Chocolate Crinkle Cookies
on Feb 07, 2022, Updated Dec 12, 2024
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Chocolate Crinkle Cookies are a must-have for holiday baking. They are like a rich, brownie rolled in powdered sugar and taste like a dream.
Chocolate lovers unite! What’s not to love about a cookie that tastes like a rich, chewy brownie? They look pretty enough to gift because the cookies get little cracks in them which look like chocolate cracks under the white powdered sugar. They are festive and delicious.
These cookies are not only fool proof but they freeze incredibly well too. You can make them in advance for a party or just tuck some away in the freezer for when you get that chocolate craving. For more chocolaty goodness also try my chocolate cookies white chocolate chips!
Table of Contents
Why You’ll Love Chocolate Crinkle Cookies
- They are made using simple ingredients that you most likely have in your kitchen right now.
- They are incredibly easy to whip up that even novice bakers will have great success.
- These cookies offer a deep, satisfying chocolate taste that will delight any chocolate lover.
- With a total time of just 25 minutes, they’re perfect for a quick treat.
Recipe Ingredients
- Butter – Unsalted
- Sugar – You will need granulated and powdered sugar
- Egg
- Vanilla extract
- Flour – All-purpose
- Cocoa powder – Unsweetened
- Baking powder
- Salt
See the recipe card below for full information on ingredients and quantities
How to Make Chocolate Crinkle Cookies
Step #1. Cream butter and 1 cup of sugar until fluffy, then add the egg and vanilla.
Step #2. Mix in flour, cocoa powder, baking powder, and salt until dough forms.
Step #3. Roll dough into balls, then coat in granulated sugar followed by powdered sugar.
Step #4. Place on a lined baking sheet, bake at 350°F for 10-12 minutes, and let cool.
Recipe FAQs
Crinkle cookies are rolled in powered sugar before baking. This cute name stems from the powered sugar cracking and the crinkles that form as the cookie begins to take shape.
The cookies will be done when the crinkles appear on top. This typically takes 10-12 minutes but watch them because time varies depending on your home oven. They will be pretty soft when they come out of the oven but will harden as they cool. The rule of thumb is to let them cook 1 minutes longer after they “crack”.
You sure can, however this recipe and ingredient list are so easy that I’d just make it from scratch and not buy a packaged mix. Seriously, there’s nothing to these!
You want to make sure that the cookies are totally covered in powdered sugar and it will take about 1/2 cup total to cover all of your cookie dough balls.. You will know when they are properly covered because you won’t be able to see any of the dough underneath. This is an important step if you want a good crinkle factor.
Expert Tips
- If your dough is too soft to roll, chill it in the fridge for 15-20 minutes to make it easier to handle.
- Rotate your baking sheet halfway through to ensure the cookies bake evenly.
- Pull the cookies out just as they start to crack and spread to keep them soft and fudgy inside.
- The cookies will start to absorb the powdered sugar after a few hours and they won’t be as white as they once were. They still taste great though. If you need them to be extra pretty for a party or something, don’t make them more than a few hours ahead of time.
How to Serve and Store Chocolate Crinkle Cookies
Chocolate crinkle cookies are perfect with a glass of cold milk or a warm mug of hot cocoa. Use these cookies to make decadent chocolate ice cream sandwiches with my chocolate ice cream in the center. You can add them to a holiday gift box with other festive treats like soft gingerbread cookies, snickerdoodles, or sugar cookies.
Store in an airtight container at room temperature for up to 5 days. Adding a piece of bread to the container helps maintain softness. Freeze the unbaked dough balls on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time. You can also freeze the baked cookies for up to 3 months, thawing them at room temperature when ready to enjoy.
More Christmas Cookie Recipes to Consider
Simple Gingerbread Recipes
The Perfect Icing for Gingerbread Cookies
Cut Out Cookies
Sugar Cookie Icing Recipe for Perfect Holiday Decorating
Dessert Recipes
Reese’s S’mores Bars
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Chocolate Crinkle Cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter
- 4 ounces chopped unsweetened chocolate, or heaping 1/2 cup of semi-sweet chocolate chips
- 1 1/2 cups brown sugar, packed
- 3 large egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar, for rolling
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- In a large bowl add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- In a microwave safe bowl add the chocolate and butter. Microwave in 30 second intervals at 50% power, stirring after each time, until melted and smooth.
- Add the brown sugar, eggs, and vanilla to a medium bowl and whisk to combine well.
- Add the chocolate mixture to the egg mixture and whisk to combine.
- Add the chocolate and egg mixture to the dry ingredients and fold together until no dry parts remain. Allow the dough to rest uncovered at room temperature for 10 minutes. This will change the texture of the dough significantly, do not skip.
- Place the remaining powdered sugar and granulated sugar in two separate shallow dishes.
- Use a 2 tablespoon cookie scoop (#30 scoop) to scoop up the dough. Roll each dough ball in granulated sugar and then powdered sugar until completely covered. The granulated sugar helps the powdered sugar to stick better and helps to create the crackles.
- Place the prepared dough on parchment or baking mat lined cookie sheets about 2 inches apart.
- Bake until cookies are cracked but the chocolate in-between the cracks is still a little shiny, about 12 minutes total.
- Let cookies cool on the sheet pan for a 5 minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough.
- Store baked cookies in an airtight container for several days.
Notes
- Pull the cookies out just as they start to crack and spread to keep them soft and fudgy inside.
- Rotate your baking sheet halfway through to ensure the cookies bake evenly.
