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Chocolate crinkle cookies dusted with powdered sugar are displayed on a parchment-lined baking sheet. The cookies have a cracked surface, revealing the chocolate underneath.
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5 from 1 vote

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are one of my favorite Christmas cookies but I'm guilty of making them the whole year. They are the perfect rich chocolate flavor, so pretty, and easy to make too!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 22 cookies
Author: Melissa Griffiths

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.

Nutrition

Serving: 1 of 22 cookies | Calories: 138kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 88mg | Potassium: 65mg | Fiber: 1g | Sugar: 22g | Vitamin A: 96IU | Calcium: 31mg | Iron: 1mg

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