Chocolate Crinkle Cookies

5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Chocolate crinkle cookies are a double chocolate cookie with deep, dark chocolate flavor and that hallmark chewy texture. Make ahead the dough and freeze the balls to bake off when youโ€™re ready.

Chocolate crinkle cookies with orange blossom cooling on a rack
Want to save this recipe?
Type your email below and I’ll send it to you! As a bonus, you’ll receive recipes, shop specials, and more.

I havenโ€™t seen a chocolate crinkle cookie on a holiday plate, or made them myself, in a long time. As in, since I was a kid. Chocolate crinkles are cookies that have been on my mind every year, and oddly, instead of just baking them myself, I just wait to see if theyโ€™ll turn up, and am sort of miffed as the years go by, and no crinkles.

I asked my mom more than once over the years about her crinkles. She has not strayed from her response that this is not a cookie she baked (it was, as I remember it).

Seems the cookie plate, for me at least, is always missing something deeply chocolatey that isnโ€™t candy. Our go-to for a baked chocolate fix is brownies, and more recently, Olive Oil Brownies.

Theyโ€™re heaven, but theyโ€™re for every day (well, not EVERY day), not . . . Christmas. Not…the holidays. Those require more flair, donโ€™t you think?

There is a lot of flair-factor in this, my very best chocolate crinkle cookie recipe. The powdered sugar coating on the cookie balls crackles as the cookies bake, showing the dark, tender interior.

Yield is many, about 40 per batch. And: theyโ€™re make-ahead, baked when ready. The cookie dough balls can be shaped and rolled in confectionerโ€™s sugar, then frozen until bake time. This is especially key because it allows us to gift, or serve, a fresh cookie at all times. This isnโ€™t so of many others on the holiday cookie docket, most especially the Christmas sugar cookies, the cut-out cookies, which deserve (require) theyโ€™re own special advance time for all of their steps of creation.

I never knew anything with the word โ€œcrinkleโ€ in it could be so flair-worthy, but further define with โ€œfudgy chocolate cookiesโ€ and โ€œchewy chocolate cookieโ€ and weโ€™ve got flair galore.

Ingredients for chocolate crinkle cookies in a bowl

What You Need to Make This Recipe

The chocolate flavor in this cookie is double deep! Use cocoa powder, plus chopped dark chocolate or chips, making it a version of double chocolate chip cookies. Chocolate Lover, look no further!

Unsalted butter, softened

Granulated sugar (white sugar)

Brown sugar, firmly packed

Eggs

Vanilla extract. I love to add orange blossom water here too!

All-purpose flour

Unsweetened cocoa powder

Chopped chocolate on a cutting board with knife and foil wrapped chocolate

Baking powder

Kosher salt

Dark chocolate, chopped or chocolate chips

Confectionersโ€™ sugar.  I canโ€™t, I wonโ€™t!, Christmas without it. The chocolate crinkle shows powdered sugar off in the very best way against the dark chocolate crevices.

Confectioners sugar in a bowl
Chocolate crinkle balls in confectioners sugar on a sheet pan before baking

How to Make Chocolate Crinkle Cookies

Step 1. Beat the butter in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) until smooth. Add the granulated and brown sugars and beat again at medium speed until light and fluffy.

Step 2. Add the eggs one at a time, beating well after each addition. Add the vanilla and orange blossom water, if using, and beat until combined.

Step 3. In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt. Add the cocoa mixture and the chopped chocolate to the butter mixture and beat on low speed until moistened, then on medium speed until combined. Scrape down the sides of the bowl as needed. 

Step 4. Chill dough, covered, for at least one hour chill time and up to one day.

Step 5. Heat the oven to 350ยฐF if baking the cookies right away. Line 2 baking sheets with parchment paper or silpats. Put the confectionersโ€™ sugar in a small bowl. 

Step 6. Make the dough balls by taking about a tablespoon of chilled dough for each ball by hand, or using a tablespoon scooper, and shape the ball between the palms of your hand. Roll heavily in the confectionersโ€™ sugar (shake off excess if needed).

