- Baking Sheet
- 1 cup unsweetened cocoa powder (I recommend sifting it if it is very lumpy)
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter (softened)
- 1 1/2 cups white sugar
- 2 teaspoons vanilla
- 4 large eggs
- 1/2 cup powdered sugar
- Combine dry ingredients: Combine cocoa powder, flour, baking powder and salt in a medium bowl. Set aside.
- Cream wet ingredients: Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until combined. Add the eggs, one at a time, and mix on medium-low speed just until combined – about 10 seconds each.
- Make cookie dough: Add the dry ingredients to the egg mixture and mix on low speed until incorporated.
- Chill cookie dough: Cover the bowl and chill the dough for at least 1 hour or up to overnight (the longer you chill, the thicker the cookies will be).
- Roll cookies: When ready to bake, preheat the oven to 350°F. Place the powdered sugar in a medium bowl. Roll the dough into tablespoon-sized balls and cover them well with the sugar.
- Bake cookies: Place on a lined baking sheet with enough space between them (bake in batches) and bake for 10-15 minutes, or until spread and crackled. Cookies will still be soft, so let them cool on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely.
Step by Step Recipe Video
Baking Tips:Cookie size: To make larger cookies, use 2 tablespoons of dough per cookie. They will bake in 12-15 minutes. To make smaller cookies, use 1 generous tablespoon of dough per cookie. They will bake in around 10 minutes. Baking Time: The exact baking times will depend on your oven and how hot it runs, so remember to check on your cookies frequently. Don’t overbake or they will be hard – they’ll be soft like pudding when you take them out of the oven, but they’ll firm up as they cool! If you overbake, they will be tough AND they will not sink back down to reveal their beautiful crinkle pattern. Dough: When beating in the eggs, only do them for max 10 seconds each, otherwise they will get too frothy and your cookies will blow up too much in the oven. Yes, it’s a sticky dough, and even after chilling it will start sticking to your palms – that’s normal. Just wash your hands after every few cookies you rolled and it will be fine. Make sure you stick to the ingredient amounts the recipe calls for. Otherwise the dough could be too sticky to ever roll, or you could end up with dry cookies. Powdered Sugar: Make sure you coat the cookies with a thick, even layer of powdered sugar without any gaps – that’s the only way to get that beautiful look!
How to make taller/softer crinkles:If you prefer your chocolate crinkles tall and soft, here are a few ways to achieve it:
- chill the dough for a longer amount of time
- place the cookie dough balls on a chilled baking sheet
- bake the cookie dough balls straight after rolling them without letting them come to room temperature first
- let the cookies cool on the baking sheet for 5 minutes without touching them before transferring them to a cooling rack
How to make your crinkle cookies more chewy:If you want your chocolate crinkles to be a little denser and more fudgy (that’s how I love them!), here’s what to do:
- chill the dough just as long as neededplace the cookie dough balls on a room temperature baking sheet
- let the cookie dough balls stand at room temperature for 10-15 minutes before baking
- if the cookies are still very tall when they come out of the oven, you can gently press them down with the bottom of a drinking glass – you just have to do it RIGHT as you take them out!
Storage Tips:On the counter: The crinkle cookies stay fresh in an airtight container at room temperature for about 3-4 days. In the freezer: If you want to keep the cookies for longer, they freeze well for up to 3 months (see blow).
Freezer Instructions:To freeze unbaked dough: It’s easy to freeze the rolled cookie dough balls (don’t dip them in sugar though!) Freeze on a lined baking sheet in a single layer until firm (about 2 hours, then transfer to freezer bags and freeze for up to 2 months. To bake, just take as many balls as you want to make from the freezer and let sit on a plate on the counter for 30 minutes, then roll in powdered sugar and bake. To freeze baked cookies: Place the cooled cookies in layers in freezer containers, separating layers with baking parchment. Label with the name and use-by date (freeze for up to 3 months). To defrost, put them on a wire rack and let them sit at room temperature for about 30 minutes. Do not let them sit in the container or on a plate, or they will get soggy. If you want warm, freshly-baked cookie flavors, you can place the thawed cookies on a baking sheet and warm them at 275°C for 5-6 minutes.
I hope you’ll love these as much as we do!
PS If you tried these cookies, why don’t you leave me a review? I’d love to hear what you think! Just tap the stars in the recipe to add your vote, or leave a comment below!