Home » Baking Recipes

Chocolate Crinkles

chocolate crinkles

Choco­late Crin­kles are fudgy, chewy, “please don’t inter­rupt me” deli­cious! This recipe is one that I made as a kid and have con­tin­ued bak­ing for my own crew. It’s a hands-down fam­i­ly favorite! I think you’ll love it, too.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Crinkles


  • Author: Glen­da Embree
  • Total Time: 20 min­utes
  • Yield: 3 dozen 1x

Ingredients

Scale
  • ½ cup butter
  • 1 cup cocoa
  • 2 cups sugar
  • 2 tea­spoons vanilla
  • 4 eggs
  • 2 cups flour
  • 2 tea­spoons bak­ing powder
  • 1 tea­spoon salt
  • pow­dered sug­ar, to roll cook­ie dough in

Instructions

  1. Mix but­ter, cocoa, sug­ar and vanil­la in the bowl of your *stand mix­er (or by hand).
  2. Beat in the eggs.
  3. Add the flour bak­ing pow­der and salt and mix until every­thing is thor­ough­ly combined.
  4. Refrig­er­ate dough for 30 min­utes to an hour to make it eas­i­er to handle.
  5. Once the dough has chilled, use a *cook­ie scoop to drop 1 ½ inch diam­e­ter cook­ie dough balls into a bowl of pow­dered sug­ar.  Roll the dough around until all sides are covered.
  6. Place cook­ie dough balls on a greased or lined cook­ie sheet.
  7. Bake at 350 degrees for 8–11 min­utes.  Tops will lose their damp sheen and have cracks in them, but the insides will still be soft when the cook­ies are done. Allow them to rest on the sheet when you first take them from the oven and they will con­tin­ue to set up.
  8. Remove from the oven and allow to stay on the sheet for 3–5 min­utes, before remov­ing to a cool­ing rack.
  9. Store in an air­tight container.
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Cat­e­go­ry: Desserts, Cook­ies
  • Cui­sine: Amer­i­can

How to Make Chocolate Crinkles

Choco­late Crin­kles are sim­ple to make. They require a lit­tle pre-plan­ning because the dough needs to chill, but the actu­al mix­ing of the dough requires 10 min­utes or less. Mix it up. Cov­er the dough and pop it in the fridge. Come back to it when you have time to roll them and get them baked. I have suc­cess­ful­ly kept the dough in the refrig­er­a­tor for an entire week, just bak­ing a few cook­ies at a time, as we need­ed them.

This recipe devi­ates a lit­tle from the typ­i­cal “cream the but­ter and sug­ar; add the eggs” method, so I’m includ­ing a cou­ple of pho­tos for you. Start by putting the but­ter, sug­ar, cocoa and vanil­la in the bowl of your mix­er (or in a mix­ing bowl if you’re mak­ing these by hand). Mix them until every­thing is com­bined. (The mix­ture will look grainy and choco­latey.) Then you can mix in the eggs.

add eggs

Once the eggs are mixed in, you can add the dry ingre­di­ents. Then, when every­thing is incor­po­rat­ed, the dough will still seem pret­ty sticky. That’s just right. It is thick, but too soft to roll in your hand. So that’s where the chill­ing comes in.

chocolate crinkles dough

After the Dough Has Chilled

Once the dough has chilled and you have a few min­utes to bake them, take the dough out of the fridge. Roll the dough into 1 ½” balls. (I use a *cook­ie scoop to make it eas­i­er to keep them uni­form, but you can def­i­nite­ly do it just by hand.) Put the balls into a bowl with some pow­dered sug­ar in the bot­tom. Roll them around to be sure the out­side of each one is com­plete­ly coated. 

This is the point where you will roll the dough into a smooth ball. The pow­dered sug­ar will help, but you’re still going to get a lit­tle messy. It’s def­i­nite­ly worth it!

Determining Doneness of Chocolate Crinkles

Once you have the dough balls rolled and shaped, place them on a greased or lined bak­ing sheet and bake. I put a time range of 8–11 min­utes on the recipe card, since I under­stand all ovens are dif­fer­ent. I want to stress how impor­tant it is not to over­bake these, though. 

chocolate crinkles

Start with the short­est time and add one minute at a time until they are done. The cook­ies will puff up. The tops will be cracked and the choco­late part of the tops will be dry to the touch. The cook­ies will still seem very soft in the mid­dle, though, when you touch them. That’s exact­ly per­fect. They will con­tin­ue to set up on the cook­ie sheet, even after they’re out of the oven. 

Set the sheet on a cool­ing rack and let the cook­ies rest for 3–5 min­utes. Then, you’ll be able to put them direct­ly onto the cool­ing rack to fin­ish cool­ing and you can keep work­ing on a new pan of cookies.

Store Choco­late Crin­kles in an air­tight con­tain­er. They are cel­e­brat­ed at every gath­er­ing I’ve ever shared them and they are beau­ti­ful in Christ­mas cook­ie trays. You’ll be a hero any­where you decide to take them. Enjoy, my friend!

chocolate crinkles

More Cookies to Love, for the Holidays and Every Day

If you’re look­ing for even more cook­ie recipes to add to your hol­i­day reper­toire, check these recipes.

Pota­to Chip Cookies

Potato Chip Cookies

Frost­ed Drop Sug­ar Cookies

frosted drop sugar cookies

Melt-In-Your-Mouth Orange Short­bread Cookies

orange shortbread cookies

2 thoughts on “Chocolate Crinkles”

  1. I love choco­late crin­kle cook­ies! Haven’t made them in years. Your recipe today remind­ed me of them. Thanks!

    Reply
    • It’s fun­ny how recipes can be so nos­tal­gic and trans­port us to a dif­fer­ent time. Thanks for stop­ping by Lois!

      Reply

Leave a Comment

Recipe rating