The Best Chocolate Crinkle Cookies
Let’s upgrade chocolate crinkle cookies! I’m excited to share the fudgiest and chocolate-ist crinkle cookies, complete with all my best tips to get that perfect crinkle cookie look with no baking experience required.
Servings: 24 cookies
Equipment
Ingredients
- 1 ⅔ cups (200g) all purpose flour
- ⅓ cup (28g) unsweetened natural cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter 1 stick
- 4 oz unsweetened chocolate
- 4 large eggs
- 1 ½ cups (297g) granulated sugar
- Powdered sugar for rolling the cookies about 1 cup
Instructions
- In small mixing bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.1 2/3 cups (200g) all purpose flour, 1/3 cup (28g) unsweetened natural cocoa powder, 2 tsp baking powder, 1/2 tsp salt
- In a small pot over medium-low heat, melt the butter and unsweetened chocolate. Stir occasionally until melted, remove from heat.1/2 cup (113g) unsalted butter, 4 oz unsweetened chocolate
- In a large mixing bowl, combine the eggs and sugar, whisk together. Then add the melted chocolate mixture, whisk again. Gradually add the flour mixture to the wet mixture, mixing just until combined.4 large eggs, 1 1/2 cups (297g) granulated sugar
- Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours (you can refrigerate it overnight!).
- Preheat the oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper. Pour powdered sugar into a bowl (about 1 cup).Powdered sugar for rolling the cookies
- Using a small cookie scoop, form the dough into balls, then roll each bag in a generous amount of powdered sugar. Place the cookies around 2 inches apart on the prepared baking sheet.
- Bake for 16-20 minutes and allow the cookies to cool on the pan before removing them since they will be so fudgy. Serve and enjoy!
Video
Notes
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I use King Arthur’s Measure for Measure Gluten Free Flour.
To Store: Store baked cookies in an airtight container at room temperature for up to 5 days.
To Make Ahead: Prepare the dough and refrigerate for up to 48 hours. Roll in powdered sugar just before baking.
To Freeze (unbaked): Prepare the dough as directed. Scoop into balls and place on a baking sheet. Freeze until solid, about 1–2 hours, then transfer to a freezer-safe bag or container for up to 3 months. When ready to bake, let dough balls sit at room temperature for 10–15 minutes, roll generously in powdered sugar, and bake as directed, adding 1–2 minutes if needed.
Nutrition
Calories: 152kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 98mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 163IU | Calcium: 33mg | Iron: 2mg