Chocolate Crinkle Cookies

Yumna Jawad

5 from 8 votes

These deliciously rich and fudgy chocolate crinkle cookies have a fun crackled exterior and chewy, chocolate center - and they're easy to make!

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These chocolate crinkle cookies are so good! With a rich, chocolatey interior and a beautiful snow-like exterior. If you’ve been craving a change from your usual cookie repertoire, let me introduce you to my go-to Chocolate Crinkle Cookies recipe! It’s like the best of two worlds – a fudgy brownie and a classic cookie all wrapped up in one. Plus, that generous dusting of powdered sugar really makes them pop on the plate.

Chocolate crinkle cut cookies on a wire rack with a small bowl of powdered sugar nearby.
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Table of Contents

Now, you might think that baking Chocolate Crackle Cookies at home would be a tall order, but I promise you it’s not. This recipe is all about simplicity and ease. With these step-by-step instructions, you’ll have a batch of delicious, bakery-style crinkle cookies cooling on your counter in no time.

  • They’re beginner-friendly: Even if you’re new to baking, this cookie recipe is totally doable. The steps are simple and straightforward, making it a great starting point for novice bakers.
  • Versatile for all occasions: Whether it’s a casual afternoon snack, a holiday treat, or a dessert for a party, these crackle-style cookies never feel out of place. Their eye-catching appearance makes them a hit at any event.
  • Perfect for sharing: The recipe yields a good number of cookies, making them ideal for gifting. Put them in a cute cookie box, and you’ve got a homemade present that everyone will appreciate.
  • Impressively good looks: Let’s be honest, these cookies look so good! The crackly tops dusted with powdered sugar are truly Instagram-worthy.
  • They’re just plain delicious: At the end of the day, the best part about these cookies is their taste. The rich, chocolatey flavor combined with a soft, chewy texture is simply unbeatable.

Ingredients to make Chocolate Crinkle Cookies

  • Unsalted Butter: The butter provides the fat needed for a tender, flavorful cookie. It’s the foundation of our dough, giving it a rich taste and smooth texture.
  • Semi-sweet Chocolate Chips: These bring in that deep, chocolatey flavor. Melting them into the butter creates a rich, fudgy base for the cookies.
  • Cocoa Powder: For that extra punch of chocolate flavor, cocoa powder is a must. It intensifies the chocolate taste without adding extra sugar.
  • Eggs: Eggs act as a binding agent, holding all our ingredients together. They also help to give the cookies a soft, chewy texture.
  • Light Brown Sugar & Granulated Sugar: A combination of the two sugars provides sweetness, of course, but also contributes to the texture. Brown sugar adds moisture and chewiness, while granulated sugar gives the crinkle cookie a lovely, slightly crisp edge.
  • Vanilla Extract: Vanilla enhances the flavors of the other ingredients. It’s a small but significant addition that rounds out the sweetness.
  • All-purpose Flour: The main dry ingredient that provides structure to our cookies. It absorbs the liquid ingredients, creating a dough that’s easy to handle and bakes up beautifully.
  • Baking Soda: This is our leavening agent. It helps the cookies rise and spread and contributes to that perfect crinkly top.
  • Salt: A touch of salt enhances the flavors and balances out the sweetness of the cookies.
  • Powdered Sugar: The finishing touch! Coating the crackle cookies in powdered sugar before baking gives them their signature snowy appearance and a delightful, slightly crisp crust.
Ingredients for recipe in individual bowls: flour, chocolate chips, brown sugar, vanilla, eggs, sugar, rising agents, cocoa powder, and butter.

How to Make Chocolate crinkle cookies

These crackle cookies are so easy to make, and while the extra step of melting the chocolate for the crinkle cookies might seem a little, well, extra – but I promise you it’s so worth it!

Ingredients for recipe in individual bowls: flour, chocolate chips, brown sugar, vanilla, eggs, sugar, rising agents, cocoa powder, and butter.

