Chocolate crinkle cookies coated in powdered sugar and baked into a soft, chewy, delicious chocolate cookie! What’s not to love!
I love the high contrast in these cookies. The swirl of rich and dark chocolate from the chocolate cookie and the stark white from the powdered sugar, the crispy exterior and the chewy center, the deep chocolate flavor and the pure sweetness of the sugar coating. They really are a pretty amazing little cookie. And while I’ve been making these chocolate crinkle cookies for what seems like eons, it only dawned on me last year to add a little something to them to make that chocolate flavor really shine. Now, don’t get me wrong, these cookies have always been out of this world delicious. But, just that one little touch sure does kick them up a notch.
I also figured out how to prep them ahead for even faster making – especially throughout the holidays and believe me, with those two little tricks, you’ll definitely want to add this cookie to your cookie baking arsenal!
To make my chocolate crinkles, I mix together all of the ingredients for the cookie dough and then put them into freezer-safe deli containers and pop them into the refrigerator. They can stay in the refrigerator for up to a week or you can freeze them for up to 2 months. Then, when I’m ready to bake them, I pull them out of the refrigerator and scoop out a small scoop, roll them into a ball, roll them in powdered sugar and bake! It makes cookie baking so easy! If I’ve frozen the cookie dough, I just allow it to thaw in the refrigerator overnight before using. Simple, simple!
When these crinkles bake, the burst open as they spread to reveal the rich dark chocolate insides for the perfect little cookies.
Here’s how I make my chocolate crinkle cookies. I hope you love them!
Chocolate Crinkle Cookies Recipe
- 2 cups (396 g) granulated sugar
- 1/2 cup (113 g) butter, melted and cooled
- 4 large (200 g) eggs
- 1 1/2 teaspoons (7 g) vanilla extract
- 1 cup (84 g) unsweetened cocoa powder, regular, Dutch processed or special dark
- 2 cups (240 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (1 g) espresso powder
- 1/2 teaspoon (1 g) Kosher salt
- 1/2 cup (57 g) confectioners’ sugar
- Mix together sugar and butter until well combined, gradually add eggs one at a time making sure each egg is fully incorporated before adding another. Mix in vanilla extract and cocoa powder. In a separate bowl, sift together flour, baking powder, espresso powder and salt. Gradually add in flour mixture a cup at a time until well combined. Cover and refrigerate for 4 hours to overnight or place in an airtight freezer-safe container for up to 2 months.
- To bake, preheat oven to 350º F. Line rimmed sheet pans with parchment paper and scoop 1-inch portions from refrigerated cookie dough. Roll into a ball and then roll in powdered sugar and place onto parchment paper lined sheets pans. Bake 10 to 12 minutes. Let stand on sheet pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition information is automatically calculated, so should only be used as an approximation.