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Home » Recipes » Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

By: Liz  /  Published: December 1, 2021  /  Updated: December 1, 2021  /   Leave a comment

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These chocolate crinkle cookies have soft, thick chewy centers, crispy crackled edges, and a festive powdered sugar finish.

Chocolate crinkles taste like rich and fudgy brownies in cookie form!

cooling rack with crackle cookies

Why You’ll Love These Cookies

  • Rich chocolate flavor – tastes like a brownie in cookie form
  • Chewy and soft in the middle with crisped edges
  • Super fudgy warm from the oven
  • Beautiful on a Christmas cookie platter
  • Perfect for gifting!

Ingredient Notes

labeled ingredients for chocolate crinkles
  • Unsweetened baking chocolate – I recommend chopping it. It makes melting easier and you’re less likely to overheat it. I always buy Baker’s, but any good quality baking chocolate will work.
  • Unsalted butter – I almost always bake with unsalted butter so I can control the amount of salt myself. As with the chocolate, I recommend cutting the butter into chunks for easier melting.

Recipe Variations

  • Add more chocolate… because, it’s chocolate. Add 1 cup of semisweet or white chocolate chips for some extra chocolate yumminess.
  • Add a hint of mint – Toss 1/2 cup (or more, if desired) of crushed peppermint candies or candy canes for a kiss of minty flavor. These would be delicious too!
  • Add a Mexican chocolate twist – If you like a whisper of heat in your chocolate, try adding 1/2 teaspoon of ground cinnamon and 1/8 teaspoon of cayenne pepper in with your dry ingredients (or really kick it up with 1 teaspoon of ground cinnamon and 1/4 teaspoon of cayenne.)
  • Add some crunch – Try 1/2 cup of toffee bits for a subtle butterscotch-y crunch or 1/2 cup chopped walnuts. (Toast the nuts first to bring out the flavor.)

Directions

Step 1: Stovetop: Place the chocolate and butter in the top of a double boiler. Heat over (not touching) barely simmering water, stirring occasionally, until melted and smooth.

Microwave: In a microwave-safe bowl, microwave at 80 percent power, stirring occasionally, until melted and smooth. Be careful not to overheat.

butter and chocolate in double boiler

Step 2: Let the chocolate mixture cool.

melted butter and chocolate

Step 3: In a large bowl, combine the cooled chocolate mixture and granulated sugar.

mixing sugar into chocolate

Step 4: Add eggs, one a time. Add vanilla.

add egg to sugar and chocolate mixture

Step 5: Whisk together flour, baking powder and salt. Add to mixture.

adding fdry ingredients to chocolate mixture

Step 6: Cover the dough with plastic wrap and chill 2-4 hours or overnight. The dough is very sticky.

chocolate cookie batter

Step 7: Preheat the oven to 350° F. Lightly grease a cookie sheet. Use a cookie scoop to scoop 1-inch pieces of dough and roll into balls, working quickly. Roll generously in powdered sugar to coat evenly.

rolling cookie dough balls in powdered sugar

Step 8: Place on prepared baking sheets about 2 inches apart. Don’t press cookies down; leave them in balls.

powdered sugar rolled dough balls on cookie sheet

Step 9: Bake 12-15 minutes or until tops are set and surface looks crackled. Let cool on cookie sheets for 2 minutes, then transfer to wire racks to cool completely.

chocolate crinkles on cookie sheet
close-up of chocolate crinkles

Helpful Tips

The dough is very sticky, so chilling the dough is an absolute must. Chill for 3-4 hours or overnight. I usually chill overnight.

I recommend using a cookie scoop to help ensure cookies are the same size and bake evenly.

To help work with the sticky dough, chill the cookie scoop beforehand and prep one tray of cookies at a time, working quickly. Roll several cookie dough balls at once. Keep the dough and the cookie scoop in the fridge between batches.

Generously coat the dough balls in powdered sugar. Resist the urge to press the balls down on the cookie sheet; they’ll work their own magic in the oven, I promise.

