Chocolate Crinkle Cookies | Swanky Recipes (2024)

Chocolate Crinkle Cookies | Swanky Recipes (1)

Christmas baking is a tradition in our family. Every year, we bake up a storm of delicious confections like cookies, candy, and pastries. These Chocolate Crinkle Cookies are the chewiest, fudgiest, moistest, chocolate cookies that make it to the cookie platter every year just like these other holiday cookie recipes.

I’ve had the biggest chocolate craving for the past week and I knew I wanted to make something extra fudgy with a rich chocolate flavor like these chocolate pixie cookies.These cookies are the perfect combination of chewy chocolate with a hint of maple. Crackle cookies have been around for a long time. At one point, they were called chocolate pixie cookies and today they go by the name chocolate crinkle cookies.

Chocolate Crinkle Cookies | Swanky Recipes (2)

HOW TO MAKE CRINKLE COOKIES

  1. Mix together dry ingredients.
  2. Melt chocolate.
  3. Whisk in eggs.
  4. Combine wet and dry ingredients.
  5. Chill in refrigerator; about 2 hours.
  6. Roll ½ tablespoon cookie dough balls.
  7. Roll crinkle cookies in powdered sugar.
  8. Bake in 350°F oven for 11-13 minutes.

A Christmas Tradition

These old-fashioned crinkles were such a hit for Thanksgiving week that I ended up making 2 batches of about 100 cookies! The first batch didn’t last long and they were quickly packed up for friends to enjoy over the weekend.What I love about these ChocolateCrinkle Cookies is that they taste like brownies with a crunchy sugar exterior and soft center.

Chocolate Crinkle Cookies | Swanky Recipes (3)

CRINKLE COOKIES INGREDIENTS

■ CHOCOLATE: Using a combination of unsweetened chocolate and cocoa powder gives these cookies a rich fudge like taste and texture.

■ SUGAR: Both powdered sugar and granulated sugar give this cookie just the right amount of sweetness.

■ BUTTER: Using a good quality butter is important, especially during the holiday baking season. I like to stock up on top shelf butter while it’s on sale during this time of year.

■ COFFEE: Instant coffee enhances the chocolate flavor and brings it front and center. Find this ingredient in a jar near traditional coffee.

■ FLAVORING: Vanilla extract and maple extract give these cookies the BEST flavoring. Not only does the maple extract smell amazing while baking in the oven, but it works well in combination with chocolate.

■ FLOUR: The dough will mix up very sticky. It’s important to chill it in the refrigerator until it hardens. Still, if it’s still too sticky to work with, try dusting your cookie scoop, hands, and work surface with powdered sugar or a little flour.

Chocolate Crinkle Cookies | Swanky Recipes (4)

Flavorful Additions & Variations

  1. caramel candy: stuff caramel candy inside each dough ball.
  2. pretzels: crush pretzels and add to the batter for texture.
  3. peppermint candy: add a peppermint patty to each cookie ball.
  4. M&M’s: stir mini candies into the dough.
  5. kiss cookies: top each cookie with a chocolate kiss.
  6. marshmallows: stir in mini marshmallows or top each cookie with them.
  7. sprinkles: add a pop of color and holiday spirit with sprinkles or jimmies.
  8. extracts: flavor the dough with baking extracts such as coconut, peppermint, mint, almond, Mexican vanilla extract, mocha, or caramel flavoring.

Known for its iconic cracked top, and snowflake-like appearance, this ooey gooey powdered sugar covered cookie is not overly sugary tasting.The unsweetened chocolate bar adds a level of chocolate flavor that reminds me of a boxed chocolate brownie mix, only homemade and so much better!

Made from scratch, the dough is full of chocolate with a whole baking bar and cocoa powder added to the batter. Finally, I’ve added instant coffee powder and maple extract to give it a taste you’ll really love.

Chocolate Crinkle Cookies | Swanky Recipes (5)

If you’re looking to take a classic Christmas cookie recipe to a holiday party this season, then try these brownie crackles. Everyone raves how delicious homemade chocolate cookies like these are!

The outside of the cookie has a thin crispy shell like a brownie before biting into a soft center that will melt in your mouth.

If you plan on making cookies for the Christmas holiday season, you cannot go wrong making this tasty dessert. They are decadent, rich in flavor, and are incredibly delicious.