Melt the chocolate for the cookie dough

  1. Place butter and chocolate chips in a small, heavy-bottomed saucepan. Heat and cook, stirring often, until everything is melted.
  2. Remove from heat and let cool slightly, then whisk in cocoa powder until smooth.
2 image collage melting chocolate in a pot.

Prepare the crinkle cookie dough

  1. Add the eggs, brown sugar, and granulated sugar to the bowl of a stand mixer and cream together until pale yellow and the mixture ribbons on itself slightly.
  2. Add vanilla and mix until combined.
  3. Carefully pour the butter and chocolate mixture into the bowl of the stand mixer on top of the egg and sugar mixture, and mix until the chocolate has been incorporated.
  4. Add the flour, baking soda, and salt.
  5. Mix just until only a few streaks of flour remain. Chill.
  6. Make balls, then coat each in powdered sugar.
6 image collage making recipe: 1- sugars and eggs in the bowl of a stand mixer, 2- after combining with vanilla added, 3- melted chocolate added, 4- after mixing with flour mixture added, 5- after cookie dough is combined, and 6- rolling a ball of cookie dough in powdered sugar.

Bake Your Crackle cookies

  1. Bake until the cookies have spread significantly and have crackly tops.
  2. Let cool.
2 image collage of recipe on a parchment lined baking sheet, before and after baking.

Tips for making the best [secondary kw]

  1. Don’t skip the chill time: This dough will be too sticky to roll in powdered sugar without a chill, so be sure to let it cool for about 20 minutes before baking.
  2. Quality Ingredients: Use high-quality ingredients whenever possible. Good cocoa powder and chocolate chips can make a big difference in the final flavor of the cookies.
  3. Room Temperature Eggs: Be sure to use room-temperature eggs. They mix more evenly into the batter, giving you a smoother and more uniform texture in your cookies.
  4. Don’t Overmix the Dough: Once you add the flour, mix just until you can’t see it anymore. Overmixing can make your cookies tough
  5. Bake Just Until Set: The cookies should still be soft when they come out of the oven. They’ll firm up as they cool. Overbaking can lead to a dry cookie.
  • Swap vanilla for peppermint. For a festive holiday cookie, swap the vanilla extract for ¼ teaspoon of peppermint extract instead.
  • Add-ins: Feel free to mix in some chopped nuts, like walnuts or pecans, for added texture. White chocolate chips or dried fruit like cranberries could also be a delicious addition.
  • Enhance the Chocolate: If you’re a true chocoholic, an easy trick to elevate the rich, chocolatey taste of these cookies is to add a tablespoon of instant coffee to the melted chocolate and butter mixture. Coffee has a magical ability to intensify and deepen the flavor of chocolate, giving your cookies an even more irresistible depth of flavor. Just remember, it should be instant coffee, not regular ground coffee.
  • Orange Zest: Incorporate the zest of an orange into your cookie dough. Chocolate and orange are a classic flavor pairing, and the citrus note can really make the chocolate flavor pop.
  • Experiment with Salt: Try using a flaky sea salt or a flavored salt (like espresso salt, if you can find it) to sprinkle on top of your cookies before baking. Salt enhances all flavors, and the contrast with the sweet cookie can really highlight the chocolate.
Chocolate crinkle cookies on a round plate with a wire rack of more cookies nearby.

How to Store Chocolate Crinkle Cookies

After your chocolate crinkle cookies have completely cooled, you’ll want to store them properly to maintain their fresh and chewy texture. Place them in an airtight container, separating layers with parchment paper to prevent sticking. You can then keep them at room temperature, away from direct sunlight.

How Long Will Chocolate Crinkle Cookies Last in the Fridge?

While it’s perfectly fine to store your chocolate crinkle cookies at room temperature, if you choose to refrigerate them, they can last a bit longer. In the fridge, kept in an airtight container, these cookies will stay fresh for up to 2 weeks. Remember to let them come back to room temperature before serving for the best taste and texture.

