Chocolate Crinkle Cookies
Indulge in the deliciousness of homemade chocolate crinkle cookies. Perfect for parties or holiday events, these cookies are a crowd-pleaser.
Chocolate crinkle cookies are a holiday classic for good reason—soft, fudgy centers with a crisp powdered sugar exterior that “cracks” into a beautiful crinkled pattern as they bake. They’re as pretty to look at as they are delicious!
This simple drop cookie recipe uses melted chocolate for deep cocoa flavor and just a few pantry staples. Chill the dough if needed, roll in confectioners’ sugar, and bake until set. They’re perfect for cookie exchanges, party trays, or just to stash in the freezer for chocolate cravings!
Why You’ll Love It
- Classic holiday favorite. These pretty cookies are always a hit on cookie trays and at parties.
- Deep chocolate flavor. Made with real melted chocolate for rich fudgy centers.
- Easy to make ahead. Dough can be chilled, and baked cookies freeze beautifully.
Ingredient Notes
- Butter: Use unsalted for best control of salt level.
- Unsweetened chocolate: Melted and cooled slightly—adds depth you don’t get from cocoa alone.
- Eggs: Help give the cookies their signature brownie-like texture.
- Milk: Just a little for moisture and tenderness.
- Nuts (optional): Chopped pecans or walnuts add texture, but you can skip them for nut-free cookies.
- Confectioners’ sugar: For the final roll—don’t skimp! It creates the dramatic crackle.
How to Make Chocolate Crinkles
- Start by melting the unsweetened chocolate and letting it cool slightly. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the vanilla, then beat in the eggs one at a time along with the melted chocolate.
- Stir in the dry ingredients, alternating with milk, until the dough is combined. Fold in the chopped nuts, if using. If the dough feels soft, refrigerate it for 20–30 minutes to make shaping easier.
- Scoop or roll the dough into 1-inch balls, then roll generously in confectioners’ sugar. Place on prepared baking sheets, spacing them about 2 inches apart. Bake until the cookies are firm in the center and the sugar coating is nicely crackled.
- Let the cookies cool on wire racks.
Recipe Variations
- Skip the nuts. Omit the pecans or walnuts for a smoother, nut-free version.
- Add a hint of espresso. A 1/2 teaspoon of instant espresso powder intensifies the chocolate flavor.
- Roll twice. For extra contrast, roll the dough balls in granulated sugar before the confectioners’ sugar.
How to Store (and Reheat)
Refrigerate: Not necessary—store at room temperature in an airtight container for 4 to 6 days.
Freeze: Place cooled cookies in a freezer bag or airtight container. Label and freeze for up to 3 months.
To Defrost: Let thaw at room temperature for about an hour before serving.
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup butter
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 ounces unsweetened chocolate, melted and cooled
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup chopped pecans or other nuts, optional
- confectioners’ sugar
Instructions
- Preheat the oven. Heat the oven to 350°F and lightly grease baking sheets or line them with parchment paper.
- Cream the butter and sugar. In a large mixing bowl, cream butter and granulated sugar until light; add vanilla, then beat in eggs and melted chocolate.
- Finish and shape the cookie dough. Stir in dry ingredients alternately with milk. Stir in chopped pecans (if using). Shape dough into 1-inch balls (chill if necessary to make the dough firmer).
- Roll in powdered sugar. Roll balls in confectioners’ sugar and place on the baking sheets about 2 inches apart.
- Bake. Transfer the cookies to the oven and bake for 14 to 16 minutes or until cookies are firm in the center. Remove from baking sheets and cool on racks.
