Chocolate Crinkle Cookies

Oh boy, have you ever bitten into a cookie that’s soft, fudgy, and covered in powdered sugar? Chocolate crinkle cookies are like little bites of brownie heaven. They crackle on the outside but stay chewy inside—pure magic!

I remember the first time I made these. I was so excited to see the dough puff up and form those signature crinkles. And let me tell you, the smell alone was enough to make my mouth water!

These cookies are rich, chocolatey, and totally irresistible. They’re perfect for holiday baking, gifting, or just a cozy night at home. Plus, they’re super easy to make—no fancy skills needed!

So, are you ready to bake a batch? Grab your mixing bowl, and let’s make some chocolate crinkle cookies. Trust me, you’ll want to eat them straight from the oven!

Why You’ll Love This Recipe

• Classic Holiday Favorite: A must-have cookie for Christmas and beyond.
• Deep Chocolate Flavor: Rich cocoa mixed with semi-sweet chocolate chips ensures a decadent taste.
• Crispy Outside, Soft Inside: A delightful texture contrast in every bite.
• No Special Equipment Needed: Just a bowl, whisk, and some chilling time.
• Perfect for Gifting: These cookies stay fresh and travel well, making them great for sharing.

What You Need to Know Before You Start

Prep Time & Bake Time

• Prep Time: 15 minutes (plus 1-hour chill time)
• Bake Time: 10-12 minutes
• Total Time: ~1 hour 30 minutes

Servings

• Makes about 24 cookies—enough for a cozy gathering or a week’s worth of treats.

Difficulty

• Easy to Moderate—Straightforward to make, but chilling the dough is crucial for the perfect crinkle effect.

Required Kitchen Tools

• Large mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon
• Wire cooling rack

Key Ingredients for Chocolate Crinkle Cookies

Here’s everything you’ll need (exact measurements are in the recipe card below):

• Unsalted Butter: Adds richness and flavor to the dough.
• Granulated Sugar & Brown Sugar: A mix of both ensures the perfect balance of sweetness and chewiness.
• Eggs: Essential for structure and moisture.
• Vanilla Extract: Enhances the chocolate flavor.
• All-Purpose Flour: The foundation for the cookie dough.
• Unsweetened Cocoa Powder: Provides deep, rich chocolate flavor.
• Baking Soda: Helps the cookies rise slightly while maintaining their dense texture.
• Salt: Balances the sweetness and enhances flavor.
• Semi-Sweet Chocolate Chips: Melt into the dough for extra bursts of chocolate.
• Granulated Sugar & Confectioners’ Sugar: Used for rolling, creating the signature crinkle look.

How to Make Chocolate Crinkle Cookies (Step-by-Step)

1. Prepare the Dough

1. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
2. In a separate bowl, cream the butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be thick.
5. Gently fold in the semi-sweet chocolate chips using a spatula.

2. Chill the Dough

1. Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
2. Chilling is crucial—it prevents the cookies from spreading too much and ensures a thick, chewy texture.

3. Preheat & Prep for Baking

1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
2. In two separate small bowls, place granulated sugar in one and confectioners’ sugar in the other.

4. Shape & Roll the Cookies

1. Scoop 1.5 to 2 tablespoons of chilled dough and roll it into a ball.
2. Roll each dough ball first in granulated sugar (this helps the powdered sugar stick better).
3. Then, roll generously in confectioners’ sugar until fully coated.

5. Bake to Perfection

1. Arrange cookies 2 inches apart on the baking sheet.
2. Bake for 10-12 minutes or until the tops are cracked and slightly set.
3. The centers may look slightly underbaked, but they will firm up as they cool.
4. Let cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Baking Tips for Success

• Use Good-Quality Cocoa Powder: Since this is a chocolate-forward cookie, opt for natural cocoa powder for the best flavor.
• Don’t Skip the Chilling Time: A chilled dough ensures thick, chewy cookies with defined crinkles.
• Coat Generously in Powdered Sugar: This creates the classic crinkle effect. A light coating won’t be as visually striking.
• Don’t Overbake: The cookies may seem underdone when you take them out, but they will firm up as they cool.
• Measure Flour Correctly: Spoon and level your flour rather than scooping to avoid dry cookies.

Variations for Chocolate Crinkle Cookies

• Add Espresso Powder: A teaspoon of espresso powder enhances the chocolate flavor.
• Make Them Extra Fudgy: Add melted chocolate to the dough for an even richer texture.
• Stuffed Crinkle Cookies: Press a chocolate truffle or caramel in the center before baking for a surprise filling.
• Add Nuts: Chopped walnuts or pecans add crunch and extra flavor.
• Dairy-Free Option: Substitute butter with a plant-based alternative.

How to Serve Chocolate Crinkle Cookies

These cookies are perfect for any occasion and pair well with a variety of treats:

• With a Glass of Milk: The ultimate classic combo.
• As a Holiday Dessert: A must-have for Christmas cookie platters.
• With Coffee or Hot Chocolate: Perfect for dunking.
• As an Ice Cream Sandwich: Sandwich a scoop of vanilla or chocolate ice cream between two cookies.
• Drizzled with Chocolate: For extra decadence, drizzle melted chocolate over the cookies.

How to Store Chocolate Crinkle Cookies

Short-Term Storage

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Keep a small piece of bread in the container to maintain softness.

Freezing Instructions

• Freeze the Dough: Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Roll in sugar just before baking.
• Freeze Baked Cookies: Once cooled, store cookies in an airtight container with parchment between layers. Freeze for up to 3 months.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	140
Total Fat	6g
Saturated Fat	3g
Carbohydrates	20g
Sugar	12g
Protein	2g
Fiber	1g
Sodium	50mg

(Nutrition values are estimates and may vary.)

Chocolate Crinkle Cookie FAQs

Why are my crinkle cookies not cracking?

If your cookies don’t crack, the dough may be too warm. Always chill the dough before baking.

Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free flour substitute for best results.

Why do I roll the dough in two sugars?

Rolling in granulated sugar first helps the powdered sugar stick and enhances the crinkle effect.

Can I make the dough ahead of time?

Absolutely! Store chilled dough in the fridge for up to 3 days before baking.

Conclusion

These Chocolate Crinkle Cookies are an irresistible blend of crisp edges and soft, fudgy centers. They’re simple to make, loaded with rich chocolate flavor, and perfect for any occasion. Whether you’re baking for the holidays or just craving a homemade treat, this classic cookie won’t disappoint.

Let me know if you need any changes! 😊