Chocolate Crinkle Cookies

How to make Chocolate Crinkle Cookies – fudgy, brownie-like cookies that are coated in powdered sugar. These are a classic for a reason!

Love chocolate? You’ll also want to check out this Chocolate Bundt Cake, Homemade Brownies, or chocolate No Bake Cookies.

There are some cookies that I automatically associate with Christmas. Cookies like Stained Glass Cookies and Candy Cane Cookies. And I’ve always thrown Chocolate Crinkle Cookies into that category, too. I don’t know why – maybe it’s their “snowy” look.

And even though they go on that holiday platter perfectly, I’m going to say that there really is no bad time of year for these cookies. I can guarantee that I’ll be whipping up a batch of them to enjoy on a warm summer night!

What Are Chocolate Crinkle Cookies?

Chocolate Crinkle Cookies have been a classic cookie for years and years. But if you have never had them before, they are a soft, rich cookie that has a texture similar to a brownie. The cookies are rolled in powdered sugar, as as the cookies bake, the exteriors with the powdered sugar form cracks, giving them their traditional “crinkle” look.

You can actually find all different flavors of crinkle cookies out there, but the chocolate seems to be the most traditional.

Ingredients

• Chocolate: I like to use chocolate bars for this recipe. Chocolate chips will work in a pinch, but the chocolate bars will melt easier and smoother.
• Butter: I like to use unsalted butter. If you use salted butter, just cut back on the amount of salt that you use.
• Sugar: You will need granulated sugar for the cookies.
• Eggs: Make sure your eggs are at room temperature for best results.
• Vanilla: Pure vanilla extract will give you the best flavor.
• Flour: I have only tested this using all-purpose flour.
• Cocoa Powder: You need regular unsweetened cocoa powder for this recipe.
• Baking Powder: The baking powder is necessary to give the cookies their structure and keep them from being overly dense.
• Salt: This will balance the flavors.
• Powdered Sugar: You’ll roll the cookies in powdered sugar before baking. You may need a little more or a little less, depending on how much you use.

How to Make Chocolate Crinkle Cookies

1: If you have a double boiler, you can use it here. I just make my own by placing a bowl on top of a pot that has about 1 inch of water in it. Make sure the bowl does not touch the water when you place it on the pan. Add you chocolate and butter to the bowl, and cook, stirring often, until the chocolate is melted and smooth. Remove to cool slightly.

2: Whisk your flour, cocoa powder, baking soda, and salt together and set it aside. (In the recipe card, this step goes after whisking the eggs and sugar, but I like to do this while the chocolate is melting. Either way works!)

3: Whisk the eggs and sugar together until the mixture is light in color and thickened up a bit. This will take a few minutes. Mix in the vanilla.

4: With the mixer running, add the melted chocolate and butter mixture.

5: Add the dry ingredients that you mixed together before.

6: Stir it all together. The dough will be thick and sticky. Cover the bowl and refrigerate the dough for at least 2 hours.

7: Once completely chilled, roll the dough into balls. Then roll the balls in the powdered sugar.

8: Place the balls on a baking sheet and bake the cookies until they are just set.

Chocolate Crinkle Cookies Video

If you want to see how to make the cookies, you can watch the video above.

Tips and Tricks

• Don’t try to rush these cookies. The dough needs the time in the refrigerator to chill. I always give it at least 2 hours, but usually it’s easier to just make the dough one day in advance.
• If you do keep the dough in the refrigerator overnight, you may need to let it sit out for a few minutes before you start scooping.
• I love using a cookie scoop, but it won’t work perfectly for this recipe because the dough is so thick. So I’ll use the cookie scoop to scoop the dough, but then I’ll roll the dough in my hands to make a smooth ball.
• Don’t be stingy when rolling your dough in the powdered sugar. Some of it will melt into the cookie while baking, so I like to make sure I really coat the ball in powdered sugar.
• For maximum freshness, store the cookies in an airtight container for up to 3 days. These cookies don’t last 3 days in my house, though!

More Cookies for the Cookie Tray

Chocolate Peanut Butter Cookies
Chocolate Mint Cookies
Triple Chocolate Cookies with Dried Cherries
Chocolate Peppermint Cookies
Meringue Cookies
Red Velvet Gooey Butter Cookies
The Best Sugar Cookie Recipe

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Chocolate Crinkle Cookies

5 from 1 vote

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Chilling Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 28 cookies

Course: Dessert

Cuisine: American

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How to make Chocolate Crinkle Cookies – fudgy, brownie-like cookies that are coated in powdered sugar. These are a classic for a reason!

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Ingredients

• ▢ 6 oz semi-sweet chocolate roughly chopped
• ▢ 6 tablespoons unsalted butter cut into cubes
• ▢ 1/2 cup sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 1/2 cups all-purpose flour
• ▢ 3 tablespoons cocoa powder
• ▢ 3/4 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1/3 cup powdered sugar

Instructions

• Place the chocolate and the butter in a small glass bowl and place the bowl on top of a pot with an inch or two of simmering water. Make sure the bowl does not touch the water. Stir the chocolate and butter occasionally, until they are melted and smooth. Remove from the heat and set aside.
• In a mixing bowl, combine the sugar and eggs and meat on medium for several minutes, until it is thick and smooth.
• While the mixer is on low, add the vanilla and the chocolate mixture and beat until combined.
• In another bowl, whisk together the flour, cocoa, baking powder and salt.
• Add the flour mixture to the bowl and mix just until combined. The dough will be loose and sticky. Cover the dough and refrigerate it for at least 2 hours (or overnight).
• Preheat the oven to 325ºF. Line a cookie sheet with parchment paper or a silicone liner.
• Place the powdered sugar in a bowl.
• Scoop the cookies into 1 1/2 tablespoon sized balls and roll until smooth. (If the dough is too hard to scoop, let it sit for 10-15 minutes.) Roll the ball in the powdered sugar, completely coating it on all sides. Transfer to the prepared baking sheet, leaving the cookies 2 inches apart.
• Bake until the cookies have cracked and are just starting to feel firm, about 10 minutes.
• Cool the cookies on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Video

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1cookie, Calories: 87kcal (4%), Carbohydrates: 12g (4%), Protein: 1g (2%), Fat: 4g (6%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Cholesterol: 20mg (7%), Sodium: 39mg (2%), Fiber: 1g (4%), Sugar: 6g (7%)

Keywords: chocolate crinkle cookies