Can I Freeze Chocolate Crinkle Cookies?

Absolutely, chocolate crinkle cookies freeze really well! You can either freeze the unbaked dough balls or the baked cookies. For the dough, freeze the individual balls on a baking sheet before transferring them to a zip-top bag. When you’re ready to bake, just roll them in powdered sugar and add a minute or two to the baking time.

For baked cookies, let them cool completely before placing them in a freezer-safe container, separated by layers of parchment paper to prevent sticking. They can be frozen for up to 3 months. To serve, just let them thaw at room temperature. The powdered sugar topping might absorb a bit into the cookie during freezing, so for that freshly baked look, you might want to dust them with a bit more powdered sugar after they’ve thawed.

Frequently asked questions

Why are my chocolate crinkle cookies not crinkling?

The signature crinkle effect happens when the cookies spread and crack as they bake. If your cookies aren’t crinkling, it might be because the dough is too warm (try chilling it for longer before baking), or the oven temperature might be too low (ensure your oven is correctly preheated).

Why are my chocolate crinkle cookies flat?

There could be a couple of reasons. Firstly, check your leavening agent – in this case, baking soda. If it’s old, it might not be working effectively. Secondly, you may have overmixed the dough after adding the flour, which can lead to a denser, flatter cookie.

Can I just use cocoa powder instead of melted chocolate?

The semi-sweet chocolate in this recipe contributes to the rich, fudgy texture of the cookies. While cocoa powder can add a chocolate flavor, it doesn’t have the fat content of actual chocolate, which can impact the cookie’s texture. If necessary, you could experiment with a combination of cocoa powder and additional butter, but the results may vary.

Close up of a chocolate crinkle cookie with a bite taken out to show the inside texture.

It’s time to pull out your baking gear and get started on these Chocolate Crinkle Cookies. They’re a delightful mix of texture and taste that will quickly make them a household favorite. Whether it’s for a holiday, a special occasion, or just a mid-week treat, these cookies are sure to hit the spot. Remember to have fun with the process, maybe try some of the suggested variations, and most importantly, enjoy!

If you try this feel good Chocolate Crinkle Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Chocolate Crinkle Cookies

These deliciously rich and fudgy chocolate crinkle cookies have a fun crackled exterior and chewy, chocolate center – and they're easy to make!
5 from 8 votes
Author Yumna Jawad
Servings 24 cookies
Course Dessert
Calories 145
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes

Ingredients
  

Instructions

  • Place butter and chocolate chips in a small, heavy-bottomed saucepan. Set over low heat and cook, stirring often, until everything is melted. Remove from heat and let cool slightly, then whisk in cocoa powder until smooth.
  • Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the eggs, brown sugar, and granulated sugar at medium speed until pale yellow and the mixture ribbons on itself slightly. Add vanilla and mix until combined.
  • Carefully pour the butter and chocolate mixture into the bowl of the stand mixer on top of the egg and sugar mixture, and mix at low speed until the chocolate has been incorporated.
  • Add the flour, baking soda and salt and mix at low speed just until only a few streaks of flour remain.
  • Using a rubber spatula to fold in any remaining flour, then chill for 20 minutes. Meanwhile, preheat the oven to 350˚F and line 2 rimmed baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
  • Once chilled, using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 dough balls on each prepared baking sheet about 3 inches apart. Roll into even balls, then coat each in powdered sugar. Bake for 8 to 10 minutes, or until the cookies have spread significantly and have crackly tops.
  • Remove from the oven and let cool for about 1 minute on the baking trays before transferring to a rack to cool completely.

Equipment

Nutrition

Calories: 145kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 78mg, Potassium: 61mg, Fiber: 1g, Sugar: 13g, Vitamin A: 140IU, Calcium: 13mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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Comments

  1. My family has been making these for over 70 years. We call them Crackle cookies and they have walnuts in them, a perfect slightly bitter nut that completely the sweet brownie-like dough.

    Reply