These vintage Chocolate Crinkle Cookies will make the perfect addition to your special occasion cookies menu for the holidays. The crackled finish gives them that little something extra to make these chocolate cookies impossible to resist.
Easy Chocolate Crinkle Cookies Recipe
Whether you’re a year-round baker like myself, or if you reserve your baking inspiration for the holidays, these chocolate crinkle cookies are a must make addition to add to your handheld sweets menu. One thing that makes this sort of cookie so interesting is the fact that each cookie results in its own individual design. No two crinkle cookies are the same. To keep them snowy white, I’ll show you a hack that rolls them in granulated sugar first which seals the cookie dough before rolling in powdered sugar for the crinkle finish.
How to Make the Best Chocolate Crinkle Cookies Recipe
- Ingredients you’ll need to make homemade Chocolate Crinkle Cookies: All purpose flour, cocoa powder, instant espresso or instant coffee, granulated sugar, light brown sugar, baking powder, salt, vanilla extract, butter, large eggs melted baking chocolate and powdered sugar.
- Kitchen gadgets you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, a small cookie scoop, medium bowl, a large bowl. small microwave safe bowl, a whisk to sift together the dry ingredients and sheet pans for baking.
- How do you make Chocolate Crinkle Cookies? First, in a medium bowl use a whisk to sift together the all purpose flour, unsweetened cocoa powder, baking powder and espresso powder. Use a mixer to cream the butter with both the granulated sugar and light brown sugar in a large bowl. Melt the chocolate in the microwave then add to the creamed butter and sugar with the vanilla extract. Beat in the eggs and gradually add the sifted dry ingredients, mixing until fully combined. Cover and chill. Use a small cookie scoop to divide the dough rolling first in granulated sugar then powdered sugar. Place on a cookie sheet and bake in a preheated 350°F until crinkled.
- Why use granulated sugar? When coating the cookie dough in granulated sugar first before rolling in the powdered sugar it ensures that the cookie dough is fully sealed. The purpose is that the powdered sugar coating will stay white after baking.
- It’s important to thoroughly chill the cookie dough prior to rolling into balls and coating with powdered sugar and baking. Doing so will prevent excessive spreading in the oven.
- The yield of this cookie recipe may vary slightly depending on how big or small you make the cookie balls.
- Store Chocolate Crinkle Cookies in an airtight container for up to 3 days.
- Can you freeze crinkle cookies? Yes, you can! Cool completely then place into airtight container with wax paper between layers freezing for up to 2 months.
- You can also freeze the cookie dough or form the dough into balls and freeze until solid. When doing so, wait to roll in powdered sugar before baking.
More Southern Style Cookies to Make
- These Gingerbread Cookies are a fun edible craft the whole family can make.
- Cranberry Orange White Chocolate Chip Cookies feature dried cranberries and orange zest combination.
- Melt in your mouth Snowball Cookies are a shortbread cookie with pecans.
- Pecan Pie Thumbprint Cookies are a two bite sensation.
- Chocolate Dipped Pecan Lace Cookies dipped in chocolate are a feast for the eyes.
- Cranberry Walnut Chocolate Chip Cookies are a festive holiday twist on classic chocolate chip cookies.
- You can make these Cutout Cream Cheese Sugar Cookies into any shape you fancy.
- Ginger Shortbread Cookies from My Recipes.
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Helpful Kitchen Items:
Chocolate Crinkle Cookies
- 2 oz semi sweet baking chocolate melted
- 1 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp espresso powder or instant coffee
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar plus 1/3 cup for rolling
- 1/4 cup light brown sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 1 cup powdered sugar
- Melt chocolate in a microwave safe bowl on 50% powder. Stir until smooth. Set aside.
- To prepare dough: In a medium size mixing bowl use a whisk to sift together flour, cocoa powder, baking powder, espresso and salt.
- Using an electric mixer, cream together butter, 1/2 cup granulated and brown sugar in a large bowl. Add vanilla and melted chocolate. Beat until fully combined.
- Add eggs one at a time beating well after each addition. Stop and scrape the bowl occasionally.
- Lower the speed of the mixer and gradually add sifted dry ingredients beating just until fully moistened. The cookie dough will be thick. Cover and chill for 2 hours or overnight.
- To bake: Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Divide dough into approximately 1 1/2 tablespoons. Roll into a ball. Roll ball first in granulated sugar then powdered sugar. Place 2 inches apart on baking sheet.
- Bake for 10 -12 minutes. Cool on pan for 3 minutes then remove to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.