These chocolate crinkle cookies are made by making a simple brownie-like dough, letting the cookie dough chill in the fridge, rolling them, and coating each cookie ball with plenty of powder sugar.
These brownie-like chocolate crinkle cookies are rich in chocolate flavor and are extra decadent.
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Why this recipe works
- Extremely easy to make.
- Made with melted butter. (you won’t have to wait for the butter to soften)
- Bakery-style crinkle cookies.
- Tastes like brownies!
- Super thick cookies.
- Easily satisfies your cookie craving.
- Fits perfectly in your cookies tray for Christmas.
- Made with simple ingredients!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Dark chocolate- use your favorite kind of dark chocolate. we recommend using the highest quality dark chocolate that you can afford.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder – baking powder helps the cookies rise and spread. Make sure that your baking powder isn’t expired. Don’t replace the baking powder with baking soda!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Eggs- you will need 4 large eggs for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Powder sugar- you will need powder sugar for the outer layer of these cookies in this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor. super easy!
Instructions
Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt on medium heat swirling the saucepan constantly.
Transfer the butter into a big mixing bowl and let the butter cool to room temperature so it won’t cook the eggs. Add the cocoa powder, and the granulated sugar and mix with an electric hand mixer until combined.
Melt dark chocolate in the microwave or on a bein marine and let it cool to room temperature so it won't cook the eggs.
Add the melted chocolate, vanilla extract, and eggs and mix with a hand mixer or with a whisk until well combined.
Sift the flour, baking powder, and salt and gently mix until the mixture is almost combined. (don't overmix the batter so you won't develop the gluten in the flour which causes hard and dry cookies)
Cover the bowl with plastic wrap or a towel and let the mixture chill in the fridge for at least 2 hours. The mixture is very sticky so this step is important so you can roll the balls.
Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
Add powder sugar into a small mixing bowl and generously coat each ball in the powder sugar.
Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake for 9-11 minutes, depending on the size of your cookies. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- After you melt the butter, it’s important that you let it cool to room temperature. Hot butter can cook the eggs and you can end up with scrambled eggs.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
- Sift your flour! sifting your flour is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour. e also recommend sifting your cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won’t be any cocoa lumps in the mixture.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container.
These cookies will last for up to 5 days stored at room temperature in an airtight container.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Yes, these chocolate crinkle cookies taste great with chocolate chips, add ½ a cup to the batter and bake it according to the instructions.
If you like to spice things up, you can add a Hershey’s kiss on top of the cookies, you can add chocolate chunks instead of the chocolate chips for a richer flavor, or add your favorite toppings like caramel sauce, chocolate sauce, tres leches, nuts, and more!
Do I have to chill the cookie dough?
Here is why you should chill your cookie dough:
- The first and the most important reason to chill the cookie dough is to let it cool. This step stops the cookies from spreading too much in the oven. Cold dough results in thicker cookies.
- The second important reason to chill the cookie dough is to let all the amazing flavors come together and create a rich cookie flavor.
- The third important reason to chill the cookie dough is that the dough is super sticky and you will need to roll it into balls and dip it in powder sugar the only way you can do so is to chill the dough for at least 2 hours. That way rolling the dough into balls will be easy and clean.
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
Freezing
There are two ways to freeze these cookies, first way is to prepare the cookies according to the instructions, before baking, freeze them in an airtight freezer-friendly container for up to 3 months.
When ready to bake, place the cookie dough balls on a parchment paper-lined baking sheet and bake in a preheated oven according to the instructions.
The second way you can freeze these cookies is by baking them according to the instructions, letting the cookies cool completely, and freezing them in an airtight freezer-friendly container for up to 2 months.
Making ahead of time
Yes! These cookies taste the best when they are fresh, but you can freeze the dough for up to 3 months and use it as needed!
Simply make the cookie dough according to the instructions, roll each cookie dough into a ball and place it into an airtight freezer-friendly container for up to 3 months.
When ready to bake, take the cookie dough out of the freezer, and let them thaw at room temperature for a few minutes.
Dip each cookie dough in powder sugar and bake in a preheated oven according to the instructions. These cookies will taste just as delicious and will satisfy your cookie and chocolate cravings.
More cookie recipes to try:
- Almond flour peanut butter cookies
- Biscoff butter cookies
- Brown butter chocolate chunk cookies
- Chewy chocolate chip cookies
- Giant M&M cookies
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Best Chocolate Crinkle Cookies
Ingredients
- 1 cup Flour
- 200 g Dark chocolate
- 100 g Butter melted
- 4 Eggs
- 1 cup Granulated sugar
- 2 teaspoon Baking powder
- ¼ teaspoon Kosher salt
- 2 tablespoon Cocoa powder
- 1 teaspoon Vanilla extract
Instructions
- Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt on medium heat swirling the saucepan constantly.
- Transfer the butter into a big mixing bowl and let the butter cool to room temperature so it won’t cook the eggs. Add the cocoa powder, and the granulated sugar and mix with an electric hand mixer until combined.
- Melt dark chocolate in the microwave or on a bein marine and let it cool to room temperature so it won’t cook the eggs.
- Melt dark chocolate in the microwave or on a bein marine and let it cool to room temperature so it won't cook the eggs.
- Add the melted chocolate, vanilla extract, and eggs and mix with a hand mixer or with a whisk until well combined.
- Sift the flour, baking powder, and salt and gently mix until the mixture is almost combined. (don't overmix the batter so you won't develop the gluten in the flour which causes hard and dry cookies)
- Cover the bowl with plastic wrap or a towel and let the mixture chill in the fridge for at least 2 hours. The mixture is very sticky so this step is important so you can roll the balls.
- Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Add powder sugar into a small mixing bowl and generously coat each ball in the powder sugar.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake for 9-11 minutes, depending on the size of your cookies. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Kate
Hmmm… my dough is looking and behaving like batter. Very wet and much thinner than any other cookie dough I e ever made. Going to chill it and see if it will become workable into balls, otherwise brownies it will be!
RichandDelish
Hi Kate, your dough actually should do that, that's why it's really important to chill this dough for at least 2 hours. Let me know how It turned out!
Rema Railsback
I do not even know how I ended up here, but I thought this post was good. I don’t know who you are but certainly you’re going to a famous blogger if you aren’t already 😉 Cheers!
RichandDelish
Wow! Thank you so much for the sweet comment!