Chocolate Crinkle Cookies

When the holiday season rolls around, if there’s one treat I’m definitely going to bake, it’s our chocolate crinkle cookies recipe. These chocolate crackle cookies are my go-to for Christmas cookie swaps. Not only are they relatively simple to make, but they’re incredibly delicious and never fail to impress. Credit for the original chocolate crinkle cookie recipe goes to Helen Fredell of St. Paul, Minnesota; it was published in a Betty Crocker cookbook in the early 1950s.

How do these cute crinkle cookies get their signature appearance? You roll the dough into balls instead of pressing them flat, then dredge the balls in confectioners’ sugar before they hit the oven. As the dough warms and cooks, it collapses into a perfect cookie and the crinkly cracks appear. The contrast between the chocolate dough and the confectioners’ sugar makes this rich and fudgy chocolate crinkle cookie recipe extra pretty.

Ingredients for Chocolate Crinkle Cookies

• Chocolate: Chocolate crinkle cookie recipes often differ in the type of baking chocolate they call for. This recipe uses melted semisweet chocolate chips to give the cookies their chocolaty flavor.
• Butter: The butter should be at room temperature but not too soft. You can quickly soften butter by cutting it into smaller cubes, pounding it out flat or grating it on a box grater.
• Sugar: Use granulated sugar in this chocolate crinkle cookies recipe.
• Egg whites: Egg whites give chocolate crackle cookies a thick and cakey texture. Use the egg yolks in another dessert, such as a curd, cake or gelato.
• Vanilla extract: A good-quality vanilla extract deepens the flavors of cookies. Did you know it’s easy to make homemade vanilla extract?
• Flour: For our chocolate crinkle cookies recipe, use all-purpose flour. If you want gluten-free chocolate crackle cookies, use a gluten-free baking blend.
• Baking powder: Baking powder lifts the cookies, resulting in their signature “crinkled” appearance. Check the date on your baking powder to make sure it’s fresh, or do a simple baking powder test.
• Salt: Salt enhances the flavors in this chocolate crinkle cookies recipe.
• Water: A little water adds moisture to the chocolate crackle cookies.
• Confectioners’ sugar: Confectioners’ sugar highlights the cookies’ crinkled appearance and adds a little sweetness.

Directions

Step 1: Combine the butter mixture

In a microwave, melt 1 cup chocolate chips. Stir until smooth. In a bowl, beat together the butter and sugar until crumbly, about 2 minutes. Add the egg whites and vanilla, then beat well. Stir in the melted chocolate.

Step 2: Mix the dry ingredients

In a separate bowl, whisk together the flour, baking powder and salt.

Step 3: Mix all the ingredients

Gradually add the dry ingredients to the butter mixture alternately with water. Stir in the remaining 1 cup chocolate chips.

Step 4: Chill the dough

Cover and refrigerate the dough until it’s easy to handle, about 2 hours.

Editor’s Tip: You can refrigerate this dough overnight and bake the next day. Don’t refrigerate longer than that, as the dough will dry over time.

Step 5: Shape the cookies

Preheat the oven to 350°F. Coat baking sheets with cooking spray. Shape the dough into 1-inch balls and roll each one in confectioners’ sugar. Place the dough balls 2 inches apart on the greased baking sheets.

Editor’s Tip: This dough can be pretty sticky. To prevent it from sticking to your fingers as you shape the dough, lightly spray your hands with cooking spray or dip your hands in a bowl of water. Also, if you don’t want to use cooking spray, line each baking sheet with a silicone baking mat or parchment.

Step 6: Bake the cookies

Bake the cookies until set, 10 to 12 minutes. Remove them to wire racks to cool.

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Recipe Variations

• Use different chocolate chips: You can change the appearance and flavor (slightly) by using white or dark chocolate chips for the last 1 cup chocolate chips added in Step 3.
• Make Black Forest crinkle cookies: Chocolate and cherries pair beautifully. Mix in 1 cup finely chopped dried cherries for the perfect tart bite.
• Try peppermint chocolate crinkles: To add some extra holiday flair, add 1 teaspoon peppermint extract and 1/2 cup crushed peppermints or candy canes.
• Prep espresso chocolate crinkle cookies: For an espresso kick, replace the water with strong coffee (cooled).
• Attempt even more flavor combinations: Crinkle cookies don’t have to be chocolate! For more crinkly goodness featuring different flavors, try our lemon snowflakes, red velvet crinkle cookies or cinnamon sugar crackle cookies.

How to Store Chocolate Crinkle Cookies

For short-term storage, freshly baked crinkle cookies can be stored at room temperature in an airtight container. You can also freeze chocolate crinkle cookies in an airtight, freezer-safe container. Avoid the most common cookie storage mistakes to ensure your cookies stay as fresh as possible.

How long do chocolate crinkle cookies last?

When stored properly, these chocolate crackle cookies last up to five days. (Good luck getting them to last that long!)

Can you freeze chocolate crinkle cookies?

You can freeze baked cookies in a single layer or in layers separated by parchment for three to four weeks. Chocolate crinkle dough can be formed into balls and frozen in a single layer on a baking sheet. Once frozen, store the dough balls in an airtight container in the freezer for three months.

When you’re ready to bake, let the dough balls thaw for 30 minutes, roll them in confectioner’s sugar and bake them according to the directions.

Chocolate Crinkle Cookie Tips

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Why are my chocolate crinkle cookies flat?

While our chocolate crinkle cookie recipe is simple to make, things can go awry in several ways. To avoid flat cookies, check the date on your baking powder; if it’s too old, it won’t give much lift. Also, the butter shouldn’t be too soft—30 minutes on the counter is plenty. And make sure your cookie sheets are clean and cool before going into the oven.

Why are my chocolate crinkle cookies not crinkling?

To ensure that your cookies crinkle when baking, start with refrigerated dough. Also, don’t flatten the balls before baking. The cookie’s signature crinkles form as the dough warms and the cookie collapses as it bakes.

How do you know when chocolate crinkle cookies are done baking?

It can be difficult to judge when a chocolate cookie is done; the color masks any browning you may see on lighter cookies. This chocolate crinkle cookies recipe is ready to be pulled from the oven when the tops are crinkly, the edges are set and the centers are still just a tad soft.

How do you prevent confectioners’ sugar from melting on crinkle cookies?

To prevent the confectioners’ sugar from melting into the chocolate crackle cookies as they bake, roll the balls of cookie dough in granulated sugar before the confectioners’ sugar. This serves as a barrier and helps the cookies retain their moisture.