These chocolate crinkle cookies are a rich and chewy brownie like cookie, rolled in both granulated and powdered sugar. The perfect chocolate lovers cookie!
CHOCOLATE CRINKLE COOKIES
I have a true love for all types of “holiday” cookies, and I seem to want to make like 10 different kinds to share with friends and neighbors during the month of December. These are one of those cookies that every time I make them and share with others I have people raving about them and asking me for the recipe. So now I’m so excited to share them with you!
If you love chocolate cookie recipes you should also try my chocolate rolo cookies, or my salted chocolate chunk cookies.
WHY YOU’LL LOVE THESE
2 KINDS OF CHOCOLATE- These use both melted milk chocolate and cocoa powder to give them and extra chewy texture and loads of chocolate flavor.
CHEWY- These cookies have a brownie like texture which keeps them extra chewy. I love to pull them out of the freezer and eat them extra cold because they don’t get hard.
ROLLED IN SUGARS- Using both granulated and powdered sugar to roll these in helps the powdered sugar coat the cookies even after baking.
INGREDIENTS NEEDED
- Flour
- Cocoa Powder
- Baking Powder
- Salt
- Butter
- Brown Sugar
- Eggs
- Vanilla
- Milk Chocolate Chips
- Granulated Sugar
- Powdered Sugar
STEP BY STEP INSTRUCTIONS
In a medium bowl whisk together flour, cocoa powder, baking powder and salt. Set aside.
In a large mixing bowl fitted with the paddle attachment, cream together butter and brown sugar on medium speed until light and fluffy. About 3 minutes.
Add eggs and vanilla and mix together.
Add melted chocolate and mix until fully incorporated.
Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients. Cover with saran wrap and place in the fridge for at least 2 hrs.
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
Scoop chilled dough using a 3 tbsp cookie scoop. This dough is stickier and harder to work with than regular cookie dough, but also worth the effort/mess. Roll in granulated sugar first, followed by powdered sugar. This helps the powdered sugar from disintegrating as they bake.
Bake 6-8 cookies per sheet for 11-13 minutes, or until edges look cooked and they are crackled.
HELPFUL TIPS AND THOUGHTS
Using room temperature butter and eggs before starting to mix the dough will help the dough blend better and help with the cookies texture.
Chilling the dough for these cookies is necessary because the dough is a lot softer, like a brownie batter, and rolling them in the sugars is hard to do when it’s so soft.
I absolutely love to eat these cookies frozen out of the freezer. They also are the perfect texture to make ice cream sandwiches, peppermint ice cream inside is my favorite!
You are welcome to make these cookies smaller if you would like. Just watch the baking time and adjust accordingly.
OTHER HOLIDAY COOKIE RECIPES TO TRY:
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Chocolate Crinkle Cookies
Ingredients
- 1½ cups all-purpose flour
- ⅓ cup cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter room temp
- 1½ cups dark brown sugar light can be used also
- 2 large eggs room temp
- 1 tsp vanilla
- 8 oz milk chocolate chips melted
- ½ cup granulated sugar for rolling
- ½ cup powdered sugar for rolling
Instructions
- In a medium bowl whisk together flour, cocoa powder, baking powder and salt. Set aside.
- In a large mixing bowl fitted with the paddle attachment, cream together butter and brown sugar on medium speed until light and fluffy. About 3 minutes.
- Add eggs and vanilla and mix together. Add melted chocolate and mix until fully incorporated.
- Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients. Cover with saran wrap and place in the fridge for at least 2 hrs.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Scoop chilled dough using a 3 tbsp cookie scoop. This dough is stickier and harder to work with than regular cookie dough, but also worth the effort/mess. Roll in granulated sugar first, followed by powdered sugar. This helps the powdered sugar from disintegrating as they bake.
- Bake 6-8 cookies per sheet for 11-13 minutes, or until edges look cooked and they are crackled.
The perfect chocolate crinkle! A little bit of a crispy edge and a super chewy and delicious middle. My kids said it’s their new favorite. Thanks for another amazing recipe!
Thanks so much Heather! So glad they were loved by all!
These cookies are delicious!! So easy to make and a crowd pleaser. They were perfect for my family Christmas party.
Thank you So much Allison! Glad they were a crowd pleaser!
I used dark chocolate cocoa powder instead, and it literally tasted like a brownie in cookie form! These cookies are a huge hit! My husband and I keep going back for “just one more” 😉
Yayyyy!! Love this! I’ve been known to go back for just one more WAY too often!
This cookie was BIG, especially using a 3 tablespoon cookie scoop. I made these for a cookie exchange and everyone loved them! They were crunchy at the edges and soft and melty in the middle due to the milk chocolate chips. I will say they were a but messy when rolling in a ball, but totally worth it. Adding this recipe to my Christmas cookie exchange 🙂
Thank you!
Thank you!! Yes, definitely a messier dough… but glad you agree that its worth it!
These are amazing and rich, truly like a brownie but better. They are a bit of work, for really the dough needs to be chilled – don’t ask me how I know. These may be good with coffee for breakfast, a friend told me.
Delicious and easy to pull together. Basically a brownie in a cookie form. So. Dang. Good.
I kept my hands clean buy wearing latex gloves when it came time to roll the dough. 🙂
Also, I made the mistake of mixing the sugars for the coating instead of doing them in separate bowls – this does not work – the sugar melts away a doesn’t give you that great crackle look. After the first batch came out of the oven I switched to doing the sugar in separate bowls and the cookies came out looking amazing!
This recipe will be in my cookie rotation now 🙂
You mentioned these cookies are gluten free but flour is in the ingredients – what do you substitute to make them gluten free? Want to make these for a friend who cannot have gluten. Thank you
You would just need to substitute a gluten free flour, like cup4cup or Bob’s Red Mill.