Chocolate Crinkle Cookies Recipe (aka Chocolate Crackle Cookies)
This Chocolate Crinkle Cookies recipe (aka Chocolate Crackle Cookies) makes cookies that are thick and chewy like a brownie with rich chocolate flavor, and crispy outside with a powdered sugar crackle top. The best part is, this easy recipe is foolproof!
Servings 10 servings
Calories 139kcal
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon instant espresso powder optional
- 1 large egg
- 2 tablespoons vegetable oil
- 1/3 cup granulated sugar
- 1 tablespoon light brown sugar lightly packed
- 1 teaspoon pure vanilla extract
- 5 tablespoons chocolate chips
- 1/4 cup powdered sugar sifted
Instructions
- Whisk together the flour, cocoa powder, baking powder, salt, and instant espresso powder together in a medium bowl.
- Add the egg, oil, granulated sugar, brown sugar, and vanilla to a large bowl. Use a handheld electric mixer to beat until combined.
- Add the dry ingredients to the wet, and beat just until incorporated. Stir in the chocolate chips.
- Cover the bowl with plastic wrap and chill for 45 minutes in the freezer or 4 hours in the fridge.
- Preheat the oven to 350F. Line a large baking tray with parchment paper or a silpat liner. Put the powdered sugar into a shallow bowl.
- Use a 1.5-tablespoon scoop to measure out the dough. Roll the measured dough into balls, and then roll each ball in powdered sugar. Once you’re done rolling all the dough balls once in the powdered sugar, roll them each a second time. Arrange the dough balls on the prepared baking tray.
- Bake for 10 minutes. Let the cookies cool for 15 minutes on the tray before removing.
- The cookies will be soft and gooey when they first come out of the oven, but they will stiffen to the perfect consistency as they cool.
Video
Notes
- Chilling the Dough: Prior to chilling, this cookie dough is very soft. Don’t be tempted to add more flour; the dough should be on the soft side so the cookies are chewy. After chilling the dough will be the right consistency to bake.
- Storage: You can store these cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
- Make Ahead: To make ahead, you can make the cookie dough and keep it covered in the fridge for up to 3 days before baking the cookies.
To Freeze Crinkle Cookie Dough:
- Follow the recipe up until the point where you roll the dough into balls.
- Place the dough balls on a parchment-lined tray and freeze until solid, about 2 hours.
- Put the frozen dough balls in a zip-top plastic bag and freeze for up to 3 months.
- Thaw the dough balls at room temperature for 20 minutes before rolling in powdered sugar and baking.
To Freeze Baked Crackle Cookies:
- Once the cookies are baked, let them cool completely.
- Arrange them in an airtight container layered between pieces of parchment paper.
- Freeze for up to 3 months.
- Thaw the cookies at room temperature for 1 hour before eating.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 71mg | Potassium: 68mg | Fiber: 1g | Sugar: 16g | Vitamin A: 41IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 1mg