For more holiday desserts to make for the season, you’ll want to try a few of these classics that include Mint Brownies, Turtle Thumbprint Cookies, Gingerbread Thumbprint Cookies, and of course, classic Maraschino Cherry Shortbread Cookies.

Chocolate Crinkle Cookies | Swanky Recipes (6)

Can I freeze the dough? Yes. I like to freeze the dough then bake them closer to the holidays.

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Chocolate Crinkle Cookies | Swanky Recipes (7)

Chocolate Crinkle Cookies

Favorite Recipe

Rich chocolate fudge brownie-like chewy chocolate cookies with a soft center that crumblesin your mouth.This iconic bakery-style Chocolate Crinkle Cookies recipe features a secret flavor in the dough that you'll love for the holiday season. A classic Christmas cookie recipe that's a tradition to make every year!

4.88 from 8 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 50 cookies

Calories 56 kcal

Ingredients

  • 4 oz unsweetened chocolate, chopped
  • 4 tbsp unsalted butter
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • cups packed light brown sugar
  • 3 large eggs
  • 4 tsp instant coffee powder optional to taste
  • 1 tsp pure vanilla extract
  • 1 tsp maple extract other options: coconut, mint, or peppermint extract
  • 3 tbsp all-purpose flour

Topping

  • 1 tbsp granulated sugar
  • 1/2 cup powdered confectioners’ sugar

Instructions

  • In a small saucepan, melt butter over low-medium heat.Turn off heat. Stir in coarsely chopped unsweetened chocolate. Allow mixture to melt, stirring occasionallywhile preparing the cookie dough.

  • In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

  • In a large bowl, whisk eggs, brown sugar, vanilla extract, maple extract, and instant coffee powder just until mixed.

  • Pour chocolate-butter mixture into egg mixture. Stir to combine.

  • Slowly pour dry ingredients into chocolate and egg mixture, stirring after each addition.

  • Stir in 3 tablespoons all-purpose flour just until mixed.

  • Cover dough with plastic wrap. Chill dough in refrigerator at least 2 hours or overnight.

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.

  • Place ½ cup powdered sugar and 1 tbsp granulated sugar into a small dish.

  • Using a small cookie scoop, scoop dough and roll into balls. I used a cookie scoop that used about 1/2 tablespoon dough (small ball).

    TIP: If dough is sticky between scoops, dip it in a bowl of powdered sugar between scoops. Or try refrigerating it longer.

  • Roll dough into sugar mixture then placecookies1 inch apart on a cookie sheet.

  • Bake in oven 11-13 minutes. The cookies will be soft and chewy.

  • Allow cookies to cool then place in an air-tight container.

Nutrition

Calories: 56kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 14mgSodium: 35mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 44IUCalcium: 12mgIron: 1mg

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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Favorite Recipe

Chocolate Crinkle Cookies | Swanky Recipes (8)

updated 6/2021

18 Responses

  1. I am not a coffee drinker so wondering by adding the coffee powered does it give them that coffee taste? Or does it blend with the other ingredients as to not be noticeable.

    Your recipe looks so chocolaty and delicious thanks for sharing.

    Reply

    1. Not at all. Just enhances the chocolate flavor therefore, it can be skipped if you desire.

      Reply

  2. Can these be frozen

    Reply

    1. Yes. However, I prefer to freeze the dough then bake as needed but if you have extras that are baked, go ahead and wrap them in plastic wrap and a tightly sealed bag and freeze them.

      Reply

  3. I love chocolate cookies, so this is definitely a must try.

    Reply

  4. These cookies look perfect! They would make great homemade gifts too!

    Reply

  5. These cookies are perfect for Holidays when everyone is around can enjoy them!

    Reply

  6. Chocolate Crinkle Cookies | Swanky Recipes (9)
    Okay, these are like the quintessential Christmas cookies. I’ll take the whole batch please 😉

    Reply

  7. I love crinkle cookies – these are perfect for Christmas!

    Reply

  8. These look so delicious! Perfect for the holidays. I could eat a million of these right about now!

    Reply

  9. Chocolate Crinkle Cookies | Swanky Recipes (10)
    I find it interesting that you add maple extract too with the chocolate. So much flavors in your crinkle cookies, they would be a favorite here. Especially my nephew and niece would go crazy for them. 🙂

    Reply

  10. Chocolate Crinkle Cookies | Swanky Recipes (11)
    These things are really divine, BUT trying to deal with the dough, before refrigerating, took 2 adults – was that stiff! Then I found the dough very sticky to work with when forming the balls. Having followed all the directions exactly, do you have any ideas on fixes for these 2 probs? I’ve looked at other similar recipes, but these were too good to leave and yielded way more than I expected! thanks.

