Chocolate Crinkle Cookies
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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.
Table of Contents
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!
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
- Butter: I use Organic Valley Salted Butter.
- Cane Sugar: I use organic cane sugar in the cookies and for rolling.
- Brown Sugar: I use my Homemade Organic Dark Brown Sugar, but you can also use store bought. Using dark brown sugar will give these cookies a really rich chocolatey flavor, so use dark brown!
- Eggs: I use organic large eggs and an egg yolk.
- Cocoa Powder: Organic Dutch cocoa powder provides a rich and chocolatey flavor.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Vanilla Bean: I use organic ground vanilla bean for really good depth of flavor that pairs so well with the chocolate. You can use vanilla extract in its place if you don't have vanilla bean.
- Baking Powder: I use baking powder because there is Dutch cocoa in these cookies. For more info on the right leavening agents to use and when, read my post the Difference Between Baking Soda and Baking Powder.
- Salt: You'll need a fine sea salt.
- Powdered Sugar: And, of course, organic powdered sugar is necessary for the iconic crinkle cookie!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for this recipe.
- Baking Sheet: You'll need two half sheet pans.
- Parchment Paper: My favorite nontoxic parchment paper is from Kana.
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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.
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. Place on the prepared cookie sheets, spacing them at least 1-inch apart.
Step 4
Bake for 11 to 13 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).
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
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.
Store in an airtight container so they stay soft and chewy.
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Craving More?
Chocolate Crinkle Cookies
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 2 large eggs
- 1 large egg yolk
- 212 grams all purpose flour
- 57 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
Topping
- 57 grams cane sugar
- 71 grams powdered sugar (sifted)
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. Place on the prepared cookie sheets, spacing them at least 1-inch apart.
- Bake for 11 to 13 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.
Video
Notes
Nutrition
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Rich and fudgy, these chocolate cookies are always a hit. They’re my husbands favorite!