These are the BEST chocolate crinkle cookies ever! Delicious and pretty, they taste and look the part every single time.
Chocolate Crinkles are the dessert you didn’t know you needed
Here’s the deal – chocolate crinkle cookies where the powdered sugar has melted off are just…ugly and disappointing. But did you know there’s an easy fix to that problem?! This recipe for chocolate crinkle cookies is every bit as fudgy, delicious, and visually gorgeous as you want them to be, achieving that textbook dusting of powdered sugar every single time. I’ve made these hundreds of times and each time they turn out better than the last! Here’s how I do it: simply mix in a little cornstarch with the powdered sugar before you roll the cookie dough in it. Seriously. That’s it!
If you’re looking for a way to perfect this classic chocolate crinkle cookie (and other classics like peanut butter or chocolate chip cookies), you’re in the right spot. In fact, I have 3 full cookbooks devoted to baking the PERFECT cookie. So you can trust this chocolate crinkles recipe will yield the BEST CHOCOLATE CRINKLE COOKIES EVER. Expect these cookies to be rich and fudgy in the center with a crispy powdered sugar cookie crust and 100% guaranteed to make you happy dance with the first bite.
What you’ll need for this Crinkle Cookies Recipe
- Butter- I always use salted butter because that is what I have on hand. Just make sure that your butter is softened so that it creams well with the sugars.
- Granulated Sugar
- Brown Sugar- The combination of sugars give the cookies a fantastic flavor and texture.
- Corn Syrup- This helps give the cookies a nice fudgy brownie texture.
- Flour– all purpose flour is what we use. Nothing fancy needed here!
- Dutch Processed Cocoa-The Dutch processed will give you a deeper chocolate flavor so that is what I prefer, but if you don’t have any on hand you could just regular cocoa.
- Corn Starch– This helps keep the cookies nice and soft.
- Baking Soda
- Powdered Sugar
How to Make Chocolate Crinkles
- Preheat the oven to 350 degrees.
- Cream the butter together with the 2 types of sugar until light in color and fluffy in texture. Add in the eggs, corn syrup and vanilla and beat again until combined.
- Next add in your dry ingredients, flour, cocoa powder, corn starch and salt and mix until a dough ball forms. The Dough will be soft. Be careful not to overmix. Overmixing will cause your cookies to dry out.
- Portion out the dough, as desired. For small cookies, use 1 1/2 Tbsp of dough. For medium sized cookies use 3 Tbsp of dough. For large cookies, use 1/3 cup of dough.
- Roll each dough ball in the powdered sugar, pressing the sugar into the dough as you go.
- Bake at 350° until the cookies begin to spread and the tops start to crackle. For small cookies: bake 7-9 minutes. For medium cookies: bake 9-11 minutes. For large cookies: bake 11-13 minutes.
- Remove the cookie from the oven and allow them to cool on the pan for an additional 10 minutes before transferring them to a wire rack.
Chocolate Crinkle Cookies Recipe Tips
How to know when your Crinkles are done
To determine if your cookies are done baking, follow these indicators:
- Cracks and Set Edges: The cookies will start to form cracks on the surface, and the edges will be set and slightly firm.
- Lightly Firm Center: Gently press the center of a cookie with your fingertip. It should feel set but still have a slight give. The center will continue to set as the cookies cool.
Why do my Chocolate Crinkle Cookies go flat?
There are a few reasons why your cookies may go flat:
- Butter Temperature: If the butter used in the dough is too soft or melted, it can cause the cookies to spread excessively.
- Oven Temperature: If the oven temperature is too low, the cookies may spread before they have a chance to set.
- Baking Sheet Temperature: Placing dough on a warm or hot baking sheet can cause it to melt and spread faster.
- Incorrect Measurements: Ensure that you are using the correct measurements for ingredients. Too much butter or sugar can lead to excessive spreading.
Why did Chocolate Crinkle Cookies not crack?
If your cookies are not cracking as desired, your oven temperature may be too cool. The cracking occurs because the outside of the cookie sets and crusts before the inside of the cookie has a chance to bake. When the inside of the cookie is baking and expanding, it causes the crusted outside to crack.
Why is my powdered sugar disappearing while baking?
This is a common problem when it comes to crinkle cookies. This really depends on the humidity where you live. You can roll your cookie dough in granulated sugar before rolling it in powdered sugar and that may help. You can also try adding a little bit of cornstarch to your powdered sugar prior to rolling your cookie dough in it.
Storing Chocolate Crinkles
Once your cookies have cooled completely, store in an airtight container, always. They will keep fresh at room temperature for up to 4 days or they can be frozen for up to 3 months.
Should crinkles be refrigerated?
Once Chocolate Crinkle Cookies have cooled completely, they can be stored at room temperature in an airtight container for up to a week. Refrigeration is not necessary unless you prefer a chilled cookie. However, note that refrigeration can sometimes cause the powdered sugar coating to absorb moisture and lose its crispness.
Chocolate Crinkles Recipe FAQs
When the cookie is baking the air that is created by the chemical reactions with the baking soda needs to be released. Because of the powdered sugar that the cookie dough is rolled in creates a sweet ‘crust’ on the cookie, the air will escape through little cracks.
To make cookies crack on top, follow these tips:
1. Proper Dough Consistency: Ensure that your cookie dough is soft but not overly sticky. Adjust the dough consistency by adding small amounts of flour or liquid if needed.
2. Rolling in Sugar: Roll the cookie dough balls generously in granulated or powdered sugar before baking. The sugar coating creates tension on the surface, encouraging cracks to form. You can actually roll in granulated sugar first, and then powdered sugar second.
3. Adjusting Oven Temperature: Experiment with slightly higher oven temperatures. Higher temperatures can cause the cookies to set quickly, creating the cracks on top.
I specifically developed this recipe to be a nice soft, chewy cookie. The combination of ingredients used help aid in the chewy texture of this cookie.
Chocolate Crinkle Cookies have a long history and are enjoyed in various cultures. While their exact origin is uncertain, they are believed to have Eastern European or American roots. They have become popular as a holiday treat and are often associated with Christmas festivities.
More Christmas Cookies to try
- Cut out Sugar Cookies
- Gingersnap Cookies
- Gingerbread Cookies
- Peanut Butter Kiss Cookies
Crinkle Cookies Recipe
- Preheat the oven to 350° F (180° C).
- Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
- Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Portion out the dough, as desired. For small cookies, use 1 1/2 tbsp of dough. For medium sized cookies use 3 tbsp of dough. For large cookies, use 1/3 cup of dough.
- Roll and press the powdered sugar onto each ball of dough.
- Bake at 350° F (180° C) until the cookies have flattened, spread and have started to crackle. For small cookies: bake 7-9 minutes. For medium cookies: bake 9-11 minutes. For large cookies: bake 11-13 minutes.
- Allow the cookies to cool on the pan for 10 minutes prior to transfering to a wire rack. Serve warm.