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The Best Chocolate Crinkle Cookies

Bring something special to the table with this well-loved recipe.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 24 cookies
Course: Dessert , Baked Goods , Others
Cuisine: Canadian

Ingredients

  • ½ ½ cup butter, softened to room temperature
  • ½ ½ cup packed light brown sugar
  • ½ ½ cup granulated sugar
  • 2 2 large eggs
  • 1 1 teaspoon vanilla extract
  • 1 ⅔ 1 ⅔ cup all-purpose flour
  • ½ ½ cup natural unsweetened cocoa powder
  • 1 1 teaspoon baking soda
  • ¼ ¼ teaspoon salt
  • ½ ½ cup powdered sugar, for rolling

Instructions

    Cup of Yum
  1. In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes.
  2. Add the eggs and vanilla. Mix until the batter has lightened in color, 2-3 minutes.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt (or sift these ingredients right into the bowl with the cookie batter). Mix until evenly combined.
  4. Refrigerate the dough for at least 30 minutes but preferably an hour (and up to overnight). If refrigerating the dough overnight, consider scooping the soft dough into cookie dough portions before refrigerating as it will make it much easier to scoop than waiting until the dough has chilled/set up more.
  5. Preheat the oven to 350 degrees F. Line two, large baking sheets with parchment paper. Set aside.
  6. Place the powdered sugar in a bowl or shallow dish. If you haven't already, scoop the dough into heaping tablespoon-sized balls (I use a #40 cookie scoop) and roll into a smooth ball shape.
  7. Roll each ball in the powdered sugar and place several inches apart on the baking sheets.
  8. Bake for 10-11 minutes until puffed and crackled on top. Remove from the oven. Let the cookies rest a few minutes on the baking pan before removing to a cooling rack to cool completely.

Notes

  • Chilling: the chilling time is really important for this recipe so the cookies don't spread or flatten too much while baking. Speaking of chilling, the baked and cooled cookies are exceptionally delicious if stored in the refrigerator and eaten cold. 
  • Flat Cookies: if your cookies are baking up more flat than you'd like try increasing the oven temperature by 25 degrees and/or adding 1/4 cup (more or less) additional flour to the cookie dough. 

Nutrition Information

Serving 1 cookie Calories 109kcal (5%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 26mg (9%) Sodium 108mg (5%) Fiber 1g (4%) Sugar 9g (18%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories

% Daily Value*

Serving 1 cookie
Calories 109kcal 5%
Carbohydrates 16g 5%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 26mg 9%
Sodium 108mg 5%
Fiber 1g 4%
Sugar 9g 18%

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