Chocolate Crinkle Cookies

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Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar!  These are a classic holiday (or anytime) favorite!

Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar!  These are a classic holiday (or anytime) favorite!

How to Make Chocolate Crinkle Cookies

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My absolute favorite thing about the upcoming holiday season is all of the cookie baking that’s coming up in the very near future (hello, how is it November already!?).  While I definitely like to experiment with new and different flavors each year, my heart really belongs to the classics.

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Chocolate chip cookies, oatmeal cookies, sugar cookies… my favorites are the tried and true.  Each year these familiar, well-loved cookies make their way through my oven and out of my kitchen, as does a batch or two (or three…) of chocolate crinkle cookies.

Chocolate crinkle cookies are a holiday staple (though they are wonderful any time of year, of course), with their snowy powdered sugar surfaces and their decadent interiors.  They’re indulgent little treats that are actually really simple to make.  The hardest part is waiting for the dough to chill (and the dough does need to chill for at least 4 hours, so that is a little painful!).

Chocolate Crinkle Cookies are a holiday staple (though they are wonderful any time of year, of course), with their snowy powdered sugar surfaces and their decadent interiors!

Because I’m something of a chocolate addict (I could eat a slice of chocolate cake every day, twice a day, and never get tired of it), I made a few small changes to this classic chocolate crinkle cookie recipe in order to get the best possible flavor and maximum dose of chocolate.

First, I added a heaping portion of miniature chocolate chips into the batter.  While the extra chocolate is optional, it adds an extra dose of richness to these chocolate crinkle cookies.

Then, I used a combination of white sugar and brown sugar instead of solely white sugar.  Adding the brown sugar (light brown or dark brown will work) adds a little more moisture to the dough and gives our chocolate crinkle cookies a nice chewy interior.  They nearly melt in your mouth with each bite.

Chocolate Crinkle Cookies have a nice chewy interior.  They nearly melt in your mouth with each bite!

As I mentioned above, the cookie dough will need to chill for several hours before it can be baked.  This keeps the cookies from spreading, and allows the dough to firm up so that it doesn’t stick to your hands (it will still be a bit sticky when you go to roll it, but should be easily manageable).

Don’t be shy when it come to rolling them in the powdered sugar, either.  Make sure each cookie is well coated before baking (there’s no such thing as too much sugar, right?).

Enjoy!

Chocolate Crinkle Cookies

Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar! 

Ingredients:

  • 12 Tablespoons unsalted butter, softened
  • 1 1/2 cups sugar
  • 1/2 cup light or dark brown sugar, tightly packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 cup natural cocoa powder
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup mini chocolate chips
  • 2 cups powdered sugar, for rolling

Directions:

  1. Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.
  2. Add eggs, one at a time, stirring until completely combined.
  3. Stir in vanilla extract.
  4. In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add dry ingredients to wet until completely combined.
  6. Stir in mini chocolate chips.
  7. Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
  8. After chilling, preheat oven to 350F.
  9. Roll dough into 1 1/2 Tablespoon-sized balls with your hands and roll thoroughly in powdered sugar.
  10. Transfer to baking sheet and bake on 350F for 12 minutes.
  11. Allow cookies to cool completely on baking sheet before enjoying.

©Samantha for SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar!  These are a classic holiday (or anytime) favorite! #spendwithpennies #cookies #holidaycookie #holidays #chocolate
Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar!  These are a classic holiday (or anytime) favorite! #spendwithpennies #cookies #holidaycookie #holidays #chocolate

Samantha

Samantha is the creator behind the dessert blog “Sugar Spun Run”, a website she began as an excuse to appease her insatiable sweet tooth. Here she shares original, from-scratch desserts, usually of the chocolate variety. If she’s not in her kitchen (more likely than not coated in a fine dusting of powdered sugar), you’ll probably find her hanging out with her husband and their two dogs, Penny and (Princess) Leia.

18 comments on “Chocolate Crinkle Cookies”

  1. I tried making this recipe and it turned out perfect. My question is, can I use a cookie scooper to shape the dough? Does it really have to be shaped into balls? Can I substitute butter with oil? Thank you

    • I think a cookie scooper would work just fine, but may change the shape slightly. I have only tried the recipe as written, so am not sure about substituting butter with oil. Let us know if you try it.

  2. Very tasty!  The mini chocolate chips bring it up another notch!  

  3. Could you please give me the grams off the ingredients Instead of Cup?

  4. What if you dont have unsaltened buttwr can u use maragine???

  5. Mine didn’t flatten and stayed in more of the ball shape. Any idea where i went wrong?

    • Extra flour would keep the cookies from flattening. When you measuring flour it should be gently spooned into the measuring cup and levelled with a knife.

      If there was not enough fat/butter or too much baking soda, you could see the same problems. I hope that helps!

  6. Choc crinkle cookie really have 1 Tablespoon baking powder?

  7. Can any of your yummy looking cookie recipes be made “Gluten Free”?

    • I haven’t tried making this recipe Gluten Free. My friend Mary at Barefeet in the Kitchen has lots of great gluten free baking!

    • Hi Holly and Suzanne – I’m just reading this now (5/2018) but maybe my info will help other GF people. I am a GF Caterer. Basically “any” recipe can be made GF. All you need is a great All-Purpose GF flour blend. The one I have been using for almost 30 years is: 1 cup white rice flour; 1/2 cup tapioca flour; 1/2 cup corn starch. I make this in huge quantities and then just proceed with any recipe that calls for AP flour, adding the appropriate teaspoon of Xanthan Gum as required. I’ve made Holly’s recipe for crinkle cookies many times and it is absolutely delicious. I’ve made this for many of my clients…it’s always a huge hit. Hope this helps. Happy GF Baking!

      • Thank you for the great tip Mary Ann! And so glad to hear that these cookies are always a big hit!

  8. Do we know from this post, how many, apprx, this makes?

  9. Easy to follow. Tastes great..

  10. These are the cookies that I tell everyone I licked them all, so I don’t have to share. So glad you are nicer then me and shared them!

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