Step 7. If freezing the dough for later, place the balls in a single layer on a cookie sheet, large baking sheet, or platters that will fit in the freezer. Freeze, then place the balls into ziploc bags and freeze for up to 3 months. Bake from frozen in a preheated oven following the directions below, adding to baking time by a minute or two.

Step 8. Place the coated balls about 2 inches apart on one prepared baking sheet at a time. Bake for about 11 minutes. Cool the baked cookies for 5 minutes, then transfer to a rack. Repeat this process with the remaining dough.

Step 9. Store the cookies in an airtight container for up to 4 days.

Chocolate crinkle cookies with orange blossom on a silpat

Tips for the Perfect Batch

Don’t skip the chilling time! This allows the sticky dough to firm up and the cookies to hold their shape when baked.

Be sure to use the combination of brown sugar and white sugar for the perfect texture and brownie-like cookies.

Chocolate crinkle cookies with bottle of Mymoune orange blossom water

Variations

The hint of orange blossom water is divine, and a beautiful surprise how good it is paired with chocolate.

Use any kind of cocoa powder, dutch-process cocoa or regular.

Espresso powder is a great addition here and to most any recipe for a dark chocolate baked good. This instant coffee powder deepens the chocolate flavor.

If you want larger cookies, simply make a slightly larger cookie ball and bake for a minute or two longer.

Chocolate crinkles with orange blossom

Storing the cookies

Store the cookies in single layers with wax paper between the layers in an airtight container at room temperature for up to 1 week.

More Cookie Favorites

You wonโ€™t want to miss the joy that is myย Brown Butter Chocolate Chip Cookies Recipe, or the goodness of myย Thumbprint Cookiesย with a rich shortbread cookie base. Also with a jam filling are these very delicious and delightful Heart Shaped Cookies.ย Sesame Cookies are another favorite with sesame seeds on one side and pistachios on the other.

Chocolate crinkles with orange blossom on a sheet pan with a red and white towel on the side
Tap the stars to rate this recipe!
5 from 1 vote

Chocolate Crinkle Cookies Recipe

These cookies have a lot of flair–they’re deeply chocolatey, with both cocoa and chocolate pieces; can be made ahead (freeze the balls already rolled in confectioners’ sugar, then bake whenever you’re ready), and have an unexpected hint of orange blossom flavor (to substitute orange blossom water, just leave out and increase vanilla to 2 teaspoons).
Prep: 1 hour 10 minutes
Cook: 11 minutes
Servings: 40 cookies

Ingredients 

  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon orange blossom water, optional
  • 1 3/4 cup unbleached, all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 oz. dark chocolate, chopped or chips
  • 3/4 cup confectioners’ sugar
Save This Recipe!
Get this sent to your inbox, and as a bonus, you’ll receive recipes, shop specials, and more.

Instructions 

  • Beat the butter in a stand mixer fitted with the paddle attachment until smooth. Add the granulated and brown sugars and beat again at medium speed until light and fluffy, about 2 minutes.
  • Add the eggs one at a time, beating well after each addition. Add the vanilla and orange blossom water and beat until combined.
  • In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt. Add the flour mixture and the chopped chocolate to the butter mixture and beat on low speed until moistened, then on medium speed until combined. Scrape down the sides of the bowl as needed. 
  • Chill the dough, covered, for at least one hour and up to one day.
  • Heat the oven to 350ยฐF if baking the cookies right away. Line 2 sheet pans with parchment or silpats. Place the confectioners' sugar in a small bowl.ย 
  • Make the dough balls by pulling off about a tablespoon of dough for each ball by hand, or using a tablespoon scooper. Shape the ball between the palms of your hand, then roll heavily in the confectioners’ sugar (shake off excess if needed).
  • If freezing the dough for later, place the balls in a single layer on a sheet pan or platters that will fit in the freezer. Freeze, then put the balls into ziploc bags and freeze for up to 3 months. Bake from frozen in preheated oven following the directions below, adding to baking time by a minute or two.
  • Place the coated balls about 2 inches apart on the lined sheet pans. Bake for about 11 minutes. Cool the cookies for 5 minutes, then transfer to a rack. Repeat this process with the remaining dough.
  • Store the cookies in an airtight container for up to 4 days.

