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.
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 long do chocolate crinkle cookies last?
They 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 on a baking sheet. Freeze until firm, and then place the balls in a single layer in a freezer bag.
More chocolate cookie recipes!
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Chocolate Crinkle Cookies
- 1 cup+ 2 tablespoons all-purpose flour¹ properly measured
- ½ cup unsweetened cocoa powder²
- 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
- 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.
- To properly measure the flour, aerate it (stir it), then spoon it into the measuring cup, and level. Packing the flour will give you a dry, crumbly cookie.
- Either unsweetened baking cocoa or Dutch processed cocoa powder is ok.
- It's better that the cookies stay a little underbaked. That will help the cookies to stay soft.
- Nutrition values are estimates.
Slightly adapted from Cooks Illustrated.