Chocolate Crinkle Cookies
These chocolate crinkle cookies are super fudgy! They are a no chill recipe and are rolled in powdered sugar to get the crinkle top. They are easy to make, have a rich chocolate flavor, and the most fudgy texture of any crinkle cookies.
These chocolate crinkle cookies are designed to be the BEST chocolate crinkle cookie. Many crinkle cookies are dry or lack chocolate flavor, so I set out to make a recipe that tastes amazing and has moisture without ruining the crisp powdered sugar and crinkles. Try this take on the classic Christmas cookie and you will want to bring them to all your holiday parties from now on!
Tips for making the cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Flour- Make sure to spoon and level the flour. If you place the measuring cup directly into the flour, this will compact the flour. This leads to your cookies not spreading.
- Tip 2: After you make the cookie dough, let it rest for 10 minutes. This helps the gluten to form and to help with spread.
- Tip 3: You roll the cookie dough balls into granulated sugar. This acts as a protective layer so the powdered sugar doesn’t melt too much in the oven. When you do add the powdered sugar, make sure it is a heaping amount.
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For more chocolate cookie recipes, try my chocolate fudge cookies and chocolate cherry cookies.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Chocolate Crinkle Cookies
Ingredients
- 1 1/8 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, melted
- 1/2 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 2 Large eggs, room temperature
- 1 tsp Pure vanilla extract
- 3/4 cup Mini chocolate chips
- 3 TBSP White granulated sugar
- 1/3 cup Powdered sugar
Instructions
- In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.1 1/8 cup All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/2 tsp Baking soda, 1/2 tsp Salt
- Using a mixer, beat the melted butter, brown sugar, and sugar on high speed for 2 minutes. It will become a lot paler in color.1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/2 cup White granulated sugar
- Add in the vanilla and eggs. Mix on medium until well combined.2 Large eggs, 1 tsp Pure vanilla extract
- Add in the dry ingredients. Mix on low speed until just combined. Add in the mini chocolate chips.3/4 cup Mini chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to prevent spreading.
- In two small bowls, place the granulated sugar in one and the powdered sugar in the other. Use a cookie scoop (1 oz or 1 Tablespoon), and scoop the dough. Roll the dough into a ball using your hands.3 TBSP White granulated sugar, 1/3 cup Powdered sugar
- Dunk the cookie dough ball in the granulated sugar. Then, roll in the powdered sugar., Make sure there is a ton of powdered sugar on the cookie dough ball! Place 12 cookie dough balls per cookie sheet.
- Let the cookie dough balls rest for 15 minutes. This will reduce spreading and improve the crinkle top.
- Bake one cookie sheet at a time. Bake for 8-10 minutes. For soft the fudgy cookies, they will be slightly underbaked. They will continue to cook on the hot pan.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.
The family loved these cookies! Great recipe, easy to make and I liked that you didn’t have to put the cookie dough in the fridge. Will be making these again!
Absolutely obsessed with these cookies.
I made these today. They were fudgy and decadent. I haven’t baked in a long time and found that these were easy to make and the recipe was easy to follow. They would be perfect for holiday gatherings!