Chocolate Crinkle Cookie Recipe
Indulge in these delightful Chocolate Crinkle Cookies, the perfect holiday treat with their signature brownie-like texture and rich chocolate flavor.
This recipe includes essential tips like chilling the dough, which enhances the flavor and texture while preventing the cookies from spreading too much during baking.
These cookies are not only a treat for chocolate lovers but also easy to prepare. The crinkled, powdered sugar coating adds an irresistible contrast to the soft, fudgy center. Whether for a festive gathering or an everyday indulgence, these cookies never disappoint.
Key Ingredients for Chocolate Crinkle Cookies
Unsalted Butter – Provides richness and softness to the cookies’ texture.
Vanilla Extract – Enhances the flavor with a subtle aromatic sweetness.
Large Egg – Binds the ingredients together and adds moisture.
All-purpose Flour – The base that holds the cookie structure.
Semi-sweet Chocolate Chips – Adds bursts of melty chocolate throughout the cookie.
Brown Sugar & Granulated Sugar – A combination that creates both chewiness and sweetness.
Cocoa Powder – The key ingredient that provides the intense chocolate flavor.
Baking Soda – Ensures the cookies rise and develop that perfect crinkle texture.
Salt – Balances out the sweetness and enhances all the flavors.
Simple Steps to Bake Chocolate Crinkle Cookies
Start by creaming the butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla extract to form the wet base.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until combined. Fold in the chocolate chips.
Chill the dough for at least 3 hours to firm it up.
Once ready, roll the dough into balls, coat with granulated sugar, then with confectioners’ sugar for the classic crinkle look.
Bake at 350°F for 11-12 minutes, and let cool.
Recipe Tips and Variations
To achieve the perfect crinkle effect, the dough must be chilled long enough to firm up. This not only ensures a good structure but also allows the cookies to crack beautifully on the outside while staying soft inside. If you want to add a festive touch, mix in a little peppermint extract to bring a holiday twist to these cookies. You can also double the recipe without affecting the chilling or baking time if you need a larger batch.
For optimal flavor, use high-quality cocoa powder and chocolate chips. If your cookies are not spreading as expected, gently tap the baking sheet on the counter mid-baking to help them flatten and crack.
Storing and Freezing Tips
To store these cookies, keep them in an airtight container at room temperature for up to a week. If you want to freeze them, baked cookies can be stored in the freezer for up to 3 months. Alternatively, freeze the unbaked dough balls (before rolling in sugar) for up to 3 months. When ready to bake, let them thaw slightly, roll in sugar, and bake as directed.
Chocolate Crinkle Cookie Recipe
Ingredients
- 1/2 cup 8 Tbsp; 113g unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
- 1 cup 125g all-purpose flour (spooned and leveled)
- 1 cup 180g mini or regular semi-sweet chocolate chips
- 1/2 cup 100g packed light or dark brown sugar
- 1/2 cup 100g granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup + 2 Tbsp 51g unsweetened natural cocoa powder
- 3 Tablespoons 35g granulated sugar
- 1 cup 120g confectioners’ sugar
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a handheld or stand mixer on medium-high speed until the mixture is fluffy and pale, about 2-3 minutes. Add the egg and vanilla extract, then beat on high until thoroughly mixed. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture while the mixer is on low speed. Continue beating until everything is well combined, then fold in the chocolate chips. The dough will be thick and sticky. Cover the dough tightly and refrigerate for at least 3 hours or up to 3 days to firm up.
- After chilling, allow the dough to sit at room temperature for about 10 minutes. If chilled longer than 3 hours, extend the resting time to 20 minutes for easier handling.
- Preheat the oven to 350°F (177°C). Prepare large baking sheets by lining them with parchment paper or silicone baking mats.
- Roll the dough into 1.5-tablespoon-sized balls. First, lightly coat each dough ball in granulated sugar, then generously roll them in confectioners’ sugar. Arrange the dough balls 3 inches apart on the prepared baking sheets.
- Bake for 11-12 minutes, or until the edges are firm and the centers remain soft. If the cookies are not spreading after 9 minutes, briefly remove the tray and gently tap it on the counter a few times to encourage spreading, then return to the oven to finish baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will deflate slightly as they cool.