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Few desserts are as visually striking and universally loved as Chocolate Crinkle Cookies. With their deep chocolate flavor, crackled powdered sugar coating, and soft brownie-like centers, these cookies are a staple during the holidays and a favorite year-round indulgence. They offer the perfect balance between rich cocoa intensity and light sweetness, making them irresistible to chocolate lovers of all ages.
What makes chocolate crinkle cookies truly special is their texture. Slightly crisp on the outside, yet soft and fudgy inside, these cookies feel like a cross between a brownie and a classic chocolate cookie. They’re easy to prepare, require simple pantry ingredients, and deliver bakery-quality results right from your home kitchen.
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Whether you’re baking for a holiday cookie exchange, a family gathering, or simply craving a homemade chocolate dessert, this recipe delivers reliable results every time.
Why You’ll Love This Recipe
- Rich chocolate flavor made with Dutch-processed cocoa
- Soft, fudgy texture with a delicate crackled finish
- Easy-to-make dough using basic baking ingredients
- Perfect for holidays, gifting, and cookie trays
- Freezer-friendly dough for make-ahead baking
Ingredients Breakdown
Understanding the purpose of each ingredient ensures consistent results and perfect texture:
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- All-purpose flour: Provides structure without making the cookies dense.
- Baking powder: Helps the cookies puff slightly, creating their signature cracks.
- Kosher salt: Enhances chocolate flavor and balances sweetness.
- Dutch-processed cocoa powder: Delivers a deep, smooth chocolate taste and rich color.
- Granulated sugar: Sweetens the dough and contributes to crisp edges.
- Brown sugar: Adds moisture and subtle caramel notes for softness.
- Vegetable or canola oil: Keeps cookies tender and moist instead of cakey.
- Eggs: Bind the dough and create a chewy, fudgy interior.
- Vanilla extract: Rounds out the chocolate flavor.
- Powdered sugar: Creates the iconic crinkle effect and sweet exterior coating.
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Tips and Tricks
- Chill the dough: This prevents excessive spreading and enhances texture.
- Use a cookie scoop: Ensures even-sized cookies and uniform baking.
- Roll generously in powdered sugar: Heavy coating creates bold crinkles.
- Do not overbake: Slightly underbaked cookies stay soft and fudgy.
- Bake a test cookie: Helps determine exact baking time for your oven.
Variations and Customizations
- Espresso chocolate crinkles: Add 1 teaspoon instant espresso powder for deeper flavor.
- Mint chocolate version: Stir in 1/2 teaspoon peppermint extract.
- Double chocolate: Fold in mini chocolate chips for extra richness.
- Gluten-free option: Use a 1:1 gluten-free baking flour blend.
- Spiced chocolate cookies: Add cinnamon or chili powder for warmth.
Pairing Suggestions
- Serve with hot coffee, cappuccino, or espresso
- Pair with cold milk or almond milk
- Add to a holiday dessert platter with sugar cookies and shortbread
- Serve warm with vanilla ice cream for an elevated dessert
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps fresh for up to 7 days if well sealed.
- Freezer: Freeze baked cookies or dough balls for up to 3 months.
- Make-ahead tip: Roll dough balls and freeze before coating in powdered sugar.
Popular Questions
Why do my cookies not crinkle properly?
Insufficient powdered sugar or overly warm dough can reduce the crinkle effect.
Can I use natural cocoa powder instead?
Yes, but the flavor and color will be lighter and less intense.
How do I know when they’re done?
The tops should be cracked, and centers should look slightly soft.
Chocolate Crinkle Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- In a separate bowl, mix cocoa powder, granulated sugar, brown sugar, and oil until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients until fully combined.
- Cover dough and refrigerate for 30–45 minutes until firm enough to scoop.
- Scoop dough into 1¼-inch balls and roll generously in powdered sugar.
- Place cookies 2–2½ inches apart and bake for 10–11 minutes until crackled and soft-centered.
- Cool briefly on baking sheet, then transfer to a wire rack to cool completely.
Notes
- Keep unused dough refrigerated between batches.
- Avoid overcrowding baking sheets for even baking.
- Heavily coat dough balls with powdered sugar for dramatic cracks.
- Cookies will firm up slightly as they cool.
- Handle gently while warm to prevent breaking.
- Baking a test cookie helps fine-tune timing for your oven.
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