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

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. 
Course cookies, Dessert
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Servings 20 cookies
Calories 102kcal
Author Samantha Pickthall

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
US Customary - Metric

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: 102kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 73mg | Fiber: 1g | Sugar: 12g | Vitamin A: 99IU | Calcium: 19mg | Iron: 1mg