Best Chocolate Crinkle Cookies

Sharing is caring!

The Best Chocolate Crinkle Cookies are incredibly easy to make and have a minimal chill time. With the texture of soft brownies, these crinkle cookies are wonderfully moist and fudgy. 

Christmas chocolate crinkle cookies on white plate surrounded by more cookies, fairy lights and baubles behind.

Christmas chocolate crinkle cookies are the epitome of the festive season and belong on your holiday cookie list and in your holiday cookie exchange!

Whether it’s these almond florentines or my decorated gingerbread cookies, we have no shortage of Christmas cookie recipes here.

🍪 Why You Will Love This Recipe

  • Easy to make in one bowl.
  • Guaranteed crinkles.
  • Only 1 hour of chill time.
  • Made without oil, only butter. 
  • Rich and fudgy.
  • Freezer-friendly.
Cookies on white plate with fairy lights and christmas baubles behind.

You can think of these chocolate crinkles as brownies in cookie form. They’re soft and fudgy and have the iconic ‘crinkle’ texture.

How do we achieve the signature crinkle on top? It’s all in the chilling time and using enough powdered sugar!

Chilling the cookie dough will prevent your cookies from spreading too much and will allow the crinkles to develop on the crust.

Finally, rolling your chocolate cookies in enough powdered sugar will allow enough contrast between the chocolate and sugar to show the crinkle.

A bite taken out of one cookie sitting on top of the other cookies on a white plate.

If you love these Christmas chocolate crinkle cookies looking like they’ve been outside playing in the snow, you’ll also love their truffle cousins, these 5 ingredient vegan chocolate truffles which are coated in cocoa powder!

📋 Ingredient Notes & Substitutions

Scroll down to the recipe card for the full list of ingredients.

Ingredients needed to make these crinkle cookies are all-purpose flour, light brown sugar, instant coffee powder, cocoa powder, powdered sugar, baking powder, granulated sugar, unsalted butter, eggs, vanilla extract and salt.
  • All-purpose flour – is also known as plain flour in Australia. 
  • Cocoa powder – use either regular, unsweetened, or Dutch-process cocoa powder. The Dutch version will provide a stronger, more decadent chocolate flavor. 
  • Granulated sugar – use either white or golden/raw granulated sugar. 
  • Instant coffee powder – do not use granulated instant coffee, only powdered. 
  • Unsalted Butter – can substitute with salted butter while removing the additional salt in the recipe list.
  • Powdered sugar – is also known as icing sugar in Australia.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: In a medium-sized mixing bowl, sift together the flour, cocoa powder, and baking powder. 

Sifting flour, cocoa powder and baking powder together in a small clear mixing bowl.

Step two: Whisk through the salt and set aside. 

Whisking the salt through the sifted flour, cocoa and baking powder in bowl.

Step three: In a large mixing bowl, add both sugars and coffee powder and whisk until well combined. 

Whisking brown sugar, granulated sugar and instant coffee together in large clear mixing bowl.

Step four: Pour in the melted butter and vanilla. Whisk until well combined.

Whisking the melted butter and vanilla through the sugar and coffee mixture in bowl.

Step five: Add eggs one at a time, whisking well after each addition.

Whisking egg through sugar mixture in bowl.

Step six: Add half of the flour mixture and whisk until just combined. Add the remaining flour mixture and using a rubber spatula or wooden spoon, mix until it forms a soft pliable dough. 

Step seven: Cover the bowl with plastic wrap and chill in the freezer for 1 hour. If your bowl is too large for the freezer, wrap just the dough in plastic wrap and freeze.

Mixing the flour mixture through the wet sugar mixture and mixing to form a soft cookie dough in bowl.

Step eight: Create cookies by scooping up 1 tablespoon of dough and rolling it into a smooth ball. Place the ball in the powdered sugar and roll it around until it’s completely covered in the sugar. 

Rolling cookie dough ball in powdered sugar in a small bowl.

Step nine: Place on lined baking sheet, keeping it as a ball, do not flatten. Repeat method with the remaining dough. Leaving a small 2-inch gap between each cookie to allow for spreading. 

Step ten: Bake for 10-12 minutes until cracks have appeared and the edges look solid. NOTE: The tops and middle will still look soft but they will firm up as they cool. Remove, cool and enjoy!

Sugar covered dough balls on lined baking sheet before and after baking.

💭 Tips For Recipe Success

  • Measure your ingredients correctly, especially the flour, otherwise, your crinkle cookies can turn out flat and without crinkles, oh no! 
  • Make sure your melted butter is not too hot. Let it cool slightly after baking to ensure proper emulsification of the ingredients. 
  • Eggs must be at room temperature to blend seamlessly with the rest of the ingredients. 
  • Roll your cookie dough balls quickly to avoid the dough warming up too much in your hands as they’ll be too sticky to handle. 
  • Roll cookies generously in the powdered sugar to create a thick layer of sugar for the best crinkle results! 
A bite taken out of one cookie sitting on top of the other cookies on a white plate.

⏲️ Storage Instructions

Store crinkle cookies in an airtight container, at room temperature, for 3-4 days. If desired, keep them fresher for longer by transferring them to the fridge for a further 2-3 days. 

TO FREEZE BAKED COOKIES:

  1. Make and bake cookies from start to finish and allow them to cool completely. 
  2. Place them on a baking sheet, not touching each other, and pop them into the freezer to freeze until solid. 
  3. Transfer to a freezer-friendly sealed container, with layers of parchment paper between any layers. Alternatively, place them into freezer zip-lock bags.
  4. Label them with the date and the recipe name. 
  5. Freeze for up to 3 months. 

TO THAW BAKED COOKIES:

  1. Remove them from their container/bag, place them onto a plate and sit at room temperature for several hours until thawed. 
  2. Alternatively, thaw them overnight by removing them from their container/bag, placing them onto a plate, and into the fridge overnight. Removing them from the container/bag avoids condensation when defrosting.
  3. Warm them up if desired in the oven or microwave. 

TO FREEZE COOKIE DOUGH:

  1. Follow the recipe up to chilling the dough in the freezer as instructed. 
  2. Roll into balls as per the recipe method, without the powdered sugar, and place them onto a lined baking sheet, with a small gap between each cookie. 
  3. Refrigerate for 1 hour or until solid. 
  4. Place the solid cookies in freezer zip-lock bags or into a freezer-friendly sealed container.
  5. Label with the date and recipe name. 
  6. Freeze for up to 3 months. 

TO BAKE FROZEN COOKIE DOUGH:

  1. Remove the cookies from the container/bag and onto the parchment paper-lined baking sheet.
  2. Allow them to thaw at room temperature for 30 minutes while you pre-heat your oven according to the recipe method. 
  3. Roll balls in the sifted powdered sugar as per the recipe instructions. Placing them back onto the lined baking sheet with the gap between each.
  4. Bake as directed, adding a further 1-2 minutes to the baking time if needed, as the cookies were partially frozen. 
Christmas chocolate crinkle cookies on white plate surrounded by more cookies, fairy lights and christmas baubles.

💬 Recipe FAQ’s

Can I substitute the butter with vegetable oil?

No, this recipe works best and is tested only with butter. Using vegetable oil will change the texture, flavor, and final outcome.

Can I make these gluten-free?

You can try using a gluten-free all-purpose flour blend perfect for baking, such as a 1:1 flour blend. Although I haven’t tried this myself, please do let me know how they go if you choose to try!

📖 Related Recipes

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Christmas chocolate crinkle cookies on white plate surrounded by more cookies, fairy lights and baubles behind.

Best Chocolate Crinkle Cookies 

Samantha Pickthall
The Best Chocolate Crinkle Cookies are incredibly easy to make and have a minimal chill time. With the texture of soft brownies, these crinkle cookies are wonderfully moist and fudgy. 
4.75 from 4 votes
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Course cookies, Dessert
Servings 20 cookies
Calories 102 kcal

Ingredients
 
 

  • 1/2 cup regular cocoa powder, or Dutch-process cocoa powder
  • 1 cup (150g) all-purpose flour, scoop & leveled
  • 1 tsp baking powder
  • 1/4 tsp fine salt, or Kosher salt
  • 2/3 cup golden or white granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1/2 tsp instant coffee powder
  • 1 tsp vanilla extract
  • 60 g unsalted butter, melted
  • 2 large eggs, at room temperature, (each weighing approx. 55g-65g in shell)
  • 1/4 cup powdered sugar, sifted

Instructions
 

  • In a medium-sized mixing bowl, sift together the flour, cocoa powder, and baking powder.
  • Whisk through the salt and set aside.
  • In a large mixing bowl, add both sugars and coffee powder. Whisk until well combined.
  • Pour in the melted butter and vanilla. Whisk for 20 seconds until well combined.
  • Add eggs one at a time, whisking for 15 seconds after each addition.
  • Add half of the flour mixture and whisk until just combined.
  • Add the remaining flour mixture and using a rubber spatula or wooden spoon, mix until it forms a soft pliable dough.
  • Cover the bowl with plastic wrap and transfer to the freezer to chill for 1 hour. NOTE: chilling in the freezer instead of the fridge is a quicker option instead of the fridge. If your bowl is too large for the freezer, wrap just the dough in plastic wrap and freeze for 1 hour.
  • While the dough is chilling, preheat oven to 180ºC (356ºF) fan-forced. Line a large baking sheet with parchment paper and set aside.
  • Sift powdered sugar into a small bowl and set aside.
  • Remove dough from freezer.
  • Form the cookies by scooping up 1 tablespoon of dough and rolling it into a smooth ball. TIP: rolling it quickly will keep the dough cold instead of getting too soft in your warm hands.
  • Place the ball in the powdered sugar and roll it around until it's completely covered in the sugar. TIP: Roll them generously to achieve the best crinkle results!
  • Place on lined baking sheet, keeping it as a ball, do not flatten.
  • Repeat the above method with the remaining dough. Leaving a small 2-inch gap between each cookie to allow for spreading.
  • Bake for 10-12 minutes until cracks have appeared and the edges look solid. NOTE: The tops and middle will still look soft but they will firm up as they cool.
  • Remove from oven and allow to cool on sheet for 5 minutes.
  • Carefully transfer cookies to a wire rack to cool completely or enjoy them warm from the oven!
  • Serve and enjoy!
  • Store in an airtight container, at room temperature, for 3-4 days. If desired, keep them fresher for longer by transferring them to the fridge for a further 2-3 days.

Notes

 
  • Make sure your melted butter is not too hot. Let it cool slightly after baking to ensure proper emulsification of the ingredients.
 
  • Eggs must be at room temperature to blend seamlessly with the rest of the ingredients.
 
  • Roll your cookie dough balls quickly to avoid the dough warming up too much in your hands as they’ll be too sticky to handle.
 
  • Roll cookies generously in the powdered sugar to create a thick layer of sugar for the best crinkle results!
 
  • For detailed storage instructions, please refer to the blog post.

Nutrition

Calories: 102kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 23mgSodium: 38mgPotassium: 73mgFiber: 1gSugar: 12gVitamin A: 99IUCalcium: 19mgIron: 1mg
Tried this recipe? Let us know how it was!

First published in September 2016, this recipe was updated in September 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.

Sharing is caring!

Similar Posts

Leave a Reply

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

Recipe Rating