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    Home » Recipes » Desserts (Baked) » Chocolate Crinkle Cookies recipe

    PUBLISHED: December 7, 2021 • By Toni Dash 16 Comments

    Chocolate Crinkle Cookies recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    chocolate crinkle cookies with title

    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!

    chocolate crinkle cookies with title

    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.

    Jump to:
    • Recipe Ingredients Notes
    • How to make Chocolate Crinkle Cookies – Step-by-Step
    • Variations
    • Frequently Asked Questions
    • How to Store
    • How to Freeze
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredients Notes

    chocolate crinkle cookies labelled ingredient

    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.

    sifting powdered sugar and cocoa powder

    How to make Chocolate Crinkle Cookies – Step-by-Step

    Detailed full printable recipe at the end of this post.

    chocolate crinkle cookies recipe steps 1-4

    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).

    chocolate crinkle cookies recipe steps 5-8

    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).

    chocolate crinkle cookies recipe steps 9-10

    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.

    chocolate crinkle cookies tilted cookie

    Variations

    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

    Does this dough really need to chill?

    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

    1. Prepare the cookie dough balls as directed. Place them on a parchment lined rimmed baking sheet.
    2. Place in the freezer for 1 hour or until they have flash frozen.
    3. Place the dough balls in a freezer bag and freeze for up to 3 months.
    4. When ready to bake removed the desired number of cookie dough balls and allow to thaw at room temperature for about 30 minutes.
    5. 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.

    chocolate crinkle cookies stacked

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    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    chocolate crinkle cookies overhead

    Chocolate Crinkle Cookies

    Rich, brownie-like Chocolate Crinkle Cookies have a fudgy center with crisp edges. They are a favorite Christmas cookie and perfect any time.
    5 from 16 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Chilling Time (minimum): 2 hours
    Total Time: 2 hours 50 minutes
    Servings: 20 3-inch diameter cookies
    Calories: 138kcal
    Author: Toni Dash
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    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    To make smaller cookies:
    Use a 1 tablespoon cookie scoop. The cookies will be 2 1/2-inch in diameter. Bake for 8-10 minutes. The yield will be approximately 30 cookies.
    How to Store
    Store in an airtight container at room temperature for up to 5 days.
    How to Freeze
    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.
    Testing notes: These cookies have been tested at sea level, 5400 foot elevation, with regular flour and gluten-free Bob’s Red Mill 1-to-1 baking flour. If making cookies at altitudes higher than 5400 feet adjustments may be required.

    Nutrition

    Calories: 138kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 86mg | Potassium: 95mg | Fiber: 1g | Sugar: 16g | Vitamin A: 97IU | Calcium: 19mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Peppermint Frosted Sugar Cookie recipe
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Sara says

      December 08, 2021 at 9:53 am

      5 stars
      Great recipe. Very easy, rich chocolatey center (as you said like a brownie) and sweet cracks on the outside. Definitely going on our annual baking list.

      Reply
    2. Jennifer says

      December 08, 2021 at 8:43 am

      5 stars
      I love eating chocolate crinkle cookies but this is the first time I’ve made them. They were so rich and chocolatey. Easy to make too.

      Reply
    3. Monica Simpson says

      December 07, 2021 at 8:50 pm

      I need to get started on my Christmas cookie baking. These look so good and I love the idea of adding Andes to them.

      Reply
    4. Amanda G says

      December 07, 2021 at 7:01 pm

      5 stars
      Made these last night and they were absolutely delicious. Very easy and the flavor is incredible.

      Reply
    5. Linda says

      December 07, 2021 at 6:22 pm

      5 stars
      Absolutely delicious! They really do taste like a rich chocolate brownie with a fudgy middle. My new favorite Christmas cookie recipe!

      Reply
    6. Tammy says

      December 07, 2021 at 1:51 pm

      5 stars
      These are my new favorite cookie! We tried your recipe last weekend and it was so easy and delicious!! Thank you.

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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