Chocolate Crinkle Cookies Recipe

Make my chocolate crinkle cookies today! They have a crispy outer layer coated with powdered sugar, and once you bite into them, you’ll experience the melt-in-your-mouth, fudgy, chocolaty center. These chocolate cookies are easy to prepare in so little time.

“This post is updated and was originally published in 2016.”

These cookies have a special place in my heart, I have four chocoholics at home (including myself), and we all love chocolate crinkle cookies. They carry the characteristics of many chocolate desserts in one.

They are chocolatey, of course, but fudgy like brownies. Since they are cookies, you will also get that light, crisp outer layer similar to chocolate chip cookies. I won’t lie—the dough smelled so good I wanted to take a bite while forming the cookie balls.

I have another reason to like this recipe: Making the cookies with kids. They can help form the balls, roll them in sugar, and gently place them on the baking sheet. It’s an experience most moms enjoy, and your kid will feel proud, too!

Since I have mentioned kids, they might enjoy these cookies: my Butterscotch Chips cookies, fluffy Snickerdoodles cookies, and, of course, easy Sugar Cookies.

WHY YOU’LL LOVE THESE CHOCOLATE CRINKLE COOKIES

• They melt in your mouth.
• Thick and tastes like brownies.
• Kids will love helping you make it in the kitchen.
• Stores well and tastes even better the next day.
• Budget-friendly.
• Uses staple ingredients available in most kitchens.
• It looks elegant, and it’s great to give away as a gift.

WHAT IS CHOCOLATE CRINKLE COOKIES?

Chocolate Crinkle Cookies are rich, fudgy cookies that taste like brownies and the outer texture is crisp like regular cookies. You form balls from the cookie dough, coat them first with sugar and then with powdered sugar, and bake them. When the cookies expand in the oven, they form a crinkled top.

INGREDIENT YOU’LL NEED

• All-purpose flour: When baking any type of cookies, I found all-purpose flour is the best option. Cake flour is lower in protein than all-purpose; the cookies will come out more cake-like and less fudgy and chewy.
• Unsweetened cocoa powder: I wanted a chocolaty flavor and beautiful color, so I went with cocoa powder. You can use Dutch cocoa powder, but the chocolate flavor will be mellow.
• Unsalted butter and oil: Oil will prevent the cookies from getting too firm when stored in the fridge or when frozen and butter will give a rich flavor.
• Baking powder: To help the chocolate crinkle cookie rise a little.
• Egg: This wet ingredient helps the dough come together and adds more richness to the flavor and texture of the cookies.

HOW TO MAKE CHOCOLATE CRINKLE COOKIES

1. Sifting helps: Sift the dry ingredients three times; this will eliminate lumps and help mix the ingredients better.
2. Mixing the wet ingredients: In a separate bowl, beat the wet ingredients except the egg until combined, then add the egg and mix well.
3. Mixing dry with wet: Add the flour to the wet ingredients and mix; do not over-mix. Refrigerate for an hour.
4. Preheating: Preheat the oven for at least 20 minutes before baking.
5. Forming the cookies: Take a tablespoon from the dough and form a ball. You can wet your hands with cold water or lightly oil them when forming the balls.
6. Coating the cookie balls: First, roll the balls in fine sugar, then coat them generously with powdered sugar. I got this tip from America’s Test Kitchen.
7. Baking: Place the cookies on a baking sheet lined with parchment paper and bake for 10 minutes.
8. Cooling the cookies: Remove the cookies from the oven but keep them on the baking sheet for 5 more minutes to set then place them on a cooling rack.

PRO TIPS

• Use unsalted butter, but if all you have is salted, then omit the salt from the recipe.
• Do not use sweetened cocoa powder, or milk cocoa powder in this recipe.
• Preheat the oven for 20 to 30 minutes, or the cookies won’t crinkle and will spread.
• Do not use olive oil, it will take away the chocolate flavor.
• Leave a 2-inch space between cookies before baking since they will spread a little.
• The ingredients must be at room temperature, only then the cookie dough will come together better.
• When forming the balls, wet your hands with cold water, or lightly oil them. For less mess, use latex or vinyl hand gloves instead.

VARIATIONS AND SUBSTITUTIONS

1. Use brown sugar: For a gooey and chewier center, replace regular sugar with brown.
2. Add instant coffee: To enhance the flavor of chocolate, add a teaspoon of instant coffee powder to the cookie dough.
3. Semi-sweet chocolate chips: This chocolate cookie is chocolaty enough, but if you love more chocolate, add a quarter cup of semi-sweet chocolate chips to the dough.

FREQUENTLY ASKED QUESTIONS

MORE COOKIES YOU’LL LOVE

HOW TO STORE THE COOKIES

You can leave the chocolate crinkle cookies on the counter for 4 days, in an airtight container.

Freeze after baking: When the cookies are completely cool, place them in a Ziplock bag and freeze for up to 3 months. Thaw them overnight in the fridge or on the kitchen counter.

Freezing the cookie dough: First, refrigerate the dough for two hours or until firm enough to form balls. Form the balls and place them again in the fridge for an hour. Do not coat the balls with sugar. Place them in a Ziplock bag and freeze them for up to 3 months. When you are ready to bake them, thaw them on the countertop for 30 to 40 minutes, depending on how hot or cold your kitchen is, then coat them as per the instructions in the recipe.

⭐ PLEASE RATE AND REVIEW

If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!