All My Friends Demand the Recipe for These "So Fudgy" Chocolate Crinkles
I’ve said it before, and I’ll say it again: Nothing compares to classic Christmas cookies, in my book. In addition to snowball cookies, butter cookies, and peanut butter blossoms, chocolate crinkle cookies were a staple in the cookie tins I filled when I was growing up. This recipe makes a crinkle cookie just like the ones I spent my childhood baking and eating. They’re soft and fudgy at the center, with a crisp exterior that’s coated with a thick layer of powdered sugar.
Crinkle cookies get their well-deserved name from the way the cookie splits and cracks along the sugar-covered top and sides as it bakes. And while they look pretty, what makes these cookies stand out is their big chocolate flavor. Here’s how to make them.
Why You’ll Love It
Big chocolate flavor. With a mix of cocoa powder and melted chocolate mixed into the dough, these cookies are super chocolaty, with a rich, fudgy bite.
The double sugar coating. Before being rolled in powdered sugar, the cookie dough balls are first rolled in granulated sugar. The texture helps the powdered sugar better adhere to the dough, and it adds the most incredible crispy bite that coats the whole cookie.
Key Ingredients in Chocolate Crinkle Cookies
Chocolate: Go for good-quality, bittersweet chocolate so the cookies have a rich flavor.
Cocoa powder: Use unsweetened natural cocoa powder, which makes these cookies extra chocolaty.
Sugars: Granulated gets mixed into the dough, then before baking the dough balls are coated with both granulated and powdered sugar.
How to Make Chocolate Crinkle Cookies
Make the dough. Whisk the dry ingredients together. Melt butter and chocolate together, then stir in cocoa powder. Whisk eggs, sugar, vanilla, and salt together, then whisk in the butter mixture. Fold in the dry ingredients until just combined.
Chill the dough. Cover and refrigerate the dough until firm.
Scoop the cookies and roll in sugar. Scoop the dough into 1-tablespoon portions and roll into balls. Roll each ball in granulated sugar and then powdered sugar.
Bake the cookies. Bake until the cookies spread and the tops crack. Cool on the baking sheets, then transfer to wire racks to cool completely.
Helpful Swaps
An equal amount of chocolate chips (about 1 1/4 cups) can be used as a substitute for the chopped chocolate. Bittersweet chocolate chips are ideal, but if all you’ve got is semi-sweet or milk chocolate, still make the cookies. The flavor might not be quite as rich, but the cookies will still be great.
For a festive twist, try swapping the vanilla extract for peppermint extract.
Storage and Make-Ahead Tips
The cookie dough can be refrigerated in an airtight container for up to one week. You’ll want to let the dough sit at room temp for about 30 minutes to soften a little before scooping.
The dough can also be shaped into balls, placed onto baking sheets until frozen solid, then stored in resealable freezer bags in the freezer for up to 3 months. Roll the frozen balls in granulated sugar and powdered sugar just before baking (yes, it sticks to the frozen dough well!). Frozen cookies can be baked straight from the freezer but may need 1 to 2 minutes extra baking time.
Store baked cookies in an airtight container at room temperature for up to five days.
Chocolate Crinkle Cookies Recipe
They’re super rich and fudgy on the inside, with the most incredible crispy bite.
Prep time 35 minutes
Cook time 20 minutes to 25 minutes
Makes 50 (2-inch) cookies
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, cubed
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup unsweetened natural cocoa powder
3 large eggs
1 1/2 cups plus 1/3 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3/4 cup powdered sugar
Instructions
Show Images
Whisk 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon baking soda together in a medium bowl.
Melt 1 stick cubed unsalted butter and 4 ounces coarsely chopped bittersweet chocolate in a small saucepan over medium-low heat. Stir in 1/2 cup unsweetened natural cocoa powder until dissolved. Turn off the heat and let cool slightly.
Whisk 3 large eggs, 1 1/2 cups of the granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt together in a large bowl until pale yellow and fluffy, about 30 seconds. Whisk in the melted chocolate mixture until well-combined.
Fold in the flour mixture with a flexible spatula until just combined and no dry streaks remain. Cover and refrigerate until firm, at least 4 hours or up to overnight.
Remove the dough from the refrigerator and let sit while the oven heats, at least 30 minutes. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the remaining 1/3 cup granulated sugar in a shallow bowl, and place 3/4 cup powdered sugar in a second shallow bowl.
Scoop the dough out into level 1-tablespoon portions (about 50). Roll into balls and place on one of the baking sheets. Roll each ball in granulated sugar, and then drop in the powdered sugar and toss until coated. Arrange about 2 inches apart on the baking sheets, 15 cookies per sheet (leave the remaining dough balls uncoated).
Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies begin to spread and the tops crack, 6 to 8 minutes more. Let cool for 5 minutes on the baking sheet. Transfer the cookies to a wire rack and let cool completely.
Repeat rolling the remaining dough balls in the sugars, and bake on cooled baking sheets; the parchment paper can be reused.
Recipe Notes
Make ahead: The cookie dough can be refrigerated in an airtight container for up to 1 week. It can also be shaped into balls, placed onto baking sheets until frozen solid, then stored in resealable freezer bags in the freezer for up to 3 months. Roll the frozen balls in granulated sugar and powdered sugar just before baking. Frozen cookies can be baked straight from the freezer but may need 1 to 2 minutes extra baking time.
Storage: Store in an airtight container at room temperature for up to 5 days.
Forever Cookies
Meet the cookies that'll forever change your holiday baking. From the beloved recipes our families have made for decades to clever twists on classics, these are the keepers we turn to year after year.
Further Reading
The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
