Our favorite Chocolate Crinkle Cookies recipe is a mash between a cookie that’s chewy and crisp on the outside, and a fudgy brownie.
I’m excited for these to join the ranks of my other delicious cookie recipes like Double Chocolate Chip Cookies, Biscoff Cookies, Oatmeal Chocolate Chip Cookies, or Browned Butter Chocolate Chip Cookies.
The Best Chocolate Crinkle Cookies in Existence
The Best Chocolate Crinkle Cookies in ExistenceThousands of calories were spent testing these Chocolate Crinkle Cookies to find the perfect texture and taste. The slightest adjustments in ingredients make a huge difference, especially when it comes to the chocolate flavor. We opted for a balance of cocoa powder and melted chocolate, to get a rich and fudgey cookie that also has the crisp edge, sturdiness and chewy-factor we love. I’m convinced we’ve come up with the best Chocolate Crinkle Cookies in existence.
How to make Chocolate Crinkle Cookies:
Make Cookie Dough: Add butter and chocolate to a microwave safe bowl and microwave on low power, in 20-second intervals, stirring, until melted and smooth. Set aside. Whisk dry ingredients in a bowl: flour, cocoa powder, baking powder, salt. In a mixing bowl combine oil and sugars and mix in eggs. Incorporate sour cream and vanilla then mix in melted chocolate. Stir in dry ingredients, just until combined. Fold in mini chocolate chips. Chill dough in the fridge for at least 2 hours, or overnight.
Roll and Bake: Scoop two heaping Tablespoon-size balls of cookie dough to form 18 cookies. Add granulated sugar and powdered sugar to separate small bowls. Roll dough balls in the granulated sugar then powdered sugar and place on a baking sheet, 2 inches apart. Bake for about 14-18 minutes, or until the tops are cracked and no longer look/feel doughy. Remove from oven and cool completely on the baking sheet.
Make Ahead and Freezing Instructions:
To Make Ahead: The cookie dough can be made a day in advance, just wait to roll it in the sugar until ready to bake.
To Freeze: Freeze cookie dough for up to 3 months. For baked cookies, allow to cool completely, then freeze for up to 3 months in an airtight container.
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Recipe
Chocolate Crinkle Cookies
Ingredients
- 8 oz dark chocolate , chopped (60% cocoa)
- ½ cup unsalted butter , cut into chunks
- 1 3/4 cups all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 1 ¼ teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 Tablespoons oil , vegetable or canola
- 1/2 cup light brown sugar , packed
- 1/3 cup granulated sugar
- 3 eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Rolling:
- ½ cup powdered sugar
- ½ cup granulated sugar
Instructions
- Melt Chocolate: Add butter and chocolate to a microwave safe bowl and microwave on low power, in 20 second intervals, stirring, until melted and smooth. Set aside.
- Whisk dry ingredients in a bowl: flour, cocoa powder, baking powder, salt.
- Wet Ingredients: In a mixing bowl combine oil and sugars. Mix in eggs. Mix in sour cream and vanilla.
- Combine: Mix in melted chocolate to wet ingredients. Stir in dry ingredients, just until combined. Fold in mini chocolate chips.
- Chill dough in the fridge for at least 2 hours, or overnight.
- Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
- Prep Cookies: Scoop two heaping tablespoon size balls of cookie dough (should make 18 cookies). Add granulated sugar and powdered sugar to separate small bowls. Roll dough balls in the granulated sugar, and then powdered sugar and place on a baking sheet, 2 inches apart.
- Bake for about 14-18 minutes, or until the tops are cracked and no longer look/feel doughy. Remove from oven and cool completely on the baking sheet.
Notes
Nutrition
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Years ago when I was in my pre-teen years my aunt from PA, use to making these exact cookies but they were called ice box cookies. So good
Very easy to make and yummy! I hadn’t made cookies before that you dip in both granulated and powdered sugar. This was a good thing to do for these cookies.
I used baking chocolate because that is what I had. They were yummy. I chopped by regular size chocolate chips to make them mini. I gave most of them to my neighbor who had an injury. The few I ate I completely loved! The neighbors said they really liked them too. I did four stars because I have an easier version of chocolate crinkle cookies and I prefer easy. Thanks for the tips. Putting them in the fridge for two hours was essential.
These were nice thick chocolate crinkle cookies. They were less sweet than some others I have tried. They were tasty.
I’m not a fan of chocolate, but, wow!!! These are best!
This is the best chocolate cookie recipe anyone could ever want. The crispy edges and the soft fluffy brownie/cake like centers are perfect. The sugar on the outside completes the great taste! This will be one of our regular cookies!
I checked two stores for dark chocolate 60% cacao and nobody had it. Bought 60% bittersweet. The dough was rock hard coming out of the fridge, but no mention in the recipe of expected consistency.
With dough like that it’s virtually impossible to measure 2 heaping TBS of the dough and the expected size of the balls was unclear even on the video.
Were we supposed to use an electric mixer for the egg/sugar mixture? Because my mixture didn’t look anything like yours.
The cookies came out OK, but don’t love them. Oh well. I usually really like your recipes, but this one wasn’t for me. Thank you!