These chocolate cookies are fudgy and soft on the inside, with a crackly outer shell. They are nice and thick and taste like brownies, with a beautiful crackled finish.
How to Make Chocolate Crinkle Cookies
Start with room temperature ingredients (butter and eggs) to ensure that everything mixes together well.
Use a good quality cocoa powder (not a dutch process).
Mix the flour, salt and baking soda separately to ensure everything is well distributed.
Make sure to chill the dough for at least 1 hour. This will help make the dough easier to roll, and will result in a thicker cookie with less spreading.
I recommend using a cookie scoop so all of your dough is evenly portioned for same size cookies.
Once the balls are formed and rolled in the sugar, there is no need to press them down; they will flatten into shape as they bake. Give them plenty of room on the baking sheet to spread out – 9 per sheet is good.
Use the recommended time as a guide; they may look a little wet when you pull them out of the oven but they will firm up and be nice and fudgy in the center. Actual time can vary by oven. Baking them for too long will result in a firmer center that’s not as fudgy.
Why are my Chocolate Crinkle Cookies flat?
If your crinkle cookies fall flat, there could be a few reasons. The number one culprit is not chilling the dough enough. Warm dough tends to spread quicker causing your cookies to flatten. Likewise if you don’t give your baking sheets time to cool between batches, the dough will melt and cookies will spread.
How to Freeze Chocolate Crinkle Cookies
These chocolate crinkle cookies are perfect for freezing for later! Let the cookies cool completely, then freeze in single layers with sheets of parchment paper between each layer, for up to 4 months.
To freeze unbaked dough, first let the dough chill, then roll into balls and chill again. Freeze in resealable freezer bags for up to 3 months. Thaw at room temperature for 30 minutes before rolling in powdered sugar and baking.
Double the chocolate by adding half a cup of mini chocolate chips to the batter.
Why did my cookies get hard? Over time, the moisture in cookies and other soft baked goods evaporates and they harden. That’s why it’s best to eat or freeze them within a couple of days. Adding a little brown sugar to the mix actually helps these cookies to stay soft a little longer.
For larger cookies, bake a little longer (they won’t be as thick).
Storage: These cookies are best when fresh and enjoyed within a couple of days. They can be stored at room temperature in an airtight container for up to 5 days.
In a large bowl with an electric mixer, beat the butter until light and fluffy; about 2-3 minutes. Add sugars and beat again until light and fluffy; about 4-5 minutes.
Stir in the cocoa powder until smooth.
Stir in the the eggs and vanilla until well incorporated.
In a separate medium bowl, whisk together the flour, baking powder and salt. Stir into the wet ingredients just until combined, then cover and refrigerate for 20 minutes.
Once chilled, preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper silicone mats and set aside.
Using a cookie scoop or your hands form 1-inch cookie balls and roll them around in the powdered sugar. Place 2-inches apart evenly on the prepared baking sheet.
Bake for 9-11 minutes, or until the tops have cracked and the dark brown parts only look slightly wet (they will still jiggle, but once cooled they will firm up). Let cool for 5 minutes on the pan and then remove them and let them cool on a cookie cooling rack for 5 more minutes.
These cookies are best enjoyed fresh, but can be stored in an airtight container for up to 5 days.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.