The Best Chocolate Crinkle Cookies

These are the best chocolate crinkle cookies! They are a delightful cross between a soft, chewy chocolate cookie and a rich, fudgy brownie. They stay fresh for days!

Literally one of the most dangerous cookies to keep around my house, these chocolate crinkle cookies are irresistible! (Especially if you store them in the fridge and eat them chilled; SO GOOD.)

Chocolate Cookie Dough

We’re making a very delicious chocolate cookie dough here. It consists of the usual suspects:

• brown sugar
• granulated sugar
• butter
• eggs + vanilla
• flour
• cocoa powder
• baking soda + salt

As someone who is usually an anti-sifter when it comes to every day cookie dough, I actually prefer sifting the cocoa powder and flour into the batter for this recipe. Cocoa powder often has pesky little lumps that are hard to smooth away without excess mixing.

In a brownie batter, mixing for a long time is all fine and good. But you don’t want to over mix cookie dough. So, I sift. And I encourage you to do the same. 😉

Chilling: Not Optional

Now that I’ve hit you with the sifting news, let me also break it to you that this dough benefits greatly from a bit of chilling in the refrigerator.

I know. I KNOW. Along with sifting, I despise having to take the time to chill cookie dough.

But it is needed here due to the soft dough, and the result is one thousand billion times worth it. (It doesn’t work to skip the chilling in favor of adding more dry ingredients to the dough to help stiffen it up…you’ll end up with a dry and tasteless cookie.)

Scoop and roll the chocolate cookie dough into balls and then roll each one around in powdered sugar until evenly coated.

Another Unpopular Opinion

One Year Ago: Cranberry Brie Bites 
Two Years Ago: Raspberry White Chocolate Blondie Bars
Three Years Ago: Cranberry-Jalapeno Cream Cheese Dip 
Four Years Ago: Chocolate Peanut Butter Buckeye Cookies 
Five Years Ago: Easy Cinnamon and Sugar Candied Pecans
Six Years Ago: Easiest Ever Fudge {Tons of Add-In Options} 
Seven Years Ago: Russian Potato and Mushroom Leek Soup
Eight Years Ago: White Chocolate Gingerbread Truffles
Nine Years Ago: Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock Off} 
Ten Years Ago: Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock Off}

The Best Chocolate Crinkle Cookies

Yield: 24 cookies

Prep Time: 25 minutes mins

Cook Time: 10 minutes mins

Chilling: 1 hour hr

Total Time: 1 hour hr 35 minutes mins

4.95 stars (38 ratings)

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Ingredients

• ½ cup (113 g) butter, softened to room temperature
• ½ cup (106 g) packed light brown sugar
• ½ cup (106 g) granulated sugar
• 2 large (100 g) eggs
• 1 teaspoon vanilla extract
• 1 ⅔ cup (237 g) all-purpose flour
• ½ cup (43 g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (57 g) powdered sugar, for rolling

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Instructions 

• In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes.
• Add the eggs and vanilla. Mix until the batter has lightened in color, 2-3 minutes.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt (or sift these ingredients right into the bowl with the cookie batter). Mix until evenly combined.
• Refrigerate the dough for at least 30 minutes but preferably an hour (and up to overnight). If refrigerating the dough overnight, consider scooping the soft dough into cookie dough portions before refrigerating as it will make it much easier to scoop than waiting until the dough has chilled/set up more.
• Preheat the oven to 350 degrees F. Line two, large baking sheets with parchment paper. Set aside.
• Place the powdered sugar in a bowl or shallow dish. If you haven't already, scoop the dough into heaping tablespoon-sized balls (I use a #40 cookie scoop) and roll into a smooth ball shape.
• Roll each ball in the powdered sugar and place several inches apart on the baking sheets.
• Bake for 10-11 minutes until puffed and crackled on top. Remove from the oven. Let the cookies rest a few minutes on the baking pan before removing to a cooling rack to cool completely.

Notes

Chilling: the chilling time is really important for this recipe so the cookies don’t spread or flatten too much while baking. Speaking of chilling, the baked and cooled cookies are exceptionally delicious if stored in the refrigerator and eaten cold. 

Flat Cookies: if your cookies are baking up more flat than you’d like try increasing the oven temperature by 25 degrees and/or adding 1/4 cup (more or less) additional flour to the cookie dough. 

Author: Mel

Serving: 1 cookie, Calories: 109kcal, Carbohydrates: 16g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 26mg, Sodium: 108mg, Fiber: 1g, Sugar: 9g

Recommended Products

Cookie Sheet {Half Sheet Pan}

#40 Medium Cookie Scoop

Electric Hand Mixer

Two Sided Measuring Spoons

Other Recipes Like This:

Chocolate Peppermint Crinkle Blossom Cookies

Ginger Crinkle Cookies

Thick and Chewy Double Chocolate Cookies

One-Bowl Fudgy Brownie Cookies

Recipe Source: from Mel’s Kitchen Cafe (slightly adapted from this fun holiday recipe)