Chocolate Crinkle Cookies


Chocolate Desserts Christmas Cookies Gluten Free High Altitude No Seed Oils Nostalgic Desserts | Published January 13, 2020 by Mimi Council

This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.

This classic recipe for Chocolate Crinkle Cookies is a must bake for the holidays! Soft, chewy, and rich chocolate flavor is complimented by sweet powdered sugar. Plus, I'm sharing the secret trick for making your powdered sugar stick for perfect crinkle cookies every time.

If you're looking for more chocolate cookie recipes, check out my Eggless Chocolate Chocolate Chip Cookies, Chocolate Sea Salt Mini Cookies, or my Chocolate Peppermint YiaYia Cookies.

chocolate crinkle cookies

This is an easy Chocolate Crinkle Cookie recipe that is really chewy and chocolatey, which is what I love most about them. I love simple recipes that are really easy to execute but make a big impression, and that's exactly what these cookies do!

These classic Chocolate Crinkle Cookies make a great dessert for any celebration! Holiday cookie boxes, birthdays, Tuesday afternoons, or weekend baking. These Chocolate Crinkle Cookies are delicious any time. Just make sure you have a big glass of milk!

chocolate crinkle cookies

Why You'll Love This Recipe

Irresistible Texture: Chocolate crinkle cookies boast a unique texture that sets them apart from other cookies. The exterior is slightly crisp and coated with a generous dusting of powdered sugar, which creates delightful crinkles as the cookies bake and expand. Inside, these cookies are soft, fudgy, and almost brownie-like, offering a perfect contrast to the crunchy outer shell. This combination of textures makes each bite a delightful experience, satisfying both the craving for something crispy and something chewy.

Rich Chocolate Flavor: These cookies are a chocolate lover’s dream. Made with high-quality organic cocoa powder, chocolate crinkle cookies deliver an intense, rich chocolate flavor that is both deep and satisfying. The powdered sugar coating adds a touch of sweetness that balances the robust chocolate taste, creating a harmonious flavor profile.

Classic: This is a classic cookie recipe that you can't go wrong with! For many, Chocolate Crinkle Cookies are nostalgic so this recipe is sure to be a crowd pleaser for any party!

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Homemade Organic Dark Brown Sugar

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

NuNaturals Organic Dutch Cocoa Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Florida Crystals Organic Powdered Sugar

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen

Secret to Perfect Crinkle Cookies

The secret to perfect crinkle cookies is rolling them in cane sugar before you roll them in powdered sugar! If you roll them just in powdered sugar then this can melt into the cookie as it bakes. But, adding that layer of cane sugar first, will prevent the powdered sugar from just melting into the cookie. This will give crinkle cookies that signature crack as they expand a little bit in the oven and the powdered sugar stays in tact.

chocolate crinkle cookies

Step by Step Instructions

Step 1

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter. Add the eggs and egg yolk and mix just slightly, enough to break the yolks.

In a separate bowl, add the flour, cocoa, baking powder, sea salt, and vanilla bean and whisk together. Add to the butter mixture and mix on low until combined into a smooth dough.

Step 3

In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping. Using your hands, form the dough into 20 balls and roll them in the cane sugar first, then in the powdered sugar and flatten them slightly so they are about 2-inches in diameter. Place on the prepared cookie sheets, spacing them at least 1-inch apart.

Step 4

Bake for 11 minutes or until cracked and dry around the edges. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

chocolate crinkle cookies

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon fine sea salt to the recipe.

Do I need to sift the powdered sugar?

Yes, sifting powdered sugar is incredibly important in baked goods because powdered sugar can easily clump. Sifting it will ensure there are no clumps which are not ideal in texture when eating the finished cookies.

How do you store crinkle cookies?

Store in an airtight container so they stay soft and chewy.

chocolate crinkle cookies

Craving More?

chocolate crinkle cookies

Chocolate Crinkle Cookies

Mimi Council
Soft, chewy, and rich chocolatey flavor – these Chocolate Crinkle Cookies are the perfect addition to any holiday cookie box. This nostalgic cookie is a favorite and can also be baked all year long.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 135 kcal

Ingredients
 
 

Dough

Topping

Instructions
 

  • Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter. Add the eggs and egg yolk and mix just slightly, enough to break the yolks.
  • In a separate bowl, add the flour, cocoa, baking powder, sea salt, and vanilla bean and whisk together. Add to the butter mixture and mix on low until combined into a smooth dough.
  • In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping. Using your hands, form the dough into 20 balls and roll them in the cane sugar first, then in the powdered sugar and flatten them slightly so they are about 2-inches in diameter. Place on the prepared cookie sheets, spacing them at least 1-inch apart.
  • Bake for 11 minutes or until cracked and dry around the edges. Allow to cool completely on the baking sheets.
  • Store in an airtight container for up to 7 days.

Notes

Gluten Free — Replace the flour with 226 grams (scant 1 ½ cups) gluten free flour blend.
High Altitude — Bake at 375°F for 8 minutes or until cracked and dry around the edges.

Nutrition

Calories: 135kcalCarbohydrates: 23gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 32mgSodium: 113mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 148IUCalcium: 26mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Join Our Organic Community!

butter college hoodie in mustard

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating