Cookies with a pretty cracked look; these delicious and easy chocolate crinkle cookies are one of my favorites cookies to make. The powdered sugar on top makes them so special!
This chocolate crinkle cookies recipe is not only easy to make, it is crispy on the outside and soft on the inside.
They have a delicious fudgy chocolate flavor and are perfect for making ahead. It’s a guaranteed crowd pleaser!
These easy cookies don’t need many ingredients but this is what you need. Make sure to double check the exact ingredients in the recipe card below:
Make sure to have all ingredients at room temperature before you start baking.
If you love baking cookies with chocolate, make sure to check the recipes below as well:
Start by melting 1/4 of the chocolate with the butter in a double boiler and stir until you have a smooth mix. Chop the rest of the remaining chocolate or you can use chocolate chips
Add sugar and eggs to the chocolate and butter and mix it. Add the dry ingredients and turn it into a smooth mix. Now fold in the chopped chocolate. Let the dough rest in the fridge for at least 2 hours.
Roll the dough into cookie dough balls of roughly the size of a ping-pong ball. Roll each of the balls into the powdered sugar and place them on a baking sheet lined with parchment paper.
Bake the cookies for 17 minutes at 350˚F/180˚C. Let the baked cookies cool down on a wire rack.
You can store the chocolate crinkle cookies in a cookie jar or airtight container for 4-6 weeks.
Yes you can freeze the cookies, place the baked cookies into an airtight container and freeze like that for up to 3 months.
Or freeze the unbaked dough in a freezer bag. You can bake them straight from the freezer, they wil need a few minutes extra baking time. The dough keeps well for up to 3 months in the freezer.
Crinkles usually form when the outside of the cookie sets quickly while the inside continues to spread. Make sure the dough is well chilled and that the oven is fully preheated. Also, roll the dough generously in powdered sugar.
This can happen if the dough is too warm or if there isn’t enough powdered sugar. Chilling the dough for at least 2 hours and rolling the dough balls in a thick layer of powdered sugar helps keep that snowy look.
Yes! You can make the dough up to 24 hours in advance and keep it covered in the refrigerator. Let it sit at room temperature for a few minutes before rolling if it’s very firm.
You can, but the cookies will be sweeter and less intense in chocolate flavor. Dark chocolate gives the best balance with the cocoa powder and powdered sugar coating.
Overbaking is usually the cause. The cookies should still look slightly soft in the center when you take them out of the oven. They’ll firm up as they cool.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
