Chocolate Crinkle Cookies have to be my favorite Christmas cookie of the season. They’re crispy on the outside and brownie like on inside. Plus, the powdered sugar coating makes them perfectly festive.
To come up with this recipe, I first cross tested three different recipes for Chocolate Crinkle Cookies that I found online. Then I tweaked my favorite version until I arrived at this recipe. Let me explain how I came to my ideal formulation.
As far as the fat goes, it’s either butter or oil. Although the recipes using oil had a nice shape and texture, I highly preferred the flavor of my all butter cookies. Plus, the butter based recipes I tried, created a nice crispy exterior I didn’t quite get with the oil based cookie.
Then, it’s a matter of the cocoa. To my complete surprise, I preferred natural cocoa over my beloved Dutched variety. Maybe it’s the added acidity in cocoa or just the way the flavor interacts with the other ingredients, but it really just works.
As far as sugar goes, I really liked how a combination of granulated sugar and dark brown sugar worked together in this recipe. The deep molasses flavor works so well with the chocolate, that I preferred dark brown sugar over light brown. The brown sugar also gives the cookie a nice chewy texture, while the white sugar provides texture.
When I tested the first chocolate crinkle cookie recipe, I noticed a lot of the powdered sugar seemed to be absorbed within the cookies. They looked very inconsistent.
Recipes that recommend rolling in granulated sugar first came out so much better. I believe the granulated sugar acts as a barrier so less of the powdered sugar is absorbed. Be sure to pack that powdered sugar on heavy in either case.
It’s all about the chocolate
For a flavor boost, I added instant coffee powder, which really brings out that chocolate flavor. I also used a considerable amount of salt, which helps make everything pop.
Now, these are technically Double Chocolate Crinkle Cookies, because I added chocolate chips! Semisweet or bittersweet varieties work well, and give that surprise bit of chocolate in each bite.
I typically prefer chopped baking chocolate to chocolate chips, but I think the chocolate chips work better with this shape of cookie and stay more contained.
I highly, highly recommend eating some of these cookies warm. They are the crispiest on the outside, the softest in the center and full of warm gooey chocolate chips. Just eat some warm. Trust me.
Feeling like a cookie monster?
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- Chocolate Dipped Coconut Macaroons
- Linzer Cookies with Strawberry Rose Jam
- Lemon Lavendar Shortbread Cookies
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Chocolate Crinkle Cookies are my new favorite holiday cookie. They’re crispy on the outside and brownie like in the center with plenty of chocolate chips.
- 1 cup all purpose flour
- ½ cup plus 2 tablespoon natural cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon instant coffee powder*
- ½ teaspoon kosher salt (or ¼ teaspoon heaping fine salt)
- 1 stick unsalted butter, softened at room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 2 large eggs, at room temperature*
- 1 teaspoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
- Granulated sugar and powdered sugar, for rolling
- Sift dry ingredients: Sift together flour, cocoa, baking soda, instant coffee and salt in a bowl.
- Cream butter and sugars: Add butter and sugars to the bowl of a stand mixer, fitted with a paddle attachment. Beat over medium speed for about 3 minutes or until light and fluffy. You can also use a bowl and handheld beaters or a whisk.
- Add eggs: Beat in eggs, one at a time, over medium speed until well combined. Stir in vanilla.
- Add dry ingredients: Add flour mixture in two to three additions and beat over low speed until almost fully combine. Stir in chocolate chips. Do not over mix. Remove dough from bowl and wrap in plastic.
- Chill: Chill dough in fridge until firmed, at least two hours or up to 2-3 days.
- Bake: Preheat oven to 350°F. Line two baking sheets with parchment or silpats. Place a few tablespoons of granulated sugar in one bowl and ½ cup of powdered sugar in another bowl. Scoop chilled dough into tablespoon sized portions and roll into a ball. Roll in granulated sugar first, then in powdered sugar, making sure to coat well. Place on baking sheet spaced at least two inches apart. Bake on upper and lower third of the oven* for 8-10 minutes, rotating half way through, or until firmed on the outside while still soft in the center. Repeat with remaining dough, replenishing sugar for coating, as needed.
- Cool: Cool on baking sheet over wire rack for 5 minutes, then transfer directly to wire rack to cool completely. Before they’re completely cooled, be sure to try a warm cookie! Enjoy.
The instant coffee powder is not an essential ingredient, but I highly suggest using it if you already have it on hand. It really brings out the chocolate flavor and gives these cookies a little boost.
To warm up eggs quickly, put whole eggs in the shell in a bowl of warm (not hot) water for about ten minutes.
If you’re only baking one tray at a time, I suggest baking the cookies on the center rack of the oven.
Total time does not include time to chill dough in fridge.
- Category: Dessert
- Method: Bake
- Cuisine: American
- Serving Size: 2 cookies
- Calories: 160
- Sugar: 18g
- Sodium: 82mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 18mg
Keywords: chocolate crinkle cookies, crinkle cookies, double chocolate chip cookies, Christmas, holiday