Nutrition

Calories: 84kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 45mg | Fiber: 1g | Sugar: 7g | Vitamin A: 84IU | Calcium: 17mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Prep Time: 1 hour 10 minutes
Cook Time: 11 minutes
Servings: 40 cookies
Calories: 84
Like this recipe? Leave a comment below!
(Visited 5,962 times, 2 visits today)

You May Also Like...


5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

20 Comments

  1. sally says:

    made these, great recipe, did not look as good as your do in yoyr picture. nt as sugary and dis not crack as much. Tasted great!

    1. Maureen Abood says:

      Sally I’m so glad you made these! Maybe your confectioners’ sugar didn’t coat the entire exterior of the ball before baking?

  2. sally says:

    looks great! Cold not be printed out, for convenience in the kitchenโ€ฆ..Thanks for a great recipe!

    1. Maureen Abood says:

      Hmm, I’m not sure why it wouldn’t print for you Sally, there is a print option and should work fine.

  3. Nancy says:

    P.S. Love the juxtaposition of a Christmas cookie with Easter Chocolate bunnies! Funny!

    1. Maureen Abood says:

      Funny!!

  4. Nancy says:

    I always skew coffee with chocolate, but the Orange Blossom sounds heavenly! Canโ€™t wait to try these. But seriously, โ€œstore in airtight container four daysโ€?โ€ฆas if theyโ€™d last that long! Happiest of Holidays, One and All!

    1. Maureen Abood says:

      Coffee would be delicious in these Nancy! Happiest to you and yours! I keep baking these and they keep eating them up immediately…!

  5. Maureen Radke says:

    Hi!
    I am interested in learning all about baking and cooking with chocolate – origin, health benefits, cocoa and all things chocolate. Only want the best in my mouth. I know you are culinary school trained. Can you recommend a book and maybe sources for good quality chocolate ? Thank you, Maureen Radke

    1. Maureen Abood says:

      Maureen, that sounds like a wonderful pursuit. There are many excellent books about chocolate. I’m a fan of Chocolate Obsession by Michael Recchiuti, who was one of our teachers in culinary school and has a special shop in San Francisco. But I just keep collecting and perusing any I see online and in bookstores, all fun and informative.

  6. Claudia says:

    I made these today. The flavor is incredibly, such a deep chocolate flavor. I baked a dozen, and froze the rest of the dough, following your instructions. I will bake the rest as needed. Thank you for such an easy delicious recipe.

    1. Maureen Abood says:

      I’m so glad Claudia! I’m going to make mine this week too!

  7. cindy says:

    Will these cookies last more than 4 days?

    1. Maureen Abood says:

      Hi–in an airtight container, they’re fine for a few days, but 4 days may be pushing it for best texture…you no doubt have already made them, but for future reference…

    2. Maureen Abood says:

      Hi Cindy–though you have no doubt made these already, note that they can be stored in an airtight container for a couple of days, but four days may be pushing it for best texture and flavor.

  8. shelley lowe says:

    I am so excited to see this recipe! Your comment about feeling sad when there is no true chocolate on the cookie tray hit home, and I couldn’t agree more. The how reason I logged on today was to find your scone recipe and make holiday Christmas tree raspberry scones for the family. Now I have two treats to make!

    1. Maureen Abood says:

      Merry Christmas to all of you Shelley!

    2. Maureen Abood says:

      Merry Christmas to all of you, Shelley!

  9. Anita Chala says:

    Thank you Maureen,
    I made these two years ago & everyone loved them. Now Iโ€™ll try your recipe that includes extra chocolate + the orange flower water. I love orange & chocolate. Whenever I make hot chocolate I always put a few orange peels in the milk along with sugar. Itโ€™s great tasting

    Maureen, Iโ€™m loving the recipes from your book .โ€™ Rose Water & Orange Blossoms.โ€™
    โค๏ธ

    1. Maureen Abood says:

      Thank you Anita, so much! Merry Christmas to you and yours!