Are you looking for that perfect Chocolate Crinkle Cookies Recipe? You’ve come to the right place! We’re sharing our favorite chocolate crinkle cookie recipe with you today. They may not be the most traditional, but they sure are delicious! These cookies have a crunch on the outside and a soft, chewy center. Drink them with your morning cup of coffee or afternoon glass of milk! You’ll love these chocolate cookies if you’re like us!
This is a simple recipe for your Chocolate Crinkle Cookies. They taste like fudgy brownies with a chocolatey coating and a crunchy cookie base. They are perfect for serving with coffee or tea or to eat with your morning cup of coffee.
Crinkle cookies are a delicious variation of traditional chocolate chip cookies. Crinkle cookies are basically rice-crispy treats. These cookies are a little tricky to make, but don’t worry; they’re easy enough to do! It’s a great chocolate recipe that is easy to make and tastes fantastic. This is the perfect recipe for anyone who wants to make healthy, homemade chocolate crackle cookies.
How To Make Chocolate Crinkle Cookies
This is a simple, easy-to-follow recipe that you can use to bake chocolate crinkle cookies. The recipe will yield approximately 2 dozen cookies. The cookies are sweet and browned on the outside, while the inside is soft and fluffy. Being that they’re made with milk, they’re also filling, but they’re also nice to eat. If you love fudgy brownies and soft chocolate cookies, you will love these!
Ingredients
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (180g) mini or regular-size semi-sweet chocolate chips
Rolling
- 3 Tablespoons (35g) granulated sugar
- 1 cup (120g) confectioners’ sugar, for rolling
Step By Step Instructions To Make Chocolate Crinkle Cookies
Step 1
A hand-held or stand mixer fitted with a paddle attachment should be used to combine the butter, granulated sugar, and brown sugar in a large bowl and beat until fluffy and light in color.
Step 2
Using a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly pour the liquid into the wet ingredients while the mixer is running at low speed. Then beat in the chocolate chips on low until combined. It will be very sticky and thick. Put the dough in the refrigerator and chill it for at least three hours and up to three days. The sticky cookie dough must be chilled before baking.
Step 3
After 10 minutes, remove the cookie dough from the refrigerator and let it sit at room temperature. Let the cookie dough sit at room temperature for about 20 minutes if it has chilled longer than 3 hours. The chilled cookie dough is easier to scoop and roll when it is chilled.
Step 4
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Use parchment paper or silicone baking mats to line large baking sheets. Set aside (always recommended for cookies.)
Step 5
Make balls of dough by scooping and rolling 1.5 Tablespoons of dough each. Grass-sugar each ball lightly, then generously cover it with confectioners’ sugar. On the baking sheets, place them 3 inches apart.
Step 6
After 11-12 minutes, the edges of the cookies will appear set and the centers will still appear soft. After minute 9, remove them from the oven and tap the baking sheet 2-3 times on the counter to spread them out. As a result, that spread is initiated. To continue baking, return the pan to the oven.
Step 7
Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack. Cooling will cause the cookies to deflate slightly.
Step 8
You can keep cookies at room temperature for up to a week covered.
Conclusion
We hope you enjoyed our blog about chocolate crinkle cookies. The chocolate crinkle cookies recipe that you see below is easy to make, only requires a few ingredients, and results in a delicious, mouthwatering treat that your whole family will love. The recipe yields about 2 dozen cookies. We hope you enjoy it!
More Delicious Recipes
Chocolate Crinkle Cookies Recipe
Ingredients
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (180g) mini or regular-size semi-sweet chocolate chips
Rolling
- 3 Tablespoons (35g) granulated sugar
- 1 cup (120g) confectioners’ sugar, for rolling
Instructions
- A hand-held or stand mixer fitted with a paddle attachment should be used to combine the butter, granulated sugar, and brown sugar in a large bowl and beat until fluffy and light in color.
- Using a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly pour the liquid into the wet ingredients while the mixer is running at low speed. Then beat in the chocolate chips on low until combined. It will be very sticky and thick. Put the dough in the refrigerator and chill it for at least three hours and up to three days. The sticky cookie dough must be chilled before baking.
- After 10 minutes, remove the cookie dough from the refrigerator and let it sit at room temperature. Let the cookie dough sit at room temperature for about 20 minutes if it has chilled longer than 3 hours. The chilled cookie dough is easier to scoop and roll when it is chilled.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Use parchment paper or silicone baking mats to line large baking sheets. Set aside (always recommended for cookies.)
- Make balls of dough by scooping and rolling 1.5 Tablespoons of dough each. Grass-sugar each ball lightly, then generously cover it with confectioners' sugar. On the baking sheets, place them 3 inches apart.
- After 11-12 minutes, the edges of the cookies will appear set and the centers will still appear soft. After minute 9, remove them from the oven and tap the baking sheet 2-3 times on the counter to spread them out. As a result, that spread is initiated. To continue baking, return the pan to the oven.
- Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack. Cooling will cause the cookies to deflate slightly.
- You can keep cookies at room temperature for up to a week covered.
