These Chocolate Crinkle Cookies are a double chocolate fudgy brownie-like cookie! A fool-proof classic holiday treat.
Are you guys ready for another cookie recipe?
The first time I tested this recipe, I texted a picture to my sister, Megan, and asked her if she used to like these cookies growing up. She immediately responded with, “YES OMG WHAT, THOSE ARE MY FAV! Send them to me now plz.”
While I can’t actually send her any of these chocolate crinkle cookies, cause I might’ve eaten them already ;), I CAN dedicate this post to her.
So, Megan, this one’s for you! 😉
What are chocolate crinkle cookies?
Chocolate crinkle cookies are double chocolate cookies that are rolled in powdered sugar before baking. As they bake, the cookie spreads so the powered sugar separates to create a “crinkled” look on the cookie.
They’re fudgy like a brownie, but shaped like a cookie. They’re also chewy in the middle with slightly crisp edges.
So basically. They’re the perfect cookie. 😉
My secret to making the best crinkle cookies? A double dose of chocolate! Today, we’re using cocoa powder AND chocolate chips.
- Dark Brown Sugar – gives the cookies that warmth and chewiness.
- Unsalted Butter – adds a rich buttery flavor while also keeping the cookies moist.
- Vanilla Extract – adds a depth of flavor.
- Egg – acts as a binder to keep the cookies from crumbling apart.
- All-Purpose Flour – measured perfectly to provide just the right amount of soft, chewiness.
- Cocoa Powder – gives that super rich chocolatey flavor.
- Baking Soda – our leavening agent; provides a little lift.
- Salt – cuts the sweetness and brings out other flavors.
- Chocolate Chips – use mini chocolate chips for extra chocolate in every bite!
- Powdered Sugar – used for rolling the dough. Provides sweetness and that classic crinkled look!
How to make chocolate crinkle cookies
The best part of today’s recipe? No chilling necessary!
- Use a hand-mixer to cream together butter and sugar.
- Add in vanilla and egg, then flour, cocoa powder, baking soda, and salt.
- Stir in chocolate chips.
- Use a cookie scoop to form the dough into balls then dunk each one in powdered sugar until fully coated.
- Bake on a baking sheet lined with a silicone baking mat.
- Let cool, then serve and devour!
Do i need to chill the dough?
You do not need to chill the dough before baking. Chilling dough before baking cookies helps prevent the spread of cookies, but I’ve never had trouble with these cookies spreading too much.
Why are my crinkle cookies flat?
These cookies are necessarily fluffy, but if your cookies are paper thin, here’s what may have happened:
- Your butter was too warm. If you used melted butter or warmed your butter in the microwave to “room temperature”, it’s likely too warm, which causes the cookies to spread. Let your butter come to room temperature naturally by setting it out in the kitchen a few hours before baking.
- You under measured the dry ingredients. If you don’t use enough flour/cocoa powder, the cookies don’t have enough bulk to keep them from spreading.
- You didn’t use a cookie scoop. I always recommend packing a cookie scoop firmly with dough for best results.
How to prevent the powdered sugar from melting
If the powered sugar is soaking into the cookie, then you’re likely not using enough powdered sugar.
- Scoop the cookie dough into a bowl of powered sugar using a cookie scoop.
- Use a spoon or your hands to generously coat the cookie dough ball in powdered sugar. Really roll it around to get the powered sugar to stick. DO NOT BE SHY WITH THE POWDERED SUGAR and don’t shake off the excess.
- Place the fully coated cookie dough ball onto the prepared baking sheet.
Do i need to use chocolate chips?
You don’t have to use the chocolate chips, but they do help to create an ultra rich texture and intense chocolate flavor.
I highly recommend using mini chocolate chips for the best texture (melty chocolate in every bite!), but regular sized chocolate chips are fine too.
I enjoy semi-sweet chocolate chips for a sweet, but not too sweet flavor. Feel free to play around with YOUR favorite flavor of chocolate chips.
- Chocolate Peanut Butter: use peanut butter chips instead of chocolate chips.
- Hershey’s Kiss: poke a Hershey’s kiss into the center of the cooke right after they come out of the oven for an ultra rich and melty treat.
- Chocolate and Caramel: roll the dough around a rolo before rolling in powdered sugar and baking.
- Mexican Chocolate: add just a touch of cinnamon and cayenne to the dough!
Can you make chocolate crinkle cookies ahead of time?
These chocolate crinkle cookies are great made in advance. Follow the recipe right up before baking, then cool the dough balls on the prepared baking sheet in the freezer until solid. This initial freezing prevents the cookie dough from sticking together.
Place the frozen cookie dough balls into a gallon sized ziplock baggie or airtight container. Keep in the fridge for up to 2 days or for up to 3 months in the freezer before baking!
To bake from frozen, simply place the cookie dough onto a prepared baking sheet while the oven is preheating. Then bake as directed, although, you may need to add additional bake time.
How to store
Store cooked and cooled cookies in an airtight container at room temperature for 3 days, in the fridge for up to 2 weeks, or in the freezer for 3 months.
Trevor likes to enjoy these at room temperature but I love popping mine in the microwave to rewarm them!
Looking for more extra chocolate-y recipes? Check out my double chocolate chip cookies, this double chocolate almond butter cookies recipe, and this easy chocolate fudge.
Chocolate Crinkle Cookies
Equipment for this recipe
- 1 cup dark brown sugar packed
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet mini chocolate chips
- Powdered sugar placed into a large bowl for dunking
- Preheat oven to 350 degrees F and line a baking sheet with a silicone mat.
- Cream together butter and sugar until fluffy, about 1-2 minutes.
- Add in vanilla and egg and mix until just combined, about 30 seconds.
- Add in flour, cocoa powder, baking soda, and salt. Beat until combined.
- Stir in chocolate chips.
- Use a 1.5 oz cookie scoop to scoop the dough into uniform balls.
- Dunk each in powdered sugar (make sure it’s fully coated).
- Bake 8 at a time (these do spread a bit) in preheated oven for about 9-11 minutes.
- Cool for 2 minutes before transferring onto a cooling rack.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.