These chocolate crinkle cookies bake up with a tender, fudgy interior and beautifully cracked powdered sugar tops that make them irresistible. Deep chocolate flavor shines in every bite, and the crinkle - that signature flour-dusted pattern - comes from the contrast of moist batter and powdered sugar before baking. They're perfect for holiday baking, cookie swaps, or any time you want a soft-centered chocolate cookie that feels cozy and a little special.
Imagine sinking your teeth into a slightly crisp on the outside, perfectly moist on the inside, rich chocolate cookie. The light coating of sugar that gives these cookies their crinkled appearance serves as a tantalizing, crispy introduction to a sweet bite. Cookies rolled in sugar are always extra special (I see you Mexican Wedding Cookies)
Past that sugary coating, you enter into a cookie that is heaven on earth for any chocolate lover. Dutch-processed cocoa powder lends a richness that is second to none in these easy chocolate crinkle cookies. I don't know about you but my mouth is watering. Time to hop in the kitchen.
Flavor & Texture Builders (Cookie Edition)
Here's a quick overview of what you'll need to make these easy chocolate crinkle cookies. Be sure to scroll down to the recipe card for specific amounts.
- Unsweetened cocoa powder: Delivers deep chocolate flavor and a rich color that makes these cookies unmistakenly chocolate.
- Powdered sugar coating: Creates the classic crackled appearance as the dough expands and sets in the oven.
- Brown sugar: Adds moisture and a soft texture that keeps the yield tender.
- Eggs: Give structure and richness while supporting a dense, fudgy interior rather than a cakey crumb.
- Leavening: Helps the cookies rise enough to crack on top while staying soft inside.
- Espresso powder - Coffee enhances the flavor of chocolate making espresso powder an excellent addition to these cookies.
If you want a similar but different cookie these Cream Cheese Cookies are like the vanilla sister to these chocolate crinkle cookies.
Chocolate Joy in Every Crinkle
Mix, chill, roll and bake. That's all it takes. These crinkle cookies are so easy and fun to put together. Here's a rundown on how to make them. Scroll to the recipe below for more detailed instructions.
What I Learned While Testing These Cookies
Here are some simple tips and tricks to make sure your cookies come out perfect every time:
- Start with room-temperature ingredients. When at room temperature, both butter and eggs (a) incorporate with other ingredients better for a smoother dough and (b) incorporate more air during the mixing process, ending you with a fluffier baked good.
- Don't overmix the dough. Overworking the dough will cause the glutens from the all-purpose flour to over-develop. This will result in an unpleasantly tough cookie. So mix just enough to bring all of the ingredients together and not more.
- Don't skip the chill. Chilling the dough gives the wet ingredients a chance to solidify, making the dough easier to work with. This also prevents excessive spreading in the baking process.
- Don't overbake. These cookies will seem slightly moist when you take them out of the oven. That's ok. They will solidify as they cool giving you a perfectly chewy cookie. Overbaking them will result in crunchy, dry cookies.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
PrintRecipe Card
Classic Fudgy Chocolate Crinkle Cookies
These chocolate crinkle cookies bake up with a tender, fudgy interior and beautifully cracked powdered sugar tops that make them irresistible. Deep chocolate flavor shines in every bite, and the crinkle - that signature flour-dusted pattern - comes from the contrast of moist batter and powdered sugar before baking. They're perfect for holiday baking, cookie swaps, or any time you want a soft-centered chocolate cookie that feels cozy and a little special.
- Total Time: 2 hours and 30 minutes
- Yield: 20 1x
Ingredients
- 4oz (½ Cup) Unsalted Butter, softened to room temperature
- ½ cup (100 Grams) Granulated Sugar
- ¾ cup (150 Grams) Light Brown Sugar
- 1oz (2 tablespoons) Neutral Oil, I use Avocado Oil or Vegetable Oil
- 1 Teaspoon Pure Vanilla Extract
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 219 grams (1 ¾ Cup) All-Purpose Flour
- 75 grams (¾ Cup) Dutch-Process Cocoa Powder
- 2 Teaspoons Cornstarch/ Cornflour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 1 Teaspoon Espresso Powder
- ½ Teaspoon Salt
- 100 grams (½ Cup) Granulated Sugar, for rolling
- 60 grams (½ Cup) Confectioner's Sugar, for rolling
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the butter and sugars for three minutes, until it gets nice and fluffy. Add in the oil and vanilla extract then mix for another minute to get it all combined. Make sure to scrape down the bowl so everything is evenly combined. Add the whole egg and mix to combine, again scraping the bowl, add the egg yolks. Mix until fully combined, again scrape down the sides of the bowl to make sure its all distributed evenly.
- In a medium bowl sift together the flour, cocoa powder, cornstarch, baking powder, baking soda, espresso powder and salt
- Slowly add the dry ingredients to the wet mixture, mix until just combined. Cover the bowl with plastic wrap and chill the dough for at least 2 hours or up to 4 days.
- When ready to bake preheat the oven to 350F/180C. In a small but deep bowl add the powdered sugar and the granulated sugar in a separate bowl. Using a medium cookie scoop, scoop 1.5 tablespoons of cookie dough, then roll together and roll in the granulated sugar then in the powdered sugar, I like to pat the powdered sugar on to really ensure a thick layer of powdered sugar stays on. Place cookies on a baking sheet two-three inches apart and bake for 9-11 minutes until cookies are just set. Set the cookie sheet on a wire rack to cool for 5 minutes. Store cookies in an airtight container for up to 3 days.
Notes
- Storage: Once the cookies have cooled completely, seal them in an airtight container and store them at room temperature for up to 3 days. Place parchment paper between layers of cookies if applicable. I do not recommend storing them in the refrigerator, as the cold temperatures will cause them to dry out.
- Freezing: Allow the cookies to cool before arranging them in an airtight container with parchment paper between layers if applicable. Store the cookies in the freezer for up to 3 months. When it comes time to enjoy them, remove the container from the freezer and allow the cookies to thaw at room temperature.
- You can also freeze the cookie dough before baking. Simply complete the recipe up to the point of chilling the dough. Instead of placing the well-wrapped dough in the refrigerator for 2 hours, place it in the freezer for up to 1 month. When you are ready for freshly baked cookies, transfer the dough to the countertop to thaw until malleable. Form the dough into balls, roll them in sugar, and bake.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Comments
No Comments