    Reply

    1. Hi Betty, I did scoop the dough with the scooper, then dusted it with powdered sugar. I also dusted my hands with them, too. Any added powdered sugar used to prevent stickiness is not a bad thing. Once you get into the grove of dusting, scooping and rolling balls, it shouldn’t be too bad. You can also let the dough sit for 10 minutes before working with it, but again, prep the area with powdered sugar on hands, cookie scoop and cutting board/knife if using.

      Reply

  11. Chocolate Crinkle Cookies | Swanky Recipes (12)
    I love chocolate crinkle cookies this time of the year.!! They do make awesome Christmas Gift ideas too. Your pictures are so pretty. YUM!

    Reply

  12. Chocolate Crinkle Cookies | Swanky Recipes (13)
    I love how unique each one is, like little delicious snowflakes.

    Reply

  13. These cookies look so gooey and chocolatey. Cannot wait to try your recipe!

    Reply

  14. Chocolate Crinkle Cookies | Swanky Recipes (14)
    I love Chocolate Crinkle Cookies! They’re always so well enjoyed on holiday cookie trays. I always love how pretty the tops look. Happy Holidays!

    Reply

  15. Chocolate Crinkle Cookies | Swanky Recipes (15)
    Everyone love the cookies, will make them again.

    Reply

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Chocolate Crinkle Cookies | Swanky Recipes (2024)

FAQs

Why are my crinkle cookies not crinkling? ›

While we found that multiple factors can affect how quickly the top dries out and thus how many cracks are formed (including the temperature of the dough and how rapidly it spreads in the oven), a simple tweak turned out to be key to producing a maximum number of fissures: rolling the balls of dough in granulated sugar ...

Why didn't my crinkle cookies crack? ›

Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired.

What makes cookies crinkle? ›

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Why didn't my crinkle cookies spread? ›

Lower temperatures are generally better when it comes to chocolate crinkle cookies to give the dough time to spread. You may also want to check your flour measurements–if you've added too much flour, the dough consistency can be extra thick and won't spread as well.

How do you make cookies softer instead of crunchy? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

How do I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

What are crunchy cookies called? ›

Most English-speaking countries call crunchy cookies "biscuits", except for the United States and Canada, where "biscuit" refers to a type of quick bread. Chewier biscuits are sometimes called "cookies" even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.

Can you freeze cookies with powdered sugar on them? ›

You can freeze filled cookies, such as thumbprint cookies and cookies that are coated in powdered sugar, such as Mexican wedding cookies either after they are baked or freeze the cookie dough. If you're freezing the baked cookies, wait to fill them or roll in powdered sugar until you're ready to serve.

How do you keep powdered sugar from melting on crinkle cookies? ›

How to Prevent the Powdered Sugar from Melting. The trick is to coat the dough with granulated sugar first, and then with powdered sugar. This way, the granulated sugar draws out moisture from the surface to create that crinkled exterior while the powdered sugar remains on top.

What happens if I put too much butter in my cookies? ›

But one unexpected error bakers can make is adding too much of a good thing, butter. Although butter generally makes it all better, bakers who go overboard with it are dooming their cookies to a greasy and crumbly texture.

Why are my cookies not puffing up? ›

If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise. Moreover, butter that's warmer than room temperature melts in an instant in the oven, encouraging the dough to spread quickly with it.

Why are my cookies not firming up? ›

Here are some common reasons: Underbaking: Cookies might not have been baked long enough. Ensure you follow the recommended baking time in the recipe and adjust based on your oven's characteristics. Too much moisture: Excess moisture, either from ingredients like eggs or butter, can result in soft cookies.

Why do my cookies not stay crispy? ›

Summer, though welcomed for the sun and fun, also brings humidity that makes your cookies limp -- not so fun. Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture.

Why have my cookies not flattened? ›

The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.

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