You can make and chill the dough 1-2 days in advance. Roll in powdered sugar just before baking. Cookie balls can also be frozen up to 2 months. Thaw in the refrigerator overnight, then roll in powdered sugar before baking.

Store chocolate crackle cookies in an airtight container for up to a week.

Recipe FAQ

Why are they called chocolate crinkle cookies?

As the cookies bake and take shape, the powdered sugar spreads apart and cracks creating an eye-catching crinkle pattern.

Can I use a hand mixer instead of an electric mixer?

Yes, absolutely. The dough is very sticky, but it’s not nearly as thick as most cookie dough batters.

Can baked chocolate crinkle cookies be frozen?

The baked cookies can be frozen for 3 months in an airtight container. Place waxed paper or parchment paper between layers, but the powdered sugar crackling may smudge a bit regardless.

Do I have to chill chocolate crinkle cookie dough?

Yes, yes, and yes. It’s a must.

hand holding chocolate crackle cookie

Other Recipes You’ll Love

  • Christmas Crinkle Cookies
  • Chocolate Stuffed Cookies
  • Pumpkin Swirl Brownies
  • Fudgy Mint Cookies
  • Raspberry Brownies
chocolate crinkle cookies in tray
cooling rack with crackle cookies

Chocolate Crinkle Cookies

Liz – Eat Move Make
These brownie-like chocolate crinkle cookies have soft, thick fudgy centers, crispy crackled edges, and a festive powdered sugar finish.
5 from 1 vote
Print Recipe Save Recipe Saved Recipe
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Prep Time 15 mins
Cook Time 12 mins
Chill Time 4 hrs
Total Time 4 hrs 27 mins
Course Dessert
Cuisine American
Servings 36
Calories 119 kcal

Ingredients
  

  • 4 oz unsweetened baking chocolate chopped
  • 4 tablespoons unsalted butter cut into chunks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups powdered sugar sifted

Instructions
 

  • Place the chocolate and butter in a microwave-safe bowl or in the top of a double boiler. Microwave at 80 percent powder or heat over (not touching) barely simmering water, stirringing occasionally, until melted and smooth. Let cool.
  • In a large bowl, combine the cooled chocolate mixture and granulated sugar. Add eggs, one a time. Add vanilla. Whisk together flour, baking and salt. Mix in.
  • Cover the dough with plastic wrap and chill for 3-4 hours or overnight.
  • Preheat the oven to 350° F. Lightly grease a cookie sheet.
  • Scoop 1-inch pieces of dough and roll into balls. Roll in powdered sugar to coat evenly. Place on prepared baking sheets about 2 inches apart. Bake 12-15 minutes, until tops are set and surface looks crackled. Let cool on cookie sheets for 2 minutes, then transfer to wire racks to cool completely. Store in airtight container at room temperature for 5-7 days.

Notes

  • The dough is very sticky, so chilling the dough is an absolute must. Chill for 3-4 hours or overnight. I usually chill overnight.
  • I recommend using a cookie scoop to help ensure cookies are the same size and bake evenly.
  • To help work with the sticky dough, chill the cookie scoop beforehand and prep one tray of cookies at a time, working quickly. Roll several cookie dough balls at once. Keep the dough and the cookie scoop in the fridge between batches.
  • Generously coat the dough balls in powdered sugar. Resist the urge to press the balls down on the cookie sheet; they’ll work their own magic in the oven, I promise.
  • Store chocolate crackle cookies in an airtight container for up to a week. Freeze baked cookies in an airtight container for up to 2 months. Place waxed paper or parchment paper between layers. The powdered sugar may smudge a bit when stored and thawed.
Make-Ahead Tips: You can make and chill the dough 1-2 days in advance. Roll in powdered sugar just before baking. Unbaked cookie dough balls can also be frozen for up to 2 months. Thaw in the refrigerator overnight, then roll in powdered sugar before baking.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 119kcalCarbohydrates: 22gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 41mgPotassium: 64mgFiber: 1gSugar: 15gVitamin A: 65IUCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!

Related topics
Christmas Cookies Desserts Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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