Easy Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are rich, fudgy, brownie-like treats with soft centers, crisp edges, and a snowy powdered-sugar coating. Easy to make and perfect for Christmas baking, cookie swaps, or anytime you’re craving a festive chocolate dessert.
Servings 46 cookies
Calories 127kcal
Equipment
- small pan
- glass bowl slightly bigger than the pan or a double boiler if you have one
- Electric mixer
- measuring cup(s)
- measuring spoons
- cookie sheets (sheet pans)
Ingredients
- 4 oz Baker’s unsweetened chocolate baking bar, chopped
- ¼ cup butter, cut up into pieces
- 1-½ cups all-purpose flour
- ½ cups cocoa powder
- 2 teaspoons baking powder
- small pinch of salt
- 4 eggs, large
- 2 cups sugar
- 2 teaspoons vanilla
- 1-½ cups chocolate chips, semi-sweet
- ½ cup powdered sugar
Instructions
- Place the chopped chocolate and the butter into your double boiler. Melt, stirring frequently, and set aside to cool.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the eggs, sugar, and vanilla until the mixture is lightened in color and slightly thickened. Add the cooled chocolate and mix until combined. Add the dry mixture, mix on low for 2 minutes. Mix in chocolate chips.
- Wrap dough in plastic wrap and chill for at least two hours. The dough should be COLD. Roll into small balls and then coat in powdered sugar. Place on a parchment lined baking sheet about 2-3 inches apart.
- Bake at 350 until the edges are slightly firm to the touch. The middles will look slightly underdone. In my oven, this took about 11 minutes. Your may take a few minutes less or more. Leave the cookies on the sheet for 2 minutes after removal from the oven, and then carefully transfer to cooling racks.
Notes
Chill the dough well: Cold dough is what gives chocolate crinkle cookies their signature cracks. If the dough’s too soft, they’ll spread flat.
Use good-quality cocoa: Since chocolate is the star, a rich cocoa powder (or Dutch-processed) gives deeper flavor and a darker crinkle.
Coat generously in powdered sugar: Don’t be shy—roll each ball heavily to get that bold, snowy contrast after baking.
Work quickly with warm hands: If the dough starts softening as you roll, pop it back in the fridge for a few minutes.
Line your pans: Parchment keeps the cookies from over-browning on the bottom and makes cleanup a breeze.
Don’t overbake: Pull them out when the centers still look a little soft; they’ll firm up as they cool and stay fudgy.
Even sizing matters: Rolling the dough into uniform 1-inch balls ensures they bake evenly and crack consistently.
Use two pans: Rotate between two baking sheets so you’re never dropping dough onto a hot pan (which causes spreading).
Sift the powdered sugar: A quick sift removes clumps for a smoother, prettier coating.
Nutrition
Serving: 1cookie (25g) | Calories: 127kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 17mg | Sodium: 34mg | Potassium: 89mg | Fiber: 1g | Sugar: 13g | Vitamin A: 55IU | Calcium: 22mg | Iron: 1mg
