These rich fudgy Chocolate Crinkle Cookies are classic Christmas cookies. The brownie-like texture and powdered sugar coating with crackling make these easy chocolate cookies a win every time!
These are the BEST chocolate crinkle cookies! The fudgy center combined with the crisp outside is truly the most delicious combination. They have a rich chocolate flavor thanks to two types of chocolate and a secret ingredient! They will remind you of brownies in a cookie form.
There’s no question why classic chocolate crinkle cookies are a favourite christmas cookies and star of holiday cookie tray.
Recipe Ingredients Notes
Unsalted Butter. Be sure to start with softened butter.
All purpose flour. Regular or gluten-free measure-for-measure flour blend can be used. We recommend Bob’s Red Mill gluten-free 1-to-1 baking flour which is the only flour we use for gluten-free baked goods.
Unsweetened cocoa powder. Be sure the cocoa powder is unsweetened. If the cocoa has any hard lumps in it pass it through a flour sifter or fine mesh sieve before starting the recipe.
These lumps will not always breakdown when preparing the recipe. See image below.
Confectioners’ sugar. As with the cocoa powder, if there are hard lumps in the powdered sugar pass it through a sifter or fine sieve. See image below.
Instant espresso powder. This ‘secret ingredient’ really boosts the depth of chocolate flavor. You won’t taste any coffee flavors just richer chocolate.
How to make Chocolate Crinkle Cookies – Step-by-Step
Detailed full printable recipe at the end of this post.
STEP 1. Make cookie dough
In a medium bowl combine the dry ingredients: whisk flour, cocoa powder, baking powder, salt and espresso powder to combine (photo 1).
Using an electric mixer (hand mixer with a large bowl or bowl of a stand mixer fitted with a paddle attachment) cream together butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes (photo 2).
Beat in eggs and vanilla until just combined (photo 3-4).
Add the flour mixture to the wet ingredients and mix just until combined (photo 5).
Stir in the chocolate chips (photo 6).
STEP 2. Chill
Cover with plastic wrap and refrigerate dough for 2 hours.
STEP 3. Preheat oven
Preheat oven to 350 degrees F.
Remove cookie dough and allow to sit for 5-10 minutes while preheating the oven.
STEP 4. Make cookies
Line cookie sheets with parchment paper. Place the confectioners’ sugar in a small bowl.
Use a 1 1/2 tablespoon cookie scoop, scoop dough and roll gently into a ball (or shape dough into balls of 1 1/2 tablespoons of dough) (photo 7). Roll cookie dough balls in powdered confectioners’ sugar (photo 8-9) and place the cookie ball on a the prepared baking sheet (photo 10).
STEP 5. Bake
Bake cookies for 8-10 minutes.
STEP 6. Cool
Remove baked cookies from oven and allow to cool 5-10 minutes on the baking sheet. Transfer cookies to a wire rack to fully cool before serving.
Use Andes mint pieces. To change these up for a chocolate mint flavor swap chopped Andes mint pieces in for the chocolate chips!
Frequently Asked Questions
Yes! This is a key step for multiple reasons. The sugar absorbs moisture, the fat solidifies and the dough becomes firmer. All of this helps the cookies from spreading when baked, and to brown and caramelize better. The dough will also be easier to scoop.
How to Store
Store in an airtight container at room temperature for up to 5 days.
How to Freeze
Freezing baked cookies
Once the cookies are fully cooled, place them in an airtight freezer container in a single layer separated with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature.
Freezing cookie dough balls
- Prepare the cookie dough balls as directed. Place them on a parchment lined rimmed baking sheet.
- Place in the freezer for 1 hour or until they have flash frozen.
- Place the dough balls in a freezer bag and freeze for up to 3 months.
- When ready to bake removed the desired number of cookie dough balls and allow to thaw at room temperature for about 30 minutes.
- Roll in confectioner’s sugar and bake as instructed.
NOTE: flash freezing the dough balls keeps them from sticking together. This allows removing and baking any number of cookies at a time too.
More recipes you’ll love!
Chocolate Crinkle Cookies
- 1 cup granulated sugar
- ¼ cup (1/2 stick) unsalted butter softened
- 2 eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour regular or gluten-free measure-to-measure flour blend
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tsp instant espresso powder
- 1/2 cup semi-sweet chocolate chips
- ¾ cup powdered sugar
- Whisk together the flour, cocoa powder, baking powder, salt, and espresso powder.
- Using an electric hand held mixer or stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes
- Mix in eggs and vanilla until just combined. Beat in the flour mixture just until combined.
- Stir in the chocolate chips.
- Cover with plastic wrap and refrigerate dough for 2 hours. After chilling, remove and allow to sit for 10 minutes while preheating the oven.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.Place the confectioners' sugar into a small bowl.
- Using a 1 1/2 tablespoon cookie scoop, scoop dough and gently roll them into balls. Alternatively scoop 1 1/2 tablespoons of dough and roll into balls.Roll the dough balls in the powdered sugar and place on the prepared baking sheet.
- Bake cookies for 10-12 minutes.
- Remove from oven. Leave cookies on baking sheet for 5-10 minutes then place on cooling rack to fully cool before serving.