Dark Chocolate Crinkle Cookies

Rich, fudgy, and perfectly crackled, these chocolate crinkle cookies are a holiday classic! Made with Dutch process cocoa and unsweetened chocolate, each cookie is super chocolatey with a brownie-like center. Best of all, there’s no mixer or chill time required, so you can make and enjoy these cookies in just under an hour! Recipe yields 24 cookies.

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This crinkle cookie recipe is for the chocolate lover! The dough is easy to make in a few bowls with a whisk and spatula, and stays warm throughout the mixing process, just like my double chocolate chip cookies and brownie cookie recipe.

My tried and tested method for the perfect crackle is rolling the dough first in granulated sugar, then coating generously with powdered sugar. This process helps the cookies crackle as they bake, and keeps the powdered sugar coating in place.

Craving more crinkle cookies? Try my red velvet crinkle cookies or chocolate peppermint crinkle cookies next!

How to Make Chocolate Crinkle Cookies

Combine dry ingredients: Whisk together flour, unsweetened cocoa powder, baking powder, and salt in a bowl. For intense chocolate flavor, go with Dutch process cocoa. The extra cocoa butter makes the cookies super fudgy!

Melt chocolate: Combine chopped unsweetened chocolate and butter in a microwave-safe bowl. Heat in bursts, stirring until melted and smooth (about 90 seconds total). Be sure to use unsweetened chocolate or the cookies will be too sweet.

Make dough: In a large bowl, whisk together sugar, brown sugar, and eggs for 1 minute until smooth and ribbony.

Add warm chocolate mixture and whisk for 30 seconds until smooth.

Fold in dry ingredients just until incorporated and no flour streaks remain – the mixture will resemble cocoa brownie batter. Let dough stand at room temperature for 5 minutes.

Scoop and roll cookies: Spray a medium (1 1/2-inch) cookie scoop with nonstick spray and scoop balls of dough. Roll first in granulated sugar, then generously in powdered sugar to coat. Place two inches apart on parchment-lined baking sheets.

Bake cookies at 325°F for 16 minutes, rotating pans halfway through, until cookies are puffed and cracked, with edges set. Tap pans once to slightly flatten cookies. Let cool for 15 minutes on baking sheets, then transfer to a wire rack to cool completely.

Pro tip: It’s best to bake crinkle cookies on dry days. The powdered sugar coating will absorb moisture from any humidity in the air, causing it to melt slightly into the cookies.

Tips to Freeze

Let chocolate crackle cookies cool completely on a wire rack. Place them in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer to an airtight container in the freezer (layer cookies between pieces of parchment paper) for up to 1 month. When you’re ready to enjoy, thaw the cookies at room temperature.

I don’t recommend freezing the cookies for longer than a month – the sugar coating tends to become somewhat dull in color and less crisp.

More favorite chocolate Christmas cookies:

• Salted Brownie Cookies
• Double Chocolate Mint Cookies
• Peppermint Brownie Cookies
• Double Chocolate Chip Cookies

Fudgy Dark Chocolate Crinkle Cookies (No Chill)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Laura Kasavan
• Prep Time: 40 minutes
• Cook Time: 16 minutes
• Total Time: 56 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Rich, fudgy, and perfectly crackled, these chocolate crinkle cookies are a holiday classic! Made with Dutch process cocoa and unsweetened chocolate, each cookie is super chocolatey with a brownie-like center. No mixer or chill time required! Recipe yields 24 cookies.

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Ingredients

Cookies

• 1 cup (140 g) all-purpose flour
• 6 Tbsp (36 g) Dutch process unsweetened cocoa
• 1 tsp (5 g) baking powder
• 1/4 tsp baking soda
• 1/2 tsp (3 g) salt
• 4 oz (114 g) unsweetened chocolate, chopped
• 6 Tbsp (84 g) unsalted butter, cubed
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (150 g) light brown sugar
• 2 large eggs (100 g), at room temperature

For Rolling

• 1/2 cup (100 g) granulated sugar
• 1/2 cup (60 g) powdered sugar

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Instructions

1. Preheat oven to 325°F and line two baking sheets with parchment paper.
2. Make cookies: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Combine chopped chocolate and cubed butter in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth (about 90 seconds total).
3. Whisk together sugar, brown sugar, and eggs in a large bowl for 1 minute until combined and doubled in volume. Add warm chocolate mixture and whisk for 30 seconds until smooth. Fold in flour mixture just until incorporated and no flour streaks remain (the mixture will resemble cocoa brownie batter). Let dough stand at room temperature for 5 minutes.
4. Roll cookies: Place granulated sugar and powdered sugar in separate shallow bowls. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough (approximately 30 grams each). Drop the balls of dough in granulated sugar and roll to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.
5. Bake cookies for 16 minutes, rotating pans halfway through, until puffed and cracked, with edges set. Tap pans once to flatten baked cookies slightly. Let cookies cool for 15 minutes on baking sheets, then transfer to a wire rack to cool completely.
6. Store cookies in an airtight container at room temperature.

Equipment

Baking Sheets

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Mixing Bowls

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Notes

Melt chocolate: If you don’t have a microwave, melt the chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.

Larger batch: I don’t recommend doubling this recipe since the dough needs to stay warm throughout the mixing and shaping process. Instead, make one batch of cookies at a time.

Make ahead: Scoop the chocolate dough into balls (without the sugar coating) and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar, coat generously in powered sugar, and bake as directed, adding 1-2 minutes to baking time.