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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.
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


  • 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.


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.


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