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 aren't my crinkle cookies crinkling? ›

The signature crinkle effect happens when the cookies spread and crack as they bake. If your cookies aren't crinkling, it might be because the dough is too warm (try chilling it for longer before baking), or the oven temperature might be too low (ensure your oven is correctly preheated).

Why are my crinkle cookies hard? ›

Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.

Why are my chocolate crinkles flat? ›

There are two reasons why your Chocolate Crinkle Cookies came out flat. Either the dough wasn't chilled or you didn't use enough flour. Make sure to properly measure flour by scooping it into your measuring cup and leveling off the top.

What is the secret to chewy cookies? ›

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Why are my crinkles not spreading? ›

Why are crinkle cookies not flat? This is down to the ratio of ingredients in the dough, mainly. There is a high proportion of dry ingredients (i.e. flour, cocoa powder, ground almonds) to liquid ingredients (eggs, butter). This results in a drier dough which stops the cookies from spreading when baked.

How do you make cookies soft instead of crunchy? ›

Using a higher ratio of brown to white sugar will help to keep the cookies soft—while the white sugar encourages spreading, brown sugar helps the cookies retain moisture.

Why are my cookies crunchy instead of chewy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

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. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder! Why are my chocolate crinkle cookies flat?

Is confectioners sugar the same as powdered sugar? ›

Although the terms are often colloquially used interchangeably, they are not the same. Powdered sugar is similar to confectioners' sugar but without the cornstarch. Because the words are often mistaken for each other, you will even find "powdered sugar" in the grocery store that is actually confectioners' sugar.

Why do my cookies go flat after I take them out of the oven? ›

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

Can baking soda replace baking powder? ›

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

What does adding an extra egg do to cookies? ›

Because egg yolks contain lecithin and fat, they enrich the flavor and texture of chocolate chip cookies. If you prefer your cookies chewy rather than crispy, adding extra yolks will create a softer and more tender final product, and you can even save the extra whites for another dessert or dish.

Is it OK to use melted butter instead of softened? ›

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

Why put cornstarch in cookies? ›

Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

Why didn't my cookies crackle? ›

The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)

Why are my cookies never crunchy? ›

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

Why is my crinkle cookie dough dry? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

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