Chocolate crinkle cookies coated in powdered sugar and baked into a soft, chewy, delicious chocolate cookie! What’s not to love!
I love the high contrast in these cookies. The swirl of rich and dark chocolatefrom the chocolate cookie and the stark white from the powdered sugar, the crispy exterior and the chewy center, the deepchocolate flavor and the pure sweetness of the sugar coating. They really are a pretty amazing little cookie.And while I’ve been making these chocolate crinkle cookies for what seems like eons, it only dawned on me last year to add a little something to them to make that chocolate flavor really shine. Now, don’t get me wrong, these cookies have always been out of this world delicious. But, just that one little touch sure does kick them up a notch.
I also figured outhow to prep them ahead for even faster making – especially throughout the holidays and believe me, with those two little tricks, you’ll definitely want to add this cookie to your cookie baking arsenal!
To make my chocolate crinkles, I mix togetherall of the ingredients for the cookie dough and then put them into freezer-safe deli containers and pop them into the refrigerator. They can stay in the refrigerator for up to a week or you can freeze them for up to 2months. Then, when I’m ready to bake them, I pull them out of the refrigerator and scoop out a small scoop, roll them into a ball, roll them in powdered sugar and bake! It makes cookie baking so easy! If I’ve frozen the cookie dough, I just allow it to thaw in the refrigerator overnight before using. Simple, simple!
When these crinkles bake, the burst open as they spread to reveal the rich dark chocolate insides for the perfect little cookies.
Here’s how I make my chocolate crinkle cookies. I hope you love them!
PinPrintSave
Chocolate Crinkle Cookies Recipe
Robyn Stone
5 from 1 vote
Chocolate crinkle cookies coated in powdered sugar and baked into a soft, chewy, delicious chocolate cookie! What’s not to love!
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 24 cookies
Ingredients
- 2 cups (396 g) granulated sugar
- 1/2 cup (113 g) butter, melted and cooled
- 4 large (200 g) eggs
- 1 1/2 teaspoons (7 g) vanilla extract
- 1 cup (84 g) unsweetened cocoa powder, regular, Dutch processed or special dark
- 2 cups (240 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (1 g) espresso powder
- 1/2 teaspoon (1 g) Kosher salt
- 1/2 cup (57 g) confectioners’ sugar
Instructions
Mix together sugar and butter until well combined, gradually add eggs one at a time making sure each egg is fully incorporated before adding another. Mix in vanilla extract and cocoa powder. In a separate bowl, sift together flour, baking powder, espresso powder and salt. Gradually add in flour mixture a cup at a time until well combined. Cover and refrigerate for 4 hours to overnight or place in an airtight freezer-safe container for up to 2 months.
To bake, preheat oven to 350º F. Line rimmed sheet pans with parchment paper and scoop 1-inch portions from refrigerated cookie dough. Roll into a ball and then roll in powdered sugar and place onto parchment paper lined sheets pans. Bake 10 to 12 minutes. Let stand on sheet pan for a few minutes before transferring to a wire rack to cool completely.
Notes
To use frozen cookie dough, first allow to thaw completely in the refrigerator.
Nutrition
Calories: 171kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 60mg | Potassium: 111mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Calcium: 25mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Join today & start saving your favorite recipes
Create an account to easily save your favorite recipes.
Save recipe
Enjoy!
Robyn xo
Categorized as:All Recipes, Chocolate, Christmas Recipes, Cookie Recipes, Cooking, Dessert Recipes, Game Day Recipes, Halloween Recipes, Holiday and Occasion Recipes, Recipes
Welcome to Add A Pinch
About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
Read more about Robyn
Strawberry Pretzel Salad Recipe
45 mins
The Best Brownies Recipe Ever
40 mins
Cream Cheese Pound Cake Recipe
1 hr 40 mins
Chocolate Covered Strawberries Recipe
7 mins
