Best chocolate crinkle cookies! Simple recipe with step-by-step photos and instructions to help you make perfect chocolate crinkle cookies.
We have a list of must-make Chrimstas cookies that seems to get longer every year. We have the traditional favorites like sugar cookies and molassses cookies, but we also have some newer favorites like these Chocolate Crinkle Cookies.
My kids love anything that’s been coated in powdered sugar, and these cookies don’t disappoint! The method below gives you a lovely powdered sugar coating on the cookie that doesn’t melt or disappear when the cookies are baked.
The result is a soft, rich and super chocolaty cookie that’s covered in sweet sugar. These cookies don’t last long at our house, and I hope that they’ll becomes a favorite at your house, too.
Ingredients and substitutions
- All-purpose flour: It’s crucial to properly measure the flour. To properly measure the flour, weigh or aerate it (stir it or sift it), then lightly spoon it into the measuring cup, and level. Packing the flour will give you a dry, crumbly cookie.
- Unsweetened cocoa powder: Either unsweetened baking cocoa or Dutch processed cocoa powder is ok.
- Baking powder
- Baking soda
- Kosher salt: If you don’t have kosher salt, you can use 1/4 teaspoon of regular (table) salt.
- Brown sugar: Light or dark brown sugar will work.
- Large eggs
- Vanilla extract
- Unsweetened baking chocolate: You will want to use a baking chocolate because it will melt well. Some chocolate chips has ingredients that keep them from melting well.
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.
- Granulated sugar
- Powdered sugar
How do you make chocolate crinkle cookies?
Begin by whisking the dry ingredients together. Set aside. Next, melt the butter and chocolate together in a microwave-safe bowl. It’s important to heat the butter and chocolate at 50% power to keep the chocolate form scorching or seizing.
Then, whisk the eggs, brown sugar, and vanilla together. Next, whisk the egg mixture into the chocolate mixture.
Next, whisk in the flour mixture. It’s important not to pack the flour or the cocoa powder as that will give you a dry dough.I recommend either weighin the ingredients or stirring the flour or cocoa powder, spooning it into the measuring cup, and then leveling.
The cookie dough will look like a thick brownie batter at this point. Then, let the dough rest for 10 minutes uncovered.
Scoop the dough, and roll each scoop in granulated sugar. The granulated sugar gives the powdered sugar something to stick to and keeps it from melting into the cookies.
Next, roll the cookie dough in powdered sugar.
Then, place the dough about 2 inches apart on the prepared baking sheet.
Bake! It’s important not to overbake the cookies. The cookies should look set, but they should still look wet or raw in the cracks.
How do you keep powdered sugar from melting on crinkle cookies?
There are two keys to help ensure that the powdered sugar doesn’t melt while baking.
First, roll the dough in granulated sugar. This is a trick I picked up from ATK years ago. The granulated sugar helps give the powdered sugar something to cling to.
Second, give the dough balls a generous coating of powdered sugar. This helps to ensure that the powdered sugar doesn’t melt in while the cookies are baking.
How long will they keep?
The cookies will stay fresh for 2-3 days if stored in a covered container.
Can you freeze the cookies?
You can! Prepare the recipe through step 7.
Then, roll into balls, and place the dough balls on a baking sheet. Freeze until firm, and then place the balls in a single layer in a freezer bag.
More Christmas cookie recipes!
- Best Molasses Cookies
- No Chill Gingerbread Men
- No Chill Sugar Cookies
- Reindeer Cookies
- Cherry Cheesecake Cookies
If you’ve tried this chocolate crinkle cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Chocolate Crinkle Cookies
Ingredients
- 1 cup+ 2 tablespoons all-purpose flour properly measured, see the note below
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 ounces unsweetened baking chocolate chopped
- 1/4 cup butter
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
Instructions
- Preheat oven to 325 F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl. Please read the note about measuring flour.
- Combine chocolate and butter in a microwave-safe bowl, and microwave at 50% power, stirring occasionally, until melted, about 2-3 minutes.
- In a separate bowl, whisk brown sugar; eggs, and vanilla together until well-combined.
- Whisk in the chocolate mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
- Fold in flour mixture until just incorporated.
- Let dough sit at room temperature for 10 minutes.
- Place granulated sugar and powdered sugar in separate shallow dishes.
- Working with 1.5 tablespoons dough (a medium cookie scoop) at a time, drop scoop of dough into granulated sugar.
- Roll in granulated sugar, and then roll in powdered sugar.
- Place dough about 2 inches apart on prepared baking pan.
- Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft. The cookies will look raw between cracks and seem underdone, about 9-12 minutes.³
- Cool the cookies on the baking sheet for about 10 minutes before removing to wire cooling rack.
Notes
- Flour: To properly measure the flour, weigh or aerate it (stir it or sift it), then lightly spoon it into the measuring cup, and level. Packing the flour will give you a dry, crumbly cookie.
- Cocoa powder: Either unsweetened baking cocoa or Dutch processed cocoa powder is ok.
- Kosher salt: If you don’t have kosher salt, you can use 1/4 teaspoon of regular (table) salt.
- Brown sugar: Light or dark brown sugar will work.
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.
- It’s better that the cookies stay a little underbaked. That will help the cookies to stay soft.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
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Originally published 12/11/18. Updated with new photos, tips, and information on 11/23/21.
Slightly adapted from Cooks Illustrated.
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Comments & Reviews
Rena says
My cookies came out with a lovely crinkle pattern and the chocolate flavor was so good. I’ll make them again.
Kate says
I’m so glad that they turned out well for you!
Sara says
What’s ounces sorry but I didn’t understand
Sara says
I mean you wrote 4 ounces but how can I measure ounces ????
Kate says
The baking chocolate bars are sold in 4 ounce packages. A baking scale is the best way to measure ounces if needed.
Kate says
Ounces are a unit of weight measurement. Baking chocolate bars in the US are sold in 4 ounce packages.
Sara says
I don’t have the measuring?
Jessica says
I have tried alot of these cookie recipes but these are the best. The cookies are very good. Thank you for sharing.
Kate says
Thanks! I’m glad you liked the cookies. =) Thanks for commenting!