Chocolate Crinkle Cookies
This post may contain affiliate links. Read my full disclosure policy.
Satisfy your cravings with chocolate crinkle cookies—the love child of rich, fudgy brownies and chewy cookies.
With their rich chocolate flavor and chewy center, chocolate crinkles are a cross between brownies and cookies. The secret to their crinkled appearance? A simple trick: rolling the dough balls in confectioners’ sugar before baking. As the cookies puff up in the oven, the powdered sugar coating cracks and reveals the dark chocolate center. For best results, be sure to let the dough chill in the refrigerator before baking. This will make it easier to handle and ensure the cookies have a perfect crinkled texture when they come out of the oven.
Often baked as classic Christmas cookies, chocolate crinkles are ideal for holiday gatherings or cookie exchanges. And if you have chocolate feens at home, be sure to also try my double chocolate chip cookies—they’re sure to make your chocoholics swoon!
“Fantastic, fudgy, chocolate cookie! Super easy to make and the kids always help.”
What You’ll Need To Make Chocolate Crinkle Cookies
- All-Purpose Flour: Provides the main structure for the cookie dough; always measure flour using the spoon-and-level method to ensure accuracy.
- Baking Powder: Acts as a leavening agent, helping the cookies to rise.
- Unsweetened Chocolate: Adds intense chocolate flavor to the cookies, contributing to their rich taste.
- Butter: Provides moisture and richness to the cookies, resulting in a tender crumb.
- Instant Coffee or Espresso Powder: Enhances the chocolate flavor, adding depth and complexity. Optional but a wonderful addition.
- Large Eggs: Bind the ingredients together, providing structure and texture to the cookies.
- Granulated and Dark Brown Sugar: Sweeten the dough and add moisture. The brown sugar adds a very subtle hint of caramel flavor to the cookies.
- Vanilla Extract: Two teaspoons vanilla extract enhances the overall flavor profile, adding warmth and aroma.
- Confectioners’ Sugar: The confectioners’/powdered sugar coats the cookies before baking, creating a crackly surface and adding a touch more sweetness.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Combine the chocolate and butter in a small, microwave-safe bowl. Microwave 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.
In a large bowl, combine the eggs with the granulated sugar, brown sugar, and vanilla extract.
Whisk well to combine.
Add the melted chocolate mixture.
Whisk until evenly combined.
Add the flour mixture.
Whisk until evenly 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.
Position two racks in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper and place the Confectioners’ sugar in a small bowl. Roll the chilled dough into 1½-inch balls, then roll the cookie dough balls in confectioners sugar. 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 wire rack to cool completely. Repeat with the remaining cookie dough. The cookies will keep nicely in an airtight container at room temperature for up to 2 days; freeze for longer storage. (The cookie dough can also be frozen for up to 3 months. See my tips on how to freeze cookie dough.)
You May Also Like
Chocolate Crinkle Cookies
Ingredients
- 2½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 ounces unsweetened chocolate, best quality such as Ghirardelli, chopped
- ½ cup (1 stick) unsalted butter, cut into ½-in (13-mm) pieces
- 1 teaspoon instant coffee or espresso powder (optional)
- 4 large eggs
- 1 cup granulated sugar
- 1 cup (packed) dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup confectioners' sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine the chocolate and butter in a small, microwave-safe bowl. Microwave 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.
- In a large bowl, whisk the eggs with the granulated sugar, brown sugar, and vanilla extract. Use a whisk to smash any lumps of brown sugar. Whisk in chocolate mixture.
- Add the flour mixture and whisk until evenly 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.
- Position two racks in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper and place the confectioners' sugar in a small bowl. Roll the chilled dough into 1½-inch balls, then roll each ball in confectioners' sugar. (If the dough gets sticky, 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 the remaining cookie dough. Store the cookies in an airtight container at room temperature.
Notes
Nutrition Information
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, Edamam.com. 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:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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!