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Chocolate Crinkle Cookies
Image Credit: Deliciously Organic

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Adjust Servings:
1 stick Salted Butter cubed
6 oz Semisweet Chocolate Chips
1 1/2 cups All Purpose Flour
1/2 cup Cocoa Powder
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Kosher Salt
1/2 cup Brown Sugar
3 Eggs
2 tsp Vanilla Extract
1 1/2 cups Sugar
1 cup Powdered Sugar

Nutritional information


Chocolate Crinkle Cookies

Perfect sugary coating and soft, chocolate center

  • 2 hours 40 minutes
  • Serves 36
  • Easy




Chocolate crinkle cookies are a type of cookie that is known for their unique appearance. They are made with a rich, chocolatey dough that is rolled in powdered sugar before baking, which gives them a distinctive crinkled appearance and a snowy white coating. The cookies are soft and chewy on the inside, with a slightly crispy exterior. The combination of the rich chocolate flavor and the sweet powdered sugar coating makes chocolate crinkle cookies a delicious and satisfying treat. They are also relatively easy to make, which makes them a popular choice for home bakers. Overall, chocolate crinkle cookies are a great cookie because of their delicious flavor and unique appearance.

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Recipe Steps


Combine the butter and chopped chocolate in a heatproof bowl and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly.


Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk to combine and get rid of any lumps.


Combine the brown sugar, eggs, vanilla and ½ cup granulated sugar in a large bowl and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the melted chocolate mixture and beat until combined. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Cover the dough and refrigerate until firm, at least 2 hours and up to 4 hours.


Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Spread the remaining 1 cup granulated sugar in a shallow bowl and the powdered sugar in a second shallow bowl. Scoop the dough into balls (about 1 tablespoon each). Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely.


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