoa powder and hlaf with the traditional powdered sugar, put on a platter, the contrast looks very elegant!

  • I made these for my holiday cookie plate last year and they were absolutely delicious! I added some chopped andes mints for a minty version and they were a huge hit!

  • I don’t know why but mine failed. I followed exactly the recipe. My mixture was like a batter so I chilled it overnight. It became somehow firm but it was very hard to work with then when I put in the oven it turned into liquid. It was flat. It didn’t turn out like in your picture.. 🙁

    • Hi Marion, Hmmm, I’m not sure what went wrong. Is it possible that you omitted some of the flour?

  • Hi, i only have semi sweet chocolate and if i use this, how much sugar should i remove from the recipe? Thanks.

    • Hi Benj, Semi-sweet chocolate will work fine without any adjustments to the recipe; there’s not a big difference. Please come back and let me know how you enjoy them 🙂

  • I should have mentioned that when using the chocolate chips, there is no need to add the granulated sugar. Because of the sweetness of the chips, I use only the brown sugar.

  • I have been making these cookies for years, using a slightly different recipe. You can use chocolate chips (semi-sweet or dark chocolate) in place of the chocolate bar, with the same results.

  • I am in the process of making these Chocolate Crinkle cookies…just put the mixture in the fridge. I was expecting the mixture to be more dough-like and instead it is more like a heavy batter. Is this correct? I am hoping it will firm up in the refrigerator so it can be made into balls! Wish me luck!

    • Hi Kristan, Don’t worry, it will firm up…if it gets too sticky as you’re working with it, dust your hands with powdered sugar as necessary when you roll them into balls.

  • These are so perfect, I have to actually try to not think about them, or I’d make them all the time – and then I’d have to run way more every day …seriously – really really good ….

  • I was given a batch of these cookies for the holidays by Max (a little boy I work with) . They were amazing.i immediately asked his mom, Amy, for the recipe. She introduced me to once upon a chef and I’ve been hooked ever since! I made these cookies for everyone. Absolutelry fantastic, and very impressive looking

  • I made these cookies last Christmas for my neighbors. They were delicious, and will be included on my gift plates every year!

  • I made these for a bake sale last month and they went quickly. I made them again yesterday and for a Christmas-y touch I rolled them very small (got about 80 out of one batch) and added a candy cane kiss on top as they came out of the oven. Fudge-y and delicous with the added mint flavor from the kiss.

  • wow, i can never make good cookies, they are always always flat or hard, these were delicious and perfect. I was just called to make cookies for caroling, will definitely be making these!!

  • These look incredibly scrumptious… hungry.

  • I learned to make a similar cookie back in home-economics class….dates me! These are great with the espresso flavor addition to them….grown up version.

  • Love these cookies. My mom used to make a version of these, but these are even better.

    • — Cheyenne Swanson
    • Reply
  • These are simple, delicious and beautiful! I just made them for teacher appreciation week at school and they were perfect.

  • These are so good and so easy and make me so happy! I’ve made them so many times they have almost become a staple in our house. Thanks!

  • I was perusing your recipes and came across these and decided I would make these. i have made other versions of chocolate crinkle cookies and they were just OK. These are a notch above the others and I think in addition to the rich, melted chocolate bar, the espresso really takes this to a new level. Anyone I have given these cookies to, even my son, who is NOT a chocoholic are smitten with these and their main comment to me is Oh my God! Delicious. I agree!

  • I just LOVE Chocolate Fudge Crinkles – So tasty and beautiful!!

  • MAde these at Christmas for a family dinner and they are a favorite now! They are so good straight from the freezer! Yummy!

  • I made these for a party and they turned out great and my kids devoured the extras!

  • this cookie has become a traditon at Christmas at our house. I might not wait until Christmas this year to have them again!

  • Well here’s to Jennifer yet again. I wanted to make crackle cookies this year (never tried before). After reading a few recipes in this years magazines, I decided to move on !! All of them called for powdered cocoa and I knew the cookies would be dry. But then it dawned on me……. try the archives of MY GO TO GIRL !!!
    and there it was. I always know that Jennifer has done the work, so without question I was off in a flash to the store. I made them this morning and they are just beyond outrageous. Now I hate when people play with other peoples recipes, but in the spirit of Christmas, I stuck one of the candy cane hershey kisses in the center of the cookie the second they came out of the oven. (I then stuck the cookies, sheet and all, in the fridge to keep the kiss from melting).
    Well might I say that these are hands down the best holiday cookie I have ever had.
    THANK YOU SO MUCH JENNIFER, YOU NEVER LET ME DOWN !!!!! you should post this one again ever year.
    happy baking ladies ~

  • Hi Jennifer, Don’t panic…as long as you measured the ingredients properly, the dough will firm up. Your butter may have been very soft or your chocolate very hot, which could slow things down. You could always put the dough in the freezer for a bit (but not too long!) to speed things up. Hope that helps!

  • Help! I have had the dough in the ref. for a few hours and when I tried to make the dough into balls, all it did was stick to my hands! What do I do?

    • Jennifer, If it sticks, wash your hands, then dust them with Confectioners sugar before proceeding.

  • Catherine — Unfortunately, the recipe won’t work with cocoa powder…the real chocolate is what makes them fudgy. Wait to make them til you have a bar 🙂

  • These look great and so full of flavor!
    I was hoping to pop some in to the oven now, unfortunatly, ran out of chocolate bar :-p aaahh
    Do you think I could substitute the bar for unsweetened cocoa?
    Thanks for sharing!! 😀

  • Oh my, 4 batches! They must have turned out wonderfully. My mouth started watering as I read this because I love brownies and chocolate, so next time I get some really fantastic chocolate, I will try these.

  • wooops! I meant ARE. 🙂

  • These our one of our family favorites. We make them every christmas!

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.