How to make Chocolate Crinkle Cookies – fudgy, brownie-like cookies that are coated in powdered sugar. These are a classic for a reason!
Love chocolate? You’ll also want to check out this Chocolate Bundt Cake, Homemade Brownies, or chocolate No Bake Cookies.
There are some cookies that I automatically associate with Christmas. Cookies like Stained Glass Cookies and Candy Cane Cookies. And I’ve always thrown Chocolate Crinkle Cookies into that category, too. I don’t know why – maybe it’s their “snowy” look.
And even though they go on that holiday platter perfectly, I’m going to say that there really is no bad time of year for these cookies. I can guarantee that I’ll be whipping up a batch of them to enjoy on a warm summer night!
What Are Chocolate Crinkle Cookies?
Chocolate Crinkle Cookies have been a classic cookie for years and years. But if you have never had them before, they are a soft, rich cookie that has a texture similar to a brownie. The cookies are rolled in powdered sugar, as as the cookies bake, the exteriors with the powdered sugar form cracks, giving them their traditional “crinkle” look.
You can actually find all different flavors of crinkle cookies out there, but the chocolate seems to be the most traditional.
Tips and Tricks
- Don’t try to rush these cookies. The dough needs the time in the refrigerator to chill. I always give it at least 2 hours, but usually it’s easier to just make the dough one day in advance.
- If you do keep the dough in the refrigerator overnight, you may need to let it sit out for a few minutes before you start scooping.
- I love using a cookie scoop, but it won’t work perfectly for this recipe because the dough is so thick. So I’ll use the cookie scoop to scoop the dough, but then I’ll roll the dough in my hands to make a smooth ball.
- Don’t be stingy when rolling your dough in the powdered sugar. Some of it will melt into the cookie while baking, so I like to make sure I really coat the ball in powdered sugar.
- For maximum freshness, store the cookies in an airtight container for up to 3 days. These cookies don’t last 3 days in my house, though!
More Cookies for the Cookie Tray
Chocolate Peanut Butter Cookies
Chocolate Mint Cookies
Triple Chocolate Cookies with Dried Cherries
Chocolate Peppermint Cookies
Red Velvet Gooey Butter Cookies
The Best Sugar Cookie Recipe
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Chocolate Crinkle Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 45 minutes
- Yield: 28 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
How to make Chocolate Crinkle Cookies – fudgy, brownie-like cookies that are coated in powdered sugar. These are a classic for a reason!
Ingredients
- 6 oz semi-sweet chocolate, roughly chopped
- 6 tablespoons unsalted butter, cut into cubes
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup powdered sugar
Instructions
- Place the chocolate and the butter in a small glass bowl and place the bowl on top of a pot with an inch or two of simmering water. Make sure the bowl does not touch the water. Stir the chocolate and butter occasionally, until they are melted and smooth. Remove from the heat and set aside.
- In a mixing bowl, combine the sugar and eggs and meat on medium for several minutes, until it is thick and smooth.
- While the mixer is on low, add the vanilla and the chocolate mixture and beat until combined.
- In another bowl, whisk together the flour, cocoa, baking powder and salt.
- Add the flour mixture to the bowl and mix just until combined. The dough will be loose and sticky. Cover the dough and refrigerate it for at least 2 hours (or overnight).
- Preheat the oven to 325ºF. Line a cookie sheet with parchment paper or a silicone liner.
- Place the powdered sugar in a bowl.
- Scoop the cookies into 1 1/2 tablespoon sized balls and roll until smooth. (If the dough is too hard to scoop, let it sit for 10-15 minutes.) Roll the ball in the powdered sugar, completely coating it on all sides. Transfer to the prepared baking sheet, leaving the cookies 2 inches apart.
- Bake until the cookies have cracked and are just starting to feel firm, about 10 minutes.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: 1 cookie
- Calories: 87
- Sugar: 6 g
- Sodium: 39 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: chocolate crinkle cookies
laserjet printer says
Chocolate crinkles.. i love it!
Brilynn says
I know what you mean about the christmas cookie thing! I made rum spice cookies the other day that were coated in icing sugar and every time I ate one I felt like it should be winter.
kimberleyblue says
I really love these cookies too…perfect for any time of year, for sure!
dessertobsessed says
these are cookies i associate with christmas too! but i wouldn’t mind eating some right now…
eatme_delicious says
Yum they look perfect Deborah! I think I associate these with Christmas too.
Talita says
These cookies look so delicate and cute! Your blog is awesome!
Maria says
I love crinkles! They are good anytime of the year, you are right about that:)
Spryte says
Good for you!!! I need to make some of my ‘Christmas’ cookies at other times of the year too!
kat says
You are right about the amount of cookies I consider just for Christmas for no good reason
ashley says
i LOVE crinkles!! sooo good!
Grace says
it’s definitely the snowy, powdered tops, and i definitely agree. these look perfect, deborah, and making and eating them would be like having christmas in may. 🙂
Anonymous says
I’ve been looking for a good chocolate crinkles recipe – one I tried previously didn’t turn out very well. Look forward to giving this a try. Thanks for always sharing and I love visiting your blog!!!
Debbie says
I usually always make those around Christmas too. I know one year I just wanted a variety of Christmas cookies during the summer and I started saying that I was having Christmas in July!!! Yours look great!
redkimo says
These are on my top 10 favorite cookies list! They look so nummy!
Emily says
I love these cookies! But the only time I tried making them, I screwed them up and it was a disaster. I’ll have to try again.
Rosa's Yummy Yums says
So pretty! wonderful little cookies!
Cheers,
Rosa
Andrea says
I love these cookies, and they do look like snow-capped mountains. Delicious!
Dawn says
yeah these are those addicting cookies that you just can easily pop into your mouth over and over and over….
Courtney says
yummy i love these cookies, of course you post them the week, i am trying not to eat sugar!
Anonymous says
I’m guessing these cool for 5 minutes on the *cookie sheet* before being transferred to a wire rack to finish cooling. Then again, I have no business making these (I’d eat them all myself and not share ANY), so why should the instructions matter! 🙂
Sandra
Liz Ross Brooks says
These look great! Thank you for sharing.
kristina says
I’ve always associated these with Christmas too–must be the snowy tops as you say! They look lovely. Have been thinking about buying the Field Guide to Cookies on my next trip home… K x