Chocolate crinkle cookies

Soft and fudgy, these chocolate crinkle cookies with an irresistible chocolate flavor are simple, yet delicious sweet treats that you can serve with a cup of coffee or tea.

Why you should try this chocolate crinkle cookie recipe

• Light and soft cookies. If you prefer soft and airy cookies over chewy ones, these chocolate crinkle cookies are perfect for you. Similar to my Lemon crinkle cookies, these cookies have a delicate and soft texture that simply melts in your mouth.
• Amazing chocolate flavor. Just like my Double chocolate cookies, these crinkle cookies are bursting with rich chocolate flavor, thanks to the unsweetened cocoa powder used in the recipe.
• No special equipment is required. This recipe is straightforward and requires no special equipment. You can easily combine all the wet ingredients in one bowl using a whisk and then fold in the dry ingredients. No need for a hand mixer—just two bowls and a whisk will get the job done.

Ingredients you will need

• Flour – You will need all purpose flour to make this chocolate crinkle cookie recipe.
• Cocoa powder – Use Dutch processed cocoa powder, not natural for that perfect chocolate flavor.
• Salt
• Baking powder
• White granulated sugar
• Unsalted butter
• Large egg
• Vanilla extract
• Whole milk
• Powdered sugar

Cooking tips

• Chill the dough well. After you finish preparing the dough, you will notice that it’s too sticky to form into dough balls. Wrap the dough in plastic wrap and freeze it for about an hour, or you can prepare the dough a day in advance and refrigerate it overnight. While it might seem a bit inconvenient to chill the dough before baking, it's absolutely worth it. This step ensures that the cookies turn out light and fudgy, as it prevents you from adding too much flour and requires a bit of patience.
• Sift the powdered sugar using a fine mesh strainer. Sifting not only removes any lumps in the sugar but also aerates it, ensuring a more even coating on the cookies. This step contributes to the cookies' overall texture and appearance, helping them achieve that perfect balance of sweetness and the iconic crinkle cookie look when baked to perfection.
• Cover the dough balls generously with powdered sugar. When the cookies go into the oven, the powdered sugar will create that beautiful crinkled appearance. If you apply a thin layer of powdered sugar to the cookie dough balls, it may melt completely, leaving the cookies without their signature look. So, don't hold back; make sure you roll the dough balls thoroughly in sugar before baking them.
• Ensure that the cookies are fully cooked. It will take approximately 12-15 minutes for your chocolate crinkle cookies to bake through. Keep an eye on the tops of the cookies, as they may take a bit of time to set. To check for doneness, touch the tops; they should be completely dry and not too soft. Once they meet these criteria, they are ready to be taken out of the oven.

How to make chocolate crinkle cookies

1. Combine the flour, cocoa powder, salt, and baking powder.
2. Whisk together the sugar, butter, egg, vanilla, and milk.
3. Add the dry mixture to the wet one and mix with a rubber spatula just until no dry ingredients remain.
4. Wrap the dough in plastic wrap and freeze for 1 hour or until it's solid enough to form into dough balls. 
5. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
6. Form 12 cookie dough balls (about 30g each) and roll them in sifted powdered sugar. 
7. Place the cookie balls on the baking sheet with at least 2 inches (about 4 cm) of space between each and bake for about 12-15 minutes or until they have spread and are completely set.
8. Remove from the oven and let them cool for 5 minutes on the sheet before transferring them onto a cooling rack to cool completely.

Possible variations

• Add instant coffee. Add 1-2 teaspoons of instant coffee to the wet ingredients and whisk well to dissolve it. Then, continue to follow the recipe instructions as written. The coffee flavor won't be very distinct, but it will help enhance the chocolate flavor even more.
• Add crushed nuts. Chop some walnuts or pecans and fold them into the cookie dough to add a nutty flavor and more texture.
• Add more chocolate. Make chocolate chip cookies by folding into the cookie dough chocolate chips of your choice.

FAQ

More cookie recipes you may like

Honey cookies

Red velvet cookies

Strawberry cookies

Recipe card

Chocolate crinkle cookies

Soft and fudgy, these chocolate crinkle cookies with an irresistible chocolate flavor are simple, yet delicious sweet treats that you can serve with a cup of coffee or tea.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 cookies

Calories: 122kcal

Author: Anna

Equipment

• Digital kitchen scale
• 2 Mixing bowl
• Whisk
• Rubber spatula
• Plastic wrap
• Parchment paper

Ingredients

• 125 g all-purpose flour
• 20 g Dutch-processed cocoa powder unsweetened
• ½ teaspoon salt
• 1 teaspoon baking powder
• 80 g white granulated sugar
• 60 g unsalted butter melted
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 3 tablespoon whole milk at room temperature
• 30 g powdered sugar sifted through a fine-mesh strainer.

MetricUS Customary

Instructions

• In a bowl, combine the flour, cocoa powder, salt, and baking powder.
• In another bowl, add the sugar, butter, egg, vanilla, and milk. Whisk well to combine.
• Add the dry mixture to the wet one and mix with a rubber spatula just until no dry ingredients remain.
• Wrap the dough in plastic wrap and freeze for 1 hour or until it's solid enough to form into dough balls. You can also refrigerate the dough overnight.
• Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
• Form 12 cookie dough balls (about 30g each) and roll them in sifted powdered sugar. Be sure to cover the dough balls generously with sugar.
• Place the cookie balls on the baking sheet with at least 2 inches (about 4 cm) of space between each and bake for about 12-15 minutes or until they have spread and are completely set.
• Remove from the oven and let them cool for 5 minutes on the sheet before transferring them onto a cooling rack to cool completely.

Video

Notes

Store completely cooled cookies at room temperature for one week.

Refrigerate the dough for up to 4 days, or freeze it for up to 2 months.

Freeze chocolate crinkle cookies for up to 2 months.

 

Nutrition

Nutrition Facts

Chocolate crinkle cookies

Serving Size

 

1 cookie

Amount per Serving

Calories

122

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

25

mg

8

%

Sodium

 

140

mg

6

%

Potassium

 

49

mg

1

%

Carbohydrates

 

18

g

6

%

Fiber

 

1

g

4

%

Sugar

 

9

g

10

%

Protein

 

2

g

4

%

Vitamin A

 

151

IU

3

%

Calcium

 

31

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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