Chocolate Crinkle Cookies
This post may contain affiliate links. Read my full disclosure policy. Satisfy your cravings with chocolate crinkle cookies—the love child of rich, fudgy brownies and chewy cookies. With their rich chocolate flavor and chewy center, chocolate crinkles are a cross between brownies and cookies. The secret to their crinkled appearance? A simple trick: rolling the dough balls in confectioners’ sugar before baking. As the cookies puff up in the oven, the powdered sugar coating cracks and reveals the dark chocolate center. For best results, be sure to let the dough chill in the refrigerator before baking. This will make it easier to handle and ensure the cookies have a perfect crinkled texture when they come out of the oven. Often baked as classic Christmas cookies, chocolate crinkles are ideal for holiday gatherings or cookie exchanges. And if you have chocolate feens at home, be sure to also try my double chocolate chip cookies—they’re sure to make your chocoholics swoon! Table of Contents What You’ll Need To Make Chocolate Crinkle CookiesStep-By-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Chocolate Crinkle Cookies Step-By-Step Instructions You May Also Like Printable Recipe Reviews “Fantastic, fudgy, chocolate cookie! Super easy to make and the kids always help.” What You’ll Need To Make Chocolate Crinkle Cookies All-Purpose Flour: Provides the main structure for the cookie dough; always measure flour using the spoon-and-level method to ensure accuracy. Baking Powder: Acts as a leavening agent, helping the cookies to rise. Unsweetened Chocolate: Adds intense chocolate flavor to the cookies, contributing to their rich taste. Butter: Provides moisture and richness to the cookies, resulting in a tender crumb. Instant Coffee or Espresso Powder: Enhances the chocolate flavor, adding depth and complexity. Optional but a wonderful addition. Large Eggs: Bind the ingredients together, providing structure and texture to the cookies. Granulated and Dark Brown Sugar: Sweeten the dough and add moisture. The brown sugar adds a very subtle hint of caramel flavor to the cookies. Vanilla Extract: Two teaspoons vanilla extract enhances the overall flavor profile, adding warmth and aroma. Confectioners’ Sugar: The confectioners’/powdered sugar coats the cookies before baking, creating a crackly surface and adding a touch more sweetness. Jump to the printable recipe for precise measurements All-Purpose Flour: Provides the main structure for the cookie dough; always measure flour using the spoon-and-level method to ensure accuracy. Baking Powder: Acts as a leavening agent, helping the cookies to rise. Unsweetened Chocolate: Adds intense chocolate flavor to the cookies, contributing to their rich taste. Butter: Provides moisture and richness to the cookies, resulting in a tender crumb. Instant Coffee or Espresso Powder: Enhances the chocolate flavor, adding depth and complexity. Optional but a wonderful addition. Large Eggs: Bind the ingredients together, providing structure and texture to the cookies. Granulated and Dark Brown Sugar: Sweeten the dough and add moisture. The brown sugar adds a very subtle hint of caramel flavor to the cookies. Vanilla Extract: Two teaspoons vanilla extract enhances the overall flavor profile, adding warmth and aroma. Confectioners’ Sugar: The confectioners’/powdered sugar coats the cookies before baking, creating a crackly surface and adding a touch more sweetness. Jump to the printable recipe for precise measurements Step-By-Step Instructions In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Combine the chocolate and butter in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth. In a large bowl, combine the eggs with the granulated sugar, brown sugar, and vanilla extract. Whisk well to combine. Add the melted chocolate mixture. Whisk until evenly combined. Add the flour mixture. Whisk until evenly combined. (Note that the mixture will be very wet, more like cake batter than cookie dough.) Cover the bowl with plastic wrap and chill until firm enough to roll, at least 2 hours or longer if necessary. Position two racks in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper and place the Confectioners’ sugar in a small bowl. Roll the chilled dough into 1½-inch balls, then roll the cookie dough balls in confectioners sugar. Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator. Bake the cookies for 9 to 12 minutes, rotating the pans from top to bottom and front to back midway through, or until puffy and almost dry between the cracks. Cool the cookies on the pans for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough. The cookies will keep nicely in an airtight container at room temperature for up to 2 days; freeze for longer storage. (The cookie dough can also be frozen for up to 3 months. See my tips on how to freeze cookie dough.) You May Also Like RecipeComments (216)Add Comment Recipe Comments (216) Add Comment Ingredients 2½ cups all-purpose flour, spooned into measuring cup and leveled off with knife 2 teaspoons baking powder ½ teaspoon salt 5 ounces unsweetened chocolate, chopped (best quality, such as Ghirardelli) 8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces 1 teaspoon instant coffee or espresso powder (optional) 4 large eggs 1 cup granulated sugar 1 cup firmly packed dark brown sugar 2 teaspoons vanilla extract 1 cup Confectioners' sugar 2½ cups all-purpose flour, spooned into measuring cup and leveled off with knife 2 teaspoons baking powder ½ teaspoon salt 5 ounces unsweetened chocolate, chopped (best quality, such as Ghirardelli) 8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces 1 teaspoon instant coffee or espresso powder (optional) 4 large eggs 1 cup granulated sugar 1 cup firmly packed dark brown sugar 2 teaspoons vanilla extract 1 cup Confectioners' sugar Instructions In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Combine the chocolate and butter in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth. In a large bowl, whisk the eggs with the granulated sugar, brown sugar, and vanilla extract. Use a whisk to smash any lumps of brown sugar. Whisk in chocolate mixture. Add the flour mixture and whisk until evenly combined. (Note that the mixture will be very wet, more like cake batter than cookie dough.) Cover the bowl with plastic wrap and chill until firm enough to roll -- at least 2 hours or longer if necessary. Position two racks in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper and place the Confectioners' sugar in a small bowl. Roll the chilled dough into 1½-inch balls, then roll each ball in confectioners sugar. (If the dough gets sticky, wash your hands and then dust them with confectioners sugar before proceeding.) Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator. Bake the cookies for 9 to 12 minutes, rotating the pans from top to bottom and front to back midway through, or until puffy and almost dry between the cracks. Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with the remaining cookie dough. Store the cookies in an airtight container at room temperature. Freezer-Friendly Instructions:The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, roll in confectioners' sugar, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the cookies cool completely and then store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Combine the chocolate and butter in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth. In a large bowl, whisk the eggs with the granulated sugar, brown sugar, and vanilla extract. Use a whisk to smash any lumps of brown sugar. Whisk in chocolate mixture. Add the flour mixture and whisk until evenly combined. (Note that the mixture will be very wet, more like cake batter than cookie dough.) Cover the bowl with plastic wrap and chill until firm enough to roll -- at least 2 hours or longer if necessary. Position two racks in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper and place the Confectioners' sugar in a small bowl. Roll the chilled dough into 1½-inch balls, then roll each ball in confectioners sugar. (If the dough gets sticky, wash your hands and then dust them with confectioners sugar before proceeding.) Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator. Bake the cookies for 9 to 12 minutes, rotating the pans from top to bottom and front to back midway through, or until puffy and almost dry between the cracks. Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with the remaining cookie dough. Store the cookies in an airtight container at room temperature. Freezer-Friendly Instructions:The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, roll in confectioners' sugar, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the cookies cool completely and then store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Nutrition Information Powered by Serving size: 1 cookie Calories: 100 Fat: 4g Saturated fat: 2g Carbohydrates: 16g Sugar: 11g Fiber: 1g Protein: 1g Sodium: 30mg Cholesterol: 21mg Serving size: 1 cookie Calories: 100 Fat: 4g Saturated fat: 2g Carbohydrates: 16g Sugar: 11g Fiber: 1g Protein: 1g Sodium: 30mg Cholesterol: 21mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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