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Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies will be your favorite holiday cookie - they are mine! They are EASY, ridiculously DELICIOUS and a must-make for any chocolate lover.  These crinkle cookies boast divinely rich, chocolaty, thick, soft-baked centers with a delightful contrasting crisp, crackled powdered sugar outer shell.  They taste like cakey, fudgy brownies - but better!  This Chocolate Crinkle Cookie recipe is make-ahead friendly, freezer friendly and waiting to become a new family favorite!
Prep Time 30 minutes
Cook Time 12 minutes
Servings 24 -28 cookies

Ingredients

Cookies

  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 6 tablespoons unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mini or regular size semi-sweet chocolate chips

For Rolling

  • 3 tablespoons granulated sugar
  • 2/3 cup powdered sugar for rolling

Instructions

  • Whisk the flour, cocoa powder, baking powder and salt together in a medium bowl or liquid measuring cup if you have one (makes it easier to pour). Set aside.
  • In a stand mixer fitted with a paddle attachment (may use a large bowl and hand-held mixer) cream the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy about 2 minutes. Beat in eggs, egg yolks and vanilla, scraping the sides of the bowl as needed.
  • On low speed, slowly mix in the dry ingredients just until combined, followed by the chocolate chips (the dough will be very thick and sticky).
  • Cover the dough tightly with plastic wrap clinging to the surface of the dough and freeze for 45 minutes-1 hour or chill in the refrigerator for at least 3 hours up to 3 days before rolling.
  • When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside. If the dough has been in the freezer, let it sit at room temperature if needed to soften a bit while the oven preheats.
  • Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough and roll into balls. Roll each ball in a bowl of granulated sugar, then in between the palms of your hands, then roll in a bowl of powdered sugar, then in between the palms of your hands so the sugar is compact and coats the entire surface of the dough. Place the balls on the baking sheet, leaving about 3 inches in between, 8 balls per half sheet. Chill the dough in between each batch because it softens and becomes unmanageable very quickly.
  • Bake at 350 degrees F for 10-12 minutes, until the edges are set, the tops are slightly cracked and the centers are soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

  • Do I have to use granulated sugar? The moisture from the cookies causes the powdered sugar coating to melt a bit, so it loses its bright white, opaque appearance and instead becomes slightly transparent/yellowish. If you first coat the cookie balls in granulated sugar, and then the powdered sugar, they remain beautifully snow white. The granulated sugar creates a moisture barrier while still allowing the powdered sugar to stick to the cookies.
  • Powdered sugar that lasts: The iconic crinkled cookie powdered sugar coating should last the duration of the cookies (5 days) if you also use granulates sugar and the cookies are kept at room temperature.  If the environment of the cookies rises in temperature, then the cookies release moisture, melting some of the powdered sugar.  To avoid this, try using a “non melting” powdered sugar, also known Snow Sugar, or Sucraneige, instead of standard powdered sugar. Snow sugar is specifically designed to be unaffected by moisture or temperature, so it does not disappear, melt or dissolve. You can find it on Amazon here or by King Arthur here.
  • Recipe variations: see the post for lots of recipe variations, tips and tricks.
  • Storage: store the cookies at room temperature in an airtight container for up to 5 days (if they last that long!).
  • Make ahead: the cookie dough can be made, covered and chilled in the refrigerator for up to 3 days.  Allow it to soften a little before rolling the dough into cookie balls. The cookie dough balls, either plain or rolled in granulated sugar (not rolled in powdered sugar), can also be stored in a single layer on a parchment paper lined airtight container or covered on a baking sheet lined with silicone baking mats for up to 3 days.
  • How to freeze cookie dough: roll the dough balls per instructions WITHOUT the powdered sugar. Fit as many balls as you can on a parchment/nonstick lined baking sheet without touching. Place the baking sheet in the freezer and freeze the balls until the outsides are hard (about 1-2 hours). Transfer the dough balls to a freezer size plastic bag and freeze for up to 3 months.  To bake:  Thaw the dough balls on the counter for 30-60 minutes.  Roll in granulated sugar followed by powdered sugar per recipe instructions.  Bake as directed.
  • How to freeze cookies: these crinkle cookies freeze well, but the powdered sugar coating won’t be as crisp or as white once thawed – but they will still taste delicious! To freeze, fit as many baked cookies on a parchment/nonstick mat lined baking sheet without touching then in the freezer and freeze until solid (about 1 hour). Transfer the cookies to a freezer size plastic bag with sheets of parchment in between any layers.  Freeze for up to 3 months.  To EAT:  Remove any parchment paper and let the cookies sit at room temperature in a single layer until thawed completely. I like to warm mine in the microwave for a few seconds - yum!