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Chocolate Crinkle Cookies

These are called chocolate crinkle cookies because as these chocolate cookies bake, they puff up and crackle. This is a delectable chocolate cookie that’s crunchy on the outside but soft and chewy on the inside. I love this cookie! You can serve this during Christmas and Thanksgiving; you can also give them as a gift.


Chocolate Crinkle Cookies


Servings: 3 dozen
Preparation Time: 15 mins
Cooking Time: 10 mins



1 cup unsweetened cocoa powder
1/2 cup powdered sugar (for dusting)
3 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
4 eggs, at room temp
2 cups white sugar
2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon espresso powder (optional)


Cooking Procedure

  1. In a stand mixer, combine the cocoa powder, white sugar and butter. Mix for a few minutes.
  2. Add the eggs and vanilla extract and give it another mix.
  3. Sift together the flour and baking powder and salt set aside and incorporate all the ingredients.
  4. Cover the dough and refrigerate for at least 3 hours or overnight.
  5. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Measure out small ball of dough; I used about 1 tbsp. of dough per cookie. Roll the dough into balls with lightly oiled hands. Coat each ball in powdered sugar before placing onto prepared baking sheets.
  6. Bake for 10 minutes until the tops are cracked. Cool slightly on the baking sheets, then transfer to wire racks to cool completely


Substitute 1/4 teaspoon peppermint oil for the vanilla, for a peppermint twist.  You can add espresso powder with the vanilla to achieve a mocha flavor. Enjoy your chewy, gooey cookie!


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Chocolate Crinkle Cookies
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