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Desserts

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are soft chocolate cookies, crisp on the outside with a tender center that melts in your mouth.
Recipe Chocolate Crinkle Cookies
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 20 minutes
  • Servings for 10 people

Chocolate Crinkle Cookies are American chocolate cookies similar to our Soft Chocolate Cookies. In the United States they are usually baked in the winter months, and above all at Christmas, both to bring as gifts to the homes of family and friends and to enjoy with the family in front of the fireplace.

These cracked cookies are a lot like Torta Tenerina, a soft Italian chocolate cake: they have a crisp, “crinkled” outer surface (hence the name), which you get by rolling them in plenty of powdered sugar before baking, and a soft center that literally melts in your mouth. They are a real treat.
Besides being extremely customizable (try these cookies with lemon, cinnamon, white chocolate or ginger), this recipe is also incredibly simple: just mix all the ingredients together and you’re done.

If you have children at home, have fun making two other classic American Christmas recipes with them: Gingerbread Cookies and a Gingerbread House. Don’t forget to take a look at the Best Christmas Dessert Recipes, selected especially for you.

And now let’s see how to make Chocolate Crinkle Cookies.

Ingredients for 10 people

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Method

  1. To make the Chocolate Crinkle Cookies, mix the unsweetened cocoa powder, sugar and vegetable oil together in a bowl until the mixture is glossy and grainy.
    Chocolate Crinkle Cookies, step 1: cocoa, sugar and vegetable oil mixed in a bowl
  2. Add the eggs one at a time, mixing for about 30 seconds after each, then add the vanilla extract as well and finish combining the ingredients.
  3. In another bowl, mix together the flour, baking powder and instant coffee. Combine the contents of the two bowls and work the dough until it is smooth and free of lumps.
    Chocolate Crinkle Cookies, step 3: the flour mixture worked into the chocolate dough
  4. Seal with plastic wrap, then let the dough rest in the fridge for at least 4 hours, preferably overnight.
  5. Preheat the oven to 180 °C (350 °F), then line a baking sheet and a tray with parchment paper. Put the powdered sugar in a shallow bowl.
  6. Dampen your hands, then use a teaspoon to scoop up small portions of dough and roll them into balls. Place them on the tray until you have a good number ready.
    Chocolate Crinkle Cookies, step 6: shaping the dough into small balls
  7. Roll the cookies that are ready for baking in the powdered sugar, then place them on the baking sheet and bake for 10-12 minutes.
    Chocolate Crinkle Cookies, step 7: dough balls rolled in powdered sugar on the baking sheet
  8. Repeat until you have used up all the dough, then let your Chocolate Crinkle Cookies cool completely before eating them. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For Double Chocolate Crinkle Cookies, add white chocolate chips to the dough, then proceed as usual. If you want a bolder, spicier version, you could add cinnamon or ginger to the dough.

For a Black Forest version of these chocolate cookies, add dried blueberries or cherries to the dough.

For Chocolate Mint Cookies, replace the vanilla extract with mint extract, while for Orange Chocolate Crinkle Cookies use orange extract.

You can also change the type of flour and use whichever you like: Chocolate Crinkle Cookies with Almond Flour are very good, or you can make them with gluten-free flours, knowing that the flavor will stay just as indulgent.

Tips

Since the dough for Chocolate Crinkle Cookies is very sticky, make sure your hands are always damp, or it will be nearly impossible to work with.

Storage

Chocolate Crinkle Cookies keep at room temperature for up to a week, as long as they are stored in an airtight container.
These cookies can also be frozen, either baked or still raw, as long as they haven’t been rolled in powdered sugar.

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