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Chocolate Crinkle Cookies
4.3 from 621 votes

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies combine cocoa powder, unsweetened chocolate, and light brown sugar to create a rich, fudgy dough that bakes into tender, crackled cookies with a distinctive powdered sugar coating. The dough rests briefly before rolling in sugar and powdered sugar for a contrasting cracked appearance and slight crunch. These cookies bake at a moderate temperature to develop a soft interior with a slightly crisp exterior, making them suitable for sharing or festive occasions.

Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 24 cookies
Calories: 150 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1 cup all-purpose flour
  • ½ cup cocoa powder unsweetened
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups light brown sugar
  • 3 egg
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate chopped
  • 4 tablespoons butter unsalted
  • ½ cup granulated sugar
  • ½ cup powdered sugar

Instructions

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  1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. Whisk together the brown sugar, eggs and vanilla in a large bowl. Combine the unsweetened chocolate and butter in a small bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
  4. Whisk the chocolate mixture into the egg mixture until combined. Fold in the flour mixture until no dry streaks remain. Let the dough sit at room temperature for 10 minutes.
  5. Place the granulated sugar and powdered sugar in separate shallow bowls. Working with 2 tablespoons dough (or a medium cookie scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.
  6. Bake the cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.

Notes

  • Nutritional values provided are based on a single cookie serving.

Nutrition Information

Calories 150kcal (8%) Carbohydrates 26g (9%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 25mg (8%) Sodium 73mg (3%) Potassium 114mg (2%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 90IU (2%) Calcium 30mg (3%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 24 cookies

Amount Per Serving

Calories 150

% Daily Value*

Calories 150kcal 8%
Carbohydrates 26g 9%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 25mg 8%
Sodium 73mg 3%
Potassium 114mg 2%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 90IU 2%
Calcium 30mg 3%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.