Chocolate Crinkle Cookies
What are chocolate crinkle cookies?
Chocolate crinkle cookies are one of my favorite cookies of all time. My family and I always make them around the holidays, but I literally think about them year-round. They are just TOO GOOD.
These delicious cookies have a variegated pattern of deep dark chocolate, contrasting with the snowy white powdered sugar. Since the powdered sugar looks like snow, that makes these the ideal holiday cookie!
Chocolate crinkle cookies are made with both cocoa powder and melted chocolate, so they are PACKED with the maximum amount of chocolate. Seriously, there’s so much chocolate in these, because ‘tis the season. They should be called double chocolate crinkle cookies honestly.
Their crisp, crinkly tops and edges and warm, soft, fudgy centers will blow your mind. Imagine eating a thick brownie… but it’s a cookie. And fresh out of the oven????? Life changing.
What do I need to make chocolate crinkle cookies?
Time to break out the grocery list! Here’s everything you’ll need to make these cookies:
- 8 ounces bittersweet chocolate
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- Light brown sugar
- Eggs
- Vanilla extract
- Whole milk
- Granulated sugar
- Powdered sugar
How to make chocolate crinkle cookies
Let's take it step by step!
STEP ONE: melt the chocolate.
Finely chop the chocolate, and place it in a heatproof bowl. To melt the chocolate, set the bowl over a pan of simmering water (make sure the water doesn’t touch the bowl) and stir.
Alternatively, place the bowl of chopped chocolate in the microwave and heat in 30 second intervals until it’s completely melted, stirring between intervals. Set the melted chocolate aside to cool while you work on the rest of the cookie dough.
STEP TWO: sift together the dry ingredients.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside while you work on step 2.
STEP THREE: Mix together the wet ingredients.
First, beat together the butter and brown sugar until it’s pale and fluffy, about 3 minutes. Next, mix in the eggs and vanilla, and then add the melted chocolate.
In two separate batches, add the dry ingredients from step 2, alternating with the milk.
STEP FOUR: Wrap and refrigerate the dough.
Divide the dough into two equal-sized pieces and wrap each of them in plastic. Refrigerate until the dough is firm, about 2 hours.
STEP FIVE: Roll and bake!
Preheat the oven to 350°F. Line a baking sheet with parchment paper, and set up your station by adding your granulated sugar and powdered sugar to two separate dishes. Roll the dough into 1-inch balls. Roll the ball first in granulated sugar, and then the powdered sugar. Don’t be shy with the powdered sugar! The more the merrier- coat the entire ball of dough.
TIP: rolling the dough in granulated sugar first makes sure that the powdered sugar layer doesn’t melt away.
Place the cookies on the baking sheet, spaced about 2 inches apart.
Bake the cookies for about 15 minutes, until the surfaces crack. Rotate the sheets halfway through the baking time. Allow the cookies to cool on the baking sheet for 2 minutes, and then on a wire rack.
How many chocolate crinkle cookies does this recipe make?
You’ll get about 5 dozen chocolate crinkle cookies out of this recipe, if you make them pretty small.
Store them in an airtight container between layers of parchment paper at room temperature for up to 4 days.
Happy cookie season!
I am so excited for you to make these cookies! I guarantee you, your friends, and your family will all be obsessed with them. Leave me a comment or tag me on Instagram if you make these, and let me know what you think!
We loveee cookie szn!! Happy holidays!!
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Chocolate Crinkle Cookies
Rich, fudgy chocolate crinkle cookies are like brownies in cookie form. Complete with a generous rolling in powdered sugar, these are sure to be any chocolate lover’s new favorite cookie!
- 8 ounces bittersweet chocolate (finely chopped)
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter (room temperature)
- 1 1/2 cups light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
For Rolling:
- 1 cup granulated sugar
- 1 cup powdered sugar
- Melt the chocolate over a pan of simmering water, or in the microwave, stirring between 30-second intervals. Set aside and allow to cool.
- In a medium bowl, sift together dry ingredients: flour, cocoa powder, baking powder, and salt.
- With an electric mixer, beat together the butter and brown sugar, until pale and fluffy, about 3 minutes. Mix in the eggs and vanilla, and then add the melted chocolate. Mix in the dry ingredients in two separate batches, alternating with the milk. Divide the dough into two equal pieces, wrap in plastic, and transfer to the fridge to cool for 2 hours, until firm.
- Preheat the oven to 350°F. Roll the dough into 1- inch balls, and coat in granulated sugar, then powdered sugar. Place about 2 inches apart on a parchment-lined baking sheet. Bake until the surfaces crack, about 15 minutes, rotating the sheets halfway through the baking time. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.