Name: Chocolate Crinkle Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 4 ounces 100% unsweetened baking chocolate, melted & cooled; ¼ cup unsweetened cocoa powder; 1 cup granulated sugar; ¼ cup unsalted butter, softened; 1 cup all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 2 eggs; 1 teaspoon vanilla extract; ¾ cup powdered sugar

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This recipe for classic chocolate crinkle cookies is a must-make for the holiday season. These cookies have a rich chocolate flavor and resemble soft, fudgy brownies on the inside!

About This Recipe

Chocolate Crinkle Cookies are a holiday classic. They’re a decadent chocolate cookie that’s rolled in powdered sugar that ‘crinkles’ when baked.

Rich chocolate flavor: this recipe calls for 100% unsweetened baking chocolate to add to the rich, fudgy chocolate flavor. You can also use semi-sweet baking chocolate if needed.

Simple ingredients: the ingredients of this recipe are mostly pantry staples that you’ll have on hand (sugar, butter, flour, salt, etc.).
Chill time: just like most classic crinkle cookie recipes, these will need to chill for 3 hours prior to baking.

The “Crinkle”

The best part of this recipe is that the cookies go into the oven as powdered sugar-coated balls and as they bake and spread they “crinkle.” In between the crinkles you’ll be able to see softy, chocolate-y cookie peeking through.

Helpful Tips for Making This Recipe

Working with the chilled dough

When the dough comes out of the fridge it will be hardened and crumbly. Use a cookie scoop or spoon combined with your hands to portion out the dough and mould it into balls.

Roll generously in the powdered sugar

Once you form your balls of dough, roll each cookie in powdered sugar so that it is completely covered. I roll mine in several circles in the sugar so that it’s caked on in layers.

Let your cookies cool

The cookies will be very soft when they first come out of the oven. Let them cool for 10 minutes on the cookie sheet before removing them and then let them cool completely on a wire wrack or plate.

How do you know when they’re done?

You’ll know your chocolate crinkle cookies are ready to come out of the oven when the edges are set. The edges of the cookies should look slightly hardened, which usually takes around 12 – 15 minutes.

Exact Baking Times Vary

The exact baking time will vary depending on your oven, so checking the edges of the cookies is the best way to know if they’re done! Start checking on your cookies around the 12 minute mark.

The Center of The Cookie Will Be Soft

The center of the cookies will still be soft when you remove them from the oven. Be sure to let them cool for 10 minutes before removing them from the baking sheet.

Chocolate Crinkle Cookies

Author: Megan
Total Time: 35 minutes
Yield: 21 cookies 1x

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Description

This recipe for classic chocolate crinkle cookies is a must-make for the holiday season. These cookies have a rich chocolate flavor and resemble soft, fudgy brownies on the inside!

Ingredients

Scale

4 ounces 100% unsweetened baking chocolate, melted & cooled
¼ cup unsweetened cocoa powder
1 cup granulated sugar
¼ cup unsalted butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
1 teaspoon vanilla extract
¾ cup powdered sugar

Instructions

Melt the baking chocolate: break it into several pieces and add it to a small microwave-safe bowl. Microwave for 1 minute on high. Then stir and microwave for 20 seconds at a time until smooth, stirring after each time.
In a large bowl, stir together the cocoa powder and sugar.
Add the melted chocolate and softened butter. Stir until combined.
Add the flour, baking powder, and salt. Stir a couple times (it will be a very dry mixture).
Add the eggs and vanilla. Use a mixer to mix on low speed until the dough is combined and moist. It will be thick and crumbly.
Cover and refrigerate for 3 hours.
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Add the powdered sugar onto a plate or shallow bowl.
Use a cookie scoop or your hands to portion out 1 tablespoon-sized balls of dough. The dough will be hardened and crumbly. Use your hands to form each cookie into a ball.
Roll each ball of dough in the powdered sugar. Generously coat each ball, rolling it around several times to coat it with layers of sugar. Once coated, add the cookies to the parchment-lined baking sheet at least 1” apart.
Bake in the preheated oven for 12 – 15 minutes, until the edges of the cookies are set. The cookies will be soft when first removed from the oven. Allow them to cool for 10 minutes before removing to a wire rack to cool completely.