The Best Chewy Chocolate Crinkle Cookies | My Favorite
Chocolate crinkle cookies hold a certain charm. With their fudgy centers, powdered sugar coating, and signature crinkled tops, they’re the kind of treat that feels both indulgent and comforting.
Every now and then, on the homestead, I love to whip up an extra special treat just for me. While my kids adore these cookies, chocolate crinkle cookies are my absolute favorite. I don’t make them too often—because let’s be honest, my self-control is practically non-existent when they’re around!
What makes these cookies truly special is their soft, chewy texture. The key to any chocolate recipe is avoiding that dreaded burnt taste, which can turn something amazing into something unpleasant in a matter of a minute or two. So, remember: always keep a close eye on your cookies!
To make these cookies, I use high-quality Dutch cocoa powder
I source from Azure Standard or Amazon. You can definitely taste the difference compared to regular cocoa powder, especially when using so much.
While the chocolate crinkle cookies bake in the oven, the house fills with the warm aroma of melted chocolate and sugar.
Outside, the occasional giggle or shout from the kids echoes through the crisp air as they tackle their chores—and sneak in a bit of play. After all their hard work, they’ll step into the warmth of the kitchen, cheeks flushed from the cold, and be greeted by the comforting sight of fudgy cookies cooling on a wire rack. It’s moments like these that truly feel like home.
Why This Is the Best Chocolate Crinkle Cookie Recipe
This recipe has everything you love about classic chocolate crinkles: soft, chewy centers, a rich chocolate flavor, and a powdered sugar coating that’s impossible to resist.
The secret lies in the details:
- Chilled Dough: Ensures the cookies don’t spread too much, giving them their thick, fudgy texture.
- Dutch-Process Cocoa: Creates a deep, rich flavor that sets these apart from other chocolate cookies.
- Perfect Balance of Ingredients: The combination of butter, granulated sugar, and brown sugar creates a chewy cookie with just the right amount of sweetness.
Why Butter Beats Oil in Chocolate Crinkle Cookies
Many recipes call for vegetable oil instead of butter when making chocolate crinkle cookies, but I firmly believe this does the cookies a disservice. Butter brings a richness and depth of flavor that oil simply can’t match. It adds a creamy, slightly nutty undertone that elevates the chocolate flavor, making each bite more indulgent.
Beyond flavor, butter helps create the ideal cookie texture—soft and chewy on the inside with just the right structure to hold those signature cracks. While oil might make cookies slightly softer, they often lack the buttery goodness that makes these cookies unforgettable. For truly decadent chocolate crinkle cookies, butter is the way to go!
And after making these cookies, be sure to try my famous Chocolate Chip Cookies, and these Snickerdoodles.
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup salted butter softened to room temperature
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips optional
- 1/2 cup powdered sugar for rolling
Instructions
- Cream the Wet Ingredients
- : In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar, and dark brown sugar on medium speed until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips, if using.
- Chill the Dough:
- Cover the sticky dough with plastic wrap and refrigerate for at least 2 hours (or overnight). This step is essential for creating thick, chewy cookies.
- Prep for Baking:
- Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone mats. Place the powdered sugar in a shallow bowl.
- Roll the Dough:
- Using a cookie scoop, portion out 1-inch balls of dough. Roll each ball in the powdered sugar, ensuring they’re generously coated.
- Bake the Cookies: Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are puffed and cracked.
Cool and Enjoy: Transfer the baked cookies to a wire rack to cool completely. Store them in an airtight container for up to a week or freeze them for later.
Notes
Tips for Success
- Use High-Quality Ingredients: Dutch-process cocoa or unsweetened chocolate will elevate the flavor of these cookies.
- Don’t Skip Chilling: This ensures the dough is easier to handle and helps create that iconic crinkled appearance.
- For a Richer Flavor: Add 1 teaspoon of instant espresso powder to the flour mixture.
A Farmhouse Tradition
These chocolate crinkle cookies have become a tradition in our home—a little something sweet to break up busy days on the farm. Whether we’re celebrating a small win or just looking for a cozy treat, these cookies never fail to bring a little extra joy.
I’d love to hear from you! Have you tried this recipe, or do you have a favorite cookie that brings back special memories? Share your thoughts in the comments below—I’d love to connect with you. If you make these cookies, be sure to tag me on Instagram so I can see your delicious creations! Curious to learn more about me and life on the homestead? Visit my About Me page for a deeper look into our story.
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