Chocolate Crinkle Cookies
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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 make the dough a few hours ahead of time and chill it in the refrigerator before baking. This will allow the dough to firm up, making it easier to roll and ensuring that 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 a chocolate feen or (feens!) in the house, be sure to also check out my blobbs and double chocolate chip cookies—they’re sure to make any chocolate fan swoon!
“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, ensuring proper texture and consistency.
- 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
Note: When planning to make these cookies, keep in mind the total time required, which includes prep and cook time plus two hours for the dough to chill in the fridge.
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. (There’s no need for a cookie scoop here; 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 wire rack to cool completely. Repeat with the remaining cookie dough.
Make Ahead, Freezing & Storage Instructions
The cookies will keep nicely in an airtight container at room temperature for up to 2 days. Additionally, 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 freezer 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. If you like to get ahead when baking, check out some helpful tips on how to freeze cookie dough.
Frequently Asked Questions
Baking at a high altitude requires adjustments for the best results. This baking tips post has some guidelines for tweaks you’ll need to make (in addition to a variety of other general tips to help you avoid baking mistakes).
To get picture perfect cookies, I strongly recommend chilling the dough for at least 2 hours before baking them. This allows the dough to firm up, making it easier to roll, and ensures the cookies have a wonderful crinkled texture when they come out of the oven.
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Chocolate Crinkle Cookies
Satisfy your cravings with chocolate crinkle cookies—the love child of rich, fudgy brownies and chewy cookies.
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
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.
Nutrition Information
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- 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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Good Morning! I have made chocolate crinkle cookies every year (33) for Christmas using a different recipe, and yes there are plenty out there. Every year I am disappointed with the end product. Last Christmas I made your recipe and can’t wait to make them this year. Your recipe is just a bit messy, but the cookie is terrific! Yours is definitely a keeper. Thank you.
Hi Jenn, thank you so much for this wonderful recipe. I have always wanted to make chocolate crinkles, but I kept going back and forth which one to try. Very glad I stumbled on your website and found this one. When I read the ingredients, I knew this was the one I wanted. I followed the recipe strictly, but was forced to make a substitute for Ghirardelli chocolate 100% cocoa as my store did not have it. I used Lindt chocolate bar 95% cocoa instead. Each cookie weighed 25 grams and baked for 11 minutes per cookie sheet. The cookies were awesome!!! Fudgy and great texture!! They are not too sweet which I do like very much. There is that distinct flavor from espresso powder. Just perfect for me. I cannot wait for my close friends to try them! I already sent them pics and they are excited LOL. Oh I also made your Thai pork fried rice today (only I used ground turkey). It was delicious! This is fav website. Thank you again, Jenn! Please do not stop baking & cooking 🙂
💕
Hi Jenn, greetings from Ireland. Thank you so much for such a delicious recipe . I am wondering how to adapt recipe for Coffee Crinkle Cookies. I would be so happy to receive your suggestion as I would truly love to have both. Thank you for such wonderful recipes.
Mary
Hi Mary, glad you like the cookies! If you still want the cookies to be chocolate with a coffee flavor, I’d use the optional espresso powder and double the amount. If you’re looking for a coffee version that doesn’t also include chocolate, I’d look for a recipe specific to that, as this one would require too many changes. Hope that helps!
Thank you Jenn, I am actually looking for a coffee version that doesn’t include chocolate.
I hope you dont mind if I ask if anyone out there has a Coffee Crinkle Recipe (no chocolate) could you please supply link. I have tried two from other sites but they were not successful.
Thank you
Mary
I am wondering if these could be mailed ( 2-3 day delivery time)? If not, could you recommend another treat recipe that would work? Thanks! Love every recipe I use from your site!
Hi Liz, I don’t think these are the best option for shipping, but a few other options that would work nicely:
Any of my banana breads
Toffee Almond Sandies
Any of my biscotti
Scottish Shortbread (lasts for up to 1 month)
Hope that helps and that the recipient enjoys whatever you send!
Thanks a million for all of your great suggestions! So helpful! Liz
These are a staple in my home any time of the year, but I now have a new version due to a happy mistake. I now make these with half cup each white and brown sugar (that was my original mistake). But instead of spreading they remained plump and with a delightful light centre. Almost like a truffle cookie! And who can fault a less sugary cookie! So much more chocolate flavour and they do not dry out/go stale as quickly as the original recipe.
Really tasteless. I promise I followed the recipe! And I used Ghirardelli chocolate. I’m so disappointed!
do we use 4oz(113.5G) of chocolate or 5oz? the ghirardelli bar states 4oz is 113.5g. I don’t want to make a mistake?
Sorry for the confusion — you should use 5 ounces. I’m going to update that in the recipe now!
I have a few quick questions. I am NOT one to go away from the written recipe but have you or any of the readers used semi-sweet choc. bar vs the unsweetened? I have a family member that isn’t found of a dark chocolate taste. Also, I read mixed answers on when to roll in powdered sugar, if planning to freeze them unbaked.
You can use semi-sweet chocolate instead of unsweetened. And if you’re going to freeze them, I’d roll them in confectioners’ sugar first. Hope you enjoy!
My dough came out thick. I checked and rechecked my measurements. I did just use a whisk and then a wooden spoon. What did I do wrong? Can’t rate it yet as I haven’t actually baked them.
Hi Rhonda, Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.
Hi Jen
I made these cookies the past few Christmases This time they didn’t have the cracks in them after I baked them, they taste delicious So not an issue. But curious what did I do wrong?
Hi Joanie, sorry you had a problem this time around! Did you let the dough firm up in the fridge for 2 hours?