Chocolate Crinkle Cookies Recipe

Introduction

Chocolate Crinkle Cookies are fudgy, rich, and irresistibly chocolatey treats with a distinctive crackled surface dusted in powdered sugar. Perfect for any occasion, these cookies offer a soft center with a slightly crisp exterior that melts in your mouth.

Ingredients

• 1 1/8 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter (melted)
• 1/2 cup brown sugar (packed, light or dark)
• 1/2 cup white granulated sugar
• 2 large eggs (room temperature)
• 1 tsp pure vanilla extract
• 3/4 cup mini chocolate chips
• 3 tbsp white granulated sugar (for coating)
• 1/3 cup powdered sugar (for coating)

Instructions

1. Step 1: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Step 2: Using a mixer, beat the melted butter, brown sugar, and white granulated sugar on high speed for 2 minutes until the mixture becomes pale and fluffy.
3. Step 3: Add the vanilla extract and eggs to the butter mixture. Mix on medium speed until fully combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined, then fold in the mini chocolate chips.
5. Step 5: Preheat your oven to 350℉ (175℃) and line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to help prevent spreading.
6. Step 6: Place white granulated sugar in one small bowl and powdered sugar in another. Using a 1-ounce or 1 tablespoon cookie scoop, scoop the dough and roll it into a ball with your hands.
7. Step 7: Roll each dough ball first in the granulated sugar, then thoroughly coat it in powdered sugar, ensuring each ball is generously covered for the classic crinkle effect. Arrange 12 cookie dough balls per cookie sheet.
8. Step 8: Allow the coated cookie dough balls to rest on the cookie sheet for 15 minutes. This step reduces spreading and enhances the crinkled top.
9. Step 9: Bake one cookie sheet at a time for 8-10 minutes. For a soft and fudgy texture, remove the cookies when they are slightly underbaked; they will continue cooking on the hot pan after removal.
10. Step 10: Let the cookies sit on the baking sheet for 5 minutes after baking, then transfer to a cooling rack to cool completely.

Tips & Variations

• For deeper chocolate flavor, use Dutch-processed cocoa powder instead of natural.
• Add a pinch of espresso powder to enhance the chocolate taste without adding coffee flavor.
• Swap mini chocolate chips for chopped semi-sweet or dark chocolate chunks for larger pockets of melted chocolate.
• Keep the dough chilled for longer before baking if you prefer thicker cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm gently in the oven at 300℉ for about 5 minutes or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, regular chocolate chips can be used but may result in slightly larger pockets of melted chocolate. Mini chips distribute more evenly throughout the dough.

Why do the cookies need to rest before baking?

Resting the dough and the coated balls before baking helps reduce spreading and promotes the distinctive crinkle cracks on the cookie surface.

Chocolate Crinkle Cookies Recipe

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★★★★★

4.6 from 89 reviews

Deliciously fudgy Chocolate Crinkle Cookies featuring a rich cocoa flavor and a crackled powdered sugar topping. These cookies are soft inside with a slightly crisp exterior, perfect for chocolate lovers looking for an easy-to-make treat.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 8-10 minutes per batch
• Total Time: 40 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/8 cup All-purpose flour
• 1/2 cup Unsweetened cocoa powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt

Wet Ingredients

• 1/2 cup Unsalted butter (melted)
• 1/2 cup Brown sugar (packed light or dark)
• 1/2 cup White granulated sugar
• 2 Large eggs (room temperature)
• 1 tsp Pure vanilla extract

Add-ins and Coating

• 3/4 cup Mini chocolate chips
• 3 TBSP White granulated sugar (for rolling)
• 1/3 cup Powdered sugar (for rolling)

Instructions

1. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
2. Beat Butter and Sugars: Using a mixer, beat the melted unsalted butter, brown sugar, and granulated sugar on high speed for 2 minutes until the mixture becomes lighter in color and fluffy.
3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the mixture and mix on medium speed until well combined.
4. Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the mini chocolate chips gently.
5. Rest Dough: Preheat your oven to 350℉ (175℃). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes to prevent excessive spreading during baking.
6. Scoop and Shape: In two small bowls, place the granulated sugar in one and powdered sugar in the other. Using a 1 oz or 1 tablespoon cookie scoop, portion out the dough and roll each portion into a ball with your hands.
7. Coat Dough Balls: Roll each dough ball first in the granulated sugar, then generously coat in the powdered sugar, ensuring a thick layer. Place 12 dough balls per cookie sheet.
8. Rest Before Baking: Allow the coated cookie dough balls to rest for 15 minutes on the cookie sheets. This step helps reduce spreading and enhances the classic crinkle top.
9. Bake: Bake the cookies one sheet at a time for 8-10 minutes at 350℉. For soft, fudgy cookies, remove them slightly underbaked since they will continue to cook on the hot pan.
10. Cool: Let the baked cookies sit on the hot pan for 5 minutes to finish setting, then transfer them to a cooling rack to cool completely.

Notes

• Resting the dough before and after shaping is key to achieving the signature crinkle effect and preventing excessive spreading.
• Using room temperature eggs helps in proper emulsification and achieving a smooth batter.
• Do not overbake the cookies; underbaking slightly will yield a soft, fudgy texture inside.
• Rolling cookies generously in powdered sugar gives the classic crackled appearance after baking.
• Cookies keep well in an airtight container for up to 5 days and can be frozen for longer storage.

Keywords: Chocolate Crinkle Cookies, fudgy cookies, cocoa cookies, holiday cookies, crackled cookies, soft chocolate cookies