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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) (226 g)
- ½ cup unsalted butter , cut into chunks (113 g)
- 1 3/4 cups all-purpose flour (219 g)
- 3 Tablespoons unsweetened cocoa powder (15 g)
- 1 ¼ teaspoon baking powder (5 g)
- 1/2 teaspoon kosher salt (3 g)
- 3 Tablespoons oil , vegetable or canola (45 ml)
- 1/2 cup light brown sugar , packed (110 g)
- 1/3 cup granulated sugar (67 g)
- 3 eggs
- ¼ cup sour cream (60 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup mini chocolate chips (170 g)
Rolling:
- ½ cup powdered sugar (60 g)
- ½ cup granulated sugar (100 g)
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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I’m not a fan of chocolate, but, wow!!! These are best!
Hi,
I noticed you have the dark chocolate at the beginning of the recipe and mini chips listed at the end? When you say to melt the chocolate….you mean both of those….right? Is there some reason you had them listed that way?
Thanks
Actually, they’re two different things! The 8 oz dark chocolate at the beginning gets melted with the butter. That’s what gives the cookies their rich chocolate base. The mini chips at the end get folded into the dough whole, so you get little pockets of melty chocolate throughout the cookie. They’re listed separately because they’re used in different ways. So nope, don’t melt the mini chips just stir them in!
Can you put these in airtight container for 2 weeks? I dont want to freeze them. Thx.
They’re best enjoyed within about 3 to 4 days. Two weeks is a bit long at room temperature, even in an airtight container, and they will likely dry out.
Can I just use Coco Power instead on the 8 oz dark chocolate , chopped
Nah, that won’t work. the melted chocolate gives these cookies their fudgy texture and richness. The recipe already uses cocoa powder too (3 tablespoons). If you skip the chopped chocolate, you’d lose all that fat and structure, and the cookies would be dry and flat. Gotta stick with the dark chocolate for these!
I am very excited to try this recipe. Plan to make it for some lady friends, so am wondering, if I only make them the size of 1 tablespoon, do I need to adjust anything other than the length of time to bake?
No, other adjustments, just decrease the baking time and watch them in the oven. We hope you enjoy them!